Chocolate layer refrigerator cake

    Chocolate layer refrigerator cake


    9 people made this

    About this recipe: A simple, yet delicious no-bake dessert that everyone will love. Butter biscuits are layered with a chocolate cream, refrigerated until set, then served. NOTE: This recipe contains raw eggs.

    Serves: 16 

    • 450g plain butter biscuits
    • 4 tablespoons rum
    • 1 egg
    • 150g caster sugar
    • 1 teaspoon vanilla extract
    • 4 tablespoons unsweetened cocoa powder
    • 110g butter, melted

    Prep:30min  ›  Extra time:3hr chilling  ›  Ready in:3hr30min 

    1. Spread butter biscuits out in a single layer on a baking tray with sides. Brush or sprinkle with rum. Line a 23x13cm loaf tin with foil, leaving enough extra at the sides to fold over the top for storage.
    2. In a medium bowl, beat the egg and sugar together until thick and pale. Beat in vanilla and cocoa powder until well blended, then stir in melted butter.
    3. Line the bottom and sides of the prepared tin with butter biscuits. Spread a 1.25cm layer of chocolate cream over the bottom. Place another layer of biscuits, followed by another layer of cream. Repeat until cream is gone, ending with biscuits on the top. Fold foil over the top and place in the refrigerator until firm, about 3 hours. Slice into 1.25cm slices and serve.

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