Chocolate Biscuit Cake

I moved placements at work at the start of January and was immediately on the cake rota (although each week since then I’ve been away on cake day, booo). I find cooking under pressure is when it goes completely terrible so, looking to keep things, simple I remembered our favourite family recipe for chocolate biscuit cake. I have the best memories of making this when I was younger; I think I once even ate all of the bottom before the melted chocolate went on top – that’s how good the biscuit base is!

Biscuit Cake

Anyway, long story short, everybody in the office seemed to really like them and I made a good first impression! After snapping some pictures with a few extra slices and devouring the leftover edges, I thought they were too good not to share. This recipe is so simple but so tasty: syrupy crushed biscuit with melted chocolate on top – delicious. There’s also plenty of room to mix it up and add in raisins, nuts or even to decorate the top more excitingly but as I said, they remind me so much of my childhood that I don’t want to mess with perfection!

Biscuit Cake

For 16 large slices in 15 minutes,

  • 225g unsalted butter
  • 3 tbsp golden syrup
  • 60g caster sugar
  • 45 rich tea biscuits (about a pack and a half)
  • 3 tsps of hot chocolate powder
  • 300g milk chocolate
  1. Start by lining a flat baking tray or dish with clingfilm.
  2. Melt the butter, golden syrup and sugar in a large saucepan.
  3. Place the biscuits in a food processor and whizz until they form crumbs. Stir in the hot chocolate powder.
  4. Tip the biscuit crumbs into the melted butter mix and stir until fully mixed.
  5. Tip into the tray and press down with a spoon.
  6. Break the chocolate up and melt in a bowl over a pan of simmering water then pour onto the biscuit base and level out.
  7. Leave to set in the fridge then peel off the clingfilm and cut into pieces.

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