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Chocolate Biscuit Cake

This rich, chocolate biscuit cake is a favorite of the Royal family. It's no-bake and made with digestive biscuits and dark chocolate - making it an easy recipe that's fit for a queen.
Course Dessert
Cuisine British, English
Keyword Chocolate Biscuit Cake, Chocolate Fridge Cake, No-Bake Chocolate Cake
Prep Time 15 minutes
Chilling 4 hours
Total Time 4 hours 15 minutes
Servings 14 slices
Calories 576kcal

Equipment

  • 8-inch (20cm) round cake pan*

Ingredients

Chocolate Biscuit Cake

  • 400 grams digestive biscuits* 1 package
  • 450 grams dark chocolate* 50-70%
  • 225 grams unsalted butter cut into pieces
  • cup golden syrup*
  • cup heavy cream

Chocolate Ganache

  • 170 grams dark chocolate 50-70% (I typically use 50%)
  • ½ cup heavy cream

Instructions

Chocolate Biscuit Cake

  • Line an 8-inch (20 cm) round pan* with high sides with plastic with plastic wrap ensuring that there is an overhang around the sides.
  • Break up the digestive biscuits into pieces and place into a large bowl. I typically break each biscuit into about 6 pieces.
  • Add about ½ - 1 inch (1-2 cm) of water to a medium saucepan over low-medium heat and place a glass bowl overtop (ensuring that the bottom of the bowl isn't touching the water) to create a double boiler.
  • Add the chopped chocolate and butter to the glass bowl, and gently stir the mixture together until it is fully melted.
  • Remove the glass bowl from the heat and whisk in the golden syrup and heavy cream.
  • Pour the chocolate over the biscuits and stir until they're covered.
  • Pour/spoon the mixture into the cake pan and smooth the top. Place in the fridge for at least 4 hours to set.

Chocolat Ganache Topping

  • Finely chop the chocolate and place in a heat-proof bowl.
  • Warm the cream until almost boiling (either in the microwave or a saucepan while gently stirring).
  • Pour the cream over the chocolate and let sit for 2-5 minutes.
  • Whisk until smooth. If the chocolate isn't completely melted, microwave the bowl on medium power (not high or standard power) for 45 seconds and whisk until smooth.
  • Remove the cake from the fridge. Lift it out of the pan using the overhang from the plastic wrap. Peel back the plastic and place the cake on a plate.
  • Spoon the ganache over the cake and smooth the top. Return to the fridge to let the ganache set.

Notes

  • Make sure your pan has high sides (at least 2-3 inches). This recipe can also be made in a 9-inch pan, or a 9x3 inch loaf pan. 
  • Digestive biscuits are common in the UK and Australia can typically be found at an import grocery store or section in the US and Canada. They can also be substituted with graham crackers or shortbread crackers if needed.
  • I recommend using 50% dark chocolate. Semi-sweet chocolate can be used if needed, but I definitely prefer the flavor with dark chocolate. I would not use anything stronger than 70% dark chocolate in the cake and 60% dark chocolate in the ganache, otherwise it will be too bitter.
  • Golden syrup can be substituted with corn syrup if needed.
  • Store the cake covered, in the fridge for up to 5 days. Cake can be wrapped tightly and frozen for up to 2 months, then thaw in the fridge.
  • Nutrition information is an estimate only and is based on the recipe being divided into 14 equal pieces. 

Nutrition

Calories: 576kcal | Carbohydrates: 49g | Protein: 6g | Fat: 40g | Saturated Fat: 23g | Cholesterol: 55mg | Sodium: 152mg | Potassium: 370mg | Fiber: 6g | Sugar: 26g | Vitamin A: 627IU | Calcium: 52mg | Iron: 6mg