Recipe: Easy & Delicious CHOCOLATE BISCUIT CAKE
GOLDENBERRY’S NO-BAKE RECIPE Fun Fact: William & Kate’s Royal Wedding Cake was Chocolate Biscuit Cake!! red printed ingredients available at Goldenberry

Easy & Delicious

CHOCOLATE BISCUIT CAKE

*Prep time: 20 min. *Can Make Ahead: one - two days

*No Baking, Chill min 2 hours *So pretty displayed on a cake stand

*Serves 10-14 people *Great to make with with children!

Fun Fact: William & Kate’s Royal Wedding Cake was Chocolate Biscuit Cake!!

Ingredients: red printed ingredients available at Goldenberry

  • 175g (6oz) English, French or Irish Butter
  • 2 tbsp Golden Syrup
  • 250g (8.8oz) good Dark Chocolate such as Cadbury Imported Bourneville or Simon Coll Imported (55- 79% cocoa solids)
  • 280g (10oz or approx 1-1/2 cup) Rich Tea style or Digestive Biscuits
  • 100g (approx ½ cup) Sultanas, Currants, and/or Raisins
  • 100g (approx ½ cup) Chopped Roasted Hazelnuts or Walnuts (optional)


Directions:

Lightly grease a 23cm (9in) cake pan (either metal or glass). Line with waxed or parchment paper.

Cut or break chocolate into pieces for more uniform melting. Add together with golden syrup & butter.

Melt the butter, golden syrup and chocolate in a microwave safe bowl (only microwave for 30 seconds at a time, checking not to over heat) or in a heavy-bottomed saucepan over a very low heat. Stir together until smooth and blended.

Using a sealable plastic bag, crush the biscuits with a rolling pin or heavy cup, leaving some slightly larger chunks. Empty the bag into the melted chocolate mixture. Next add in the raisins and nuts. Stir to blend well.

Spoon the chocolate mixture into the prepared tin, spreading it well to get a uniform surface.

Chill in the fridge for approx 2 hours. Cut into desired size squares. Arrange in a ‘pyramid’ on a cake plate or stand.