Chocolate Biscuit Cake
Makes 1 (9-inch) cake
  • 5¾ cups (978 grams) milk chocolate morsels
  • 2 cups (480 grams) double/heavy whipping cream
  • 3 tablespoons (42 grams) unsalted butter
  • 1 teaspoon (3 grams) kosher salt
  • 1 (10.5-ounce) package (300 grams) English rich tea biscuits,* broken into
  • 1- to 2-inch pieces
  • Milk Chocolate Ganache (recipe follows)
  • Garnish: melted plain/dark chocolate, melted white chocolate
  1. Line a 9-inch round cake pan with plastic wrap.
  2. Place chocolate morsels in a heatproof bowl.
  3. In a medium saucepan, heat cream, butter, and salt over medium heat, stirring frequently, just until bubbles form around edges of pan (do not boil). Remove from heat, and pour over chocolate. Let stand for 5 minutes; stir until chocolate is melted and mixture is smooth.
  4. Pour enough melted chocolate into prepared pan to cover bottom of pan. Place biscuit pieces in a single layer over chocolate. Repeat layers until pan is full. Refrigerate until chocolate is hardened, about 4 hours.
  5. Invert cake onto a wire rack set over a rimmed baking sheet. Pour Milk Chocolate Ganache over cake, letting it drip down sides. Using an offset spatula, smooth Milk Chocolate Ganache over sides of cake. Refrigerate, uncovered, for at least 8 hours or overnight. Drizzle with melted dark chocolate and melted white chocolate, if desired.
*We used McVitie’s.
Recipe by Bake from Scratch at