Biscuit Cake Recipes

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CHOCOLATE BISCUIT CAKE



Chocolate Biscuit Cake image

A cake made of British cookies and dark chocolate will be Prince William's groom's cake. It's a cake made from cookies!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h25m

Yield 12

Number Of Ingredients 7

14 McVitie's® chocolate digestives or 30 rich tea biscuits (8.8 oz)
1 1/3 cups dark chocolate chips (8 oz)
2/3 cup whipping cream
2 tablespoons butter
2/3 cup dark chocolate chips (4 oz)
1/3 cup whipping cream
1 tablespoon butter

Steps:

  • Line a 6- or 8-inch round cake pan with foil. Spray with nonstick cooking spray. Break each of the biscuits into 1-inch pieces; set aside.
  • In medium bowl, place 1 1/3 cup chocolate chips; set aside. In 1-quart saucepan, heat 2/3 cup whipping cream and 2 tablespoons butter over medium heat, stirring until butter is melted and mixture comes to a boil. Pour cream mixture over chocolate and stir smooth.
  • Add biscuit pieces to chocolate mixture, gently fold until all pieces are coated. Spoon into the prepared cake pan. Gently press mixture into pan. Refrigerate cake for 3 hours or until firm.
  • Remove cake from cake pan and turn upside down onto a serving plate. Remove foil. In small bowl place remaining 2/3 cup chocolate chips. In 1-quart saucepan, heat remaining 1/3 cup whipping cream and 1 tablespoon butter over medium heat, stirring until butter is melted and mixture comes to a boil. Pour cream mixture over chocolate and stir smooth. Pour the melted chocolate over the cake; frost top and sides using a butter knife or offset spatula. If desired, decorate with melted milk chocolate.

Nutrition Facts : ServingSize 1 Serving

CHOCOLATE BISCUIT CAKE



Chocolate Biscuit Cake image

Divine smooth outer layer and crunchy inner great for kids party's,formal party's and picnics.

Provided by foodiequeen123

Time 25m

Yield Serves 12

Number Of Ingredients 0

Steps:

  • Break each of the biscuits into little pieces in a bowl.
  • Melt the butter and the caster sugar in a saucepan over a low heat. Once it has melted, add the cocoa and the drinking chocolate.
  • In a separate bowl, beat the two eggs, then add the beaten eggs to the butter and sugar mixture, and mix well.
  • Pour over the broken biscuits. Press the mixture into a tin lined with greaseproof paper. Cover with another sheet of greaseproof paper and press down well.
  • Leave the biscuits mix to set in the fridge over night.
  • Break the milk chocolate into a bowl and set over a pan of boiling water to melt. Make sure the bowl does not touch the water. Once melted pour the chocolate over the biscuit mixture and leave to set.
  • Once set, remove from the tin and slice into squares

CHOCOLATE BISCUIT CAKE



Chocolate Biscuit Cake image

Prince William broke with royal tradition by having a groom's cake at his wedding to Kate Middleton in 2011, requesting a classic British icebox cake (or fridge cake, as the Brits say). It's made out of McVitie's biscuits and lots of chocolate. The cake is also said to be a favorite of his grandmother Queen Elizabeth, who likes eating a slice with her afternoon tea.

Provided by Food Network Kitchen

Time 1h40m

Yield 10 to 12 servings

Number Of Ingredients 13

1/2 cup unsalted blanched hazelnuts
2 1/2 sticks unsalted butter, plus more for the pan
1 14-ounce package digestive biscuits, such as McVitie's, broken into 1/2-inch pieces (about 5 cups)
1/3 cup golden syrup (such as Lyle's)
1/4 teaspoon salt
6 ounces semisweet chocolate, chopped
3 tablespoons unsweetened cocoa powder
1 teaspoon pure vanilla extract
1/3 cup chocolate-hazelnut spread
4 ounces semisweet chocolate, chopped
1/2 cup heavy cream
1 tablespoon golden syrup (such as Lyle's)
Mini chocolate chips, for decorating

Steps:

  • Make the cake: Preheat the oven to 350 degrees F. Spread the hazelnuts on a rimmed baking sheet and toast in the oven, stirring occasionally, until golden, about 10 minutes. Let cool, then chop.
  • Butter the bottom and sides of an 8-inch springform pan; set aside. Toss the hazelnuts and cookies in a large bowl. Combine the butter, golden syrup and salt in a medium saucepan over medium heat and cook, stirring, until the butter is melted (do not boil). Remove from the heat and stir in the chocolate, cocoa powder and vanilla until smooth, then whisk in the chocolate-hazelnut spread.
  • Pour the chocolate mixture over the cookie mixture and stir to coat. Transfer to the prepared pan and press down evenly until tightly packed. Place a piece of plastic wrap directly onto the surface and refrigerate until set, at least 6 hours or overnight.
  • Make the ganache: Put the chocolate in a small bowl. Heat the heavy cream and golden syrup in a small saucepan over medium heat, stirring occasionally, until the syrup dissolves and the mixture is just bubbling around the edges. Pour over the chocolate and let stand 5 minutes, then stir until smooth. Let sit at room temperature until thickened but still pourable, 30 minutes to 1 hour. (It should look like a soft pudding.)
  • Remove the cake from the refrigerator and let sit at room temperature, 45 minutes. Remove the springform ring and invert the cake onto a cake stand or serving plate; remove the bottom of the pan. Pour about one-third of the cooled ganache over the top of the cake and gently spread with a small offset spatula, allowing the excess to drip down the sides. Repeat with the remaining ganache in two more batches until the top and sides of the cake are covered. Sprinkle mini chocolate chips around the top edge of the cake.

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