Chocolate Biscuit Cake 

Chocolate Biscuit Cake Recipe

Chocolate biscuit cake is a decadent dessert that combines rich chocolate with crunchy biscuits to create a treat that’s both indulgent and easy to prepare. Whether you’re hosting a gathering or simply looking for a no-bake dessert to satisfy your sweet tooth, this recipe delivers delicious results with minimal effort. The texture contrast between the silky chocolate and the crisp biscuits makes this cake a favorite for all ages.

This cake is popular in many countries, including the United Kingdom and Ireland, and has even been known as a royal favorite. It requires no oven time, making it an excellent choice for warm-weather desserts or when you’re short on time. In the sections below, you will find a detailed breakdown of ingredients, equipment, preparation steps, and tips for variations.

Ingredients

To make a classic chocolate biscuit cake, you’ll need the following ingredients. These quantities yield one 9-inch round cake, which serves approximately 10 to 12 people.

• 400 grams (about 14 oz) of digestive biscuits or graham crackers
• 200 grams (7 oz) of unsalted butter
• 200 grams (7 oz) of dark chocolate (at least 60% cocoa solids)
• 100 grams (3.5 oz) of milk chocolate
• 150 grams (5 oz) of golden syrup or light corn syrup
• 1 teaspoon of vanilla extract
• Pinch of salt
• Optional add-ins: 100 grams (3.5 oz) of chopped nuts, dried fruit, or mini marshmallows
• Optional topping: additional melted chocolate or chocolate ganache

Equipment Needed

To prepare this cake, gather the following kitchen tools to ensure a smooth process:

• 9-inch springform pan or round cake tin with removable base
• Large mixing bowl
• Medium saucepan
• Rubber spatula or wooden spoon
• Baking parchment or plastic wrap
• Sharp knife for slicing

Preparing the Biscuit Base

Begin by breaking the biscuits into small chunks. You can do this by hand or place them in a zip-top bag and gently crush them with a rolling pin. The pieces should be around the size of a fingernail—small enough to be coated in chocolate, but large enough to retain a crunchy texture. Avoid grinding them into fine crumbs, as that would create a denser, less textured result.

If you’re including optional ingredients like chopped nuts or dried fruit, prepare them now and set them aside. These additions will be folded into the chocolate mixture along with the biscuit pieces, adding variety to the texture and flavor of the final cake.

Making the Chocolate Mixture

In a medium saucepan, combine the butter, dark chocolate, milk chocolate, and golden syrup. Place the pan over low heat and stir continuously until the mixture is smooth and fully melted. Be careful not to let the mixture boil, as this can cause the chocolate to seize or the butter to separate. Once the ingredients are fully combined, remove the pan from the heat.

Stir in the vanilla extract and a pinch of salt to enhance the flavor. At this stage, if you’re adding any mix-ins such as nuts or dried fruit, you can incorporate them into the chocolate mixture. Allow the mixture to cool slightly for two to three minutes before proceeding to the next step.

Combining the Ingredients

Transfer the crushed biscuits to a large mixing bowl. Pour the slightly cooled chocolate mixture over the biscuits. Using a spatula or wooden spoon, gently fold everything together, ensuring that each biscuit piece is well coated. This step is key to achieving an even distribution of ingredients throughout the cake.

Take your time with this process, as rushing can lead to uneven coverage or broken biscuit pieces. If the mixture seems too dry, you can add a small amount of extra melted chocolate or syrup to help bind everything together.

Setting the Cake

Line the base and sides of your cake tin with parchment paper or plastic wrap to make removing the cake easier later on. Spoon the biscuit and chocolate mixture into the prepared tin. Press it down firmly with the back of a spoon or spatula to eliminate air pockets and create a compact, even surface.

Once the mixture is evenly distributed in the tin, cover the top with plastic wrap or an additional piece of parchment. Place the tin in the refrigerator for at least four hours, or preferably overnight. This chilling time allows the cake to firm up and develop its signature texture.

Decorating the Cake

After the cake has set completely, remove it from the refrigerator and allow it to sit at room temperature for 10 to 15 minutes before unmolding. Carefully release the cake from the springform tin or lift it out using the parchment paper. Transfer it to a serving plate or cake stand.

At this point, you can decorate the cake as desired. A simple finish involves drizzling melted chocolate over the top or spreading a thin layer of chocolate ganache. For added flair, sprinkle chopped nuts, chocolate shavings, or crushed biscuits on top. If using ganache, allow it to set for 20 to 30 minutes in the fridge before serving.

Serving Suggestions

Chocolate biscuit cake is best served chilled or at cool room temperature. Use a sharp knife to cut it into thin slices, as it is quite rich. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast in textures and temperatures.

This cake pairs wonderfully with coffee, tea, or a glass of dessert wine. It also makes a great addition to festive dessert tables or as a homemade gift when sliced and packaged in decorative boxes.

Storage Tips

Store any leftover cake in an airtight container in the refrigerator. It will keep well for up to one week. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to two months. When ready to serve, thaw in the refrigerator overnight before slicing.

To prevent condensation from forming on the surface during thawing, keep the cake covered until it reaches refrigerator temperature. Always use a clean knife when slicing to maintain freshness and hygiene.

Variations and Customizations

One of the best aspects of this recipe is its versatility. You can adapt it to suit your preferences or the ingredients you have on hand. For a nutty version, try adding chopped hazelnuts, almonds, or walnuts. For a fruity twist, mix in dried cranberries, raisins, or chopped apricots.

If you prefer a sweeter flavor, substitute some or all of the dark chocolate with milk or white chocolate. You can also experiment with flavored extracts such as orange or almond instead of vanilla. For a more indulgent dessert, layer the cake with a thin spread of caramel or nut butter before chilling.

To make the cake gluten-free, use gluten-free biscuits and ensure all other ingredients are certified gluten-free. For a vegan option, choose dairy-free butter and chocolate, and use maple syrup or agave nectar instead of golden syrup.

Final Thoughts

This chocolate biscuit cake recipe offers a perfect balance of simplicity and indulgence. With no baking required and plenty of room for customization, it’s a dessert that fits into any occasion. Whether you serve it at a birthday party, holiday gathering, or as a weekend treat, it’s sure to impress with its rich flavor and satisfying crunch.

By following the steps outlined above, you can create a delicious dessert that’s both visually appealing and delightful to eat. Keep this recipe in your repertoire for those times when you need a reliable and crowd-pleasing sweet dish.