British Chocolate Biscuit Cake
User Reviews
4.7
British Chocolate Biscuit Cake
Description
This recipe blends broken tea biscuits with a sweet chocolate mixture made from creamed butter, sugar, and melted dark chocolate. The biscuits provide a crunchy contrast within the dense, fudge-like chocolate base. Once combined and pressed into a lined pan, the cake is refrigerated for several hours or overnight to set thoroughly and develop its firm texture.
After chilling, the cake is inverted and topped evenly with additional melted dark chocolate, which provides a glossy, hard chocolate shell. Optional mini chocolate chips, sprinkles, or curls can be sprinkled over the top for extra texture and decoration.
The cake is sliced into portions and served as a no-bake dessert that highlights rich chocolate flavor balanced by the slight saltiness and crunch of the biscuits. Though it requires refrigeration time, the assembly is straightforward and does not require baking.
The recipe is a variation from a well-known British royal chef, adjusted to exclude raw eggs and increase butter, sugar, and chocolate to suit an 8 inch pan size.
Ingredients
for the cake
- 8 ounces tea biscuits I used McVities Digestive Biscuits, British
- 6 ounces butter at room temperature
- 6 ounces white sugar
- 6 ounces dark chocolate melted
chocolate topping
- 8 ounces dark chocolate melted
garnish, optional
- mini chocolate chips or chocolate sprinkles or chocolate curls
Instructions
- Butter or spray your pan, then line with plastic wrap, with long ends. This will make it easier to invert after the cake chills.
- Break or chop your biscuits into pieces. The original recipe says to break them into pieces the size of almonds. I chopped mine a little larger than that. Set aside.
- Cream the soft butter and sugar until light and fluffy. Beat in the melted chocolate until everything is completely combined.
- Fold in the chopped biscuits until they are evenly distributed.
- Spread the mixture into your prepared pan. You want to make sure to fill all the nooks and crannies so there are no air pockets. Cover with plastic wrap and refrigerate for 3 hours. Note: You could also leave it overnight.
- When the cake has chilled, run an offset spatula or other thin blunt knife along the edge to loosed the cake from the sides of the pan. Invert onto a rack that is set over a sheet of parchment paper. Peel off the plastic.
- Pour the melted chocolate over the top and sides of the cake, using an offset spatula to smooth it out. Add your garnish, if using, while the chocolate is still wet.
- Allow the topping to set at cool room temperature before slicing.
- The cake can be stored at room temperature, but for overnight I would refrigerate it. Let it sit on the counter for 30 minutes for easier slicing.
Notes
- This recipe omits raw eggs, instead relying on creamed butter and sugar for richness and texture.
- Chill the cake for at least 3 hours or overnight for best firmness before topping with chocolate.
- Breaking biscuits into almond-sized pieces ensures good texture contrast without being too chunky.
- Use an 8-inch pan lined with plastic wrap to easily invert and coat the cake after chilling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 407 kcal
% Daily Value*
| Calories | 407kcal | 20% |
| Carbohydrates | 42g | 14% |
| Protein | 4g | 8% |
| Fat | 26g | 40% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 31mg | 10% |
| Sodium | 194mg | 8% |
| Potassium | 239mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 26g | 52% |
| Vitamin A | 366IU | 7% |
| Calcium | 39mg | 4% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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