Chocolate Biscuit Layer Cake Recipe

April 01, 2023 Post a Comment

Best Chocolate Biscuit Cake (No Bake) The Bossy Kitchen from www.thebossykitchen.com

Description

Chocolate biscuit layer cake is a delicious dessert that is easy to make and looks great on any table. It has a rich chocolate flavor and a beautiful presentation. The layers of chocolate biscuits are sandwiched between creamy, chocolatey layers of buttercream. The top of the cake is then finished off with a sprinkling of finely grated chocolate. This cake is perfect for any special occasion, from birthdays and anniversaries to baby showers and weddings.

The best part about this cake is that it is incredibly simple to make. All you need is a few basic ingredients and a little bit of time. The result is a decadent, delicious cake that is sure to impress. Chocolate biscuit layer cake is sure to be a crowd pleaser and a showstopper at any event.

Ingredients

For the cake:

1 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups granulated sugar
1 cup unsalted butter, melted
4 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1 package (12 ounces) chocolate biscuits

For the buttercream:

1 cup unsalted butter, softened
1 teaspoon vanilla extract
4 cups confectioners’ sugar
1/3 cup heavy cream
1/3 cup cocoa powder
½ teaspoon salt

Instructions

To make the cake: Preheat the oven to 350°F. Grease and flour two 9-inch round baking pans. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, beat together the sugar and butter until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Add the dry ingredients to the wet ingredients in batches, alternating with the buttermilk. Beat until just combined.

Divide the batter between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 15 minutes, then turn out onto a wire rack and let cool completely.

To assemble the cake: Place one of the cakes on a plate. Spread half of the buttercream over the top of the cake. Arrange the chocolate biscuits over the buttercream in an even layer. Spread the remaining buttercream over the top of the biscuits. Place the second cake on top and press down gently.

To make the buttercream: In a large bowl, beat the butter until light and fluffy. Beat in the vanilla, then add the confectioners’ sugar one cup at a time, beating until combined. Beat in the heavy cream, cocoa powder, and salt, and beat until light and fluffy. Spread over the top and sides of the cake.

Notes

This cake can be stored in an airtight container at room temperature for up to 3 days. You can also freeze the cake, wrapped in plastic wrap, for up to 3 months.