Feel free to get creative with how you decorate the cake! We just used a bunch of Bourbon Biscuits, but you could do crumbs, biscuit halves, or even a piped buttercream. What else can you make from Bourbon Biscuits? Ingredients: PLAIN WHITE FLOUR ( WHEAT FLOUR, calcium carbonate, iron, niacin, thiamine), custard powder (maize starch, salt, flavouring, colour (annatto norbixin)), natural unsweetened cocoa powder, BUTTER, coconut sugar, EGGS.

This four-ingredient Bourbon Biscuit Cake is SO simple but will definitely impress! You might be wondering how it’s possible to make a four-ingredient chocolate cake and bake it for just 20 minutes, but trust us, it’s easy AND delicious. And it’s full of Bourbon Biscuits! This recipe takes a spin on the classic biscuits and makes a tasty two-layer cake that can be served at celebrations. If you don’t fancy chocolate cream then feel free to skip it altogether and serve the cake plain instead. You can also swap brown sugar with white sugar if you don’t have any to hand. In any case, we’ve taken these biscuits that were created in 1910 and reinvented them into a delicious chocolate cake. And we don’t just mean the flavour, we mean that this cake recipe is mostly made up of Bourbon Biscuits! How you might wonder? Read on and see!Step 5 Meanwhile, make the filling. In a large mixing bowl, beat butter, icing sugar and custard powder with a handheld electric whisk until light and fluffy. I cooked it probably for about 20-25 minutes at 180? Until a skewer comes out clean and it’s springy to the touch. If you want a larger cake then you can double the recipe but will need a longer cooking time. Another option is to make two cakes and sandwich them together with ganache – a bit like a Bourbon Biscuit itself! Decorating your Bourbon Biscuit Cake I mean let’s face it, you’ll probably make this more than once anyway and can try it both ways! How to make Bourbon Biscuit Cake – Step by Step Method

To create an authentic bourbon sandwich vibe I waited for the cake to cool and then sliced it through the middle to make two thin layers. I then made a regular butter icing, with some added cocoa, and threw in a little bit of caster sugar too for texture. You know how the cream in the middle of a bourbon is just the tiniest bit gritty? That’s what I was going for.Add the bourbon biscuits to the bowl of a food processor and blitz until completely broken down into fine crumbs.