Chocolate Biscuit Cake!

I’ve made this chocolate biscuit cake a few times now, for special occasions. It is really simple to make, and so delicious! Friends and family have got the recipe from me and have been making it since, so I decided I’d share it here.

Here is a picture of the most recent one that I made for Princess P’s communion last week, this was much thinner than usual because I used a larger tin!

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I used the Odlums recipe http://odlums.ie/recipes/chocolate-biscuit-cake/ as a base recipe, and then made some changes (used a bit extra chocolate used a mix of digestives, bourbon creams and a few rich tea, my kids don’t eat raisins and I wasn’t sure who’d eat nuts – so I used the raisin allowance in crunchies, and I used the nuts allowance on mars bar and I added a few extra maltesers too!

Below is the rough recipe that I used after changing the base recipe:

275g  Butter

150ml  Golden Syrup

250g Good Quality Chocolate

200g Packet of Digestive Biscuits (roughly crushed)

200g Packet of Bourbon Biscuits (roughly crushed)

125g Crunchies (roughly broken)

125g Mars Bars (chopped)

120g Packet of Maltesers (chopped in half)

METHOD:

Base recipe recommends to line a 15cms/6″ round cake tin or a 2lb loaf tin with a double layer of greaseproof paper, but I’ve tried it in different size tins with no problem. Because you’re not baking it, the tin size doesn’t matter as much.

Melt the butter, syrup and chocolate in a pan over a low heat. Stir to make sure all the ingredients are well mixed together. Add in the chopped mars bars so they soften slightly.

Add the crushed biscuits, maltesers and crunchies. Stir well.

Transfer to prepared tin. Level it on top and press down well to avoid “air gaps”. Allow to get cold and hard.

Again the original recipe said wrap completely in greaseproof paper and store in a fridge, however I was told that if the cake was iced (in a sugarpaste icing) that it would be good kept out of the fridge for up to two weeks. (I also discovered that you don’t store a cake covered in sugarpaste icing in the fridge because it goes sticky)

This cake is just delicious. Even before it sets – I have a big problem keeping my spoon out of the pot when the butter, syrup and chocolate are melted together. Mmmm.

Here’s one I made for Baba Z’s christening, so you can see they can be decorated any way!

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