Use a frosting bag with a nozzle to apply the cream to the cake. Add chocolate cream on top of the first cake layer and smooth it out. Then, place the second layer on top of the cake and spread the top cake with a thin layer of cream.

Classic Bourbon Biscuit Tin

Bourbon Biscuits are a sandwich biscuit made of two dark chocolate rectangular biscuits with a chocolate buttercream in-between. They’re really moreish, and make a great accompaniment to a cup of tea! In fact, they’re one of the top three biscuits consumed in the UK! The Bourbon may be a popular biscuit delicacy but the treat was actually invented by a German – Dr. Hans Zehnloch in 1930 while working for Cadbury's R&D department. The professor came up with a trademark on the biscuit whereby each would bear 10 holes; drawing from the fact that Zehnloch literally translates into ’10 holes’.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!

Bourbon Biscuit - Etsy UK Bourbon Biscuit - Etsy UK

On to where the term Bourbon actually came from, it is a contraction of their place of invention – BOURnville and professor Zehnloch's hometown – BONN. The significance of these two names shall be discussed later on but first, focus shall be on the man who invented this biscuit.The biscuit was presented in 1910 (initially under the name "Creola") by the scone organization Peek Freans, of Bermondsey, London, the originator of the Garibaldi bread. The Bourbon name, dating from the 1930s, originates from the European imperial House of Bourbon.Are you curious to learn?Bourbon biscuits have little holes in them – exactly ten little holes, in fact. Have you at any point thought about how whiskey bourbon got its name? Or then again bourbon biscuits besides. What's their association with the French imperial family? Furthermore, who are these regal Bourbons at any rate? Where do they originate from? Work the flour mix into the creamed mixture until a stiff paste is achieved. Add a little milk in small drops till soft even dough is arrived at.