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!
Serves at least 20
- 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.
- 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, stir in the 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.
- Allow the mixture to cool slightly before mixing in the condensed milk (who makes a tin of 397g? What’s wrong with a round 400g!). Allowing it to cool a 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.
- Stir in the broken biscuits and combine everything well together, make sure all the biscuits are coated with the chocolate.
- Spread the mixture into the prepared tin and push it down with the back of a spoon to level it off. Pop it in the fridge for at least 4 hours to allow it to set before cutting into acceptably small pieces.