4 Ingredient Chocolate Bourbon Biscuit Cake Recipe
A traditional artisan bake offering a delicate, buttery crumb and golden exterior, served fresh with clotted cream, preserves, or rich salted butter.
Ingredients
- • 150ml double cream (2/3 cup)
- • 175g dark chocolate chips (1 cup)
- • OR 300g melted Nutella (1 cup)
- • Extra bourbon biscuits to decorate (optional)
- • 450g bourbon biscuits (3 ¾ cups)
- • 350ml whole milk (1 ½ cups)
- • 2 tbsp self-raising flour
- • 1 tbsp caster sugar
Preparation Steps
Grease and line a 7” loose bottom cake tin with baking paper.
Preheat the oven to 180C/160C fan 350F/320F fan.
Add the bourbon biscuits to the bowl of a food processor and blitz until completely broken down into fine crumbs.
Transfer the biscuit crumbs to a mixing bowl, then add the milk, flour and sugar. Stir well to combine.
Spoon the mixture into your prepared cake tin, smoothing into an even layer.
Bake for 15-20 minutes or until a skewer poked into the centre of the cake comes out clean.
Transfer the cake to a wire rack to cool for at least 30 minutes before adding the topping.
Make the topping. First, put the dark chocolate chips into a mixing bowl.
Heat the cream in a saucepan over a medium heat until starting to bubble.
Immediately pour the hot cream over the dark chocolate chips. Let it sit for 2-3 minutes.
Whisk the cream/chocolate mixture until it forms a smooth, shiny ganache.
Spoon the ganache all over the top of the cake.
If you’re using Nutella then warm it carefully in the microwave and then simply pour over.
Decorate with extra bourbon biscuits if desired.