Chocolate Biscuit Cake

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5 from 2 votes

A decadent and delightful no-bake treat (and Queen Elizabeth II's favourite)

Prep Time15

Setting time8

Total Time8 15

Course: Dessert

Cuisine: Australian, British

Servings: slices

Calories: 144kcal

Author: Libby Hakim

Equipment

round cake tin (approx 20 cm x 5cm)

Ingredients

Cake

225 grams Marie biscuits (or other sweet, plain biscuits)
150 grams butter
⅔ cup icing sugar
150 grams chocolate (milk, dark or a combination of both)
⅓ cup thickened cream
1 tablespoon golden syrup

Icing

225 grams chocolate (milk, dark or a combination of both)
edible flowers (optional, for decorating)

Instructions

Grease the round cake tin (approx 20cm x 5cm).
Break biscuits into (roughly) almond size pieces by hand and set aside.
Cream butter and sugar.
Break chocolate for cake into pieces and place into a microwaveable bowl. Melt chocolate using 20 seconds bursts and stirring between each burst until completely melted.
Add melted chocolate, golden syrup and thickened cream to butter mixture and beat on medium speed until well combined.
Pour chocolate mixture over biscuits and stir until biscuits are completely coated in chocolate mixture.
Spoon mixture into cake tin, ensuring your press mixture gently into the edges of the tin and then smooth top with back of a dessert spoon.
Chill for at least 3 hours.
Remove cake from tin, using a butter knife if necessary to ease cake from the sides of the tin, and invert on a wire cooling tray. Place baking paper under the tray.
Break chocolate for icing into pieces and place into a microwaveable bowl. Melt chocolate using 20 seconds bursts and stirring between each burst until completely melted.
Pour melted chocolate over the cake and use a spatula to smooth over the top and sides.
Place in fridge and chill again for at least 5 hours.
Decorate with edible flowers just before serving.
Sit at room temperature for 10-20 minutes before cutting into slices.

Notes

Storage

The Chocolate Biscuit Cake will last up to 2 weeks in the fridge

Freeze it for up to 3 months.

Tip

Remember to leave it stand out of the fridge for 20 minutes before cutting to prevent cracking. You could also add a little vegetable oil to the chocolate icing to prevent cracking.

Nutrition