This is one of the first ‘cakes” that I would make on my own in the kitchen – I was about 9, and this recipe was one of my go-to’s on a Sunday afternoon baking session.
It’s so simple to make and doesn’t need to go in the oven, just melt your butter and syrup, melt in chocolate, and then add in the crushed, cookies, raisins, and candied cherries.
Let it set in the fridge and you are good to go.
I used to make it in a round cake pan or a loaf pan, but it can be tricky to cut, so using a 9-inch square pan is now my favourite process.
The cake has evolved into bars with this method, but it means I can cut smaller pieces for a mini treat, which I certainly recommend.
Makes
32 pieces
Prep Time:
30 minutes
Good For:
dessert
Ingredients
Cake
- ½ cup butter
- 3 tablespoons golden syrup – or corn syrup
- 6 oz dark semi-sweet baking chocolate
- 1/2 cup glace cherries quartered
- 1 cup raisins
- 2 cups crushed digestive biscuits
Chocolate Ganache Glaze
- 2 oz good quality semi-sweet dark chocolate
- 4 tablespoons heavy cream
How to make Chocolate Biscuit Cake
Check out our easy step by step video
Step by Step Instructions Cake
Step 1
Line a 9-inch square cake pan with an overhang on 2 sides
Step 2
Melt the butter and syrup together until bubbling
Step 3
Turn off the heat and add the chocolate and gently melt
Step 4
Mix in the cherries and raisins
Step 5
Stir in the crushed digestives
Step 6
Pour into the pan and press down firmly
Step 7
Allow to cool and then cover and place in the refrigerate for 4 – 6 hours
Step 7
Remove from the pan and glaze with chocolate ganache – recipe below
Step by Step Instructions Chocolate Ganache
Step 1
Chop the chocolate into very small pieces and place in a heat-proof bowl
Step 2
Heat the cream until it is very hot, but not boiling, and pour over the chocolate
Step 3
Wait for a minute for the chocolate to soften and then mix until smooth
Step 4
Pour over the cake and allow to set
Step 5
Cut the cake into 32 bars
More Baking Recipes
Our Top 5 Cookie Recipes
This is my go-to selection of cookies - they are all very easy and quick to make. Be sure to add them to your cookie tin list.1 of 5Melting Moments Melting Moment cookies are easy to make and very quick to make and start by simply melting the butter in a pan. These...
Oatmeal Raisin Cookies
These cookies are soft, chewy, and packed with raisins. The dough is quite sticky and takes a bit of work at the end to get the oats and raisins properly combined, but the results are well worth it! These freeze well so you can add them to your bulk cook and freeze...
Chocolate Shortbread
This is one of my very favourite cookies. It's made just like shortbread with a longer slower cook in a single pan you cut into bars so has that firmer bite, but it also has a good helping of chopped chocolate to satisfy the chocolate lover. Delicious!Makes 24...
Chocolate Biscuit Cake
Ingredients
Cake
- ½ cup butter
- 3 tablespoons syrup
- 6 oz dark semi-sweet baking chocolate
- 1/2 cup glace cherries quartered
- 1 cup raisins
- 2 cups crushed digestive biscuits
Chocolate Ganache Glaze
- 2 oz good quality semi-sweet dark chocolate
- 4 tablespoons heavy cream
Instructions
Cake
- Line a 9-inch square cake pan with an overhang on 2 sides
- Melt the butter and syrup together until bubbling
- Turn off the heat and add the chocolate and gently melt
- Mix in the cherries and raisins
- Stir in the crushed digestives
- Pour into the pan and press down firmly
- Allow to cool and then cover and place in the refrigerate for 4 – 6 hours
- Remove from the pan and glaze with chocolate ganache
Chocolate Ganache Glaze
- Chop the chocolate into very small pieces and place in a heat proof bowl
- Heat the cream until it is very hot, but not boiling, and pour over the chocolate
- Wait for a minute for the chocolate to soften and then mix until smooth
- Pour over the cake and allow to set
- Cut the cake into 32 bars
Nutrition Facts per serving
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
