How to make a chocolate biscuit cake

Today’s recipe for The Queen’s Chocolate Biscuit Cake is a variation on one I’ve been making for years, without realising that it was the Queen’s favourite cake.

How to make a chocolate biscuit cake


How to make a chocolate biscuit cake

Today’s recipe today for The Queen’s Chocolate Biscuit Cake is a variation on one I have been making for years, without realising that it was Her Majesty the Queen’s favourite cake. It was a favourite for birthday parties and the cake tin, with my daughter taking a small square to school in her lunch box sometimes.

Apparently, Her Majesty is so fond of this recipe for The Queen’s Chocolate Biscuit Cake, that she has it daily in the afternoon with a cuppa, and will enjoy a slice every day until it is all gone. I love this idea that The Queen is a bit of a chocoholic, and enjoys a simple no-bake cake above other more complex cakes.

How to make a chocolate biscuit cake

She’s so fond of it, that any leftovers of the cake is transported in a biscuit tin with her, when she moves from Buckingham, Palace to Windsor Castle, according to her chef Darren McGrady, The Royal Chef and former personal chef to Queen Elizabeth II, see below:

“I remember as a young chef travelling from Paddington to Windsor one Friday morning with a half-eaten chocolate biscuit cake packed neatly and tightly in a biscuit tin, and wrapped in Clingfilm, perched on my knee with the fear of God in me that I would lose or drop the thing! It was her favourite.”

Chef Darren McGrady, The Royal Chef and former personal chef to Queen Elizabeth II

And, she’s not the only Royal who is a fan of this Chocolate Biscuit Cake, Prince William is also known to be a fan of this simple cake too. So much so, that he had one made for his wedding to Catherine Middleton, as a “Groom’s Cake”.

I can see why it is so popular with The Queen, it is a simple cake insofar as it only has 5 main ingredients in it, namely chocolate, butter, sugar, cream and Rich Tea biscuits. I love Rich Tea biscuits which are essential as a “dunking” biscuit in a cup of tea.

How to make a chocolate biscuit cake

The humble Rich Tea biscuit has a long and interesting history. Originally called “Tea Biscuits”, they were developed in Yorkshire (England) during the 17th century, as a light snack for the gentry to enjoy between meals.

The Queen’s Chocolate Biscuit Cake is a cake often known as Tiffin, these no-bake cakes were very popular in a little café I used to work in Cornwall, in the school holidays; there the cake was called “Wicked Cake”. It comprised melted chocolate, butter and cream, mixed with leftover cakes and biscuits. Served in squares, it was the most popular cake on the menu.

How to make a chocolate biscuit cake

I hope you enjoy this cake if you make it, it’s very easy and the children can get involved too. The Queen’s cake, as seen on the Royal website, is decorated with chocolate curls and scrolls, but I’ve just added a sprinkling of cocoa nibs and some grated chocolate on top of mine.

You can be as inventive as you like with decorating this cake, although it’s simply divine with just its chocolate ganache coating. Just look at how this simple cake has been decorated in the Royal Kitchens below:

How to make a chocolate biscuit cake

  • Print
  • Ingredients

    • 1/2 teaspoon butter, for greasing the pan
    • 8 ounces Rich tea biscuits or sweet cookies
    • 4 ounces unsalted butter, softened
    • 4 ounces granulated sugar
    • 4 ounces dark chocolate
    • 1 egg
    • 8 ounces dark chocolate, for coating
    • 1 ounce chocolate, for decoration

    Chef notes

    “This chocolate biscuit cake is Her Royal Majesty the Queen’s favorite afternoon tea cake by far,” chef Darren McGrady, The Royal Chef and former personal chef to Queen Elizabeth II, told TODAY Food. “This cake is probably the only one that is sent into the royal dining room again and again until it has all gone.”

    “It is her favorite cake that she eats until it is all gone,” says McCrady. “If there is anything left when she has it at Buckingham Palace, it then goes to Windsor Castle so she can finish it there. I use to travel on the train from London to Windsor Castle with the biscuit cake in a tin on my knee. It was half eaten.”

    There’s another member of the royal family who is a fan of this cake too: “This chocolate biscuit cake was Prince William’s groom’s cake at his wedding. The reason he chose it is that he used to go to tea with the Queen and he got a taste for it. That is when he started liking it.”

    The rich dark chocolate cake has a lovely crunchy texture thanks to the addition of classic English cookies called Rich tea biscuits. A layer of decadent chocolate frosting is the perfect finishing touch.


    Lightly grease a 6-inch-by-2½-inch cake ring with the butter and place on a tray on a sheet of parchment paper.

    Break each of the biscuits into almond size pieces by hand and set aside.

    In a large bowl, combine the butter and sugar until the mixture starts to lighten.

    Melt the 4 ounces of the dark chocolate and add to the butter mixture, stirring constantly.

    Add the egg and beat to combine.

    Fold in the biscuit pieces until they are all coated with the chocolate mixture.

    Spoon the mixture into the prepared cake ring. Try to fill all of the gaps on the bottom of the ring because this will be the top when it is un-molded.

    Chill the cake in the refrigerator for at least 3 hours.

    Remove the cake from the refrigerator and let it stand.

    Meanwhile, melt the 8 ounces of dark chocolate in a double boiler or saucepan on the stove top over low heat. Slide the ring off the cake and turn it upside down onto a cake wire.

    Pour the melted chocolate over the cake and smooth the top and sides using a palette knife.

    Allow the chocolate to set at room temperature.

    Carefully run a knife around the bottom of the cake where the chocolate has stuck it to the cake wire and lift it onto a tea plate.

    Melt the remaining 1 ounce of chocolate and use to decorate the top of the cake.

    Courtesy of Chef Darren McGrady, The Royal Chef.

    Posted on Published: February 14, 2021 – Last updated: August 31, 2021

    This Chocolate Biscuit Cake is a beautiful, easy-to-make European dessert that is good for the entire family. It looks great as a cake for a fancier occasion but equally delicious if shaped like a “salami” log, the traditional way of making it.


    How to make a chocolate biscuit cake

    What is a Chocolate Biscuit Cake?

    Chocolate Biscuit Cake is a classic European dessert made with sweet cookies (biscuits), like Maria cookies, or graham crackers as a base of the recipe., sometimes dried or candied fruit, nuts, all tossed in a syrup made out of cocoa powder, chocolate, butter, and flavors.

    Originally, the mixture is molded as a log or a “salami,” as we like to call it, based on the shape and look. It is refrigerated, then sliced, and served as a dessert or a snack.

    In Romanian, because of its salami shape, it is called Salam de biscuiti, or Biscuits Salami.

    This is one popular dessert in Europe. Some say that it is a truly Italian recipe, others think it’s coming from Portugal, while others think it is an international recipe.

    I say that many countries in Europe have at least one version of it.

    If it came from Italy or not, I don’t know, but what I can say is that I grew up with this recipe back in Romania as it was a cheap, economical way to put a dessert on the table.

    The recipe is passed from generation to generation and it makes a delicious dessert for any day of the week.

    Also, I just learned that in Malaysia they make a similar cake called “Batik Cake,” which they serve on special occasions.

    Prince William’s And Queen Elizabeth’s Favorite Cake:

    The recipe is so famous that even Queen Elizabeth and Prince William are known to enjoy the cake quite often. In fact, Prince William had this cake made for his wedding.

    How cool is that?

    This time, though, I decided to shape the mixture into a cake because I needed an easy, no-bake dessert that looked fancier. And it really looked very pretty, don’t you think?

    As you can see in the picture below, it really resembles a “salami” inside. The biscuits, the nuts, and the dried fruit have different textures that make this dessert really amazing.

    How to make a chocolate biscuit cake

    What kind of ingredients go into this easy chocolate biscuit cake:

    The cake:

    • Digestive biscuits/Maria cookies/graham crackers/tea biscuit
    • Toasted walnuts
    • Optional:Dried or candied fruits

    Chocolate syrup:

    • Granulated sugar
    • Unsweetened cocoa powder
    • Cold water
    • Unsalted butter at room temperature
    • Vanilla extract
    • Rum flavor– if you don’t have the flavor, you can replace it with rum. However, keep in mind that you will not be able to serve it to children. The rum flavor is used in many Romanian recipes, and we do have this flavor in the pantry at all times.

    Chocolate Ganache:

    • Heavy cream
    • Semi-sweet chocolate
    • Shaved chocolate for decor– this could be any kind of chocolate you like. Milk chocolate, dark chocolate, semi-sweet chocolate, or a mixture of them are totally accepted. If you want to skip this step and not decorate the cake at all, that is OK.

    A few words about biscuits/cookies used in this recipe:

    The No Bake Chocolate Biscuit Cake uses digestive biscuits, which are very popular overseas. If you cannot find them, you can use regular graham crackers or Marias cookies.

    Some people use crushed biscotti or animal crackers or simple sugar cookies. I prefer digestive cookies or Marias cookies because of their simple flavor and availability in stores.

    There are different European brands that can be easily found in the stores.

    No matter where you go in the world, you will find a variation of the Marias cookie. In Spain, they even serve it over pudding or natilla.

    The bottom line is that you can use whatever sweet, simple cookie, biscuit, or cracker you like. This makes the recipe flexible and easy to put together using ingredients from the pantry.

    Besides that, there is no baking involved, which is awesome if you are not that good of a baker. You just have to follow the recipe, and you should be safe.

    How to make a chocolate biscuit cake

    Bonus: Another No bake dessert- This No Bake Cheesecake with Berries

    My version of this recipe is flavored with rum, a very popular flavor used in Romanian desserts. If you don’t like that flavor, use vanilla, almond flavor, or anything else you like.

    What kind of nuts would be good in this recipe?

    I used walnuts because they are the Romanian traditional nut, but if you don’t like them or have them, replace them with hazelnuts or crushed almonds. Dried or candied fruits work really well in this recipe.

    How To Toast The Walnuts:

    You can toast nuts on the stove, in a skillet, or in the oven.

    On The Stove:

    I do it on the stove if I have a small amount of nuts that I want to toast. The time to toast nuts on the stove is always shorter than the time the nuts require in the oven.

    Place a medium skillet on medium heat. Heat walnuts until browned and fragrant, stirring constantly, so they don’t burn. In about 2-5 minutes, they should be done. Please keep an eye on the nuts because they tend to burn fast if unattended.

    Remove from the pan, chop and use them for the recipe.

    In The Oven:

    Preheat oven to 350F/180C.

    Line a baking sheet with parchment paper and place the nuts on it in a single layer. You can also use aluminum foil.

    Toast until fragrant and slightly browned for about 7 minutes. Remove from oven and allow them to cool. Use them in the recipe as needed.

    How to make a chocolate biscuit cake


    If the mixture looks a little dry after mixing the biscuits/crackers/Maria cookies with the syrup, do not add more liquid.

    The ratio between dry and wet ingredients is perfect for getting the right consistency after refrigeration for a few hours.

    The biscuits will have time to absorb the flavors and become soft. The perfect pan for me was a springform pan because I find it easier to remove the cake before serving.

    How to make a chocolate biscuit cake

    I don’t have a springform pan. What else can I use?

    You could use a regular cake pan that has been lined with plastic wrap or parchment paper for easy removal. If you do not want to make this dessert into a cake, the traditional way is to shape the mixture into a cylinder, like a salami, using plastic wrap.

    Published: Sep 5, 2020 · Modified: Apr 22, 2021 by Pavani . This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. 18 Comments

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    Chocolate Biscuit Cake

    This Chocolate biscuit cake is one of the easiest and delicious cakes which you can prepare with just 4 ingredients. You can prepare this cake even without an oven. To make this beautiful cake you only need biscuits, milk, Eno and cocoa powder.

    How to make a chocolate biscuit cake


    How to make a chocolate biscuit cake



    How to make a chocolate biscuit cake

    This time I came again with another recipe for the Facebook group Shhh Cooking Secretly Challenge. This month the theme is the Chocolate which is suggested by my one of my blogger friend Mayuri Patel who blogs at Mayuri’s Jikoni and her recipe for this theme is Chilli Avocado Chocolate Cake. My partner for this month Challenge is Priya Satheesh who blogs at Priya’s Menu. Do check her site for a healthy and wonderful recipe like Healthy Chicken Kurma, Rosappu Chutney. Priya gave Milk and Eno as my secret ingredients and I gave her are Fennel seeds and Cinnamon and using them she prepared a delicious Mexican dish ChickenMole

    How to make a chocolate biscuit cake


    How to make a chocolate biscuit cake

    How to make a chocolate biscuit cake

    1CUP – 235ML


    • Milk digestive biscuits-300grams
    • Milk – 1cup
    • Cocoa powder – 2tbsp
    • Unflavoured fruit salt (ENO) – 1tsp


    • Place a wire stand inside the pan and preheat the pan on a medium flame for 10 minutes.
    • In a blender add the biscuits and make into a fine powder without any lumps.
    • Transfer the powdered biscuit mixture into a mixing bowl.
    • Then add 2tbsp of cocoa powder to the mixture and combine everything well.
    • Next, slowly add the milk to the biscuit mixture and mix well into a smooth batter with the help of a whisk, without lumps.
    • Now add the unflavoured fruit salt (ENO) to the batter and add little milk on the salt and give a really quick mix everything.
    • Immediately pour the batter into the prepared cake tin and place the cake tin in the preheated pan and cover it.
    • Cook it for 30-45 minutes on low flame or bake in an oven at 180-degree Celsius for 30- 35 mints.
    • Once cook time is done, check by inserting a toothpick.
    • If its toothpick comes clean remove the tin from the pan and allow it to cool. Otherwise, cook for another 2-3 minutes.
    • Next, unmould the cake into a plate.
    • Optionally you can decorate the cake with some melted chocolate.
    • Slice a piece of cake and enjoy!

    Posted on Published: April 28, 2011

    Prince William’s Chocolate Biscuit Cake. In honour of the royal wedding here’s a favourite of the entire British royal family and was chosen by the Prince as his grooms cake for the wedding.

    How to make a chocolate biscuit cake

    Prince William’s Chocolate Biscuit Cake

    Prince William’s Chocolate Biscuit Cake

    The inspiration for this chocolate biscuit cake came when I went for a stroll downtown with the kids a couple of days ago. We came up with the idea to make Prince William’s groom’s cake which he has requested be served at the wedding reception.

    Apparently, this easy no-bake refrigerator cake is a childhood indulgence of his and a particular favourite of the entire royal family. With this idea in mind, we dropped into Fat Nanny’s grocery store on Duckworth Street.

    There, I procured the necessary Lyle’s golden syrup and a large sleeve of McVities original digestive biscuits. Both Lyle’s and McVities are venerable brands in the UK, which adds a little extra authenticity to the recipe on this occasion.

    How to make a chocolate biscuit cake

    I use good quality dark chocolate chips at about 50% cocoa in this recipe but semisweet chips can also be used.

    Golden syrup is a little difficult to come by in these parts, so I would use dark corn syrup as a substitute. Any brand of digestive biscuits will do.

    Dark chocolate is the way to go with this recipe but you can mix semisweet and dark chocolate if you like the chocolate flavour to be a little lighter.

    I’ve also read numerous versions of this recipe online that include such ingredients as dried cherries, and roasted nuts. I even saw one ingredient I might just try the next time I make this; broken Crunchie bars!

    There’s lots of room for experimentation with this recipe, so go discover your own favourite version.

    2019 update

    We have now downsized this large recipe to be made as Chocolate Biscuit Cookie Bars . Now you have two delicious opens depending upon your needs.

    How to make a chocolate biscuit cake

    Looking for more cake inspiration?

    Love homemade cakes from scratch? We’ve put together a collection of the 25 Most Baked Cakes of the last 12 years on Rock Recipes. You are sure to find several to love.

    How to make a chocolate biscuit cake

    Like this Chocolate Biscuit Cake recipe?

    You’ll find hundreds of other sweet ideas in our Cakes & Pies Category and even more in our Desserts Category.

    It’s easy to keep up with the latest home style cooking & baking ideas from Rock Recipes. Be sure to follow Rock Recipes Facebook Page and follow us on Instagram .

    Plus you’ll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too.

    How to make a chocolate biscuit cake

    You can also sign up for our FREE newsletter to know immediately when we add new recipes. You’ll also get weekly suggestions for great family friendly meals and desserts too!

    This delicious cake is really easy … and requires no baking! It’s famous for being one of two royal wedding cakes made to celebrate the marriage of the Duke and Duchess of Cambridge in 2011. With a mix of chocolate, biscuits and a shiny chocolate covering (called a ‘ganache’), it makes for a decadent treat!

    Serves 8; children should have adult supervision when cooking

    How to make a chocolate biscuit cake


    225g Rich Tea biscuits

    115g softened unsalted butter

    115g unrefined caster sugar

    115g chopped dark chocolate (minimum 53% cocoa solids)

    2 tablespoons warm water

    For the chocolate ganache

    125g dark chocolate, chopped

    125g whipping cream


    15cm metal cake ring


    1. Prepare the metal cake ring by greasing with butter and lining the sides and the bottom with baking paper. Place the lined ring on to a flat tray and leave to one side until required.

    2. Break the biscuits into small pieces, around 1–2cm in size. Do not place into a processor – the biscuits should not become crumbs.

    3. Place the softened butter and the sugar into a bowl and cream together until light and fluffy.

    Melt the chocolate either in the microwave or over a simmering saucepan of water.

    Once melted, pour the chocolate on to the butter and sugar and mix thoroughly.

    Finally, add the water and then the broken biscuit pieces. Stir well to make sure that all the biscuit pieces are coated with the chocolate mix.

    7. Place the mixture into the lined cake ring and carefully but firmly push it down to create an even texture. Place the cake into the fridge to chill until the chocolate becomes firm. This could take up to 30 minutes.

    For the chocolate ganache

    1. To prepare the ganache for the cake covering, place the chopped chocolate into a bowl and pour the whipping cream into a saucepan.

    2. Bring the cream to a simmer and then pour over the chopped chocolate. Carefully stir until the chocolate has completely melted and the ganache is smoothly blended.

    3. Remove the chocolate biscuit cake from the fridge and from the cake ring. Place on to a wire rack with a tray beneath to collect the excess ganache.

    4. Carefully coat the chocolate biscuit cake with the warm ganache, making sure that all of the cake is evenly coated. Allow to set fully before moving to your service plate and decorating as desired.

    less than 30 mins

    less than 10 mins

    Makes 12 squares

    A no-bake fridge cake that’s perfect for making with children. You can also pick and mix the fillings to suit your taste.

    less than 30 mins

    less than 10 mins

    Makes 12 squares


    • 250g/8oz digestive biscuits
    • 150g/5oz milk chocolate
    • 150g/5oz dark chocolate
    • 100g/3½oz unsalted butter
    • 150g/5oz golden syrup
    • 100g/3½oz dried apricots, chopped
    • 75g/2½oz raisins
    • 60g/2oz pecans, chopped (optional)


    Use cling film to line a 20cm (8in) shallow, square-shaped tin. Leave extra cling film hanging over the sides.

    Bash the biscuits into pieces using a rolling pin. (Put them in a plastic bag first so they don’t go everywhere!)

    Melt chocolate, butter and golden syrup in a heatproof bowl set over a pan of simmering water. Stir occasionally.

    Remove the bowl from the heat and stir in the broken biscuits, apricots, raisins and pecans (optional).

    Spoon the mixture into the tin. Level the surface by pressing it down with a potato masher.

    Leave to cool, then put the chocolate mixture in the fridge for 1-2 hours to set.

    Turn out the cake and peel off the cling film. Cut the cake into 12 squares and enjoy!

    Recipe Tips

    Marshmallows, honeycomb and meringues all work well as alternative fillings to this biscuit cake – just chop them into small chunks and mix in with the melted chocolate mixture. Use gluten-free biscuits, and it’s a gluten-free fridge cake!

    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.

    How to make a chocolate biscuit cake

    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 make a chocolate biscuit cake

    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 make a chocolate biscuit cake

    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!

    We’d love to have afternoon tea with Her Majesty

    The Queen likes to tuck into her favourite chocolate biscuit cake during high tea at Buckingham Palace – and reportedly eats a slice of it every single day! The delicious-looking cake is also loved by her grandson Prince William, who even served it as a second cake at his wedding to Kate Middleton.

    If you’re looking for the perfect treat to bake for Afternoon Tea Week, we’ve uncovered the Queen’s exact recipe from former royal chef Darren McGrady.

    Darren previously told HELLO! that the monarch is such a huge fan of chocolate biscuit cake, leftovers were known to be packaged up and sent to Windsor Castle so she could tuck into them over a weekend!

    WATCH: Incredible woven cakes from self-taught baker

    Darren revealed: “The royal chefs send a whole cake up to Her Majesty every day for tea. She will sometimes take a slice and then it is never seen at the royal table again. [The cake is sent to the staff for their afternoon tea.]

    “The chocolate biscuit cake is the only cake that goes up to the royal table every day until it has all gone – sometimes this means it following her to Windsor Castle for the weekend,” Darren said.

    How to make a chocolate biscuit cake

    The Queen’s favourite teatime cake looks divine

    “I remember as a young chef travelling from Paddington to Windsor one Friday morning with a half-eaten chocolate biscuit cake packed neatly and tightly in a biscuit tin, and wrapped in Clingfilm, perched on my knee with the fear of God in me that I would lose or drop the thing!

    “It was her favourite. And when Prince William first tried it, he loved it and then requested it as his groom’s cake [at the Royal wedding in 2011].”

    How to make a chocolate biscuit cake

    The delicious chocolate biscuit cake

    On Darren’s website,, he reveals that the ‘rich dark chocolate cake has a lovely crunchy texture thanks to the addition of classic English cookies called Rich tea biscuits’. The cake is finished off with a layer of chocolate frosting.

    Follow Darren McGrady’s recipe below to recreate the Queen’s choccie cake…

    October 22

    Jam-packed full of biscuits, chocolate, Malteasers and cherries, this makes the ultimate birthday cake.

    • 40mins
    • Serves 8
    1. Line a 15 cm/6″ round cake tin with baking parchment.
    2. Melt the butter, syrup and chocolate in a pan over a low heat. Stir to make sure all the ingredients are well mixed together.
    3. Add the biscuits, malteasers and cherries, stir well.
    4. Transfer to the prepared tin. Level it on top and press down well to avoid air bubbles. Cover and leave in the fridge until solid and set.
    5. Melt the chocolate and butter in a small pot, when melted, remove from the heat, whisk in the icing sugar and the cream.
    6. 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.

    Rate this recipe

    Average rating 3.7 / 5. Vote count: 345

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    2 1/2 sticks butter

    1/2 cup golden syrup

    8 oz dark chocolate (good quality, at least 60% cocoa)

    7 oz digestive biscuits, roughly crushed

    7 oz rich tea biscuits, roughly crushed

    1.5 oz malteasers

    Handful of cherries (optional)

    For the glaze:

    3.5 oz dark chocolate

    1/2 cup icing sugar, sifted

    1/3 cup double cream

    Hundreds and thousands to decorate (optional)

    150ml golden syrup

    225g dark chocolate (good quality, at least 60% cocoa)

    200g digestive biscuits, roughly crushed

    200g rich tea biscuits, roughly crushed

    75g cherries (optional)

    For the glaze:

    100g dark chocolate

    50g icing sugar, sifted

    75ml double cream

    Hundreds and thousands to decorate (optional)

    You’ll Need

    15cm/6″ round cake tin

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    2 Tropical Cups Biscuits (broken)

    1 Tropical Cup Heavy cream

    1 Tropical Cup Chocolate, cut into small chunks

    4 tbsp Unsalted Butter

    1 tsp Vanilla Extract

    Cocoa Powder for dusting

    10 – 12 Strawberries (sliced)


    Difficulty level

    Average Cost


    • Using Inspire Series Frying Pan heat heavy cream on low flame (stir and scrape sides with a spatula every few minutes).
    • Add the chocolate, vanilla extract, honey and butter. Mix till chocolate melts.
    • Mix the broken biscuits with the melted chocolate.
    • Pour mixture into Silicone Heart Mould. Press down and smoothen the top with Spatula. Refrigerate for 3-4 hours or until the cake is set and thoroughly chilled.
    • De-mold and garnish with strawberries and mint.

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    How to make a chocolate biscuit cake

    How to make a chocolate biscuit cake

    I LOVE Chocolate Biscuit Cake! It was a childhood favourite of mine, so simple yet so delicious! This healthier version is just as simple to make and tastes so good. Like a traditional biscuit cake it takes a bit of time to set but it’s totally worth the wait.

    Serves 1 cake

    Cooks in 30+ Minutes


    • 100g oats
    • 2 tbsp. maple syrup
    • 50g coconut oil
    • 40g ground almond
    • 250g medjool dates or regular dates (soaked in boiling water for 20 minutes then drained)
    • 400g dark chocolate
    • 6 tbsp. almond milk


    1. Preheat the oven to 180°C.
    2. For the biscuit, mix all ingredients in a bowl and combine well. Place the biscuit mix on a tray and press to flatten. Bake in the oven for 12 minutes at 180°C.
    3. Once baked, leave to one side to cool.
    4. Next, melt the chocolate.
    5. In a mixing bowl add the soaked medjool dates, melted chocolate and almond milk. Blend until smooth (there will be small traces of date and that’s ok).
    6. Break up the biscuit into large chunks.
    7. Line a bread tin with parchment paper.
    8. Pour in the chocolate mix in sections adding the biscuit chunks and layering until the all the chocolate and biscuit is used.
    9. Place in the fridge or freezer to set, approx. 90 minutes.

    ← Buffalo Cauliflower Wings

    Semolina with Blackberry Chia Jam →


    How to make a chocolate biscuit cake How to make a chocolate biscuit cake How to make a chocolate biscuit cake How to make a chocolate biscuit cake

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    How to make a chocolate biscuit cake

    As our Bistro team prepares to invite customers back to their outside seating area (please keep an eye on our news page for more details) we thought we would gift you with another of their special sweet treat recipes.

    Throughout lockdowns, Tsvety, Front of House Manager and the Bistro team have been busy at the Hospice providing fresh and daily food for our patients and their visitors – as well as refreshments for our colleagues who have been working at the Hospice providing essential care services.

    In February the Bistro team kindly shared their delicious Fruits of the forest brownie recipe and now they have taken a moment out of their day to share their yummy Chocolate biscuit cake:

    Chocolate biscuit cake


    250g chocolate chips


    1. Gently melt the butter and sugar together in a saucepan, until the sugar dissolves.
    2. Take it off the heat while you whisk the eggs.
    3. Then add the eggs into the butter and sugar.
    4. Add the melted chocolate to the mix.
    5. Fold in the broken biscuits.
    6. Pour into a greased tray.
    7. (Now the hardest part) Leave for 6 hours in a fridge to set, before cutting into portions.


    Do let us know how you get on and look out for our next recipe, which will be the famous millionaire shortbread. 😊

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    We support people in Cambridgeshire living with an advanced serious illness or other life-limiting condition and those who need end-of-life care.

    Love chocolate? Well, this cake is good news for you. In every bite, there’s a soft, buttery crunch from the cookie alongside a layer of melt-in-your-mouth chocolate. What we love most about this indulgent dessert is that it’s super easy, yet looks and tastes like it was quite the project. This is a chocolate masterpiece that is sure to impress your next crowd.


    Recipe Summary


    Prepare the Biscuit Cake: Line an 8-inch springform pan or cake pan with plastic wrap, extending 4 inches over the sides (to use as handles).

    Pour water to a depth of 1 inch into bottom of a medium size heavy-duty saucepan; bring to a boil over high. Reduce heat to medium. Place semisweet chocolate, butter, and honey in a medium-size ovenproof bowl; place bowl on top of pan over simmering water. Cook, stirring often, until chocolate is melted, 6 to 8 minutes. Whisk in cream and vanilla until combined. Remove from heat. Gently stir cookies into chocolate mixture, and pour into prepared pan. Using the back of a spoon, press gently to make sure mixture is even. Cover with plastic wrap. Chill until set, 2 to 24 hours.

    Prepare the Rich Ganache: Place bittersweet chocolate in a medium bowl. Heat cream in a small saucepan over medium just until cream begins to boil; pour over chocolate, and stir until smooth. Stir in honey, vanilla, and salt. Let stand until spreading consistency, 10 to 20 minutes.

    Remove plastic wrap from cake. Transfer cake from pan to a wire rack set in a baking sheet lined with parchment paper. Slowly pour warm Rich Ganache over cake, spreading to edges and on sides. Chill 1 hour before serving. Store any leftovers covered in refrigerator.

    Nadia January 25, 2021 Cakes, Chocolate, Cookies, dairy free, Desserts, gluten free, Sweet Snacks, Vegan, Vegetarian Leave a Comment

    How to make a chocolate biscuit cake

    *This post is sponsored by The Raw Chocolate Company*

    Delicious and crunchy no-bake chocolate biscuit cake that you can make using only 6 ingredients!

    How to make a chocolate biscuit cake

    If there are two things I love most in the food world, it has to be chocolate and biscuits. If I could, I would live on them! That and tea 😛 So why not make a treat the combines those 2 beautiful creations and make something that’s even more delicious!

    This biscuit cake, aka fridge cake, is no bake and you only need a handful of ingredients to make it. The crunchy biscuits and smooth chocolate mixture go so well hand in hand. The recipe is vegan and can easily be made gluten-free if you use gluten-free digestive biscuits.

    How to make a chocolate biscuit cake

    I created this recipe for The Raw Chocolate Company – they produce the most delicious range of vegan products including raw chocolates, cacao butter, cacao powder and coconut blossom sugar. They also sell a range of yummy healthier snacks like chocolate covered nuts and berries. If you haven’t tried their chocolate covered mulberries you’re really missing out! Great movie night snack.

    How to make a chocolate biscuit cake How to make a chocolate biscuit cake

    All The Raw Chocolate Company products are vegan. They use minimal additional ingredients to make the products as pure and simple as possible and to allow the taste of the cacao to shine. Most of their products are organic too!

    To make this no-bake chocolate biscuit cake, I used a combination of The Raw Chocolate Company cacao butter, coconut blossom sugar and cacao powder. The result is a smooth, fudgy chocolate base for the biscuit cake. You can go all out and top the cake with things like melted chocolate, nuts, dried fruit or whatever else you fancy! But to be honest, I do think in this that simple is best.

    How to make a chocolate biscuit cake How to make a chocolate biscuit cake

    No-Bake Vegan Chocolate Biscuit Cake

    Serves: 8-10


    100g The Raw Chocolate Co cacao butter
    300g dark chocolate
    140g smooth almond butter
    2 tbsp The Raw Chocolate Co coconut sugar
    4 tbsp The Raw Chocolate Co cacao powder
    200g digestive biscuits – use gluten-free digestives for a gluten-free recipe


    Add all the ingredients apart from the biscuits to a large heat-proof bowl.
    Place over a saucepan of simmering water ensuring the bottom of the bowl doesn’t touch the water. Mix until everything is melted and you’re left with a smooth glossy mixture.
    Break up the biscuits into another bowl, then pour the chocolate mixture on top.
    Transfer into a cake tin (I used a 22×12 cm loaf tin).
    Allow to cool slightly, then transfer into the fridge and leave to set for around 4 hours.
    Slice and enjoy!

    How to make a chocolate biscuit cake

    No bake chocolate biscuit cake also known as chocolate fridge cake is a must-try treat. Turn digestive biscuits & chocolate into this easy homemade dessert!

    How to make a chocolate biscuit cake

    Guys, if you crave something sweet that also has chocolate in it, then I highly recommend having a go at this no bake chocolate biscuit cake. It’s a simple 4 ingredient dessert and as the title says – there is no baking whatsoever. Now who wouldn’t like that, right?

    Especially now that the summer is fast approaching easy no bake desserts are the heroes of warm season. Raspberry Icebox Cake, Irish Cream Cheesecake or Banoffee Pie are one of those sweet treats that are easy to prepare and always please a crowd!

    If you are wondering how to make a cake from biscuits, read on. It is a simple recipe so anyone can do it. In fact, if you are looking for kids-friendly baking project, then this one is it!

    How to make a chocolate biscuit cake

    How to make no bake chocolate biscuit cake

    Break the biscuits into small pieces. Now you can also use a rolling pin and zip-lock bag to do it but I’d say you will be faster just doing it by hand. Kids will definitely love helping you with this step. Don’t break the biscuits too much though. You don’t want to end up with crumbs.

    The following step involves melting chocolate and butter. I always do it over a pan of simmering water but you can also use a microwave. Just make sure you don’t burn the chocolate. When the chocolate has melted, stir in condensed milk.

    How to make a chocolate biscuit cake

    Pour chocolate mixture over the biscuit pieces and mix until you see that every single piece is covered with chocolate. All you have to do now is fill a loaf tin with this mixture, press down and pop it into the fridge overnight.

    The following day you can enjoy a few slices of this chocolate deliciousness.

    How to make a chocolate biscuit cake

    Note: It does not really matter whether you start off with breaking the biscuits or melting the chocolate.

    There is usually a lot of chocolate left in the bowl (after you’ve poured it over biscuits) so I simply use a spatula to scrape it and spread/pour this over the biscuit cake.

    Store it in the fridge before serving (especially in summer).

    How to make a chocolate biscuit cake

    This chocolate biscuit cake can be made ahead and stored in a freezer. You could slice it, wrap it individually and keep in a zip-lock bag. E very time you crave a slice you simply take it out from the freezer and wait a while until it is defrosted.

    How to make a chocolate biscuit cake

    How to make a chocolate biscuit cake

    How to make a chocolate biscuit cake

    How to make a chocolate biscuit cake

    This Biscoff Chocolate Biscuit Cake is such a delicious no bake treat! You just need a handful of ingredients to make this chocolate fridge cake – just beware, it is highly addictive 🙂

    You will also love… my Easy Biscoff Cheesecake and Biscoff Layer Cake!

    Post may contain affiliate links. For more information, check my disclosure

    How to make a chocolate biscuit cake

    I have a soft spot in my heart for Chocolate Biscuit Cake – it was a treat my mom often made in the summer when I was little.

    In Greece where I grew up, this treat is known as Mosaic Cake and it is JUST the ticket when you crave something sweet and chocolatey.

    Versions of this cake exist around the world – it also goes by Chocolate Lazy Cake, Cake Batik (Malaysia), Kalter Hund (Germany) and Arretjescake (Netherlands).

    Would love to know if you too grew up with some local incarnation of this no bake chocolate biscuit cake!

    How to make a chocolate biscuit cake

    This humble cake is actually a favourite among the British Royal family… Apparently, both Prince William and Queen Elisabeth love a slice! Frankly who can blame them, the combination of biscuits and rich chocolate is hard to beat.

    Traditionally, this cake is made with butter or digestive biscuits but since I am currently OBSESSED with Lotus Biscoff biscuits you KNOW I had to make a Biscoff Chocolate Biscuit Cake. If you are a Biscoff lover you must add this to your must make list.


    This is such a simple recipe that kids can make it unaided – a great kid friendly ‘baking’ project only there’s no actual baking involved!

    Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!

    Break the biscuits up into a bowl. You want smallish pieces, but not so small that you end up with crumbs. Your little helpers will love getting involved here… just watch they don’t eat half of the pieces tho.

    How to make a chocolate biscuit cake

    Put the chocolate and butter in a bowl and microwave for 30 second bursts until the butter melts. Alternatively you can do it over a pan of barely simmering water (double boiler method).

    Leave to stand for a couple of minutes, then stir until the chocolate is melted and smooth.

    How to make a chocolate biscuit cake

    Stir in the condensed milk.

    How to make a chocolate biscuit cake

    Pour the melted chocolate over the biscuit pieces then stir gently until they are combined.

    How to make a chocolate biscuit cake

    Transfer the chocolate biscuit mixture into a small lined loaf tin and press down firmly so that it’s level and packed into the tin.

    Scrape any chocolate still in the bowl over the top and level. Place it in the fridge overnight so that the biscuit cake sets.

    How to make a chocolate biscuit cake

    The following day, lift the cake out of the tin using the overhanging paper and transfer to a plate.

    Microwave four tablespoons of smooth Biscoff Spread for 30 seconds and stir. Drizzle this over the cake, letting it drip down the sides. Decorate with Lotus Biscoff biscuits (this step is optional).

    How to make a chocolate biscuit cake

    Run a sharp knife under hot water and cut thin slices of the cake to serve.

    How to make a chocolate biscuit cake

    Storing and Freezing

    This fridge cake will keep for up to a week or longer in the fridge. It’s not suitable for storing at room temperature, especially on a hot day.

    Simply cut a small slice whenever you fancy a treat! I have to warn you that this is a very rich dessert – best enjoyed sparingly!

    You can also freeze the cake, whole or in slices if you like. It will keep for up to three months in the freezer. Thaw overnight in the fridge before slicing and serving, or take out of freezer and leave at room temperature until soft enough to slice.

    How to make a chocolate biscuit cake

    HAVE YOU MADE MY BISCOFF CHOCOLATE BISCUIT CAKE RECIPE? Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!

    Chocolate Fridge Cake: This No-Bake Chocolate Biscuit Cake is an easy, fun, no-fuss treat and a perfect Kids Friendly recipe!

    Give your leftover easter egg chocolates a makeover and turn them into this exciting No-bake refrigerator cake!

    How to make a chocolate biscuit cake


    You only need 4 essential ingredients – Chocolates, Biscuits, Butter and Condensed milk for this fridge cake. All other ingredients can be an add-on. Apart from melting the chocolates, the rest of the recipe is a no-cook recipe! Simply mix the ingredients together, place it on a lined baking tray and allow it to refrigerate until set.

    The recipe is as simple and easy as that!

    FACT: Did you know Prince William actually chose Chocolate Biscuit Cake as his groom’s cake for his Wedding? This easy no-bake fridge cake is a childhood indulgence of Prince William and a favorite of the entire royal family.

    How to make a chocolate biscuit cake


    We had about 25 Easter Eggs of all sizes, left from our Easter Egg Hunt. With so many Chocolate Eggs at hand, we were thinking of making so many yummy treats like a brownie, cookies and cakes. But finally settled for this super easy No-bake Chocolate Fridge Cake with Condensed Milk.

    We prepared a mini shopping list along with the kids and went handpicking the ingredients to the Aldi. The whole process of picking the ingredients and making it together with kids is a fantastic holiday activity and a dessert they can be proud of.

    How to make a chocolate biscuit cake


    This genius no-bake fridge cake has got all the fun ingredients one can imagine and it’s easily customizable.

    Digestive Biscuits – Biscuits are the key to making this cake. Any brand digestives should do the job.

    Condensed Milk – As the recipe doesn’t have added sugar, Condensed Milk is another important ingredient. For caramel flavor, you could use Caramel Condensed milk too. Either of them works great in this no-bake dessert.

    Chocolates – I have used Milk Chocolates, for this recipe, as my kids love them. But dark chocolate also works really well.

    Butter – Unsalted Butter lends a creamy buttery flavor. So please do not skip this ingredient.

    All the other exciting ingredients such as Maltesers, Easter Eggs, etc are customizable. How about adding some Popcorn, marshmallows, or maybe dried fruits like figs or some nuts to this refrigerator quick biscuit cake recipe.

    How to make a chocolate biscuit cake


    Digestive Biscuit Chocolate Cake is an Eggless & Flourless Dessert that is absolutely possible to make with kids. In fact, I highly recommend making this fun kids-friendly dessert cake with them.

    The first and foremost step to make this eggless chocolate fridge cake is gently breaking the digestive biscuits and chocolates with a rolling pin. Remember not to crush them into a fine powder.

    Melt the chocolate & butter using the double boiler method. Stir in the condensed milk until well combined.

    Next, stir melted chocolate into the digestive biscuits & chocolate eggs mixture until coated.

    Stir in any of the remaining ingredients like Maltesers or any of your choice.

    Carefully transfer this prepared no-bake chocolate biscuit cake into the lined baking tin.

    Meanwhile, melt the chocolate for coating using the double boiler method and carefully spoon them over the biscuit chocolate cake dessert until completely covered.

    Allow the dessert to set in the refrigerator for 2-3 hours.


    Always gather your ingredients before you start making this chocolate fridge cake.

    Use the Double Boiler method to melt the chocolate.

    Remember to keep the moisture away and use dry hands while handling chocolate.

    It’s preferable to use a sharp knife to obtain neat slices of the cake, instead of a butter knife.

    Allow the no-bake refrigerator cake to set completely, before slicing.


    This Easy Peasy Chocolate Fridge Cake makes an excellent treat for birthday parties and after-school treats. They make excellent edible gifts for friends and family.



    Be sure to leave a comment and/or give this recipe a ★ rating!

    Post a photo of your creation on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #sandhyaskitchen. I would love to see your pictures!

    • 500g Digestive biscuits/crackers
    • 150g Walnuts/hazelnuts/almonds, roasted (optional)
    • 3/4 cup (150g) Sugar
    • 2/3 cup (150g) Butter
    • 1/2 cup (50g) Cocoa powder
    • 1 cup (240ml) Water/coffee

    For the ganache:

    • 120g Dark chocolate
    • 1/2 cup (120ml) Heavy cream
    1. Crush/ break the biscuits into small pieces. Place them in a large bowl. if you are using nuts, crush them as well and add to the bowl. set aside.
    2. In a saucepan combined sugar, butter, cocoa powder and water/coffee. Place the saucepan over medium heat and bring to a boil. Cook for 5-6 minutes, stirring constantly.
    3. Pour chocolate syrup over the biscuits and stir until well coated.
    4. Transfer the mixture into a 9-inch (23cm) pan. Press firmly to create flat surface cake. Refrigerate while making the ganache.
    5. Make chocolate ganache: chop the chocolate and place in a heatproof bowl. In a small saucepan heat the cream, when starts to simmer remove from heat and pour over the chocolate. Let sit for 1-2 minutes and stir until melted and smooth.
    6. Pour the ganache over the cake and refrigerate for at least 2-3 hours before serving.
    7. Decorate with nuts.

    Share it with us on Instagram and tag @thecookingfoodie so we can see your cooking adventures!

    How to make a chocolate biscuit cake

    How to make a chocolate biscuit cake

    Lots of Chocolate, Colourful Eggs, and Chicks – this Easter Nest Chocolate Biscuit Cake recipe has all you need to to help you celebrate Easter!



    For the recipe Easter Nest Chocolate Biscuit Cake

    For the biscuit cake:

    400 g Unsalted butter
    230 ml Golden Syrup
    170 g Dr. Oetker 35% Milk Chocolate
    170 g Dr. Oetker 72% Extra Dark Chocolate
    100 g Dr. Oetker Heart Marshmallows ,roughly chopped
    350 g Digestive Biscuits ,roughly crushed
    200 g Digestive Biscuits ,roughly crushed

    For the nest:

    300 g Dr. Oetker 35% Milk Chocolate
    180 g Shredded Wheat




    Line a deep 18cm round tin with non-stick parchment paper.

    In a large pot, add the unsalted butter and golden syrup. Allow to melt slowly over a low-medium heat.

    In a bowl, break the Dr. Oetker Milk and Dark Chocolate into squares. Once the butter and golden syrup has melted together, remove from the heat. Add in the chocolate and stir until the chocolate has melted.

    In a large bowl, add the crushed biscuits and chopped Dr. Oetker Heart Marshmallows. Pour over the chocolate mix and stir until combined.

    Pour the mix into the prepared tin, using a spatula to level out the top. Allow the cake to set in the fridge for a few hours or overnight.

    To make the nest, in a large bowl melt the Dr. Oetker Milk Chocolate in the microwave in 30 second bursts, until the chocolate is fully melted. Add in the crushed shredded wheat and stir until just combined.

    Remove the set biscuit cake from the tin and remove the tin and parchment paper. Spoon on the shredded wheat mix while it is still wet, on top of the cake. Spread the mix over the top and sides of the cake. Use the back of the spoon to make a small hole in the top of the cake for the eggs to sit in.

    Refrigerate the cake until the chocolate has set. Once set, add the colourful wrapped chocolate eggs, a few yellow chicks and tie a ribbon around the cake.

    Nutritional Information for the recipe Easter Nest Chocolate Biscuit Cake

    Per Serving Per 100 g / ml
    Energy 3609 kJ
    862 kcal
    2257 kJ
    539 kcal
    Fat 59.73 g 37.33 g
    Carbohydrate 75.47 g 47.17 g
    Protein 8.02 g 5.01 g

    How to make a chocolate biscuit cake

    1. White Chocolate and Pistachio Cake
    2. Mini Egg Brownie
    3. Easter Cookies
    4. St. Patricks Day Chocolate Bark
    5. St. Patricks Day Mint Chocolate Fudge
    6. Japanese Pancakes
    7. Easter Egg Cheesecakes
    8. Mint Chocolate Mousse Pots
    9. Chocolate, Sweets and Leftover Treats Ice Cream
    10. Valentine’s Marshmallow Stuffed Cookies
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    How to make a chocolate biscuit cake

    Hello everyone! Crunchie Chocolate Biscuit Cake recipe for you today! A simple recipe that only uses a handful of ingredients. Its absolutely delicious and it can be made in any mold or tin you like! Super Versatile!

    I made mine in a 8×8 square tin, this gave me 16 big chunks! Feel free to use what you have. If you want to half or double this recipe go for it! You will just need to alter the chill time. You could make this recipe in a round cake tin and use it as a birthday cake covered in fondant or buttercream! Its so so versatile. If you want to only make a small amount you could half the recipe and make it in a loaf tin, then cut up into slices! This would be so nice!

    With this Chocolate Biscuit Cake recipe you can change up the ingredients to whatever you have. Stick with the dark & milk chocolate, condensed milk and butter then add in anything else. This is what I love so much about the recipe. You can change up the biscuits to your favourites or change up the other treats for anything you like. Just stick to the same quantities of what I have in the recipe.

    Biscuit ideas– Biscoff, Gingernut, Oreo, Cookies, Shortbread, Caramel digestives, Bourbon creams.

    Treat ideas– M&M’s, Kinder bars, Smarties, Ferrero Rocher, Cadburys bars (Caramel would be amazing) Aero bubbles, Toblerone, Reeses, Fudge.

    When portioning up your biscuit cake please use a knife warmed up in hot water. This will make it so much easier for you! You will get much cleaner slices.

    How to make a chocolate biscuit cake

    If you have any questions Dm me on Instagram. Happy Baking!

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    Chocolate biscuit cake

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    How to make a chocolate biscuit cake

    This decadent chocolate biscuit cake was a firm favourite in the royal nursery and was even used as Prince William’s groom’s cake. The recipe is courtesy of The Royal Touch by Carolyn Robb who is the personal chef to the Prince and Princess of Wales, Prince William and Prince Harry.

    • baking
    • biscuit
    • cake
    • chocolate



    1. Melt the butter with the golden syrup in a heavy based pan. Do not let it boil.
    2. Remove from the heat and add the cocoa powder, dark chocolate and vanilla extract.
    3. Stir until you have a very smooth, glossy mixture.
    4. Add the pistachios, figs and crushed biscuits to the chocolate mixture and stir well.
    5. Line the base and sides of the cake tin with baking parchment or plastic wrap.
    6. Place the mixture into a 20 cm cake tin and press it down. (If you are using a square tin, make sure you press it down well into the corners.)
    7. Leave to cool at room temperature before covering and chilling in the fridge. It will take about 2 hours to set completely firm.
    8. When set, remove from the tin and place it on a cooling rack.
    9. Melt the dark chocolate and white chocolate separately.
    10. Spread the dark chocolate all over the cake.
    11. Decorate with the Maltesers before the chocolate sets, so that they stick to the cake. Position chocolate sticks as desired and drizzle with the white chocolate.
    12. Store in an airtight container in the refrigerator.
    13. Keeps for up 2 weeks, although it seldom lasts that long, once people know that it is there.
    • You can replace the pistachios with pecans, toasted almonds or macadamia nuts.
    • You can replace the figs with raisins, sultanas or dried cherries.
    • For a festive holiday treat, use glacé cherries and dried apricots that have been soaked in cherry brandy.
    • For a children’s party cake, decorate with Smarties or M&M’s.

    This recipe is courtesy of, The Royal Touch by Carolyn Robb, published by ACC Editions.

    How to make a chocolate biscuit cake

    • Dessert
    • easy
    • 10
    • 30 minutes

    This decadent treat is a chocoholic’s dream. With chunks of crunchy honeycomb, broken biscuits and pecans, this cake is perfect to make in advance to surprise guests for afternoon tea.

    • Chocolate Recipes
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    How to make a chocolate biscuit cake

    How to make a chocolate biscuit cake

    How to make a chocolate biscuit cake

    My big brother Max has always loved cooking. When we were both very young, he was given a book called Keep Out of the Kitchen Mum and together we spent hours recreating recipes from its pages without any adult interference.

    One of the recipes was for chocolate refrigerator cake: a simple, no-bake cake made from chocolate, biscuits and butter. As children, we’d triple the recipe to fill a giant rabbit-shaped birthday cake mould and serve it on a ‘field’ of wobbly green jelly. For everyday eating, this loaf-shaped cake is a little more practical.

    This recipe is from Kate’s new book Homemade Memories: Childhood Treats with a Twist published by Orion, 2015.

    Today’s serving is my interpretation of Queen Elizabeth II’s favourite cake – chocolate biscuit cake! As a hobbyist baker, my favourite type of desserts of those that require the least effort but have the biggest payoff and this biscuit cake is no exception. This dairy-free , nut-free and completely vegan dessert comes together within a couple hours and requires only 6 ingredients !

    If you’re not a fan of chocolate then not to fret – check out my other recipes here! Alternatively, check out my chocolate archives here if this biscuit cake doesn’t tickle your fancy!

    Baking tips:

    This vegan chocolate biscuit cake is fairly foolproof as it requires no baking, no difficult tools or techniques and can be whipped up in 2 hours! However, I know I’ve made some silly mistakes on easy recipes before so here are some tips and tricks to make sure your cake is picture perfect!

    1. Do follow the recipe as described! It’s a very simple recipe but it can become a sticky mess if you don’t do the steps in the right order. A good example is mixing the cocoa powder with the plant milk; if you throw it all together the cocoa powder will clump and it will be hard to make smooth.

    2. Try to use a good quality vegan butter and chocolate. The ideal butter has at least 75% fat. The butter here is mainly here for flavour but if it’s too “light” it will affect the final texture. I use Naturli or Flora baking b lock.

    3. Don’t skip the sea salt. I know it seems odd adding salt to desserts but when all the elements are sweet, you need a pinch of salt for balance.

    4. I used Rich tea biscuits for this recipe which is the classic choice for a biscuit cake. This however results in a soft texture as the biscuits are very dry and they absorb a lot of the moisture. If you want more of a crunch or unique flavour profile then go for gingernut biscuits or digestives! If you are outside the UK reading this, graham crackers will work too. Rich tea biscuits are often vegan but do check the label before you buy them!

    5. Do use a baking tin with a removable bottom. This can be a spring-form pan or a loose-bottom. It is *possible* to use a regular cake tin but you’ll have to turn it upside down and careful drop onto a plate which could cause breakage.

    6. The cake will be fairly tricky to remove from the cake tin so I use a blowtorch to warm up the edges. You could also use a warm tea towel wrapped around the tin.

    7. The higher the cocoa % in the chocolate the firmer the cake and ganache will set. I use a bar with around

    55% cocoa solids.

    If you’re in the UK, I’ve provided a list below with some of the key ingredients I’ve used…


    • For the golden syrup I use the Silver spoon brand. If you’re outside the UK, golden syrup can be swapped for corn syrup or any inverted sugar syrup.
    • My go-to vegan block butter is the one from Naturli.
    • For the plant milk , I used Alpro soy milk but you can use another other of the plant milks such as oat or rice if you need to be soy/nut free!
    • As mentioned above, I used Rich tea biscuits for this recipe. Do check the label before you buy them as not all of them are vegan.

    For this recipe you’ll need:

    • 8-inch springform/loose-bottom cake tin

    Published: Oct 21, 2021 · Modified: Oct 21, 2021 by Farah Abumaizar · 12 Comments

    This easy chocolate tiffin is a no bake chocolate biscuit cake that takes 5 minutes to make, a handful of ingredients and is so versatile and yummy!

    What is chocolate tiffin?

    Chocolate tiffin is a dessert (originating from Britain!) that’s a no bake easy dessert made of crushed biscuits mixed with a melted chocolate mixture and pressed into a tin, then chilled until set.

    A traditional chocolate tiffin usually has raisins in it, but I can’t stand raisins in desserts so I left them out (and replaced with some extra yummy mix-ins!). The cocoa powder is usually also sweetened with golden syrup, a British inverted sugar syrup, but I replaced this with sweetened condensed milk. It’s a lot easier to find and really creamy and delicious.

    Chocolate tiffin often has an additional chocolate ganache layer on top, but I don’t find this necessary at all so I eliminated that extra step.

    What’s so good about this tiffin recipe?

    This is my tried and tested recipe for a smooth, just sweet enough chocolate. That’s the base of the recipe, and this is a really easy chocolate mix made from just cocoa powder, melted butter and sweetened condensed milk.

    The combination of biscuits and chocolates is absolutely addictive. This is a very versatile recipe, use whatever biscuits you have on hand. I often use Marie biscuits to make this into a Marie biscuit cake , but you can use anything really!

    This is probably the easiest dessert you’ll ever make. Just mix the melted chocolate mix with biscuits and any other add ins, pour into a pan and chill. That’s it!

    Chocolate tiffin is a lot of fun to make with kids. Since it’s a no bake dessert they can get be present with every step, and you can get them involved in deciding what to mix in, and breaking up the biscuit pieces.

    Because I add a lot of chopped candy to this recipe, it’s the perfect bar recipe for leftover Halloween candy!

    What ingredients do I need for chocolate tiffin?

    For the chocolate: Cocoa powder (either natural or dutch processed work), sweetened condensed milk, and melted butter.

    You could substitute the sweetened condensed milk for golden syrup (which is more traditional for tiffin) or use icing sugar to sweeten instead. Try it this way though! It’s delicious.

    For the biscuits: Any biscuits you like! Digestive biscuits would be great, as well as graham crackers. You can use Marie biscuits and have a Marie biscuit cake. My kids chose a mix of digestive biscuits and Oreos.

    For the mix-ins: I think this is the perfect leftover halloween candy recipe! You can use a big handful of any chopped candy bars, M&Ms, gummy bears, anything you like to make this more fun. You can of course go the traditional route and eliminate any extra candy altogether, and make this just a chocolate biscuit cake.

    Steps to making a chocolate biscuit cake:

    There’s barely anything to it!

    1. Prepare your 8×8 inch pan (20cm) by lightly greasing and lining with parchment paper.
    2. Break up the biscuits you’ll use into large chunks and set them aside. Chop up any candy that needs chopping if using.
    3. Melt the butter, then stir in the cocoa powder and condensed milk until nice and smooth.
    4. Add the biscuit pieces and chopped candy/chocolate if using, and fold them in gently until combined.
    5. Spread mixture into prepared pan, press any extra chocolate pieces or biscuits on top for decoration, then place in the freezer for a couple hours until set. You can also place it in the fridge, but I like freezing for a faster set and cleaner cut.
    6. Slice and enjoy!

    Can I make this gluten free? Absolutely! It all depends on the biscuits you use. Use gluten free biscuits and this’ll turn into a gluten free dessert.

    Can I make this more/less sweet? Yes! As this recipe uses cocoa powder, the sweetness is all controlled through the sweetened condensed milk. Add a little less if you like, taste, and adjust. If you added the full can and still want it sweeter, add some more! This is a very forgiving recipe.

    What are more ideas for things to mix in? You can add raisins like the traditional recipes, dried cranberries or cherries, shredded coconut. Try honeycomb, chopped nuts, cornflakes, you can really add anything you like!

    Can I make a smaller recipe? Yes, if you halve the recipe, it works perfectly to fit a 9×5 inch loaf pan. Alternately, you can double and make a 13×9 inch pan

    Tips and tricks for success:

    Make sure that the mixture is set before you try cutting it, or it’ll be a very messy process. Be patient until the chocolate has hardened

    Once the chocolate has hardened use a very sharp knife to cut into squares, it may take a little muscle especially when cutting through biscuits or chewy candies.

    Don’t crush your biscuits too much, you want big chunks that’ll give you texture and a nice bite as opposed to fine crumbs.

    Mix it up! Add your favorite mix ins and make this your own.

    How to make a chocolate biscuit cake

    How to make a chocolate biscuit cake

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    This easy yet visually stunning chocolate cake has cookies mixed into the batter and a fluffy meringue topping.


    • I used two (7-ounce) packages Goya brand Galletas María (María Cookies) which can be found in the Latin American aisle of most supermarkets.
    • Break the cookies into approximately 6 pieces—they don’t have to be perfect.
    • This recipe uses raw egg yolks; dip the eggs in boiling water for 5 to 10 seconds and pat dry prior to cracking and separating the eggs.
    • This recipe calls for 6 egg yolks and 3 egg whites: If you decide to make the meringue topping, reserve the whites while separating the eggs and save the rest for another use.
    • If you don’t want to frost the turrón, serve it with a generous dollop of lightly sweetened whipped cream.


    • For the Turrón:
    • 3 sticks (12 ounces) plus 1 tablespoon unsalted butter, at room temperature
    • 1 pound confectioners’ sugar
    • 3/4 cup unsweetened cocoa powder
    • 6 large egg yolks (See Notes)
    • 1 teaspoon pure vanilla extract
    • 1/2 teaspoon salt
    • 14 ounces Galletas María, broken into pieces (See Notes)
    • For the meringue: (optional, see notes)
    • 1 cup sugar
    • 1/2 cup water
    • 3 egg whites (see notes)
    • 1/2 teaspoon pure vanilla extract
    • Pinch salt


    Grease 9-inch springform pan with 1 tablespoon butter.

    With whisk attachment, mix remaining 3 sticks butter and confectioners’ sugar in large bowl on low speed until incorporated, about 30 seconds. Increase speed to medium-high and whip until light and fluffy, about 2 minutes.

    Reduce speed to low, add cocoa powder, and mix until incorporated, about 30 seconds. Increase speed to medium-high and whip until cocoa is fully incorporated and mixture is light and fluffy, about 2 minutes, scraping down sides and bottom of bowl with rubber spatula as needed.

    Add egg yolks, one at a time, whipping well after each addition. Add vanilla and salt and whip just to combine.

    Add cookie pieces and, with rubber spatula, gently fold in until cookie pieces are covered in chocolate mixture.

    Scrape mixture into prepared pan, pressing down gently. Cover turrón with plastic wrap and freeze at least 4 hours

    When turrón is frozen and ready to serve, stir sugar and water in heavy-bottomed medium saucepan over medium-low heat until sugar dissolves. Increase heat to medium-high and boil syrup until it registers 240°F on candy thermometer, 5 to 7 minutes.

    While syrup is boiling, with whisk attachment, beat whites and salt on medium speed until loosened, about 1 minute. Increase speed to medium-high and whisk until soft peaks form, 2 to 3 minutes.

    With mixer running on medium-high speed, slowly and carefully add syrup to egg whites. Beat until outside of bowl is cool to the touch and whites are thick and glossy, about 7 minutes.

    Release frozen turrón from pan and place on serving platter. Spread meringue decoratively on top and sides. Allow to sit at room temperature about 10 minutes before cutting with a serrated knife.

    Special equipment

    9-inch springform pan, electric mixer, heavy-bottomed medium saucepan, candy thermometer

    This No Bake Chocolate Biscuit Cake Recipe is one of the most delicious desserts. The cake takes no time at all to whip up, is so simple and easy to make and doesn’t require an oven which makes it perfect to get kids involved. Add your own spin with nuts or fruit or keep it as is!

    How to make a chocolate biscuit cake

    225g / 2 Sticks Butter
    • No need for room temperature butter here, we’ll be melting it so straight out of the fridge is all good!
    ½ Cup / 125mls Golden Syrup
    • If you don’t have golden syrup – maple syrup, honey or corn syrup can all be used here instead.
    ½ Cup / 50g Cocoa Powder
    • Use the best quality cocoa powder you can find.
    ½ Cup / 100g Sugar
    • Other types of sugar can be substituted here.
    ¼ Cup / 60mls Water
    • Water gives the cake the perfect texture as it can get too hard in the fridge.
    800g / 23oz Digestive Biscuits (Tea Biscuits, Graham Crackers)
    • There are all sorts of different biscuits or cookies you can use in this recipe. The most common are digestive, graham crackers or simple tea biscuits.
    1 Cup / 250mls Cream
    • Heavy or whipping cream is best to use here.
    200g / 7oz 50% Dark Chocolate
    • Dark chocolate gives the best flavour for the icing on this cake but you can use milk chocolate or super dark chocolate if you would prefer.
    1 Cup / 125g Powdered Sugar
    • Powdered sugar, icing sugar and confectioners sugar are all the same ingredients, just different names depending on where you live in the world.

    Video Tutorial

    Watch the video below for step by step instructions for how to make Delicious No Bake Chocolate Biscuit Cake for Dessert!

    In a medium sized saucepan add the butter. Cut it into a few pieces just so it will melt easier.

    How to make a chocolate biscuit cake

    Add in the dry ingredients, the cocoa powder and the sugar.

    How to make a chocolate biscuit cake

    Pour in the water and place the saucepan over medium low heat.

    How to make a chocolate biscuit cake

    Stir occasionally as the ingredients melt together. When the mixture is completely smooth remove it from the heat and set to the side.

    How to make a chocolate biscuit cake

    Using a food process or just your hands break the biscuits up into small pieces. Variety is great here so keep some pieces larger and some pieces pretty small.

    How to make a chocolate biscuit cake

    Pour the melted chocolate mixture into the bowl with the broken up biscuits.

    How to make a chocolate biscuit cake

    Using a wooden spoon combine everything together really well until you can no longer see and dry pieces of biscuits. It’ll look like a bit of a mess but don’t worry it’ll come together into a delicious cake.
    How to make a chocolate biscuit cake

    Add the mixture to lined 8″ or 20cm cake pan and press down really well with the back of a spoon. Place it into the fridge to set while we make the topping.

    How to make a chocolate biscuit cake

    To make the icing chop the chocolate up small and add to a small bowl. Heat the cream over medium heat until it just comes to the boil and pour over the chocolate. Leave for about 3-4 minutes to melt before adding the powdered sugar on top. Stir to combine until completely smooth.

    How to make a chocolate biscuit cake

    Pour the icing over the Chocolate Biscuit Cake and place in the fridge for at least 6 hours or overnight to set.

    How to make a chocolate biscuit cake

    Common Questions about this Chocolate Biscuit Cake Recipe

    What are Digestive Biscuits?

    Digestives are common in NZ, Australia and Europe. They are vary similar to Graham Crackers so use whichever you can get your hands on. Alternatively you can use another type of cookie or biscuit for your choice, I would recommend something simple and plain like tea biscuits or vanilla cookies.

    Can I make this into a log or slice?

    Yes definitely! You can pour the cake mixture into any kind of pan or tin you would like or use baking paper to shape into more of a log. You can as well halve the recipe if you would like to make a smaller amount.

    Can I add other ingredients?

    Yes, thats what makes this recipe so great! You can add anything else you would like or have on hand. Nuts and dried fruit work incredibly well in this recipe.

    How to make a chocolate biscuit cake

    This Chocolate Bourbon Biscuit Cake is just what you need to brighten up your dessert table! Make it with just 4 ingredients and bake for just 20 minutes. Decorate with chocolate cream and more biscuits. Serve during birthdays and special occasions.

    How to make a chocolate biscuit cake

    Table of Contents

    About The Chocolate Bourbon Biscuit Cake Recipe

    Pull up your sleeves and get ready to make this delicious cake! It is so simple to make and only requires 4 easy-to-find ingredients. Bourbons are chocolate sandwich biscuits filled with chocolate buttercream. They are usually served as a snack or eaten with tea and kids love them.

    This recipe takes a spin on the classic biscuits and makes a tasty two-layer cake that can be served at celebrations. If you don’t fancy chocolate cream then feel free to skip it altogether and serve the cake plain instead. You can also swap brown sugar with white sugar if you don’t have any to hand.

    You can also half, double or triple the Bourbon biscuit cake recipe depending on how many people you plan to serve.

    How to make a chocolate biscuit cake

    Bourbon Biscuit Cake Ingredients

    • Bourbon biscuits: These yummy biscuits are blended into crumbs and combined with other ingredients to make the cake batter.
    • Baking powder: This is leaveining agent used to help the cake rise.
    • Brown sugar: Adds sweetness to the cake.
    • Milk: Add milk to the dry ingredients to make the Bourbon biscuit cake batter.
    • Heavy cream: Combine heavy cream with other ingredients to make chocolate cream.
    • Icing sugar: This is a fine sugar that is used to make chocolate cream.
    • Vanilla extract: For extra sweetness.
    • Cocoa powder: Use good quality cocoa powder to make the chocolate cream.
    • Mascarpone: Combine mascarpone with the other ingredients for a delicious texture and flavor.

    How to make a chocolate biscuit cake

    How to Make Bourbon Biscuit Cake

    1. Preheat oven at 180C/360F. Then line two 7″ or 6″ baking tins with baking paper.
    2. Place the bourbon biscuits in a blender or food processor. Blend into crumbs.
    3. Add biscuit crumbs, baking powder, brown sugar and milk to a large bowl.

    How to make a chocolate biscuit cake

    4. Mix the dry ingredients well in a bowl. Pour half of the cake batter into one tin then pour the remaining batter into the second tin.

    How to make a chocolate biscuit cake

    5. Flatten the batter and bake cakes for 20-25 minutes. Check the readiness of the cakes with a wooden skewer – it should come out clean.

    Remove cakes from the oven and leave them to cool upside down on a cooling rack.

    How to make Chocolate Cream

    6. While the cakes cool get started on the chocolate cream. Whip the heavy cream and icing sugar until you get medium peaks. Then add mascarpone, vanilla extract, cocoa powder and fold gently with a spatula.

    How to make a chocolate biscuit cake

    7. Use a frosting bag with a nozzle to apply the cream to the cake. Add chocolate cream on top of the first cake layer and smooth it out. Then, place the second layer on top of the cake and spread the top cake with a thin layer of cream.

    How to make a chocolate biscuit cake

    8. Alternate between chocolate cream swirls and bourbon biscuits around the rim of the cake. Then pour bourbon biscuit crumbles into the center of the cake.

    Finally, refrigerate the cake for up to 1 hour to set the chocolate cream and serve as desired.

    How to make a chocolate biscuit cake

    10. Serve this decadent Chocolate Bourbon Cake as a delicious dessert, for birthdays and special celebrations.

    Tips and Tricks

    • Bourbon biscuit crumbs: Make sure you blend the Bourbon biscuits into fine crumbs before making the batter. This will ensure that you get a delicious fluffy biscuit cake.
    • Decoration: Feel free to get creative when decorating this chocolate bourbon biscuit cake. You can use chocolate ganache, chocolate buttercream, chocolate cream or serve it plain.

    Bourbon biscuit is a popular chocolate sandwich biscuit. It is rectangular in shape and has a chocolate buttercream filling.

    The name Bourbon comes from a combination of Bournville which is their place of origin and Bonn which is the hometown of professor Zehnloch.

    A variety of desserts can be made with Bourbon biscuits. For example, brownies, cheesecakes, milkshakes, cakes and more.

    Thanks for reading this recipe, comment below if you made this and let me know how it went! Follow @simshomekitchen on Instagram, take a photo, tag and hashtag it with @simshomekitchen.

    Stay connected and follow me for more recipes on Facebook, Pinterest, and Instagram for all of my latest recipes!

    How to make a chocolate biscuit cake

    Crispy cake layers smothered with chocolate espresso cream

    Rediscover the classical recipe: Delicious coffee and chocolate biscuit cake.

    The Coffee and Chocolate Biscuit Cake, is a real classic! If the original recipe is also eaten by children, this variant is rather something for the adults. The delicious coffee aroma gives this stunning cake a new and fresh kick. The advantage of preparing this cake is that the cake does not have to be baked. Fast and efficient.

    Fun-Fact: The popular biscuit cake is mainly known under the name “cold dog” or “cold splendor”. But where does this term come from? On the one hand, the name derives from the box-like “hunts” (mining vehicles) in the mining sector, which were the present forms of the cake, and on the other hand, the surface of the candy is often compared with the wet snout or “cold muzzle” of a dog.

    Total time: 30min

    Prep time: 30min

    Cook time: 0min

    Difficulty: Easy

    Servings: 10 Slices

    How to make a chocolate biscuit cake


    • 4 eggs
    • 200 g of sugar
    • 1 tspn vanilla powder
    • 100g dark chocolate (85%) – crushed
    • 250g of butter
    • 50g extra fine sugar
    • 300ml Espresso (Gourmesso Ristretto Blend Forte or Honduras Pura Forte)
    • 280g of tea or butter biscuits
    • Cocoa powder and icing sugar


    For the cream:

    ➊ Beat the eggs in a heat-resistant bowl and add the 200g of sugar, vanilla powder and dark chocolate. Stir everything with a wooden spoon to a uniform mass.

    ➋ Place the bowl in a saucepan with boiling water and stir the mass evenly over the steam for about 10 minutes. Be careful that nothing sticks or solidifies.

    ➌ Place the bowl aside and allow the mass to cool to room temperature.

    ➍ Mix the butter with the extra-fine sugar for 5 minutes until a light and fluffy mass is produced. Combine with the cooled chocolate mass and stir again until everything is mixed. Let it cool down.

    For the cake:

    ➊ Dip the biscuits in the espresso and place them in an arrangement of 3 × 2 on a cake plate. Place the biscuits into the espresso for only a second, otherwise they become too soft.

    ➋ Now spread the chocolate mass on the biscuits. Make sure that the cream is not more than 5mm thick. Repeat this step until all the biscuits are pilled up. At the most – 7 layers.

    ➌ Once the cake is prepared, spread another layer of the cream as a topping over it. After that, it should be kept cool for a few hours so that everything becomes solid. If you cover the cake with a fresh foil, it will stay for a few days. Cut the slices when ready to serve.

    Tip: For decoration, use chocolate chips, powdered sugar and cocoa powder!

    Sharing is caring!

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    How to make a chocolate biscuit cake

    Watch the Video:

    I make Greek Mosaiko every time I visit my sister in New York. The second I get there, my niece and nephew, Ellie and Evan, ask when we’re going to make “chocolate cupcakes.” We make the cupcake version because they’re fun, and the kids really like getting in there, breaking up the cookies, and eating a few pieces while we do it. However, I want to share the grown-up version I make in a springform pan. It’s so easy to make, and it looks beautiful when serving. This recipe can easily be doubled, finished in a loaf pan, and sliced for serving if you have a crowd coming over. I can’t wait for you to try it!

    How to make a chocolate biscuit cake

    This will be your go-to easy cake recipe

    • Slightly crisp toffee flavored cookie
    • So chocolatey
    • Not too sweet
    • Quick, easy no-bake chocolate cake that’s fun to make!

    How to make a chocolate biscuit cake

    No-bake Ingredients

    • Biscoff cookies or your favorite tea biscuits
    For the Chocolate Sauce:
    • Granulated sugar
    • Milk
    • Unsweetened cocoa powder
    • Semi-sweet chocolate –chopped
    • Unsalted butter –cubed
    • Pure vanilla extract
    For the Chocolate Glaze:
    • Semi-sweet chocolate, chopped
    • Heavy whipping cream
    • Pure vanilla extract
    Chocolate Cake Garnish options:
    • Berries
    • Whipped cream
    • Ground nuts (pistachios, almonds, or hazelnuts)
    • Sliced almonds
    • Sprinkles or candied beads/pearls

    How to make a chocolate biscuit cake

    How to make Mosaiko No-bake Chocolate Biscuit Cake

    • Line the bottom of a 9-inch (23cm) springform pan with parchment paper.
    • Break the cookies and add them to a large mixing bowl.
    Prepare the chocolate sauce
    • In a saucepan, add all the sauce ingredients except for the vanilla extract and semi-sweet chocolate.
    • Cook over medium heat and whisk together.
    • Once everything has melted, turn off the heat and add the vanilla and chopped chocolate.
    • Whisk together until the chocolate melts, and pour the sauce over the biscuits.
    • Stir together until the cookie pieces are completely coated.
    • Then, pour the mixture into the prepared pan and press it down to compress.
    • Chill in the refrigerator or freezer until set –about 1 hour or overnight.
    Prepare the chocolate glaze
    • Heat the cream in a small saucepan until scalding hot.
    • Meanwhile, place the chocolate in a bowl, then pour the hot cream on top.
    • Whisk together until smooth and shiny.
    • Add the vanilla and whisk together.
    • Remove the cake from the pan and transfer it onto a serving platter/cake stand.
    • Pour the glaze on top and spread evenly.
    • Allow the glaze to set and garnish with your favorite things.

    How to make a chocolate biscuit cake

    Garnish and serve

    I had candy pearls that I found at the cake decorating shop, so I used those in my video to decorate each piece. However, the options here are unlimited. Take it to the next level by lightening it up with whip cream and berries on top or candied nuts. For a pop of color, use some ground pistachios or sprinkles. Make it your own by using your favorites, and serve it with a hot cup of coffee. Kali Orexi!

    How to make a chocolate biscuit cake

    • 1/2 tsp. butter , for greasing
    • 8 ounces Rich tea biscuits
    • 4 ounces unsalted butter , softened
    • 4 ounces granulated sugar
    • 4 ounces dark chocolate , for the cake
    • 1 egg
    • 8 ounces dark chocolate , for coating
    • 1 ounce chocolate , for decorating

    To make cake: Lightly grease a 6″ x 2 1/2″ cake ring and place on a tray on a sheet of parchment paper.

    Break each of the biscuits into almond-size pieces by hand and set aside.

    Cream the butter and sugar in a bowl until the mixture starts to lighten.

    Melt the 4 ounces of dark chocolate and add to the butter mixture while constantly stirring.

    Beat the egg into the mixture.

    Fold in the biscuit pieces until they are all coated with the chocolate mixture.

    Spoon the mixture into the prepared cake ring. Try to fill all of the gaps on the bottom of the ring because this will be the top when it is unmolded.

    Chill the cake in the refrigerator for at least 3 hours.

    To coat and decorate: Remove the cake from the refrigerator and let it stand while you melt the 8 ounces of dark chocolate.

    Slide the ring off the cake and turn it upside down onto a cake wire.

    Pour the melted chocolate over the cake and smooth the top and sides using a palette knife.

    Allow the chocolate to set at room temperature.

    Carefully run a knife around the bottom of the cake where the chocolate has stuck to the cake wire and lift it onto a tea plate.

    Melt the remaining 1 ounce of chocolate and use to decorate the top of the cake.

    January 18, 2021 By Eve 9 Comments

    A Recipe For Small Chocolate Biscuit Wedding Cake for 40-50 people

    The idea to make your own wedding cake can be tempting and daunting at the same time. However, being a baker for most of my life, I think with the right recipe and good planning, it very possible for anyone to make their own wedding cake.

    Here, I share my quick wedding cake recipe idea which I believe will be manageable for all levels.

    Tips Keep In Mind!

    Keep in mind, no cake looks perfect, and sometimes we may look for extra flaws in our own work. So level your expectations. What does a wedding cake mean to you and what are where are you willing to compromise? Also, you can easily cover up any “flaws” with decorations.

    Do a trial run. Way before you decide to make your own cake, do a trial run. You don’t have to do the full size cake but perhaps half portion. See how the sugar fondant works out for you. And which decorations you can manage to make the cake look nice.

    Start the cake 2 days before your wedding day. The cake will set overnight so it is hard for covering with sugar fondant. Once the cake is covered in fondant it is airtight and will not go soft or stale. And chocolate biscuit keeps for 2 weeks anyway…so if you want you can make it even earlier.


    This is a small cake but since it is chocolate biscuit cake then the servings can be small so this cake is suitable for a wedding party of 20 up to 40 – 50 people. This depends on the serving size whether you go for dessert size or finger size serving.

    Why A Chocolate Biscuit Cake?

    This recipe uses chocolate biscuit cake as the cake flavour. I do this so there is no need to mess around with supporting the bottom layer.

    You see normally, when you add several tiers of cake on top of each other, the weight of the top tier can make the bottom tier sink. And thus, good supporting system is needed so that the cake holds a good structure.

    But I think if you are attempting your own wedding cake, then chocolate biscuit cake is strong and heavy, and will hold the top layer beautifully. So this makes making a wedding cake a lot easier and worry free.

    Also, chocolate biscuit cake is the most popular cake in Ireland, and it is loved by children and adults alike.


    900g dark chocolate

    900g milk chocolate

    9 tablespoons golden syrup

    300ml fresh cream

    600g digestive biscuits

    600g tea biscuits

    1kg of Ready to Roll Icing (supermarket brands will work perfectly)

    Method For Chocolate Biscuit Wedding Cake

    1. Melt butter on low heat in a large pot or saucepan.

    2. Add cubed chocolate to the melted butter. Mix until all is melted and combined.

    3. Add golden syrup and fresh cream, mix again.

    4. Remove the pot from the heat.

    5. Roughly chop and crush biscuits. Add them to the chocolate mixture. Mix well until all is evenly covered in chocolate mixture. (Use a strong wooden spoon as it will be difficult to mix.)

    6. Divide the mixture in the 6 inch and 10 inch round baking tin. Press and smooth the top.

    7. Place the baking tins in a fridge to set overnight (or until its is hard and sets which can take up to 6 hours).

    8. Next day, remove tins from the fridge. To remove the cakes from the baking tins using a thin knife to slowly edge between the cake and the tin. Then the cake should come away easily.

    9. Place the larger cake on a 12″ cake board and the smaller cake on a 6″ cake board. To stick the cakes on the board you can use a teaspoon of butter to spread in the middle of the cake board where the cake will go.

    10. Roll the fondant icing thinly (about 0.5-1 cm thick) and roughly 12″x12″ size. Place this over the larger cake so that all sides are covered. Using a technique of pulling, stretching and smoothing the fondant will cover each part of the cake nicely. Here is a video to show you how to do it.

    11. Repeat the same with the smaller cake but this time roll out the icing approx. 8″x8″. As the cake board for the smaller cake is 6″, the same size as the cake, then the fondant should cover the edges of the board and make it invisible.

    12. Place the smaller cake in the middle of the larger cake and press gently.

    13. Hide the edges of the cakes with sprinkles, pearls, ribbon and pipe a little bit of buttercream in small dots as on the picture below.

    14. Cover the cake with your chosen decorations, such a fresh flowers, fondant butterflies and other decorations.

    How to make a chocolate biscuit cakeChocolate Biscuit Wedding Cake

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    I used this really simple recipe when making part of my friend’s 3 tier wedding cake. It was absolutely phenomenal and everyone was raving about it!! Thanks so much for sharing such a delicious and easy to follow recipe. Really cannot wait to make it again

    Hi Sorcha, we are delighted it worked out so well, and well done for making your friends wedding cake! That’s a huge achievement! Bravo 😀

    Sheelagh Lyons says

    Do you need to have a layer between choc biscuit cake and the fondant icing?

    Hi Sheelagh, you can probably try to do without and see how that works. Sometimes, it helps to make is smoother and subsequently easier to apply the fondant. But it might also be a matter of preference and your own technique. Hope that answers your questions. Many thanks for your comment 🙂

    Hi, I was hoping to make a 6″ high biscuit cake. Best to layer 2 cakes for this and if so what would you put in the middle? Thanks

    Hi Wes. If you have a tall cake tin, you can do it all in one go too. But tall 6″ cake tins aren’t very widely available, at-least we haven’t seen any. So to layer the 2 cakes, you can use a bit of melted chocolate or a bit of buttercream. This seems to work well. Best of luck!

    Hi Wes. If you have a tall cake tin, you can do it all in one go too. But tall 6″ cake tins aren’t very widely available, at-least we haven’t seen any. So to layer the 2 cakes, you can use a bit of melted chocolate or a bit of buttercream.
    OR you can very briefly place on of the cakes on a heated pan for a few seconds until the chocolate starts to melt a little and then place it on top of the other cake. The chocolate will set and bind the two layers. Just be mindful with the timing, you only want the chocolate to melt a little bit, and yet enough for it to bind. Bets of luck!

    Kathy Headd says

    I’m making a chocolate biscuit cake for my brothers wedding and this recipe looks ideal for size. Just wondering if I want to add maltesers and crunchie pieces do I need to reduce the biscuit quantity or increase chocolate so it will all come together okay for slicing up??

    Hi Kathy, sorry for delayed response, we were on a little winter break. Yes, your approach sounds correct to reduce the biscuit ration or increase the liquid chocolate mix. You can always do a small cake to test out, and see how it goes, and you can always have some extra chocolate ready if not everything gets evenly covered. Sounds delicious with maltesers and cruncies! Best of luck x