Love chocolate? Well, this cake is good news for you. In every bite, there's a soft, buttery crunch from the cookie alongside a layer of melt-in-your-mouth chocolate. What we love most about this indulgent dessert is that it's super easy, yet looks and tastes like it was quite the project. This is a chocolate masterpiece that is sure to impress your next crowd.

Pam Lolley
Recipe by MyRecipes


Credit: Aaron Kirk; Prop Styling: Kashara Johnson; Food Styling: Pam Lolley

Recipe Summary test

30 mins
3 hrs 30 mins
Serves 12 (serving size: 1 slice)




Instructions Checklist
  • Prepare the Biscuit Cake: Line an 8-inch springform pan or cake pan with plastic wrap, extending 4 inches over the sides (to use as handles).

  • Pour water to a depth of 1 inch into bottom of a medium size heavy-duty saucepan; bring to a boil over high. Reduce heat to medium. Place semisweet chocolate, butter, and honey in a medium-size ovenproof bowl; place bowl on top of pan over simmering water. Cook, stirring often, until chocolate is melted, 6 to 8 minutes. Whisk in cream and vanilla until combined. Remove from heat. Gently stir cookies into chocolate mixture, and pour into prepared pan. Using the back of a spoon, press gently to make sure mixture is even. Cover with plastic wrap. Chill until set, 2 to 24 hours.

  • Prepare the Rich Ganache: Place bittersweet chocolate in a medium bowl. Heat cream in a small saucepan over medium just until cream begins to boil; pour over chocolate, and stir until smooth. Stir in honey, vanilla, and salt. Let stand until spreading consistency, 10 to 20 minutes.

  • Remove plastic wrap from cake. Transfer cake from pan to a wire rack set in a baking sheet lined with parchment paper. Slowly pour warm Rich Ganache over cake, spreading to edges and on sides. Chill 1 hour before serving. Store any leftovers covered in refrigerator.