Chocolate Biscuit Cake – a delicious recipe with butter, sugar, digestive biscuits, cocoa powder, egg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Crush the biscuits in a large bowl. They should be of varying sizes, very fine to rough.
2
Beat the egg in a bowl.
3
Line a 9 inch sandwich tin with cling-film, this will help you remove the cake from the tin with no effort.
4
Melt the butter and sugar until the sugar is melted and the mixture looks vaguely fudge like. Remove from the heat (if not done so during the mixing process).
5
Add the sultanas and mix well.
6
Add the cocoa and mix well.
7
Add the egg and mix well.
8
Put the mixture back onto a low-medium heat and stir for 1-2 minutes.
9
Remove from the heat and add to the digestives. Mix this very well so that all of the digestives are covered in chocolate.
10
Press the mixture into the cake tin and leave to set in the fridge for about two hours!
11
Variations: Any dried fruit could be used. A teensy amount of chili, rum etc would be nice. Varying the amount of cocoa makes it more/less rich. OTher types of biscuits also work but digestives are the best.
406
kcal
Calories
29
g
Fat
38
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 125 g unsalted butter, 125 g demerara sugar (soft light brown), 250 g digestive biscuits, 3 tablespoons cocoa powder, and more.
Yes, Chocolate Biscuit Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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