×

Order Now

Donal MIM Website Cover Banner

Meals In Minutes!

Change the way you cook dinner with my new cookbook Meals In Minutes!
We use cookies to ensure that we give you the best experience on our website. If you continue to use the site we assume you consent to our Cookie Policy
×

desserts-baking

Chocolate Biscuit Cake

The perfect cake for all you bake-phobics - this recipe doesn't require any baking time whatsoever!

40 8
Chocolate Biscuit Cake | DonalSkehan.com, The perfect cake for all you bake-phobics - this recipe doesn't require any baking time whatsoever!

desserts-baking

Chocolate Biscuit Cake

The perfect cake for all you bake-phobics - this recipe doesn't require any baking time whatsoever!

Sunday, October 22, 2017
US / METRIC

275g butter

150ml golden syrup

225g dark chocolate (good quality, at least 60% cocoa)

200g digestive biscuits, roughly crushed

200g rich tea biscuits, roughly crushed

50g malteasers

75g cherries (optional)

For the glaze:

100g dark chocolate

30g butter

50g icing sugar, sifted

75ml double cream

Hundreds and thousands to decorate (optional)

2 1/2 sticks butter

1/2 cup golden syrup

8 oz dark chocolate (good quality, at least 60% cocoa)

7 oz digestive biscuits, roughly crushed

7 oz rich tea biscuits, roughly crushed

1.5 oz malteasers

Handful of cherries (optional)

For the glaze:

3.5 oz dark chocolate

2 tbsp butter

1/2 cup icing sugar, sifted

1/3 cup double cream

Hundreds and thousands to decorate (optional)

15cm/6″ round cake tin

Saucepan

Small Saucepan

 

40mins
Serves 8

Jam-packed full of biscuits, chocolate, Malteasers and cherries, this makes the ultimate birthday cake.

Line a 15 cm/6" round cake tin with baking parchment.
Melt the butter, syrup and chocolate in a pan over a low heat. Stir to make sure all the ingredients are well mixed together.
Add the biscuits, malteasers and cherries, stir well.
Transfer to the prepared tin. Level it on top and press down well to avoid air bubbles. Cover and leave in the fridge until solid and set.
Melt the chocolate and butter in a small pot, when melted, remove from the heat, whisk in the icing sugar and the cream.
Allow to cool until the mixture becomes thick enough to leave a figure of eight on the surface. Pour over the cake leave to set before cutting.
40mins
Serves 8

Ingredients
US / METRIC

275g butter

150ml golden syrup

225g dark chocolate (good quality, at least 60% cocoa)

200g digestive biscuits, roughly crushed

200g rich tea biscuits, roughly crushed

50g malteasers

75g cherries (optional)

For the glaze:

100g dark chocolate

30g butter

50g icing sugar, sifted

75ml double cream

Hundreds and thousands to decorate (optional)

2 1/2 sticks butter

1/2 cup golden syrup

8 oz dark chocolate (good quality, at least 60% cocoa)

7 oz digestive biscuits, roughly crushed

7 oz rich tea biscuits, roughly crushed

1.5 oz malteasers

Handful of cherries (optional)

For the glaze:

3.5 oz dark chocolate

2 tbsp butter

1/2 cup icing sugar, sifted

1/3 cup double cream

Hundreds and thousands to decorate (optional)

You'll Need

15cm/6″ round cake tin

Saucepan

Small Saucepan

 

You might be interested in...

recipes

Affogato al Caffe with Dark Chocolate & Hazelnut Biscotti

Affogato al Caffe with Dark Chocolate & Hazelnut Biscotti
recipes

Banana Bread with Almond Butter & Chocolate Chips

Banana Bread with Almond Butter & Chocolate Chips
recipes

Black Forest Brownie Trifle

Black Forest Brownie Trifle
recipes

Chocolate Avocado Pudding

Chocolate Avocado Pudding