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.

Banana Walnut Muffin Recipe Alt Text

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

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...

read more
How to Make an Apple Crisp Filling

How to Make an Apple Crisp Filling

This recipe makes enough apple filling for a 9-inch apple crisp. I like to start the cook my apples before the crisp is assembled and goes into the oven.  It's only cooked until the apples release their juices but it makes sure you get a perfect cook on your apples...

read more
How to Make a Fruit Crisp Topping

How to Make a Fruit Crisp Topping

A fruit crisp topping is a quick and easy dessert to make. You can use it for an apple crisp, or any of your favourite fruit-based fillings such as blueberry, peach, rhubarb, or any combination of berries in season. A crisp is a little bit like a crumble but uses oats...

read more

Chocolate Biscuit Cake

This dessert is 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.
5 from 1 vote
Prep Time 30 mins
Total Time 30 mins
Course Dessert
Cuisine American
Servings 32
Calories 82 kcal

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

Calories: 82kcalCarbohydrates: 11gProtein: 1gFat: 4gSaturated Fat: 2gCholesterol: 10mgSodium: 54mgPotassium: 46mgFiber: 1gSugar: 4gVitamin A: 116IUVitamin C: 1mgCalcium: 5mgIron: 1mg

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.

Find more great recipesGreenThumbFoodie.com

Pin It on Pinterest

Share This