Chocolate Biscuit Cake

  • Prep Time 25 min
  • Total 3 hr 25 min
  • Servings 12
  • Ingredients 7

Ingredients

Cake

  • 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

Frosting

  • 2/3 cup dark chocolate chips (4 oz)
  • 1/3 cup whipping cream
  • 1 tablespoon butter

Instructions

  • Step 
    1
    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.
  • Step 
    2
    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.
  • Step 
    3
    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.
  • Step 
    4
    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.

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