Description
This decadent Chocolate Biscuit Cake combines crunchy digestive biscuits with rich semi-sweet chocolate and golden syrup, layered into a no-bake cake finished with a silky chocolate ganache. Perfect for chocolate lovers, it sets in the fridge and is an easy yet impressive dessert to serve for gatherings or special occasions.
Ingredients
Biscuits and Cake
- 1 package (14 oz/397 g) digestive biscuits
- 2 cups (16 oz/450 g) butter
- 2 cups (12 oz/340 g) semi-sweet chocolate, chopped
- 4 ½ tablespoons unsweetened cocoa powder
- ½ cup plus 2 tablespoons (6 ¼ oz/177 g) golden syrup
- ½ cup (2 ½ oz/71 g) golden raisins
- 1 ½ teaspoons vanilla extract
- ½ teaspoon salt
Ganache and Decoration
- ½ cup (3 oz/85 g) finely chopped semi-sweet chocolate
- ⅓ cup (2 ½ fl oz/80 ml) heavy whipping cream
- 2 tablespoons (1 oz/30 g) finely chopped semi-sweet chocolate
Instructions
- Prepare the Cake Pan: Butter and line an 8 inch (20 cm) round cake pan with 3 layers of cling wrap, leaving extra cling film hanging over the sides to help with unmolding later.
- Break the Biscuits: Place the digestive biscuits in a ziplock bag and crush them using a rolling pin. It’s okay if some pieces remain large for texture.
- Melt Butter and Chocolate Mixture: In a medium microwave-safe bowl, combine butter, chopped semi-sweet chocolate, cocoa powder, and golden syrup. Microwave in 30 second increments, stirring between, for 60-90 seconds until melted and smooth.
- Mix the Cake Ingredients: Stir the broken biscuits, golden raisins, vanilla extract, and salt into the melted chocolate mixture until evenly combined.
- Form the Cake: Spoon the mixture into the prepared pan and press down firmly to level the surface. Cover with the overhanging cling wrap and refrigerate for about 2 hours until set.
- Prepare the Ganache: Place finely chopped chocolate and heavy whipping cream in a small microwave-safe bowl. Heat for 50 seconds, then let sit for 5 minutes to melt. Whisk until smooth and silky, microwaving for 10-second bursts and stirring if lumps persist.
- Decorate the Cake: Unwrap the chilled biscuit cake and invert it onto a serving plate. Pour the ganache over the top and smooth with a spoon. Sprinkle the finely chopped chocolate around the edges for decoration.
- Final Chill and Serve: Refrigerate the decorated cake for at least 1 hour to set the ganache. Slice and enjoy! Store leftovers in an airtight container in the fridge for up to 5 days.
Notes
- Use cling wrap layers generously to easily lift the cake out of the pan without sticking.
- Some biscuit chunks add a nice texture contrast in the cake.
- Be careful not to overheat the chocolate in the microwave to avoid burning; always stir between heating.
- The cake benefits from chilling times to fully set and develop flavor.
- Leftover cake is best stored in the fridge and consumed within 5 days.
- Prep Time: 25 minutes
- Cook Time: 10 minutes (melting chocolate and ganache preparation)
- Category: Dessert
- Method: No-Cook
- Cuisine: British
