Dessertsbiggerbolderbaking5.0
Chocolate Biscuit Cake
My Chocolate Biscuit Cake delivers rich fudgy bites, crisp biscuits, and no-bake ease—an unforgettable classic loved by Queen Elizabeth II.
👥 14 Servings⏱️ Prep & Cook: 3h 25m⏳ Prep: 25 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- bowl
- microwave
- whisk
📝 Preparation Steps
1
To Make the Biscuit Cake
2
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.
3
Put the biscuits in a ziplock bag and bash them into pieces using a rolling pin. Some big pieces are okay.
4
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.
5
Stir in the broken biscuits, raisins, vanilla and salt.
6
Spoon the mixture into the prepared pan, pressing down on the biscuits to level the surface.
7
Cover the top with the over-hanging cling film and place the pan in the fridge for about ⏱️ 2 hours, or until set.
8
To Make the Ganache
9
Place the chocolate and heavy cream in a small microwave safe bowl and heat for ⏱️ 50 seconds.
10
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.)
11
To Decorate the Biscuit Cake
12
Unwrap the biscuit cake and invert onto a serving plate.
13
Pour on the chocolate ganache and smooth the top with a spoon. Sprinkle the chopped chocolate around the edge of the cake.
14
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.
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