Ingredients
- 60 shortbread biscuit cookies
- 1 1/2 cups chocolate frosting
- 1 cup milk chocolate frosting
- 1 cup milk chocolate frosting
- 3 cups chocolate ganache, divided
- 1 cup white chocolate shavings
- 1 cup dark chocolate shavings
Steps
- Line a 9-inch springform pan with parchment paper. Working carefully, spread a thin layer of chocolate frosting on a biscuit and place around the edge of the pan.
- Repeat this until all biscuits are used, creating a spiral of cookies and frosting.
- Top the cookies with a layer of milk chocolate frosting and place in the freezer for up to two hours to set the frosting.
- Remove from the freezer and remove the springform pan.
- Cover the cake completely with remaining milk chocolate frosting. Set the cake in the fridge for 30 minutes to set.
- Place cake over a cooling rack and pour two cups of warmed ganache to cover the cake. Allow ganache to set, and place on a serving platter.
- Pipe a border of ganache around the top and bottom of the cake.
- Top with chocolate shavings and serve. Cake will keep up to 3 days refrigerated.
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