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5 from 7 votes
Half of the chocolate biscuit cake has been cut into pieces, served with tea.
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Chocolate Biscuit Cake
Prep Time
25 mins
Chill Time
3 hrs
Total Time
3 hrs 25 mins
 

My Chocolate Biscuit Cake delivers rich fudgy bites, crisp biscuits, and no-bake ease—an unforgettable classic loved by Queen Elizabeth II.

Servings: 14 slices
Author: Gemma Stafford
Ingredients
Biscuit Cake
  • 1 package (14 oz/397 g) digestive biscuits
  • 2 cups (16 oz/450 g) butter
  • 2 cups (12 oz/340 g) semi-sweet chocolate , chopped
  • 4 ½ tablespoons unsweetened cocoa powder
  • ½ cup plus 2 tablespoons (6 ¼ oz/177 g) golden syrup
  • ½ cup (2 ½ oz/71 g) golden raisins
  • 1 ½ teaspoons vanilla extract
  • ½ teaspoon salt
Chocolate Ganache
  • ½ cup (3 oz/85 g) finely chopped semi-sweet chocolate
  • ⅓ cup (2 ½ fl oz/80 ml) heavy whipping cream
Garnish
  • 2 tablespoons (1 oz/30 g) finely chopped semi-sweet chocolate
Instructions
To Make the Biscuit Cake

  1. Butter and line an 8 inch (20 cm) round cake pan with 3 layers of cling wrap, leaving extra cling film hanging over the sides.

  2. Put the biscuits in a ziplock bag and bash them into pieces using a rolling pin. Some big pieces are okay.

  3. Place the butter, chocolate, cocoa powder and golden syrup in a medium microwave-safe bowl and microwave in 30 second increments, stirring after heatings, for 60-90 seconds, until melted.

  4. Stir in the broken biscuits, raisins, vanilla and salt.

  5. Spoon the mixture into the prepared pan, pressing down on the biscuits to level the surface.

  6. Cover the top with the over-hanging cling film and place the pan in the fridge for about 2 hours, or until set.

To Make the Ganache

  1. Place the chocolate and heavy cream in a small microwave safe bowl and heat for 50 seconds.

  2. Let the chocolate and the cream sit for 5 minutes for the chocolate to melt, then whisk until smooth and silky. (If there are any lumps remaining, microwave for 10 seconds and then stir. Continue this until smooth.)

To Decorate the Biscuit Cake

  1. Unwrap the biscuit cake and invert onto a serving plate.

  2. Pour on the chocolate ganache and smooth the top with a spoon. Sprinkle the chopped chocolate around the edge of the cake.

  3. Place the biscuit cake in the fridge for at least 1 hour to set the ganache and then slice and enjoy! Store leftovers in the fridge in an airtight container for up to 5 days.