Ingredients

Biscuit Ingredients

6 large eggs
1 cup vegetable oil (without aroma)
1 cup sugar
2 cups all-purpose flour
3 tablespoons cocoa powder
10 grams baking powder
1 cup boiling water
We recommend:
For sugar:
Prime Judee's Superfine Caster Sugar - 5 lbs - Delicious and 100% Gluten-Free - Bakers Sugar for Homemade Treats, Baked Goods, and Toppings - Airy and Smoot
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For all-purpose flour:
Prime Bob's Red Mill Gluten Free 1-to-1 Baking Flour, 22 Ounce (Pack of 4)
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For cocoa powder:
Prime Valrhona Cocoa Powder - 3 kg
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(20,450) Viva Naturals Organic Cacao Powder, 2lb - Unsweetened Cocoa Powder With Rich Dark Chocolate Flavor, Perfect for Baking & Smoothies - Certified Vegan, Keto & Paleo, Non-GMO & Gluten-Free, 907 g $20.49 View details BetterBody Foods Organic Cacao Powder, Rich Chocolate Flavor, Non-GMO, Gluten-Free, Cocoa, 16 ounce, 1 lb bag
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For baking powder:
Prime Clabber Girl Double Acting Baking Powder, 8.1 Ounce
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Cream Ingredients

2 cans of sweetened condensed milk
300 grams milk
300 grams dark chocolate
40-50 grams unsalted butter
We recommend:
For milk:
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For dark chocolate:
Prime best seller Duncan Hines Dark Chocolate Fudge Brownie Mix, 18.2 OZ
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For unsalted butter:
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Instructions

Step 1

Prepare the Biscuit

Start by preheating your oven to **180°C (350°F)**. In a large mixing bowl, whisk together **6 large eggs** and **1 cup of sugar** until fluffy. Gradually add **1 cup of vegetable oil** while continuing to mix. Make sure your mixture is smooth and homogenous.

Next, sift in **2 cups of all-purpose flour**, **3 tablespoons of cocoa powder**, and **10 grams of baking powder**. Gently fold the dry ingredients into the egg mixture until just combined. Finally, stir in **1 cup of boiling water** to create a batter. Be careful, as the batter will be quite liquid.

Pour the batter into a greased baking pan and bake for about **30 minutes**. Check the readiness by inserting a toothpick in the center of the biscuit. If it comes out clean, the biscuit is done. Remember not to overbake, as we want it to stay moist!

Step 2

Make the Chocolate Cream

While the biscuit is baking, it’s time to prepare your rich chocolate cream. In a saucepan, gently heat **2 cans of sweetened condensed milk** with **300 grams of milk**. Stir frequently to avoid scorching on the bottom.

As the mixture warms, add **300 grams of good quality dark chocolate** and about **40-50 grams of unsalted butter**. Continue to stir until everything is melted and blended smoothly, but do not let it boil. Your chocolate cream should be glossy and thick.

Step 3

Assemble the Cake

Once your biscuit has cooled down, carefully slice it in half horizontally to create two layers. Place the bottom layer on your serving platter and spread a generous layer of the chocolate cream over it.

Gently place the second layer of the biscuit on top and finish by spreading the remaining chocolate cream over the top and sides of the cake. For a little extra flair, feel free to decorate with chocolate shavings or fresh fruits.

Let the cake set for a bit before serving. Enjoy every bite of this rich chocolate biscuit cake!

Servings

Serving this luscious chocolate cake is just as fun as making it! 🎉 **Slice it up** and serve it warm with a scoop of vanilla ice cream 🍦 for a delightful contrast. You can also **top it with fresh berries** like strawberries or raspberries for a pop of color and a fruity twist. 🥳 Want to take it to the next level? Drizzle a rich chocolate sauce over the slices for a **decadent touch**! 🍫💦 Don't forget a sprinkle of powdered sugar on top for a beautiful finish! Enjoy it at your next backyard picnic or family gathering, and watch everyone rave about this cake. It’s sure to become a favorite!

Equipment

Mixing Bowl

Choose a large mixing bowl to comfortably mix your ingredients. A glass or stainless steel bowl works best to ensure an even mix.

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Whisk/Electric Mixer

A whisk can be used for a manual mix, but an electric mixer will save you time and effort, especially for whipping eggs!

Measuring Cups and Spoons

Accurate measurements ensure your cake turns out perfect every time, so using the right cups and spoons is key!

We recommend:
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Cake Pan

Use a round cake pan, ideally 9 inches, for even baking. Grease the pan well to prevent sticking.

We recommend:
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Oven

Make sure your oven is preheated to 180°C (356°F) before placing the cake inside to achieve that ideal rise and texture.

We recommend:
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Variations

For those with dietary restrictions, we have delicious variations! 🌱✨ You can make this cake gluten-free by substituting regular flour with a gluten-free flour blend. For a **vegan version**, simply replace the eggs with 1/4 cup of unsweetened applesauce per egg and use a plant-based butter alternative for the frosting. 🥧🥥 Use coconut cream instead of regular cream! No matter which variation you choose, this cake will be a hit at any gathering!

Faq

  • What if my cake is too dry?

    If your cake turns out dry, make sure to check the baking time and the oven temperature. Also, avoid opening the oven too frequently while baking.

  • How can I tell when my cake is done?

    A toothpick inserted in the center of the cake should come out clean or with a few moist crumbs. If it comes out wet with batter, it needs more time.

  • Can I add flavors to my frosting?

    Absolutely! Feel free to add a splash of vanilla extract or even some coffee for a mocha flavor to the frosting for extra depth.

  • How long can I store the cake?

    The cake can be stored in an airtight container in the fridge for up to five days. Just make sure to let it come to room temperature before serving!

  • My frosting is too runny, what can I do?

    If your frosting is too runny, try adding a bit more melted chocolate or refrigerate it for a bit to firm it up.

  • Can I freeze the cake?

    Yes! You can freeze the cake for up to three months. Just wrap it tightly in plastic wrap and foil for the best results.

Nutrition facts

Quick and Delicious Chocolate Biscuit Cake
Recipe Yield:8 servings
Calories:Approximately 350 to 500 calories per serving, varying based on exact ingredient amounts and proportions.
Calories (Min - Max):350 - 500
Total Fat:25g
Saturated Fat:10g
Protein:6g
Total Carbohydrate:50g
Total Sugars:30g