The Best Chocolate Biscuit Cake. We love a good chocolate biscuit cake, don’t You? They are so easy to make AND No-Bake; Our two requirements for a simple dessert. This biscuit cake we made with crunchie bars and marshmallows. It is so good.
Oh my word, I wish chocolate biscuit cakes were something we could be making every single week. We’ve practically been dreaming of this cake ever since we made it for SKC.
Regrettably biscuit cakes are not the healthiest in the world (I mean it is a dessert) but that just means when we bring them out for Christmas and other celebrations of the like, we can enjoy every bite that much more.
So lets dive into everything you need to know about chocolate biscuit cakes.
How to make chocolate biscuit cake
As you may know there are so many ways you can make a biscuit cake…. so many delicious options.
With ours we’ve used a variation of milk and dark chocolate, butter, golden syrup, digestives, raisins, mini marshmallows and Crunchie bars. 🤤
Crunchie Bar Replacement: You can use 1 packet of Maltesers in replacement of the Crunchie bars if you would like.
Gluten-Free Chocolate Biscuit Cake? Yes you can make our biscuit cake gluten-free and actually really easily with one swap. The digestives. Use gluten-free digestives instead and everything else is gluten-free friendly, even the crunchie bars!
Pan Size for Biscuit Cake: We personally used a 9inch round for our recipe but if you have a 10 Inch round on hand there is no reason to go out and buy another. Just keep in mind that the size of the cake result will be different.
How to decorate a chocolate biscuit cake
The options are seriously endless with this cake. So we’ll go through what we did and other options.
Chocolate Ganache. Oohhhhhhh the ganache might be my favorite. It’s rather simple to make. We’ll share a ‘formal’ recipe on here but in the meantime. It’s roughly..
1 Part Chocolate to 1 Part Double Cream. So a 1:1 ratio.
Here is one that you can use if you are out of double cream and just want to use milk instead.
We then adding some lindt chocolate truffle and melted white chocolate chips for the drizzle.
Other topping options: Maltesers, fondant icing, smarties, or mini mallows
How far in advance can you make chocolate biscuit cake
The cake can be made around 2 days in advance. If you are going to make it any further in advance see below on how to freeze a biscuit cake, as you will want to properly store it to keep it’s freshness. See how to properly store the cake below.
How to store chocolate biscuit cake
The cake will keep in the fridge up to two weeks. On the counter for about two days. Either way you’ll want to wrap the cake in parchment paper and then cling film to properly store it. Or keep it in an airtight container.
Can I freeze a biscuit cake
Now if you for some reason can’t finish the cake within two weeks or you want to make it and save it for a future celebration you can freeze it.
To freeze you’ll want to wrap it well in parchment paper, then cling film and then foil. Biscuit Cake will keep in the freezer up to 3 months.
We truthfully have not ever tried the end result of a biscuit cake, they’ve never last long enough for us to try! But we are told it can be done. Let us know if you have before and the results!
Jeeeeeeesus guys I couldn’t decide on just three photos to share of this Biscuit cake so here are just a few more to Convince you to try our Recipe…. We included steps-by-step photos for this biscuit cake in the recipe card below too for some more direction, if needed.
but meanwhile.. just look at this deliciousness and what you can create yourself.
Chocolate Biscuit Cake
Ingredients
- 125 g of Milk Chocolate
- 125 g of Dark chocolate
- 280 g of Butter
- 160 g of Golden syrup
- 500 g of Digestive biscuits
- 200 g of Raisins
- 100 g of mini marshmallows
- 4 Cruchie bars
Instructions
- Line a 9 inch /23cm springform tin with a layer of greaseproof paper
- Put the chocolate, butter & golden syrup in a glass or metal bowl over a pot of simmering water and gently stir until its all smoothly combined [mv_img id="459"]
- Break the biscuits & crunchie bars up into bit sized pieces.
- Combine the biscuits, raisins, marshmallows and crunchies in a large bowl. [mv_img id="458"]
- Pour the melted chocolate mixture over the dry ingredients, give it a good thorough stir and transfer to the prepared tin. [mv_img id="460"]
- Put it directly into the fridge until fully set 2-4 hours.
- Suggested toppings are chocolate ganache topped with lindt truffle balls and drizzled with melted white chocolate.
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