Chocolate Biscuit Cake
Indulge in the rich, no-bake decadence of a Chocolate Biscuit Cake, a timeless treat that's as easy to make as it is delightful to eat. This recipe combines crunchy digestive biscuits, sweet raisins, and chopped mixed nuts, all enveloped in a velvety mixture of dark chocolate, golden syrup, and unsalted butter. With just 20 minutes of prep, the cake sets beautifully in the refrigerator, making it perfect for a make-ahead dessert or simple afternoon snack. Ideal for chocoholics and fans of texture-rich desserts, this crowd-pleaser delivers irresistible flavor in every bite. Whether you're hosting a party or enjoying a sweet moment at home, this no-fuss recipe is a guaranteed favorite.
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Recipe Information
Ingredients
- 150 grams unsalted butter
- 250 grams dark chocolate
- 4 tablespoons golden syrup
- 200 grams digestive biscuits
- 100 grams raisins
- 100 grams chopped mixed nuts
Instructions
Prepare a 20 cm (8 inch) round cake tin by lining it with greaseproof paper or parchment, ensuring the paper extends beyond the edges for easy removal later.
Break the digestive biscuits into small pieces, about the size of a dime, by placing them in a plastic bag and crushing them with a rolling pin or by hand in a bowl. Set aside.
In a small saucepan over low heat, melt the unsalted butter and dark chocolate, stirring occasionally to ensure a smooth, combined mixture.
Once melted, remove the saucepan from heat and stir in the golden syrup until fully combined.
In a large mixing bowl, combine the broken biscuits, raisins, and chopped mixed nuts.
Pour the chocolate mixture over the dry ingredients, ensuring all the pieces are well-coated with the chocolate mix. Stir thoroughly with a spatula or wooden spoon.
Transfer the mixture into the prepared cake tin, pressing down firmly with the back of a spoon to create an even surface.
Cover with cling film and refrigerate the cake for at least 4 hours, or until it is completely set. For a firmer texture, leave it overnight.
Once set, remove the cake from the tin using the parchment paper overhang, slice into portions, and serve. Store any leftovers in the refrigerator.
Nutrition Facts
Calories |
558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.7 g | 47% | |
| Saturated Fat | 18.9 g | 95% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 41 mg | 14% | |
| Sodium | 144 mg | 6% | |
| Total Carbohydrate | 54.3 g | 20% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 26.3 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 69 mg | 5% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 352 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
