This Classic Chocolate Biscuit Cake is a dessert that perfectly balances simplicity, elegance, and indulgence. Each layer of soft, cocoa-infused sponge is spread with a luscious cream made from sour cream and cream cheese, creating a melt-in-your-mouth experience with every bite. Topped with a glossy dark chocolate glaze, this cake is as visually appealing as it is delicious.
Ideal for birthdays, family gatherings, or festive celebrations, this recipe proves that you don’t need complex techniques to achieve bakery-quality results. Even a beginner can create this show-stopping dessert at home with minimal effort.
Ingredients
Biscuit (Chocolate Sponge)
- 6 eggs
- 125 g granulated sugar
- 100 g wheat flour
- 20 g cocoa powder
- A pinch of salt
Cream
- 350 ml sour cream (20% fat)
- 150 g granulated sugar
- 250 g cream cheese (or cottage cheese, blended until smooth)
- 1 tbsp cocoa powder
Glaze
- 40 g dark chocolate
- 50 ml hot milk
Description
This chocolate biscuit cake combines the delicate texture of an airy sponge with a smooth, lightly tangy cream and a rich chocolate glaze. It’s light yet satisfying — the kind of dessert that doesn’t feel too heavy but still delivers a deep cocoa flavor. The sour cream frosting adds a subtle freshness that balances the sweetness beautifully.
For an extra layer of flavor and texture, you can add chopped nuts, prunes, or even a thin spread of jam between the layers. No matter how you customize it, this cake will be a highlight on any dessert table.
Step-by-Step Instructions
Step 1: Prepare the Biscuit
Separate 6 eggs — yolks in one bowl, whites in another.
Add a pinch of salt to the egg whites and start beating with an electric mixer.
When soft foam forms, gradually add 125 g of sugar while continuing to beat until stiff peaks form. The mixture should be glossy and hold its shape.
Add the egg yolks one at a time, gently mixing after each addition until the batter is smooth and uniform.
Step 2: Combine Dry Ingredients
Sift 100 g of flour and 20 g of cocoa powder together to remove any lumps and to aerate the mixture.
Add the dry ingredients in 2–3 portions to the whipped eggs, folding carefully with a spatula to preserve the airy texture.
Step 3: Bake the Biscuit
Line a rectangular baking pan (about 26 × 39 cm) with parchment paper and pour in the batter.
Spread evenly and smooth the surface.
Bake in a preheated oven at 180°C (350°F) for about 15 minutes, or until a toothpick inserted in the center comes out clean.
Let the biscuit cool to room temperature before removing it from the pan. If desired, trim the top crust for a smoother surface.
Step 4: Prepare the Layers
Trim the edges for a clean shape — keep the trimmings for decoration.
Cut the cooled biscuit into two equal parts, then slice each part horizontally to make four thin layers.
(Using a cake cutting string or a long serrated knife works best for clean layers.)
Step 5: Make the Cream
In a large mixing bowl, combine:
- 350 ml sour cream
- 150 g sugar
Beat with a mixer until the sugar dissolves and the mixture becomes smooth and slightly thick.
Add 250 g cream cheese and beat again until creamy and well-blended.
Finally, mix in 1 tablespoon of cocoa powder to give the cream a light chocolate flavor and color.
Step 6: Assemble the Cake
Place one biscuit layer on a serving plate.
Spread one-fourth of the cream evenly over the layer.
Repeat the process with the remaining biscuit layers and cream, finishing with cream on top.
Reserve about 2–3 tablespoons of cream to use later for the sides.
There’s no need to soak the sponge layers — the sour cream filling will keep them moist.
Refrigerate the cake for 1–2 hours to allow it to stabilize before decorating.
Step 7: Decorate the Cake
Spread the reserved cream on the sides of the cake.
Take the biscuit trimmings, place them in a food processor, and grind them into fine crumbs.
Use a spatula or your hands to press the crumbs onto the sides of the cake, giving it a classic, finished look.
Step 8: Prepare the Chocolate Glaze
Break 40 g of dark chocolate into small pieces and place in a bowl.
Pour in 50 ml of hot milk and let sit for 1–2 minutes.
Stir until smooth. If the chocolate doesn’t melt completely, microwave for 10 seconds and stir again.
Be careful not to overheat, as chocolate can seize easily.
Transfer the glaze to a piping bag (or use a spoon if you prefer).
Step 9: Add the Finishing Touches
Using the piping bag, drizzle the chocolate glaze over the cake in diagonal lines across the surface.
Then, repeat in the opposite direction to create a crisscross pattern.
You can also decorate the cake with wider stripes or a lattice pattern for an elegant presentation.
Step 10: Chill and Serve
Refrigerate the finished cake for at least 1–2 hours before serving to let the layers firm up and the flavors blend.
When ready to serve, slice with a sharp knife, wiping the blade between cuts for clean, beautiful slices.
The cake is soft, aromatic, and perfectly balanced in sweetness — a true classic for chocolate lovers.
Serving Suggestions
- Serve slightly chilled for the best texture.
- Pair with a cup of coffee, cappuccino, or black tea for contrast.
- Add a dollop of whipped cream or a few berries on the side for a fresh touch.
Storage
- Store in the refrigerator, covered, for up to 4 days.
- For longer storage, freeze slices individually, wrapped tightly, for up to 1 month. Thaw overnight in the fridge before serving.
Tips and Variations
- Add texture: Include chopped walnuts, hazelnuts, or almonds between the layers.
- For extra flavor: Brush the sponge with a light sugar syrup or a splash of coffee before adding the cream.
- Dried fruits: Finely chopped prunes or cherries pair wonderfully with the cocoa cream.
- White chocolate twist: Swap the dark chocolate glaze for melted white chocolate for a visually striking contrast.
Conclusion
This Chocolate Biscuit Cake is everything a homemade dessert should be — simple, rich, and irresistibly good. The sponge layers are airy yet moist, the cream is silky with a hint of tang, and the glaze adds that final touch of luxury.
Whether served at a festive dinner or enjoyed quietly with family, this cake will impress both in flavor and appearance. It’s proof that a classic recipe made with care and love never goes out of style.