Chocolate and Coffee Icebox Cake

  • Preparation Time35 mins
  • Cooking Time12 mins
  • Serves10
  • DifficultyEasy

For the biscuits:

165g butter
280g caster sugar
3 eggs
450g cornflour
500g plain flour
75g cocoa powder

For the filling:

2L double cream, whipped
1 tbsp vanilla paste
2 tbsp ginger syrup
2 tbsp Camp coffee essence

To decorate:

Stem ginger in syrup, drained
Fresh cherries
Grated chocolate

1. Pre heat the oven to 180°C.

2. In a large mixer beat the butter and sugar together, add the egg then fold in the flours. Tip onto a floured surface and knead lightly. Roll into long sausage shapes wrap in cling film and chill for 30 minutes.

3. Unwrap and slice into circles then pop onto a greased and lined baking tray and bake for 10 to 12 minutes, cool.

4. Whip the cream and add the vanilla paste, ginger syrup and camp coffee essence - it needs to be lightly whipped only.

5. To assemble, place 7 biscuits onto a cake stand, cover in a layer of cream, top with another layer of biscuits and repeat the process until you have used all the biscuits finish with a layer of cream. decorate with ginger, cherries and grated chocolate. Chill until you're ready to serve.

Chocolate and Coffee Icebox Cake

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