Aniseed and Chocolate Biscuit Cake
- This recipe is an interesting one, while being so super easy and oh so delicious. The inspiration came from none other than chocolate bullets (chocolate covered licorice).
- I was looking for new flavours to pair with chocolate that were a bit unusual but complemented each other and though I could steal the flavour profile of chocolate bullets.
- For the cake style and format I took influence from my Ginger and Date Biscuit Cake.
- Outcome, a really delightful cake that took a whole of 15 minutes to make and contained only a few ingredients that are supermarket stables.
- Cakes don’t get much easier than this!
- 300ml thickened cream
- 2 + ½ tbsn icing sugar
- 1 tsn vanilla essence
- 10g cocoa powder
- 1 + 1/3 tbsn white Sambuca
- 125g chocolate ripple biscuits
- Beat the cream with electric beaters until soft peaks form.
- Add the icing sugar, vanilla, cocoa and Sambuca to the cream until combine and firm peaks form.
- Spoon a line of the cream mix onto a plate in a line.
- Spoon ½ tbsn of cream mix onto a biscuit and sandwich together with another.
- Place the biscuits long side up onto the cream.
- Continue to spread ½ tbsn cream onto a biscuit and push into the biscuit on the plate, cream side first.
- Continue until all the biscuits are used up.
- Spread the remaining cream over the outside of the cream biscuit log.
- Place cake in the fridge for 6 hours to set.
- Dust with cocoa powder and serve.
NOTE: If you dont have Sambuba you can replace with Ouzo instead or any aniseed flavoured liquor.
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