Chocolate Biscuit Layer Cake Recipe
Ingredients
The ingredients you’ll need to make this decadent chocolate biscuit layer cake are: 8 ounces of crushed chocolate cookies, 3/4 cup of melted butter, 2 cups of sugar, 1 cup of cocoa powder, 1 teaspoon of baking soda, 1 teaspoon of salt, 2 cups of sour cream, 2 teaspoons of vanilla extract, 5 eggs and 2 cups of boiling water.
Instructions
Preheat oven to 350°F. Grease and flour two 9-inch round baking pans. In a medium bowl, combine the crushed cookies and melted butter. Press the mixture into the bottom of the prepared pans. In a large bowl, mix together the sugar, cocoa powder, baking soda, and salt. Add the sour cream, vanilla extract, and eggs; mix until combined. Gradually add boiling water, stirring until smooth. Pour the batter into the prepared pans over the cookie crust. Bake in preheated oven for 45 minutes to 1 hour, or until a toothpick inserted in the center of the cake comes out clean.
Assembly
Let the cake cool for about 10 minutes before removing from the pans. When cooled, carefully remove the cakes from the pans and place them on a cooling rack. Place one layer on a cake plate, spread with a layer of your favorite frosting. Place the other cake layer on top and spread the top and sides with a thin layer of frosting. Refrigerate the cake for at least 15 minutes before adding the final layer of frosting.
Nutrition
This cake is a delicious treat that is surprisingly low in calories. One slice of this cake contains about 300 calories, 10 grams of fat, 52 grams of carbohydrates, and 4 grams of protein. It also provides a good source of vitamins and minerals, including calcium, magnesium, and potassium.
Serving Suggestions
This cake is best served chilled. Serve it with a scoop of your favorite ice cream or a dollop of freshly whipped cream. It’s also delicious served with a dollop of caramel sauce or your favorite chocolate sauce. For an extra special treat, top with fresh seasonal berries or a sprinkle of toasted coconut.
Storage
This cake can be stored in an airtight container in the refrigerator for up to 5 days. To freeze, wrap the cake in several layers of plastic wrap and place in an airtight container. The cake will keep in the freezer for up to 3 months.
Tips and Tricks
This cake is incredibly versatile. For a richer flavor, substitute semi-sweet chocolate chips for the crushed cookies. For a lighter, more airy cake, add an extra egg white. To make a gluten free version, simply use gluten free cookies and all purpose gluten free flour.
Variations
This recipe can also be used to make cupcakes. Simply line cupcake pans with paper liners and fill each cup 3/4 full with the batter. Bake at 350°F for 20 minutes or until a toothpick inserted into the center of the cupcake comes out clean. Allow the cupcakes to cool completely before frosting.
Conclusion
This chocolate biscuit layer cake is a delicious and decadent treat. It’s easy to make and sure to be a hit with family and friends. With a few simple ingredients, you can make this delicious cake in no time. Enjoy!
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