Chocolate Biscuit Cake with Pistachio Cream Filling

Step 1: Prepare the Biscuit Base

Crush the Biscuits: Start by crushing 2 packs of biscuits into fine crumbs. You can do this by placing them in a ziplock bag and using a rolling pin to crush them, or you can use a food processor for a finer crumb.
Mix the Crumbs with Cocoa and Butter: In a large mixing bowl, add 3 tablespoons of melted butter and 3 tablespoons of cocoa powder to the crushed biscuits. Stir the ingredients until they are well combined, and the mixture has a crumbly texture.
Add Milk: Gradually pour in 1.5 cups of milk, mixing continuously until the biscuit mixture becomes soft and sticky. The consistency should be firm but malleable enough to shape and hold together.
Form the Cake Base: Press the biscuit mixture into the base of a round or rectangular cake tin lined with parchment paper. Use a spatula or the back of a spoon to spread the mixture evenly, ensuring a flat and smooth surface. Place the tin in the fridge to chill and set while you prepare the cream filling.
Step 2: Prepare the Whipped Cream Filling

Whip the Cream: In a separate bowl, prepare the whipped cream by combining 1 pack of whipped cream powder with 1 tea glass of milk (approximately 120 ml). Use an electric mixer to whisk the cream until stiff peaks form. The mixture should be thick and hold its shape when lifted with a spoon.
Add Pistachio Powder: Once the whipped cream is ready, fold in 1-2 tablespoons of pistachio powder. This will give the cream filling a delightful nutty flavor and a slight crunch.
Spread the Cream Filling: Take the chilled biscuit base out of the fridge. Evenly spread the whipped cream mixture over the biscuit layer using a spatula to ensure an even distribution. Return the cake to the fridge and let it chill for at least 1-2 hours, allowing the layers to set properly.
Step 3: Assembly and Decoration

Add Pistachio Garnish: Before serving, sprinkle additional pistachio powder over the top of the cake. This adds both a visual appeal and a delicious flavor to complement the creamy filling.
Slice and Serve: After the cake has chilled and set, slice it into pieces and serve cold. The smooth cream, crunchy biscuit base, and rich cocoa flavor will offer a perfect combination of textures and flavors.
Cooking Tips:
Biscuit Substitutions: If you can’t find tea biscuits, you can use any plain, unsweetened biscuits or graham crackers. Digestive biscuits also work well for a richer flavor.
Whipped Cream Variations: You can substitute whipped cream powder with fresh whipped cream if you prefer. Just whip heavy cream with sugar until stiff peaks form.
Pistachio Powder: If you can’t find pre-ground pistachio powder, simply grind whole pistachios in a food processor until they become a fine powder. For extra flavor, you can lightly toast the pistachios before grinding.
Additional Layers: For a more layered cake, you can alternate between the biscuit mixture and cream filling, creating two or three layers of each.
Serving Options: This cake is best served cold, so ensure you refrigerate it for at least 2 hours before serving. For an even better texture, refrigerate overnight.
Nutritional Facts (Per Serving – Based on 8 Servings):
Calories: 310 kcal
Protein: 6g
Fat: 18g
Carbohydrates: 30g
Sugar: 15g
Fiber: 2g
Sodium: 150mg
This chocolate biscuit cake is a moderately high-calorie dessert, with a good balance of fats and carbohydrates. The addition of pistachio provides extra fiber and healthy fats, making it a more balanced dessert option.

Frequently Asked Questions (FAQs):
1. Can I make this cake ahead of time?
Yes! This cake actually benefits from being made ahead of time. You can prepare the cake a day in advance and store it in the refrigerator. The flavors will meld together, and the texture will firm up nicely.

2. How long does this cake last in the fridge?
The cake will last in the fridge for up to 3 days. Be sure to cover it with plastic wrap or store it in an airtight container to prevent it from drying out.

3. Can I freeze this cake?
Yes, you can freeze the cake for up to 1 month. However, be aware that the texture of the whipped cream may change slightly upon thawing. To freeze, wrap the cake tightly in plastic wrap and place it in a freezer-safe container. Thaw in the refrigerator overnight before serving.

4. What can I use instead of pistachio powder?
If you don’t have pistachio powder, you can substitute it with ground almonds, hazelnuts, or even shredded coconut for a different flavor profile.

5. Can I add other ingredients to the filling?
Yes! Feel free to add other ingredients like chocolate chips, crushed cookies, or fruit like strawberries or raspberries to the whipped cream filling for added texture and flavor.

Conclusion:
This Chocolate Biscuit Cake with Pistachio Cream Filling is a fantastic dessert option that is not only easy to make but also packed with flavor. The rich cocoa-flavored biscuit base pairs perfectly with the light and creamy pistachio whipped cream, creating a balance of textures and tastes that is simply irresistible. Whether you’re preparing it for a special occasion or just to satisfy a sweet craving, this no-bake cake is sure to impress. Plus, it’s versatile enough to customize with different toppings and fillings, making it a go-to dessert for any event.