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!
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.