Chocolate Biscuit Cake

This type of cake has become very popular following Prince William’s Wedding to Kate Middleton.  I think it must be an English thing as I have come across many variations of this easy to make no bake cake over the years.  Early Tupperware parties had their own recipe for ‘Tupperware Cake’ a firm chocolate biscuit cake that could be carved into very thin slices.

The cake for the Royal Wedding was a recipe by Darren McGrady and includes raw egg.  However, I have concerns about serving food with uncooked eggs to guests I do not know.  Young children and pregnant women should not eat raw eggs and of course there are those who may be allergic to them.  With this in mind I have been playing around with several recipes to come up with one I think is light and chocolaty and keeps well.  I also substituted the Rich Tea Biscuits for Shortbread Biscuits as I prefer the melt in the mouth texture of the shortbread biscuits to the hard Rich Tea.

This recipe makes a one inch deep, six inch round cake.  However as it is a no bake cake, it is a simple task to increase the recipe to make larger/deeper cakes.

Ingredients

  • 200g (8oz) Shortbread Fingers
  • 100g (4oz) softened, Unsalted Butter
  • 100g (4 oz) Caster sugar
  • 100g (4 oz) Dark chocolate (Chocolate drops are ideal)
  • 1 Desert Spoon of Golden Syrup

Method

  1. Lightly grease a 6″ round cake tin (a loose bottom tin is best) and line the base with a round of baking parchment
  2. Break up the shortbread fingers until you have quarter inch cubes (they do not need to be exact)
  3. Cream the butter and caster sugar until it is very light and creamy
  4. Beat in the Golden Syrup
  5. Melt the chocolate in a microwave or over a bowl of hot water and beat into the butter/sugar mixture
  6. Fold in the chocolate pieces until they are all covered in chocolate
  7. Spoon the mixture into the thin and press down well
  8. Chill for three or four hours, or overnight

To decorate

  • 200g (8oz) Dark Chocolate
  • 50g (2oz) Milk Chocolate

When set turn out of the tin and cover with a layer of melted dark chocolate and swirls of melted milk chocolate.  If you wish to make this cake as a wedding cake, it really needs to be served as a separate cake and not as one of the tiers unless the tiers are arranged on a stand.  This is because the cake needs to be kept chilled.

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