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Slice of mini chocolate biscuit cake with Nutella cream layers and cocoa topping, with a fork resting on top.

Mini Chocolate Biscuit Cake (10×10 cm)

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Mini chocolate biscuit cake made with Plasmon biscuits, a quick Nutella layer, and a light mascarpone cream, chilled until sliceable and finished with a cocoa dusting. Perfect for a small 10×10 cm dish and ready after a short fridge set.
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Prep Time 15 minutes
Chill time 2 hours
Total Time 2 hours 15 minutes
Course: easycake, easydesserts, minicakes, No Bake Cakes, nutellacake, quickdesserts
Ingredients Method Video

Ingredients
  

For the layers
  • 12 Plasmon biscuits
  • Nutella for spreading
  • 50 ml milk for dipping
Filling
  • 100 ml sweet whipping cream cold, 35%
  • 100 g mascarpone cheese
  • 1 tablespoon Nutella
1 teaspoon cocoa (plus extra for dusting)

Method
 

  1. Spread Nutella on one biscuit, top with a second biscuit, dip quickly in milk, and place in a 10×10 cm dish to form the first layer.
  2. Whisk mascarpone with Nutella until smooth. Add cold whipping cream and whisk until semi-firm. Mix in cocoa.
  3. Divide the filling into two parts. Spread the first half over the first biscuit layer.
  4. Build a second layer of biscuit “sandwiches” (Nutella in the middle, quick milk dip), then spread the remaining filling on top.
  5. Refrigerate for 2 hours. Dust with cocoa before serving.

Video

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