Who doesn’t love a good biscuit? They’re the perfect accompaniment to a cup of tea, and they’re great for dunking. But have you ever thought about using biscuits as the main ingredient in a cake? That’s right, a biscuit cake! And not just any biscuits, but digestive biscuits. This digestive biscuit cake recipe is a fun and delicious twist on a classic treat. So, let’s get baking!
- 400g digestive biscuits
- 200g dark chocolate
- 200g milk chocolate
- 200g unsalted butter
- 200g golden syrup
- 200g caster sugar
- 4 large eggs
- 1 tsp vanilla extract
- Grease a 20cm round cake tin and line with baking parchment.
- Break the digestive biscuits into small pieces, about the size of a 5p coin, and set aside.
- Melt the dark and milk chocolate, butter, golden syrup, and caster sugar in a heatproof bowl set over a pan of simmering water, stirring occasionally.
- In a separate bowl, whisk the eggs and vanilla extract until light and fluffy.
- Add the melted chocolate mixture to the whisked eggs and stir until well combined.
- Add the broken digestive biscuits to the mixture and stir until well coated.
- Pour the mixture into the prepared cake tin and spread out evenly.
- Chill in the fridge for at least 2 hours or until set.
- Once set, remove from the tin and decorate as desired.
Calories: 578kcal | Carbohydrates: 76g | Protein: 7g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 97mg | Sodium: 337mg | Potassium: 367mg | Fiber: 4g | Sugar: 52g | Vitamin A: 523IU | Calcium: 65mg | Iron: 6mg
Preparation time: 20 minutes | Chilling time: 2 hours | Total time: 2 hours 20 minutes
- 20cm round cake tin
- Baking parchment
- Heatproof bowl
- Simmering pan
This digestive biscuit cake is perfect for any occasion. Serve it as a dessert with a dollop of whipped cream or a scoop of ice cream. Or, why not slice it up and serve it at a party or get-together?
Feeling adventurous? Try adding some chopped nuts or dried fruit to the mixture for added texture and flavour. You could also swap out the dark and milk chocolate for white chocolate, or add a few drops of your favourite flavour extract.
If you don’t have golden syrup, you can use honey or maple syrup instead. And if you’re not a fan of digestive biscuits, you can use any other type of biscuit you like. Just make sure they’re not too soft or crumbly, or they won’t hold their shape in the cake.
This biscuit cake will keep in an airtight container in the fridge for up to 5 days. You can also freeze it for up to 3 months. Just make sure you wrap it well in cling film or foil before freezing.
- Make sure you use unsalted butter, as salted butter can affect the taste of the cake.
- Don’t over-mix the broken biscuits into the chocolate mixture, or they’ll become too crumbly.
- Chilling the cake for at least 2 hours is essential, as it allows the mixture to set and hold its shape.
This recipe makes a 20cm round cake. If you want to make a larger cake, simply double the ingredients and use a larger cake tin.
Frequently Asked Questions
Can I use different types of chocolate?
Yes, you can use any type of chocolate you like. Just make sure you use the same amount of chocolate as stated in the recipe.
Can I use a different type of biscuit?
Yes, you can use any type of biscuit you like. Just make sure they’re not too soft or crumbly, or they won’t hold their shape in the cake.
Can I freeze this cake?
Yes, you can freeze this cake for up to 3 months. Just make sure you wrap it well in cling film or foil before freezing.
This digestive biscuit cake recipe is a fun and delicious twist on a classic treat. It’s easy to make, requires minimal equipment, and is perfect for any occasion. The combination of crunchy biscuits and rich chocolate is simply divine, and it’s sure to be a hit with anyone who tries it. So, why not give it a go and see for yourself? You won’t be disappointed!