Serving this cake might look complicated! But there is no need to cut it, simply remove the cookies one, two or three at a time.
440g dark or milk baking chocolate, chopped
¾ cup thickened cream
48 Chocolate Chip Cookies, homemade or store-bought
½ x 453g tub Creamy Deluxe Vanilla Frosting, we used Betty Crocker
½ cup dark or milk choc bits
Place chocolate and cream into a saucepan. Stir over a low heat with a metal spoon until melted and smooth. Transfer to a bowl and stand at room temperature until thickened and a spreadable consistency.
To assemble cake, place 1 biscuit in the centre of a round cake stand or plate. Arrange six biscuits around the centre biscuit.
Spoon 1 tablespoon ganache over the centre biscuit then a small spoonful of ganache in the gap between each outer circle biscuits.
Arrange another layer of biscuits over ganache, placing biscuits in a slightly different position so they go over the gap between the base biscuits. Press down gently to secure biscuits.
Repeat layers using ganache and biscuits until all biscuits have been used.
Spread vanilla frosting over top of cake to secure and sprinkle with choc bits. Chill until serving time. Bring to room temperature before serving.