Demonically Rich Chocolate Biscuit Cake

This no bake wonder is one of my best sellers, and when dirty iced (plastered in butter cream) properly is just great for decorating with roll out icing, due to its hard and capable consistency which is perfect for man handling vs. sponge or pound cake, but really you do not have to have a special cake excuse to do this recipe, it really is just perfect chopped into bars with a nice cuppa…

  • 110g good dark chocolate
  • 335g butter
  • 2 eggs, lightly beaten
  • 65g caster sugar (preferably golden)
  • 50g cocoa powder
  • 400g digestives, butter biscuits or ginger nuts (or a combo), broken by hand into 1cm pieces
  • Marshmallows, nuts, raisins (optional)

Melt the chocolate and butter together in the microwave (very carefully!) or in a bowl over simmering water, when it is completely melted take it off the heat and allow it to cool for 5 minutes…

Next add in the cocoa powder, eggs and sugar and whisk/stir together well. Add the biscuit and any other optional ingredients in at this stage and mix together well.

Have a 2lb loaf tin or any other container you like that it will fit in nicely lined with cling film and ready to put the concoction into.

Smooth out the top of the mix with a spatula once in the tin and weigh down the top of it before refrigerating overnight or for at least 4 hours, decorate with melted chocolate or fondant icing as you please!

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