Rich blackcurrant cake with two types of chocolate biscuit

Cutting into this Chocolate Biscuit Cake reveals beautifully distinct layers that are a feast for the eyes and the taste buds. For an elegant presentation, dust the top lightly with cocoa powder or powdered sugar. Serve it with a generous dollop of whipped cream, a scoop of vanilla ice cream, or fresh berries to add a burst of freshness. Picture this: a cozy afternoon tea with friends where each slice of cake is paired with a steaming cup of your favorite brew, the chocolate notes complementing the bitterness of a good black tea or softening the aroma of a floral herbal blend. Hosting a dinner party? This cake makes an excellent finale. Decorate it with chocolate shavings or edible flowers for a touch of sophistication. Your guests will be talking about it long after the plates are cleared. Outdoor picnics and casual gatherings call for a bit of fun—think about drizzling each slice with a berry coulis or a caramel sauce. The possibilities for serving this delightful cake are as endless as your imagination!

For a gluten-free variation, simply substitute the regular flour with an equal amount of a high-quality gluten-free flour blend. Make sure the blend contains xanthan gum or add a teaspoon yourself to ensure the cake holds together well. Vegan friends, do not fear, this cake can be yours too! Replace the eggs with a commercial egg replacer or use a combo of flaxseeds and water (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water equals one egg). Swap out the milk and cream with plant-based alternatives such as almond milk or coconut cream. Use dairy-free chocolate for the ganache and cream cheese frosting.