This chocolate Bourbon Biscuit Cake is a very easy traybake to make. Its soft chocolate sponge, filled with a chocolatey buttercream and then topped with bourbon biscuit is a yummy treat indeed.
I have been practising a traybake cake which features a bourbon biscuits for a few weeks now. Sadly for my family, this has meant a few trial runs! However, I am now happy to share this delicious Bourbon Biscuit Cake with you and it really is as easy as it is yummy.
Following the tasty success of my previous Jammie Dodgers and Lemon Jammie Dodgers traybake cakes, I decided to have a go at making more tray bakes using popular biscuit favourites. This Bourbon Biscuit Cake is so simple to make, which is what I like best really, After all, when the call for cake comes along,youy do not want to be faffing about for ages in the kitchen .You want to make something that won’t take long to make, bake and then eat!
Essentially, this is just a chocolate sponge cake , baked with a Bourbon biscuit on top of the cake batter which is sliced in half and sandwiched together with a chocolate buttercream. Finally, it is then cut into individual pieces and eaten.
I have to admit, this is not the most elegant looking of traybake cake slices, but it really does taste great. So much so, that my children were disappointed that I was giving it away to the local toddler playgroup, because it meant they only got to try one piece each!
Bourbon biscuits happen to be dairy free, so you could easily adapt this cake recipe to make it also dairy free and then this would be perfect for anyone who cannot eat dairy based foods.
Here is the recipe for my Bourbon Biscuit Cake
- 225g unsalted butter
- 175g caster sugar
- 4 eggs
- 50g cocoa powder
- 175g self raising flour
- 16 bourbon biscuits
- 150g butter
- 75g icing sugar
- splash of milk
- 100g milk chocolate, melted
- pre heat the oven to 180oC / 160oC
- grease and line a large baking tin ( I used a roasting tin) approx 20cm in length
- cream the butter and sugar together until soft and pale
- add the eggs and beat well
- fold in the cocoa powder and flour and mix welts combine
- pour into your prepared baking tin
- Top the batter with 16 Bourbon biscuits placed apart to make 16 pieces of cake
- Bake in the oven for approx 25 minutes until risen add cooked right through
- leave to cool
- while this is happening, make your chocolate buttercream:
- Beat the butter to soften it , I used my mixer to do this
- Now add the icing sugar and beat well to combine , I added a splash of milk to loosen it slightly
- Lastly add the melted milk chocolate and beat well
- once cold to the touch, remove the sponge from the tin and slice the cake in half and sandwich the two halves together with the buttercream
- cut the cake into 16 cake slices
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