Chocolate biscuit cake is a simple and delicious no-bake dessert that’s perfect for satisfying your sweet tooth. Here’s a basic recipe to make chocolate biscuit cake:
Ingredients:
- 300g (about 10.5 ounces) of your favorite digestive biscuits or tea biscuits
- 200g (about 7 ounces) dark chocolate (at least 70% cocoa), chopped
- 100g (about 3.5 ounces) milk chocolate, chopped
- 200g (about 7 ounces) unsalted butter, cubed
- 150g (about 5.3 ounces) golden syrup or light corn syrup
- 1 teaspoon vanilla extract
- 100g (about 3.5 ounces) mix-ins (optional), such as chopped nuts, dried fruit, or marshmallows
- Cocoa powder or powdered sugar, for dusting (optional)
Instructions:
- Prepare the Biscuits:
- Break the biscuits into small pieces by hand or crush them in a plastic bag using a rolling pin. Aim for a mix of larger and smaller pieces for texture.
- Melt the Chocolate and Butter:
- In a heatproof bowl set over a pot of simmering water (double boiler method), melt the dark chocolate, milk chocolate, and butter together, stirring occasionally until smooth and well combined.
- Add the Syrup and Vanilla:
- Remove the melted chocolate mixture from the heat. Stir in the golden syrup (or light corn syrup) and vanilla extract until fully incorporated.
- Combine with Biscuits and Mix-Ins:
- Pour the melted chocolate mixture over the broken biscuits in a large mixing bowl. Add any mix-ins you’re using, such as chopped nuts, dried fruit, or marshmallows.
- Mix Well:
- Gently fold the biscuits and mix-ins into the chocolate mixture until everything is evenly coated.
- Set in a Pan:
- Line a 9-inch (23cm) round cake pan or a square baking dish with parchment paper.
- Transfer the chocolate biscuit mixture into the lined pan, spreading it out evenly and pressing it down firmly with the back of a spoon or spatula.
- Chill:
- Cover the pan with plastic wrap and refrigerate the chocolate biscuit cake for at least 4 hours, or until set and firm.
- Serve:
- Once the cake has set, remove it from the refrigerator and carefully lift it out of the pan using the parchment paper.
- Dust the top of the cake with cocoa powder or powdered sugar for decoration, if desired.
- Slice the chocolate biscuit cake into wedges or squares and serve chilled.
Tips:
- You can customize the chocolate biscuit cake by adding your favorite mix-ins, such as chopped nuts, dried fruit, or marshmallows.
- If you prefer a sweeter version, you can use milk chocolate instead of dark chocolate.
- Store any leftover chocolate biscuit cake in an airtight container in the refrigerator for up to 5 days.
Enjoy this indulgent chocolate biscuit cake as a treat for special occasions or whenever you’re craving something sweet and satisfying!
