Royal Chocolate Biscuit Cake

3.6 from 8 ratings

This chocolate biscuit cake is set in the refrigerator before being topped with extra chocolate frosting, as a final flourish for this royal dessert.This recipe is courtesy of Betty Crocker.

Servings

servings

Ingredients

9 ounce chocolate digestive biscuits
8 ounce dark chocolate chips
2/3 cup whipping cream
2 tablespoon butter
4 ounce dark chocolate chips
1/3 cup whipping cream
1 tablespoon butter

Directions

Line an 8” round cake pan with aluminum foil. Spray with nonstick cooking spray.
Break all of the biscuits into 1 inch pieces, and set aside.
Place the chocolate chips in a medium bowl, and set aside.
In a saucepan, gently heat the whipping cream and butter. Stir until the butter is melted and the mixture is about to come to the boil. Pour the cream mixture over the chocolate and stir to melt the chocolate.
Add the biscuit pieces to the chocolate mixture. Gently fold until all the biscuit pieces are coated in chocolate. Spoon into the prepared pan, and press it to even out the top. Refrigerate until firm, about 3 hours.
Remove the cake from the cake pan, and turn it upside down onto a serving plate. Remove the foil.
Place the chocolate chips in a small bowl.
In a saucepan, gently heat the cream and butter. Stir until the butter is melted and the mixture is about to come to the boil. Pour the cream mixture over the chocolate and stir to melt the chocolate.
Pour the frosting over the cake, frosting the top and sides with an offset spatula. Leave to set before serving.