Chocolate Biscuit Cake

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 πŸ™‚

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.


Chocolate Biscuit Cake -A Cookbook Collection




24 thoughts on “Chocolate Biscuit Cake

  1. My son’s favourite, he was only talking about Chocolate Biscuit Cake yesterday, he wants a minty one for his birthday in September (they get their cake requests in early lol)
    That looks gorgeous, I always use dark chocolate too, far nicer. They do freeze brilliantly well, I make Chocolate Biscuit Puds weeks in advance at Christmas time. I bet your party guests were delighted to be served that.

  2. Looks yum. Had one for my birthday party at the weekend and it was delicious.

  3. Just talking about this cake tonight as was lucky enough to have had a slice from the fridge every evening this week!! Thanks Donna

  4. I’m 56 years old (young) and I just love biscuit cake. I can eat less of them than I used to be capable of scoffing. I could not bake this as I would kill myself in a Death by Chocolate triumph.
    In other words- lovely.

    1. Thanks Conor, sure you’re only a young fella! I know what you mean by eating less, that’s why I offload most of the sweet stuff that I make. I look generous but really I’m trying to save my waistline πŸ™‚

  5. I love the way you make the recipes so realistic – you say what it’s really going to be like, what can and does happen, why it’s okay and how to fix it! Makes me want to tackle them even more. This looks stunning, Donna, next time I want to thump everyone and everything I’m all over it (let’s face it: probably tomorrow)

          1. Really??? Oh, if this is a tease, just think of what Tark & Mara’ll do to you!! I am most certainly emailing you this very instant. No pressure, but you’ll hear the wails from Cork if you go into witness protection.

  6. Oh, I love a good chocolate biscuit cake! I love adding ginger nut biscuits for a little spice. It’s not something I make too often any more though – I find it very hard to part with it πŸ™‚
    I’m also glad someone else has mentioned those tins of condensed milk, what is with the 397g? Where do the other 3g go?!

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.