Main Course
Chocolate Biscuit Cake
Indulgent chocolate biscuit cake, ideal for any celebration, party, or delightful addition to tea time gatherings
This cake can be stored in an airtight container in the refrigerator for up to 1 week, making it a great make-ahead dessert for catering events. Just be sure to remove the cake from the refrigerator about 30 minutes before serving to allow it to come to room temperature and soften slightly, which will make it easier to slice and serve.
Ingredients
- 300 g good quality milk chocolate
- 150 g good quality dark chocolate
- 75/100 g butter ( real butter )
- 397 g tin condensed milk
- 200 g rich tea biscuits roughly broken
- 200 g malteasers roughly broken
- 4 regular mars bars
- 6 oreo biscuits
- marshmallows, crunches
Method
- Grease an 8 x 8-inch springform cake tin or a 2lb loaf tin with butter and line with parchment paper.
- Over a bain marie, melt the butter on a low heat. Add the chocolate and stir until melted and smooth. Leave it to cool slightly.
- Add condensed milk and stir until well combined.
- Break up the biscuits, mars bars, Oreos and stir into melted chocolate until all ingredients are fully coated in the chocolate mixture
- Pour the mixture into the prepared cake tin, pressing down firmly with a spatula or the back of a spoon to make sure there are no air pockets.
- Chill the cake in the refrigerator for at least 4 hours, or until firm.
- Once the cake has set, remove it from the tin and transfer it to a serving plate.
- If desired, decorate the top of the cake with additional Malteasers and pieces of Crunchie bars.
- Slice the cake into 12 pieces and serve. Enjoy!
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