Chocolate Biscuit Cake Recipe

There are lots of variations of cake now try Chocolate Biscuit Cake you could make this in a round cake tin and cut it into thin wedges or a square tin and cut it into cubes. Most chocolate biscuit cake recipes call for golden syrup, but the condensed milk gives the cake a creamy, fuggy texture
Chocolate Biscuit Cake
Recipe Ingredients

  • 275g / 10oz Butter
  • 150ml / 1/4 pt Golden Syrup
  • 225g / 8oz Good Quality Chocolate
  • 1/2 x 400g Packet of Digestive Biscuits (roughly crushed)
  • 1/2 x 400g Packet of Rich Tea Biscuits (roughly crushed)
  • 125g/4oz Shamrock Nuts (walnuts, brazils, almonds) optional
  • 125g / 4oz Shamrock Fruit (sultanas, apricots, cherries) optional
  • 1 Packet of Maltesers
Recipe Method

  1. Line a 15cms/6″ round cake tin or a 2lb loaf tin with a double layer of greaseproof paper.
  2. Melt the butter, syrup and chocolate in a pan over a low heat. Stir to make sure all the ingredients are well mixed together.
  3. Add the biscuits, maltesers and fruit and nuts, if used. Stir well.
  4. Transfer to prepared tin. Level it on top and press down well to avoid “air gaps”. Allow to get cold and hard. Wrap completely in greaseproof paper and store in a fridge.

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