Category Archives: Chocolate Biscuit Cake

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Peanut Butter Chocolate Biscuit Cake

This is a twist on an old classic. I’ve added a layer of peanut butter buttercream to one of my favourite childhood recipes. You can use either crunchy or smooth – whichever you prefer.



Ingredients
450g digestive biscuits
3 rounded tablespoons cocoa powder
200g unsalted butter
2 tablespoons caster sugar
2 tablespoons golden syrup

90g unsalted butter, softened
90g icing sugar, sifted
60g peanut butter

150g dark chocolate, at least 50% cocoa solids

Method

  • Grease and line an 11″x7″/27cmx17cm tin (or whatever you have of a similar size)
  • Blitz up the biscuits with the cocoa powder to a fine crumb.
  • Melt the butter, sugar and golden syrup together in a microwave or in a saucepan.
  • Mix the butter and biscuit mixture together.
  • Press the mixture into the tin evenly.
  • Place the tin in the fridge until firm.
  • To make the buttercream, cream together the butter and icing sugar until pale and fluffy and then beat in the peanut butter.
  • Spread the buttercream evenly over the biscuit base and put it back in the fridge to firm.
  • Meanwhile, melt the chocolate in a bain marie until smooth.
  • Remove the tin from the fridge and spread the melted chocolate evenly over the biscuit mixture.
  • Return to the fridge to set.
Once the chocolate has set, it is ready to slice. It will be easier to slice neatly once the chocolate has just set. After a few hours in the fridge, the chocolate will become more brittle. If this happens simply remove the biscuit cake from the fridge and bring it to room temperature by leaving it out for half an hour before slicing.

Makes 40 mini squares

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‘In The Bag’ Christmas Chocolate Biscuit Cake

If like me you are new to the world of food blogging, may I introduce you to the expert Julia Parsons and her blog asliceofcherrypie.com, voted in the top fifty of the world’s best food blogs by Times Online. It was here that I came across a fun little competition called ‘In The Bag‘. In a nutshell, the idea is to come up with a recipe with the 3 ingredients given, this month being chocolate, nuts and cream. Being short on time over the festive period I went for a quick and easy option of adapting my chocolate biscuit cake recipe. I must say I am thrilled with the result! I have turned a very basic kids’ favourite into an indulgent adult treat! It is an amalgamation of different textures with the slightly crisp biscuit base, the soft ganache on top and then little hidden surprises of chewy fruits and crunchy nuts.

Ingredients
450g digestive biscuits
3 rounded tablespoons cocoa powder
200g unsalted butter
2 tablespoons caster sugar
2 tablespoons golden syrup
50g dried cherries
25g dried cranberries
25g pistachios (toasted in the oven for 3-5 minutes on 180°C)
150g dark chocolate (I use 54% min. cocoa solids)
150ml double cream

Method

  • Grease and line an 11″x7″/27cmx17cm tin (or whatever you have of a similar size)
  • In a food processor, blitz up the biscuits with the cocoa powder to a fine crumb.
  • Add the cherries and cranberries and pulse the food processor a few times to chop them slightly.
  • Add the pistachios to the food processor and pulse a few more times. Do not overblitz as you want the nuts and fruit to remain chunky.
  • Melt the butter, sugar and golden syrup together in a microwave or in a saucepan.
  • Mix the butter and biscuit mixture together.
  • Press the mixture into the tin evenly.
  • Place the tin in the fridge.
  • Meanwhile break up the chocolate into a heatproof bowl.
  • Bring the double cream to the boil before whisking it onto the chocolate.
  • Continue whisking until all the chocolate is melted and the mixture is glossy and smooth.
  • Remove the tin from the fridge and pour the chocolate mixture evenly over the biscuit base.
  • Return to the fridge to set.
Once the chocolate has set, the cake is ready. However, in order to slice it neatly, it is best to bring the cake up to room temperature. Cut into 12 generous triangles or 24 naughty bites!

For extra decadence and sense of occasion, you can decorate your chocolate biscuit cake with edible gold leaf or sprinkle on some gold stars.
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Chocolate Biscuit Cake Recipe

This is a recipe that I have adapted from my mum’s cookbook. She used to make chocolate biscuit cake decorated with Smarties for all our birthday parties when my brother and I were little.

Ingredients
450g digestive biscuits
3 rounded tablespoons cocoa powder
200g butter (margarine works just as well)
2 tablespoons sugar (any type will do)
2 tablespoons golden syrup
150g chocolate

Method

  • Grease and line an 11″x7″/27cmx17cm tin (or whatever you have of a similar size)
  • Blitz up the biscuits with the cocoa powder to a fine crumb.
  • Melt the butter, sugar and golden syrup together in a microwave or in a saucepan.
  • Mix the butter and biscuit mixture together.
  • Press the mixture into the tin evenly.
  • Place the tin in the fridge.
  • Meanwhile, melt the chocolate in a bain marie until smooth.
  • Remove the tin from the fridge and spread the melted chocolate evenly over the biscuit mixture.
  • Return to the fridge to set.
Once the chocolate has set, it is ready to slice. It will be easier to slice neatly once the chocolate has just set. After a few hours in the fridge, the chocolate will become more brittle. If this happens simply remove the biscuit cake from the fridge and bring it to room temperature by leaving it out for half an hour before slicing. Makes 12 generous triangles.
I used milk chocolate for the batch in the picture (simply because I happened to have some in the larder) but you can use whatever type you prefer. My personal favourite is dark chocolate for a rich indulgent treat!