Chocolate Biscuit Cake

Chocolate Biscuit Cake

Description: This cake is super easy to put together and requires no baking. It will feed more people and stays fresher for longer in comparison to a sponge cake. It is a real crowd pleaser, which will have everyone coming back for seconds. You can cover this in sugarpaste once set and decorate as desired.
Ingredients:
Butter (Can be salted or unsalted. We love salted. Do not use margarine. Some plant Butter Alternative blocks work well with this recipe.)
Milk Chocolate (You want to use a couverture chocolate. This means it contains Cocoa butter. You can also use a mic of dark and milk chocolate if you prefer your cake to be less sweet)
Cream (Most cream work well, ideally a cream with 35-40% fat content)
Biscuits (you can use any biscuits you like, We like digestives/Graham crackers. You can use oreos, Hobnobs, ginger nut etc)
Extras (You can chop up your favourite chocolate bars and add to your mix. You want your biscuit pieces to be roughly 1-2 inches.Make sure to remove some biscuits to make room for any extras. Examples of bars that work really well are Crunchies, Fudge, Maltesers and Mars bars)
Flavourings (You can add any oil or powder flavouring. Orange and mint go really well, especially for Christmas time)
Method:
1. Melt your chocolate in the microwave in 15-30 second bursts until half melted. You can also do this on a double boiler over a Medium heat.
2. Chop up your butter and add it into your chocolate. Continue to heat in microwave/double boiler until fully melted.
3. Pour in your cream and mix to combine. Your cream can be cold or room temp, both ways will work.
4. Add your chopped/broken biscuits and any extras and stir to combine.
5. Immediately spoon this into your Frost Form. Use a potatoe masher to press down the mixture as you go. Cover the top and set.
Setting Time: Ideally set your chocolate biscuit cake in the fridge overnight or 4-6 Hours depending on the size of your cake. Serve the cake at room temperature to allow for easy cutting.
Storage: Cover and store in your fridge for up to a week or freeze for 1-2 months.
Sizing Guide: This recipe is enough to make a 7" High Cake. If you want a different height then divide the ingredients by 7 and multiply by the height you want.

 

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