Chocolate Biscuit Cake
Indulge in the decadent delight of a no-bake Chocolate Biscuit Cake, a rich and classic treat that’s as easy to make as it is satisfying to eat. Featuring a luscious blend of melted dark chocolate, creamy butter, and golden syrup, this cake comes together in minutes and requires no oven time. Crushed digestive biscuits provide a crunchy contrast, while raisins and mixed nuts add bursts of natural sweetness and a delightful texture. Perfect for entertaining or a cozy dessert, this chocolate treat sets beautifully in the refrigerator, delivering a fudge-like consistency that melts in your mouth. Whether served as a chilled slice with coffee or as a crowd-pleasing party centerpiece, this effortless dessert will become an instant favorite.
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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
Directions
Step 1
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.
Step 2
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.
Step 3
In a small saucepan over low heat, melt the unsalted butter and dark chocolate, stirring occasionally to ensure a smooth, combined mixture.
Step 4
Once melted, remove the saucepan from heat and stir in the golden syrup until fully combined.
Step 5
In a large mixing bowl, combine the broken biscuits, raisins, and chopped mixed nuts.
Step 6
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.
Step 7
Transfer the mixture into the prepared cake tin, pressing down firmly with the back of a spoon to create an even surface.
Step 8
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.
Step 9
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
| Serving size | (880g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4539.0 |
| Total Fat 302.5g | 0% |
| Saturated Fat 146.3g | 0% |
| Polyunsaturated Fat 3.4g | |
| Cholesterol 349.8mg | 0% |
| Sodium 1218.2mg | 0% |
| Total Carbohydrate 452.0g | 0% |
| Dietary Fiber 35.8g | 0% |
| Total Sugars 293.6g | |
| Protein 49.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 457.9mg | 0% |
| Iron 33.5mg | 0% |
| Potassium 3186.8mg | 0% |
Source of Calories