Decadent Chocolate Biscuit Cake Recipe by Darina Coffey
This chocolate biscuit cake recipe has been a labour of love. After extensive testing, and the burden of tasting all delicious experiments and variations, I have found my one true biscuit cake love.
For me, this recipe produces the perfect texture and my ideal ratio of sweet to salty and chocolate to biscuit – but don’t take my word for it, try it and let me know what you think!
The Brits call this fridge cake, Americans would probably call it some kind of freaky marshmallow-less rocky road, but I call it the ultimate indulgent treat you’ll find yourself wanting to make again and again. For every occasion – a birthday celebration or a dreary Monday in need of brightening, this chocolate biscuit cake recipe is a keeper.
– 450g dark chocolate – 60-70% cocoa solids
– 250g good quality milk chocolate
– 200g white chocolate
– 2 tbsp condensed milk
– 2 tbsp golden syrup
– 200g butter
– 100g all-butter shortbread
– 100g salted pretzels
– 100g maltesers
– 100g digestives
– 1 tbsp Tia Maria coffee liquer or Camp coffee extract (optional)
1. Line an 8×8 square baking tin with parchment paper and set aside. If you would prefer thinner slices, 9×9 will work too.
2. Chop your dark and milk chocolate into chunks and place in a bowl along with the butter, chopped into cubes. Melt in the microwave in 30 second bursts or over a pan of simmering water, stirring until smooth and completely melted.
3. Add in condensed milk and golden syrup, stirring to combine. Add Tia Maria or Camp, if using – this won’t make it taste like coffee but rather will heighten the intensity of the chocolate flavour.
4. Chop shortbread, digestives, maltesers and pretzels into chunks and stir through.
5. Pour the mixture (minus the inevitable taster spoonfuls) into the lined tin.
6. Melt the white chocolate and pour over the top of the biscuit cake before placing in the fridge for 4-6 hours, or ideally if you can manage the wait, overnight.
7. Slice into chunks, hide some for yourself and serve!
Growing up with the name Darina, I was constantly asked if I could cook like my namesake. I am the only person to have contested both Masterchef and the Great Irish Bake Off and am passionate about discovering and creating delicious things – I can sometimes be caught in the act on TV3’s Six O’Clock Show. Working with TheTaste allows me to satisfy this craving and marries my food fascination with my love of writing and ranting.