Ultimate Chocolate Biscuit Cake
THE best ever chocolate biscuit cake recipe.
Prep Time5 minutes mins
Cook Time5 minutes mins
Setting Time2 hours hrs
Total Time2 hours hrs 10 minutes mins
Servings: 7 inch cake
Author: Passionate Baker
- 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'.