There’s nothing too original about a biscuit cake but sometimes there’s nothing better. I have made a few different recipes for biscuit cake over the years but this one got the best reception. I think using more dark than milk chocolate makes a real difference and there is just enough condensed milk to give it a fudgy texture but not too much so that it goes soft. Make sure you use the best quality chocolate you can get, I like to use Lindt or Green and Blacks.
Use whatever combination of biscuits you like yourself, you could even add Maltesers for a different flavour. I do beg you not to add dried fruit or marshmallows. That’s a whole other cake and not one I endorse 🙂
This is very rich and a small piece is plenty. It’s not one for those on a diet! I recently served it at a party and cut it into small bitesize cubes so it went a very long way. It will keep wrapped in clingfilm in the fridge for a week and I believe it freezes well too – I’ve never had enough left to check!
Chocolate Biscuit Cake
Serves at least 16
- 300g dark chocolate (at least 70%)
- 200g milk chocolate
- 400g biscuits – I use 200g Rich Tea, 100g Digestives and 100g Crunchie bars
- 150g butter
- 397g tin of condensed milk
- 2 tbsp of golden syrup
- 2 tsp of vanilla extract
- Line an 8″ square baking tin with parchment paper or use a disposable foil tray.
- Set up a bain-marie: put a heat proof bowl over a saucepan of barely simmering water and make sure the bottom of the bowl does not touch the water. This is to stop the chocolate from burning.
- Break up the chocolate and add this with the butter to the bowl. Allow it to melt gently.
- While this is melting, put your biscuits into a plastic sandwich or freezer bag and give them a bash. You don’t want crumbs here, you need big chunks of biscuit so really having them in quarters is small enough. A few crumbs are fine to blend into the chocolate.
- When the chocolate and butter have melted together, set it to one side to cool slightly.
- Then stir in the condensed milk, vanilla and golden syrup. If you used unsalted butter add a pinch of salt now, you won’t taste it but it will enhance the flavour of the chocolate. Allowing it to cool before this bit will prevent the chocolate from seizing when you add the milk. If the mixture does seize a bit don’t worry, just keep mixing it will work out fine.
- Pour half of the chocolate mix into the broken biscuits and combine everything well together, make sure all the biscuits are coated with the chocolate. Then add most of the remaining chocolate and mix again. Adding it in stages makes it easier to combine.
- Spread the mixture into the prepared tin and push it down with the back of a spoon to level it off. Use the remaining chocolate to spread on the top to get an even layer. Pop it in the fridge for at least 4 hours, preferably overnight, to allow it to set before cutting into acceptably small pieces.