Ultimate Chocolate Biscuit Cake, & A Cookbook Club Roundup
Hi friends! Oh my gosh, this post is horribly delayed, and for that I am sorry. I promise though, most of the recipes linked below will make it totally worth the wait. I bring you, November’s cookbook club roundup and our very favourite recipe of the bunch: Ultimate Chocolate Biscuit Cake! In case you missed it, we had two great cookbooks for the month of November and all the details can be found here. As usual, I baked and cooked my way through the books for a whole month, and I’ve tracked down links to all the recipes below. Despite the sheer volume of delicious bakes from each cookbook, it was Sophie White’s Ultimate Chocolate Biscuit Cake that stole our hearts. In fact, we loved it so much that we devoured not one, but two!, of these bad boys entirely by ourselves within a two week span! I just know you’ll feel the same way.
The recipe for the biscuit cake can be found below – but first, the roundup! I hope you find something to take away with you. Obviously the biscuit cake, but maybe also the Blueberry Buckle? I’m just saying!
November’s Cookbook Club Roundup
Life is what you bake it
It really would seem like my impulse purchase paid off – I’ve loved basically every single thing I baked from this book so far! The recipes are so easy to follow and none of it seemed too fussy or extravagant. Please allow me to gently point you towards the buckle and the coffee cake below – both are insane!
Accordion Biscuits // 10/10 tasty. Flaky, rich, light, luxurious, and oh so flavorsome – these were probably the best biscuits I’ve ever made. Honestly, it’s hardly surprising when you look at the ingredient list: double cream, butter, and cream cheese. Mmm.
Blueberry Buckle // insanely delicious! Literally the easiest cake I’ve ever made, and beyond satisfying to eat. Gooey and buttery, this was unlike anything I’ve ever eaten. Almost like a really moist and still warm muffin in consistency? So good!
Raspberry & Almond Coffee Cake // we LOVED this. I subbed in sour cherries from the freezer in place of the raspberries and it worked so well! Deliciously almond-y and light and moist and just wonderful – the perfect breakfast cake!
Dark Chocolate Sea Salt Brownies // I love all things brownies, and these were no exception. Fudgy, chewy, solidly good!
Old-School Dinner Rolls // so buttery and so soft! If Deb blogs about them, you know they’re gonna be good!
Bourbon Pecan Pie // another delicious recipe. The filling tasted just like the filling of those pecan plait pastries – except better! – and I’ve been dreaming about making my own pastries using it ever since.
Crispy-Ridged Buttermilk Pancakes // something went wrong for me with these pancakes. The flavour was great – almond extract in pancakes = a revelation! – but my batter was insanely runny & I couldn’t get a great rise. Sad.
Recipes for a nervous breakdown
I can’t believe this cookbook has been sitting on my shelf all these years and I had no idea how reliable it was! The Ultimate Chocolate Biscuit Cake is the obvious highlight, but the caramel crumble slices also received rave reviews. I’ll definitely be dipping back into this more often!
Caramel Crumble Slices // incredibly moreish! I brought these to a dinner party and they were so well received that I only got to have one tiny square! A chocolate-y crumble base and topping sandwiching a gooey caramel filling – yum!
Ultimate Chocolate Biscuit Cake // the winning recipe! So good we made it twice! Recipe below!
Chicken Pad Thai // stir-frying and the likes really aren’t my forte, but this was great! Boyfriend even requested I make it again in the near future!
Creamy Beans on Toast with Chorizo // such a reliably great recipe. Adapted from Maisha Lenehan of Bibi’s Café in Portobello, you just know it’s a keeper of a recipe.
ultimate chocolate biscuit cake
Down to the good stuff: the recipe for Sophie White’s Ultimate Chocolate Biscuit Cake. I’m pretty sure I don’t need to harp on about how wonderfully delicious chocolate biscuit cake is as basically everyone over the age of three already knows. Instead, I’ll give you a quick breakdown of the ingredients that make this recipe such a keeper!
• chocolate. This recipe uses a higher ratio of milk to plain chocolate, making this a little more sweet than normal. The second time I made this I flipped the ratio because I had more plain chocolate on hand than milk. I’m here to tell you that, while it was still great, it was nowhere near as addictive as the original recipe. Learn from my mistakes.
• butter + golden syrup. There is the absolute perfect butter + golden syrup amount in this recipe. Just enough that it’s easy to slice up and bite through without difficulty, but not enough to make your hands greasy. The dream.
• digestive biscuits + Crunchie. I personally believe that it’s the tiny hint of honeycomb flecks throughout the biscuit cake that make this so dangerously addictive. Sophie’s recipe was vague on how much Crunchie to add, but Boyfriend and I both agreed that a ‘less is more’ approach was appropriate.
• I’m a purist when it comes to chocolate biscuit cake and never go in for ones with marshmallows. However, the original recipe does include marshmallows and if you are so inclined: stir 100g mini marshmallows into the melted chocolate with the biscuits/Crunchie.
And there we have it: Sophie White’s Ultimate Chocolate Biscuit Cake. I hope you make it and I hope you love it! I’ll definitely be whipping up a batch or two to add to my Christmas cookie boxes this year!
Happy baking! xo.
Ultimate Chocolate Biscuit Cake
- 150 g milk chocolate, broken into pieces
- 100 g plain chocolate, broken into pieces
- 125 g salted butter, cubed
- 75 g golden syrup
- 180 g digestive biscuits
- 35 g Crunchie bars
- Line a 7-inch springform cake tin with baking parchment; set aside.
- To a medium heatproof bowl set over a pot of simmering water, add the chocolate, butter and golden syrup. Use a spatula to stir every so often until melted and combined evenly. Remove from the heat.
- Place the biscuits and the Crunchie into a ziplock bag and use a rolling pin to lightly smash them up, leaving some bigger and some smaller pieces.
- Add the bashed up biscuits and Crunchie to the melted chocolate and stir to combine. Pour into the prepared cake tin and leave to set for at least 2-hours – or less if you pop it into the fridge. Cut into different size pieces and enjoy!
- recipe lightly adapted from Sophie White’s ‘Recipes For a Nervous Breakdown’.
Did you make this recipe? I’d love to know! Please leave a comment & a rating below, or tag me on Instagram @imvcki. Thank you so much for supporting Passionate Baker!