Classic Chocolate Biscuit

  • 165 grams (5.8 ounces) eggs
  • 105 grams (3.7 ounces) sugar
  • 75 grams (2.6 ounces) flour
  • 15 grams (0.5 ounces) cocoa

Chocolate Sponge Biscuit

  • 130 grams (4.6 ounces) eggs
  • 240 grams (8.5 ounces) sugar
  • 225 grams (8 ounces) flour
  • 40 grams (1.4 ounces) cocoa
  • 200 milliliters (0.85 cups) milk
  • 95 grams (3.4 ounces) vegetable oil
  • 8 grams (0.28 ounces) baking powder
  • 4 grams (0.14 ounces) baking soda
  • Pinch of salt
  • Vanillin to taste
  • 1 tablespoon (15 milliliters) vinegar


  • 225 grams (8 ounces) milk chocolate
  • 100 milliliters (0.42 cups) cream (33-35%)
  • 2 grams (0.07 ounces) gelatin (160-180 bloom)

Blackcurrant Confit

  • 285 grams (10.05 ounces) blackcurrant puree
  • 140 grams (4.9 ounces) sugar
  • 3 grams (0.1 ounces) agar
  • 7 grams (0.25 ounces) pectin NH

Interlayer and Rough Coating Frosting

  • 600 grams (21.16 ounces) cream cheese
  • 120 milliliters (0.5 cups) cream (33-35%)
  • 100 grams (3.5 ounces) powdered sugar
  • 60 grams (2.1 ounces) cocoa


  • 100 milliliters (0.42 cups) water at room temperature
  • 50 milliliters (0.21 cups) Baileys liquor


  • Mixing Bowls

    You'll need a couple of large mixing bowls for combining the ingredients. Stainless steel works best for durability.

  • Electric Mixer

    An electric mixer is a must-have for whipping the eggs and sugar to the right consistency. A stand mixer or hand mixer will do the trick.

  • Sifter

    Ensure you sift the flour and cocoa to avoid any lumps in your batter. A fine mesh sifter is ideal for this.

  • Silicone Spatula

    A silicone spatula is perfect for folding in dry ingredients gently so you don’t deflate your batter.

  • 16cm (6.30 inch) Cake Ring

    This specific size will help you achieve the layered look of this cake. Make sure it's at least 8cm (3.15 inches) high.

  • Pastry Bag

    A pastry bag helps you neatly apply the ganache and confit between the layers. If you don't have one, a zip-lock bag with a corner cut off can serve as a substitute.

  • Wooden Skewer

    A skewer will help you check if your biscuits are done. Insert it into the center, and if it comes out clean, your cake is ready!


Step 1

1. Preheat your oven to 338°F (170°C). Always follow your oven’s specific baking conditions as they can vary.

Step 2

2. Whip the eggs at room temperature with the sugar at medium-high speed until you achieve a fluffy and light texture, which should take about 20 minutes.

Step 3

3. Sift the flour and cocoa together to avoid lumps, and gently fold them into the egg mixture in two additions using a silicone spatula.

Step 4

4. Transfer the batter into a 16cm (6.30 inch) cake ring with a height of 8cm (3.15 inch).

Step 5

5. Bake the biscuit for about 20 minutes. Check for doneness by inserting a wooden skewer into the center; if it comes out clean, the biscuit is ready. Bake times may vary depending on your oven, so keep an eye on it.

Step 6

6. Let the biscuit cool completely upside down. Once cooled, wrap it in plastic wrap and refrigerate for at least 6 hours, preferably overnight. This helps the texture to set nicely.

Step 7

7. For the chocolate sponge biscuit, mix all ingredients (except for the vinegar) in a bowl until smooth, which should take about 3-5 minutes.

Step 8

8. Add the vinegar and mix for an additional 3 minutes.

Step 9

9. Pour the batter into a ring and bake for 60-80 minutes at 338°F (170°C).

Step 10

10. For the ganache, heat the cream until hot but not boiling. Stir in the pre-soaked gelatin.

Step 11

11. Pour this mixture over the chocolate and let it sit for 1-2 minutes. Then mix well with a silicone spatula and blend until smooth.

Step 12

12. Transfer the ganache to a pastry bag and refrigerate for 8-12 hours to stabilize. Overnight is ideal for the best texture.

Step 13

13. To make the blackcurrant confit, combine the sugar with agar and pectin, mixing well. Heat the puree to 95-104°F (35-40°C), and pour in the sugar-thickener mixture while stirring.

Step 14

14. Bring to a boil, stirring continuously, and cook for 3-5 minutes. Remove from heat and transfer to a pastry bag. Let it cool and refrigerate to stabilize.

Step 15

15. For the frosting, mix all ingredients and whip until smooth.

Step 16

16. Slice the sponge biscuit layers to a height of 2-2.5cm (0.79-0.98 inch). Assemble the cake by alternating layers of sponge biscuit, soaking, and a frosting spiral in the center. Alternate ganache and confit between the layers.

Step 17

17. Repeat this assembly order for all cake layers.


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.


  • Why did my sponge cake not rise properly?

    This could be due to under-whipped eggs or over-mixing when incorporating the dry ingredients. Make sure to whip the eggs and sugar until very fluffy and handle the batter gently to retain air.

  • How do I know if my ganache is properly set?

    The ganache should be glossy and slightly firm to the touch after refrigeration. If it's too soft, give it more time in the fridge.

  • Can I make the cake layers in advance?

    Yes, you can bake the biscuit layers up to two days in advance. Wrap them tightly in plastic wrap and store them in the refrigerator.

  • What’s the best way to slice the cake cleanly?

    Use a sharp, warm knife (run it under hot water and wipe it dry) to get clean, precise slices. Wipe the knife between each cut.

  • How can I upscale this recipe for a larger crowd?

    You can double or even triple the recipe ingredients. Just be sure to use appropriately sized baking rings and adjust the baking times accordingly.

  • Can I add extra flavors?

    Absolutely! Feel free to incorporate flavors like espresso, orange zest, or liqueurs into the ganache or soaking syrup for a unique twist.

Nutrition facts

Rich blackcurrant cake with two types of chocolate biscuit
Recipe Yield:1 cake (16cm/6.30 inch)
Calories:Approximate total calories for the entire cake
Calories (Min - Max):3500 - 4000
Total Fat:240 grams
Saturated Fat:130 grams
Protein:60 grams
Total Carbohydrate:400 grams
Total Sugars:300 grams