| 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. |
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Ingredients:
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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) | |
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Method:
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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. |
