I’ve noticed that a lot of the views of my blog come from people searching for chocolate biscuit cake recipes and ideas. I’m going to share the recipe that is tried and trusted by my mother and I. It has been served at many an occasion!
This cake is quite easy to make but is always a winner. Good quality chocolate is the key. I use Callebaut Belgian chocolate. You can make as a loaf, or a round or square cake tin. This recipe will do a small loaf. For a 6 inch round cake, double the recipe, and for an 8 inch round cake, triple the recipe, and for a 10 inch round, use 4 times the recipe.
Best Chocolate Biscuit Cake
- 250g biscuits, all digestive or a mixture of a few types
- 150g milk chocolate
- 150g dark chocolate
- 100g butter
- 150g golden syrup
- 75g marshmallows/raisins/malteasers or whatever
- Break half the biscuits into small pieces. Make the other half into fine crumbs using a blender or put them in a sandwich bag and bash with a rolling pin.
- Melt the chocolate, butter and golden syrup together.
- Mix the melted mixture with all the bicsuits and your chosen extra ingredient. Pour into a loaf tin and top with an extra 150g melted chocolate (optional).
For a special occasion, you can decorate the cake with Cadbury’s Chocolate Fingers and Malteasers. Attach the fingers and malteasers with chocolate ganache or buttercream. For an 8 inch cake you will need 3 packets of Chocolate Fingers (1 of each milk, dark and white) and one large bag of malteasers.
If you have a lot of mouths to feed and you really want the ‘Wow’ factor, you can do a double tiered cake.