We suggest you print this off straight away because we promise you will never need another chocolate biscuit cake recipe. Ever. Passed down from a dear friend, Tanya, almost 20 years ago, this chocolate biscuit cake never fails to impress. The recipe does call for good quality chocolate and is certainly a decadent treat but we think you’ll agree, it is definitely worth it.
You can mix this up in 10 minutes flat and the best thing is no baking is required. Just mix in the ingredients and pop the tin in the fridge. The quantities are designed for an 18cm tin but we normally double the ingredients for a 30cm rectangular tin.
Depending on how generous the squares or slices, you will get a dozen small pieces from the 18cm tin.
(for 18cm tin)
- 8oz digestive / rich tea biscuits
- 4oz butter
- 2.5 tablespoons golden syrup
- 2 tablespoons cocoa powder
- 2oz raisins
- 2 oz small marshmallows (optional)
- 4 oz green & blacks 70% cocoa dark chocolate
Best stored in an airtight container in the fridge.
- Lightly butter the baking tin and line with parchment paper.
- Melt the butter and syrup in a large saucepan.
- Meanwhile place biscuits in a sealed clear bag and pound with a rolling pin. Make sure you still have bite sized pieces, you don’t want a breadcrumb consistency.
- Add cocoa, raisins, marshmallows and biscuits to the butter and syrup saucepan and mix well.
- Place chocolate in a small glass bowl over a shallow pan of simmering water to melt.
- Once melted pour the chocolate over the biscuit mixture and stir well.
- Tip into the lined tin and make sure it is flat using the back of a spoon.
- Place in the fridge and allow to cool for at least 3 hours before slicing.