Chocolate Biscuit Cake
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- Cook Time:
Chocolate Biscuit Cake. Everyone loves chocolate biscuit cake, and it’s so simple to make! We’ve included Maltesers and pieces of Crunchie in this recipe, but you can try any of your favourite chocolate treats, or even nuts and dried fruits. Watch our easy step by step video here.
If serving slices, you’ll get about 8-10 slices, but it is quite rich so you could probably cut each in half and serve double that.
- 225g unsalted butter
- 200g good quality dark chocolate
- 200g good quality milk chocolate
- 200ml condensed milk
- 150g rich tea biscuits
- 100g digestive biscuits
- 120g Maltesers
- 4x (32g) Crunchie bars, roughly broken
- 1. Line a 2lb loaf tin with a double layer of clingfilm, and for a smooth finish, parchment paper. Set aside. Combine the butter with both of the chocolates and condense milk in a medium sized heat proof bowl set over a saucepan of barely simmering water and leave to melt. Stir occasionally then remove from heat once completely smooth. Leave to cool, about 10 minutes.
- 2. Break biscuits into medium and small pieces into a large bowl.
- 3. Pour about 3/4 of the chocolate mixture over the broken biscuits, mix until pieces are coated with the mixture. Add the Maltesers and Crunchie pieces and mix to distribute.
- 4. Pour half of the remaining chocolate into the bottom of the prepared tin and spread it out evenly with a spatula, making sure to get the mixture into the corners.
- 5. Tip about half of biscuit mixture into the tin and spread out evenly, pressing the surface down firmly with a spatula or large metal spoon to compress the mixture and remove any air pockets. Spoon in the remaining biscuit mixture and repeat. Smooth and flatten out the top. Pour the remaining chocolate mixture over the top and smooth with a spatula.
- 6. Refrigerate until firm, about 3 hours.
- 7. Once set, remove from tin and peel away clingfilm and parchment paper. Cut into slices and enjoy.
- 8. Will keep for up to 3 weeks in an airtight container in the fridge.