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chocolate biscuit cake☆

10 jun 2026

i topped this one with milky stars :) they're quite sweet for an already very rich cake but it looks adorable☆ :D

my mum and i ask for this for our birthdays every year. it's barely a cake (more of a tiffin maybe?) but it's such an indulgent treat. it's also very forgiving! you can easily make this without proper measuring equipment.

internet recipes don't quite do this one justice, so i got this recipe from my granny, and i'm sharing it here just for you. i can't tell if it's a newspaper clipping or what, but the paper is totally fucked.

i think this demonstrates how well-loved this recipe is. thank you granny!

this "cake" is very dense and hard, so you don't want to make it too thick. the recipe makes quite a lot, so you could do 1/2 or 2/3. for the full amount, use a 23cm+ tin.

mmmm... brick:)

chocolate biscuit cake

serves one special birthday girl; takes ~30 mins + setting in fridge

ingredients

cake

  • 340g butter
  • 240g golden syrup
  • 60g unsweetened cocoa powder
  • 120g dark chocolate
  • 1 tsp vanilla extract
  • 450g digestive biscuits
  • 60g pistachio kernels
  • 100g chopped dried figs, or sultanas

decoration

  • 300g dark chocolate
  • 50g white chocolate
  • a few chocolate bits like buttons or maltesers or whatever

instructions

  1. line a cake tin with greaseproof paper or cling film.
  2. smash 450g digestive biscuits. you can do this in a bowl or a plastic bag by grinding them with a rolling pin. you don't just want breadcrumbs, but chunks ~1cm or less would be ideal.
  3. break 120g dark chocolate up into a separate bowl.
  4. in a saucepan, melt 340g butter and 240g golden syrup, but don't let it boil.
  5. take it off the heat and add 60g unsweetened cocoa powder, the broken dark chocolate, and 1 tsp vanilla extract. stir until glossy and smooth.
  6. add the biscuits, 100g dried figs or sultanas, and 60g pistachios, and stir well.
  7. press the mixture into the cake tin to make a nice solid brick. chill in the fridge for ~2 hrs until set.

    tip: if you're making this at midnight, you can move straight to decorating while it's still soft, but you'll have to be careful not to disturb the biscuit layer.

    8. decorating

  8. break and melt 300g dark chocolate. spread it evenly all over the cake.
  9. before the dark chocolate sets, position the decorative chocolates on the top of the cake.
  10. melt 50g white chocolate, and drizzle it over the cake pretty style. return to the fridge and chill until the top layer is solid.

comments? questions? leave a note or email me!☆