A Bourbon cream biscuit chocolate cake is a delicious and surprisingly easy dessert to make, with variations ranging from simple 3-ingredient no-bake versions to more elaborate layered cakes. This recipe focuses on creating a rich, dense chocolate cake using the biscuits themselves, often with a decadent chocolate ganache or cream...
Ingredients
For the Cake Base
Bourbon biscuits400g
unsalted butter115g
unsweetened cocoa powder25g
granulated sugar50g
milk120mL
For the Chocolate Ganache/Topping
dark chocolate150g
heavy cream150mL- unsalted butter1tbsp
Optional Decorations
- Extra Bourbon biscuits1bundle
Chocolate shavings or sprinkles1dash
Nutrition (per serving)
Calories
727.5kcal (36.38%)
Protein
8.1g (16.26%)
Carbs
73.8g (26.82%)
Sugars
40.0g (80%)
Healthy Fat
13.9g
Unhealthy Fat
26.5g
% Daily Value based on a 2000 calorie diet
How to make Bourbon Chocolate Cake
Prepare the Cake Tin
- Step 1
Lightly grease your 8-inch cake tin.
- Step 2
Line the bottom with baking paper, and if using a springform pan, you can also line the sides to make removal easier.
Prepare the Biscuit Crumbs
- Step 1
Break the Bourbon biscuits into smaller pieces.
- Step 2
Add them to a food processor and blend until they form fine crumbs. If you don't have a food processor, place the biscuits in a sturdy zip-top bag and crush them with a rolling pin until very fine.
Make the Cake Base Mixture
- Step 1
In a large mixing bowl, combine the biscuit crumbs, melted butter, cocoa powder, and granulated sugar. Mix well until everything is combined and the crumbs are moistened.
- Step 2
Gradually add the milk, a little at a time, mixing until the mixture comes together and resembles a thick, pliable dough. It should be moist enough to press together but not overly wet.
Assemble the Cake Base
- Step 1
Press the biscuit mixture firmly and evenly into the prepared cake tin. Use the back of a spoon or your hands to compact it tightly.
- Step 2
Place the cake tin in the refrigerator while you prepare the ganache.
Prepare the Chocolate Ganache
- Step 1
Place the chopped dark chocolate in a heatproof bowl.
- Step 2
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges.
- Step 3
Immediately pour the hot cream over the chopped chocolate. Let it sit undisturbed for 2-3 minutes to allow the chocolate to melt.
- Step 4
Add the optional butter.
- Step 5
Whisk the mixture gently starting from the center and working your way outwards until it's smooth, shiny, and lump-free.
Finish and Chill the Cake
- Step 1
Pour the warm chocolate ganache evenly over the chilled biscuit base in the cake tin.
- Step 2
Smooth the top with a spatula if needed.
- Step 3
If desired, arrange extra Bourbon biscuits or their broken pieces on top for decoration, or sprinkle with chocolate shavings/sprinkles.
- Step 4
Refrigerate the cake for at least 2-4 hours, or preferably overnight, to allow the ganache to set and the cake to firm up.
Serve
- Step 1
Once chilled and firm, carefully remove the cake from the tin. If using a springform pan, release the sides. If using a regular tin, invert it onto a plate and then flip it back onto your serving platter.
- Step 2
Slice with a sharp knife. Dipping the knife in hot water and wiping it clean between slices can help for cleaner cuts.
- Step 3
Enjoy your delicious Bourbon cream biscuit chocolate cake!
Nutrition (per serving)
Nutrition (per serving)
Calories
727.5kcal (36.38%)
Protein
8.1g (16.26%)
Carbs
73.8g (26.82%)
Sugars
40.0g (80%)
Healthy Fat
13.9g
Unhealthy Fat
26.5g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the biscuits are ground very finely for a smooth cake texture.
Add milk gradually to avoid making the biscuit base too wet, which can result in a soggy cake.
Pouring hot cream over chocolate is key for a smooth ganache. Don't overheat the cream.
Don't rush the chilling process. This allows the cake to set properly and makes it easier to slice.
FAQS
Can I use a different type of biscuit?
Yes, you can substitute Bourbon biscuits with other chocolate-flavored biscuits, but the flavor and texture may vary slightly.
Can I make this cake vegan?
Yes, you can use vegan biscuits, plant-based butter, and dairy-free cream to make a vegan version of this cake.
How long should I chill the cake?
The cake should be chilled for at least 2-4 hours, but overnight chilling is recommended for best results.
Can I add nuts or other mix-ins to the base?
Yes, finely chopped nuts like walnuts or almonds can be added to the biscuit base for extra crunch.
Can I bake the biscuit base instead of chilling it?
Yes, you can bake the biscuit base for 20-30 minutes at 180°C/350°F for a slightly different texture. Add 1 tsp baking powder if baking.
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