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  1. Preheat the oven to 180°C, fan oven or bottom heat. Lightly butter the baking tin and insert the disc with the indentation, if necessary place a round piece of baking paper in the indentation to make removing the biscuit even easier.

  2. In a bowl, mix the dark chocolate with the boiling water. Stir until the chocolate has melted. Add cocoa and stir until smooth. Let cool down.

  3. In a large bowl, whisk together the flour, starch, baking soda, and salt. In a second large bowl, whisk together the sugar and oil. Add eggs one at a time and continue beating until well combined. Add the vanilla extract, buttermilk and cooled chocolate mixture to the egg mixture and beat. Using a wooden spoon or rubber spatula, stir in the flour mixture until well combined.

  4. Divide the batter evenly among the baking pans and bake for 25 minutes. Leave to cool in the pan for ten minutes. Remove from the baking pan and let cool on a wire rack. Allow the bases to cool completely before assembling, about 45 minutes.

  5. Filling: Melt the chocolate in a water bath and cool briefly. Using a food processor or hand mixer, whip the cream with the sugar until stiff. Mix in the chocolate thoroughly by hand.

  6. Spread the filling generously on the bottom layer, place the second biscuit on top. Garnish with some powdered sugar and enjoy!


For 1 filled biscuit cake with two bases


  • 50g dark chocolate

  • 250ml boiling water

  • 75 g unsweetened cocoa powder

  • 135 grams of flour

  • 85g starch

  • 1½ tsp baking soda

  • ½ tsp baking powder

  • ¾ tsp salt

  • 180 grams of sugar

  • 100 ml vegetable oil

  • 2 eggs

  • 2 tsp vanilla extract

  • 150ml buttermilk


  • 125g dark chocolate, melted and slightly cooled

  • 200 grams of whipped cream

  • 1 tablespoon of sugar

  • Some powdered sugar for garnish, optional

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