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chocolate biscuit cake
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5 from 1 vote

Chocolate Biscuit Cake

A decadent and delightful no-bake treat (and Queen Elizabeth II's favourite)
Prep Time15 mins
Setting time8 hrs
Total Time8 hrs 15 mins
Course: Dessert
Cuisine: Australian, British
Keyword: chocolate biscuit cake
Servings: 32 slices
Calories: 144kcal

Equipment

  • round cake tin (approx 20 cm x 5cm)

Ingredients

Cake

  • 225 grams Marie biscuits (or other sweet, plain biscuits)
  • 150 grams butter
  • 2/3 cup icing sugar
  • 150 grams chocolate (milk, dark or a combination of both)
  • 1/3 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

Calories: 144kcal | Carbohydrates: 16g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 69mg | Potassium: 49mg | Fiber: 1g | Sugar: 11g | Vitamin A: 154IU | Vitamin C: 0.01mg | Calcium: 11mg | Iron: 1mg