Chocolate biscuit cake doesn’t require any baking time whatsoever. It’s a perfect cake for the bake-phobics. This cake is jam-packed with biscuits, chocolates, maltesers and dry fruits and makes the ultimate birthday cake. Well, as it was quite busy this week at work and with my son, Rohit’s birthday falling amidst the tight schedule…..I decided to try my hand at this ultimate birthday cake, as it is popularly called. I’m glad I made the right decision to go with this chocolate biscuit cake recipe. In less than an hour I was finished with the cake and the icing on top.
I would say….try this quick and yummilicious cake, a super duper hit with children. It’s just not a birthday cake but also…..a delicious treat for after tea!
For the chocolate biscuit cake….
Ingredients
- 275gms. Butter
- 150 ml Golden Syrup
- 225gms.Chocolate
- ½ x 400g packet of Digestive Biscuits, roughly crushed
- ½ x 400g packet of Rich Tea Biscuits, roughly crushed
- 1 packet of Maltesers
- 125gms.Walnuts and/or Almonds (optional)
- 125gms. Sultanas, Apricots and/or Cherries (optional)
For the glazing:
Chocolate Biscuit Cake
- 100gms. Dark Chocolate
- 30gms. Butter
- 50gms. Icing Sugar, sifted
- 75ml Double Cream
- Sprinkles and maltesers, to decorate (optional)
Method
- Line a 15cms/6″ round cake tin or a 2lb loaf tin with a double layer of greaseproof paper.
- 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, maltesers and fruit and nuts, if used. Stir well.
- 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.
- Melt the chocolate and butter in a small pot. Remove it 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.
- Decorate with sprinkles and maltesers.
- Chocolate biscuit cake is ready to serve.
