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How To Make Chocolate Biscuit Cake

How To Make Chocolate Biscuit Cake

Author: Gwyn
This delightful chocolaty sweet treat is infamous for being the late Queen Elizabeth's favorite cake and she had a piece every single day, It was also Prince William's groom cake. I gave it a try and guess what? I get it! AND IT IS NO BAKE! 
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Prep Time 3 hours 20 minutes
Total Time 3 hours 20 minutes
Course Desserts
Cuisine English
Servings 6 to 8
Calories 430 kcal

Ingredients
  

CAKE

  • 8 ounces British tea biscuits McVities Digestive Biscuits, broken into almond sized pieces
  • 12 Tablespoons butter, unsalted room temperature
  • 3/4 cup + 2 tablespoons caster sugar
  • 8 ounces dark chocolate chips melted

GANACHE TOPPING

  • 8 ounces dark chocolate melted
  • whipping cream

GARNISH

  • mini chocolate chips or chocolate shavings
  • edible flowers

Instructions
 

  • Butter the pan, then line with plastic wrap for easy removal. Break the biscuits into small bite sized pieces. Set aside.
  • Melt 8 ounces of the chocolate.
  • Cream the butter and sugar until light and fluffy in a large mixing bowl.. Beat in the melted chocolate until everything is combined. Gently fold in the biscuits. Spread the mixture into the prepared pan making sure there are no air pockets by gently pressing. Place in the refrigerator for at minimum three hours or overnight.
  • Run a knife around the edges of the pan and then invert onto a cooling rack. Peel away the parchment or plastic wrap.
  • Melt the remaining 8 ounces of chocolate. Pour over cake using an offset spatula to smooth. Add the garnishes while wet. Let the chocolate on the cake set either in the refrigerator on a countertop. Slice. Enjoy!
  • *This recipe makes a 1 inch cake. I recommend doubling the recipe to fill the height of a 9 inch cake pan.  I doubled the recipe for this post. 

Notes

  • Biscuit cake can be stored in the refrigerator for two weeks in an airtight container.
  • This recipe makes a 1 inch cake. I recommend doubling the recipe to fill the height of a 9 inch cake pan.  I doubled the recipe for this post. 

Nutrition

Serving: 1sliceCalories: 430kcalCarbohydrates: 39gProtein: 6gFat: 28gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 2mgSodium: 48mgPotassium: 510mgFiber: 6gSugar: 22gVitamin A: 19IUVitamin C: 0.2mgCalcium: 142mgIron: 5mg
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