Very Chocolate Biscotti Cake

This is a “nod” to biscotti but I actually am not a fan of biscotti so I use shortbread cookies instead. This very sweet cake is a decadent little slice of comfort, made for slow afternoons and a warm cup of tea. This no-fuss and no-bake chocolate cake is packed with deep cocoa flavor and studded with crunchy shortbread cookie pieces with a drizzle of caramel sauce that add just the right contrast to the soft, fudgy texture. Each bite is rich and sweet without being overwhelming — the kind of dessert that feels special but still wonderfully simple.

It’s beautiful served in very thin slices, perfect for sharing at a tea table, dessert buffet, or quiet moment just for yourself. Pair it with a classic black tea or something lightly floral and let the chocolate shine. You won’t even need sugar in your tea!

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Very Chocolate Biscotti Cake

Author: Anita Casano

This cake is rich, chocolatey, and meant to be enjoyed one small, thin slice at a time. Studded with crunchy shortbread pieces and a touch of caramel, it’s the perfect little sweet bite for a tea table — simple, indulgent, and just enough to savor alongside a warm cup of tea. You probably will not even need sugar in your tea!

Ingredients

Cake Ingredients

• ¼ (10.6 oz) package English style rich tea biscuit cookies. I used Walker’s Shortbread Cookies
• 1 (11.5 oz) package milk chocolate morsels
• ⅔ cup heavy whipping cream
• 1 Tbls butter
• Caramel Sundae topping1 small jar
• 1 recipe Milk Chocolate Ganache (recipe follows)
• Line a mini loaf pan with Saran wrap. Set aside

Chocolate Ganache

• ⅔ cup milk chocolate morsels
• ⅓ cup heavy whipping cream

Instructions

Cake recipe

1. Break cookies into bit size pieces, keeping them equal if possible. Set aside
2. Place chocolate morsels in a heat proof bowl. Set aside
3. In a medium saucepan, combine cream and butter; heat to a very hot temperature, but do not let the mixture boil and burn.
4. Pour over the milk chocolate morsels. Let that sit for 1 minute to allow the chocolate to melt.
5. Stir until the morsels have melted and the mixture is smooth and creamy.
6. Pour enough melted chocolate into the prepared loaf pan to cover the bottom of the pan.
7. Lay broken cookie pieces in a single layer over the chocolate mixture, covering the entire surface of the chocolate.
8. Pour a little bit of the caramel sauce over the top of the cookie pieces.
9. Continue layering chocolate, cookies and caramel sauce in this same format until the pan is full.
10. Refrigerate in the pan until chocolate is hard. About 4 hours
11. Remove cake from the pan, and place on a wire rack over a cookie sheet, top side down. Remove the plastic wrap.
12. Pour Milk Chocolate Ganache over the cake, letting it drip down the sides and into the cookie sheet. Using a spatula, smooth the ganache over all sides of the cake.
13. Refrigerate uncovered for at least 8 hours or overnight before serving.
14. Using a sharp knife, cut into 1/4 “ slices by pressing into the cake instead of a sawing motion.

Chocolate Ganache

1. Place milk chocolate morsels in a heatproof bowl. Set aside.
2. In a small saucepan, heat the cream until very hot but not boiling.
3. Pour over chocolate morsels.
4. Stir until all the chocolate has melted and the mixture is smooth.
5. Use immediately

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