Layered Chocolate Biscuit Cake

Layered Chocolate Biscuit Cake

by Jianierrrrrr

4.6 (1)
Favorite

Difficulty

Easy

Time

20m

Serving

2

The steps for making this cake are simple and simple! The naming is also due to the main use of ripple biscuits in the production process. The most difficult step should be just whipping the cream!
If you don’t have time to prepare a delicious dessert, try this super simple and delicious biscuit cake! When you cut in front of your friends, they will be amazed by the sense of layers! When you enter, you will be praised for your "superb" craftsmanship!
In addition, you can give full play to your imagination and try to make a variety of different flavors of cakes yourself. For example, coffee flavored, Baileys flavored, etc...This can also be said to be one of the joys of baking."

Ingredients

Layered Chocolate Biscuit Cake

1. Pour the whipped cream, sugar and vanilla extract in a clean, water- and oil-free bowl. Use an electric mixer to stir at high speed until the cream becomes firm.

Layered Chocolate Biscuit Cake recipe

2. Add cocoa powder and mix well.

Layered Chocolate Biscuit Cake recipe

3. Prepare a long container for the cake. Shabu a long strip with a little whipped cream in the center of the container and use it as the bottom for the biscuits to stand up. Take a biscuit, brush a thin layer of chocolate cream on one side, and stick the other biscuit together. Stand up the two sticky biscuits and insert them on the cream strip prepared earlier. And so on, until all the biscuits are used up, and finally a long biscuit shaped like a wooden stick.

Layered Chocolate Biscuit Cake recipe

4. Coat the sides of the biscuit sticks with the remaining cream. Insert a toothpick, wrap it in plastic wrap and put it in the refrigerator until it is chilled for 6 hours. Before eating, sprinkle with cocoa powder, and finally garnish with fresh raspberries and mint leaves

Layered Chocolate Biscuit Cake recipe

Tips:

1. If you make the original flavor, just omit the step of adding cocoa powder.

2. When buying fresh cream, pay attention to buying cream that can be whipped, and some cream cannot be whipped.

3. Pay attention to the consistency of the cream when whipping the fresh cream, and be careful not to over-whip it.

4. During the production process, you can freely use the taste and shape of the cake.

5. At the end, you need to leave enough cream to spread the whole cake, not too thin.

6. When cutting the cake, make sure to show the layering of the biscuits layer by layer.

7. After making it, remember to put it in the refrigerator for a long time, so that the biscuits have enough time to absorb the water in the cream and generate enough humidity to become a cake-like taste.

8. An easy way to test whether the biscuits are sufficiently moist is to use a toothpick. If the toothpick can be easily inserted into the biscuits, it means that the refrigeration time is sufficient.

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