The biscuit cake is a British classic less commonly seen in the U.S., but it’s time for that to change.
It’s rumored to be Queen Elizabeth’s favorite dessert and Prince William’s choice for his groom cakes at the royal wedding of 2011. If it has that kind of clout in the royal family, I feel it’s worth having a slice ourselves!
In case you’re not familiar, in many parts of the world, what we know affectionately as ‘cookies’ in the U.S. are referred to as ‘biscuits’. This is definitely the case in the U.K., where this cake got its name.
If that makes you wonder what they do call a biscuit, well they call them scones. Plus, what we call chips they call crisps, and they say chips to refer to our fries. It’s the same language, yet if I go any further our brains will be a mess trying to keep it straight!
For this version of the classic biscuit cake we add an all-American spin: Oreos.
For many of us Oreos are right up there with the other American classics like cheeseburgers, the Grand Canyon, and an extra large Slurpee from 7-Eleven on a hot summer’s day.
So what better choice to use in this biscuit cake than America’s favorite cookie? Err, I mean biscuit!
Using Oreos makes this version of a biscuit cake extremely chocolatey and decadent. It takes quite a bit of time but every step is actually easy and the finished product is worth the effort.
I promise, this Oreo Biscuit Cake will not disappoint! It requires no baking, simple ingredients and is almost foolproof.
Oreo Biscuit Cake Recipe – The Method
This recipe truly is simple and foolproof, but if you have never made a biscuit cake before, there may be more steps than you expect.
We’ll go over the process in extra detail so you can learn all the best tips and tricks to make your process as smooth as your ganache is about to be!
First, we gather our ingredients, keeping in mind a few of them will be used much later when the cake has sufficiently cooled. You can go ahead and measure them now so it’s a snap when the time comes or just hold off on the second load of chocolate and the cream.
Making the Cake
Prepare an 8-inch cake pan with butter and parchment paper. A springform pan is great, but a well-greased standard pan is perfectly fine too.
In a large bowl add your Oreos and find something you can easily smash them with. I opted for a wooden rolling pin, but a mallet or even a sturdy glass cup would work great.
Now go to town smashing those biscuits!
You don’t want them reduced to total dust, but a thorough smashing is in order to get them in small pieces. You can refer to the photos for size reference. They need to be small enough to uniformly fit into a pan.
While you’re in the destruction mode you may as well chop the chocolate too.
Then in a medium size saucepan combine the butter, sugar and a sprinkle of salt. Cook on medium heat until the butter is liquid.
Watch your pan so as to not scald the butter. You don’t need it to come to a boil, but a few bubbles are fine as it melts. Remove from heat.
Stir in the vanilla, followed by the chopped chocolate.
It should now be a slightly warm pot of liquid chocolate. Pour this into the bowl of the smashed Oreos. Give it a mix to get everything completely coated in chocolate.
Pour the mixture into your prepared cake pan and press it down to compact it. Cover the cake in saran wrap and pop it in the refrigerator.
Now, we wait.
The cake needs to cool for at least six hours. Cooling overnight works great as well.
Making the Ganache
Before we take the cake out of the refrigerator, let’s make the ganache.
In a heatproof bowl combine the additional chopped chocolate, vanilla and a pinch of salt. Keeping that bowl nearby, heat the cream in a small pan over medium-high heat until it comes to a very gentle simmer.
Pour the heated cream over the chopped chocolate. You want it to be mostly covered with bits of chocolate peeking through. Cover with a clean dish cloth and let it sit for five minutes before stirring.
Once stirred into a thick chocolate ganache, place it in the refrigerator. Check it in 5 minute increments to see when it reaches the right texture.
You want it to be thick and spreadable, not so runny that it will spread all over the plate. Think of a pudding-like texture.
While the ganache cools, pull out your cake. If you didn’t use a springform pan, run a butter knife between the cake and the edge of the pan. Turning the pan upside down should pop it out in perfect shape.
Place it on the serving plate of choice.
Now frost the biscuit cake with the chocolate ganache. I find it easiest to work in small sections using a butter knife. Cover the cake completely and evenly.
At this point your beautiful Oreo biscuit cake is ready to go but a few extra decorations makes it extra special. I chose to use my remaining Oreos chopped in half along with some grated, dried coconut along the diameter.
Because why not give yourself the royal treatment?
How To Make This Oreo Biscuit Cake Recipe
Prepare your pan with grease and parchment paper.
In a large bowl, crush the Oreo cookies into small pieces. Chop the chocolate if you have not already.
In a medium size pot, combine the butter, sugar and salt.
Melt the butter mixture over medium-high heat until it becomes liquid. Stir often until all is combined.
Remove from heat and stir in the chopped chocolate and vanilla.
Pour the liquid chocolate mix into the bowl with the cookie chunks. Stir to evenly coat and pour the mixture into the prepared cake pan.
Press the mixture into the pan and then cover tightly with saran wrap. Place in the refrigerator to cool for at least 6 hours.
When you are ready to pull your cake out, make the ganache.
In a heatproof bowl combine the chopped chocolate, vanilla, and salt. In a small pot bring the cream to a very gentle simmer.
Pour over the chocolate mixture and cover with a clean dish cloth. Let it sit undisturbed for 5 minutes.
Stir to combine.
Place the ganache in the refrigerator and let it cool, checking it in 5 minute increments until a pudding-like texture is achieved.
In the meantime, pop your cooled cake out of the pan and onto a serving tray.
When the ganache texture is reached, frost the cake with it, working in sections until the cake is completely and evenly covered. Add toppings, if desired.
- 1 cup unsalted butter
- ⅔ package of Oreos
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
- 6 ounces semisweet chocolate, chopped
- 1 teaspoon pure vanilla extract
- 4 ounces semisweet chocolate, chopped
- 1/2 cup heavy cream
- Pinch of salt
- Halved Oreos
- Coconut flakes
- Prepare your pan with grease and parchment paper.
- In a large bowl, crush the Oreo cookies into small pieces.
- In a medium size pot, combine the butter, sugar and salt. Melt the butter mixture over medium-high heat until it becomes liquid. Stir often until all combined.
- Remove from heat and stir in the chopped chocolate and vanilla.
- Pour the liquid chocolate mix into the bowl with the cookie chunks. Stir to evenly coat and pour the mixture into the prepared cake pan.
- Press the mixture into the pan and then cover tightly with saran wrap. Place in the refrigerator to cool for at least 6 hours.
- When you are ready to pull your cake out, make the ganache.
- In a heatproof bowl combine the chopped chocolate, vanilla, and salt.
- Meanwhile, in a small pot bring the cream to a very gentle simmer.
- Pour the cream over the chocolate mixture and cover with a clean dish cloth. Let it sit undisturbed for 5 minutes. Stir to combine.
- Place the ganache in the refrigerator and let it cool, checking it in 5 minute increments until a pudding like texture is achieved.
- In the meantime, pop your cooled cake out of the pan and onto a serving tray.
- When the ganache texture is reached, frost the cake with it, working in sections until the cake is completely and evenly covered. Add any toppings, if desired.
You can leave the cake to cool in the fridge overnight if you prefer. This is a great dessert to start the day before and finish off the next day.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 354Total Fat: 29gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 52mgSodium: 97mgCarbohydrates: 27gFiber: 2gSugar: 23gProtein: 2g
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