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Chocolate Biscuit Cake

  • Yield: 12 1x

Ingredients

Scale
  • 4 cups broken McVities digestives (or biscuits) with dark chocolate coating (pieces should be around the size of an almond, or smaller)*
  • 1/4 cup raisins
  • 1/8 cup dried cherries
  • 1/4 cup chopped toasted walnuts
  • 1/4 cup chopped toasted pistachios
  • 1/2 cup butter, sliced
  • 5 bars (3.5 ounces each) dark chocolate (around 50 to 60% cacao), broken into pieces, divided
  • 1 cup whipping cream, divided
  • 1/4 cup Lyle’s Golden Syrup*
  • 1 teaspoon orange zest
  • 1 teaspoon brandy

Instructions

  1. Spray a 9-inch spring form pan with nonstick cooking spray. Line the bottom with parchment paper.
  2. In a large mixing bowl, stir together the broken biscuits, raisins, cherries, walnuts and pistachios. Set aside.
  3. In the top of a double boiler, melt the butter and 3 bars of the chocolate (around 10 ounces), stirring constantly. Stir in 3/4 cup cream, golden syrup, orange zest and brandy. Pour over biscuit mixture and stir until well blended and all the biscuit pieces are coated with chocolate. Place in prepared pan, pressing down and smoothing out the top as much as possible (it will be lumpy but this will be the bottom of the cake so it’s okay). Refrigerate for at least 3 hours.
  4. To make the icing – in the top of a double boiler, stir together the remaining 1/4 cup cream and 2 bars chocolate (around 7 ounces) until melted and well blended. Set aside to cool until slightly thickened to the consistency of cake frosting – around 10 to 15 minutes.
  5. While the icing is cooling, remove the cake from the refrigerator. Release the spring on the side of the pan and slowly remove. You may need to use a knife to separate the cake from the sides of the pan. Invert cake onto a cake platter or other serving dish. Remove the bottom of the pan, then carefully peel off the parchment paper. Using a paper towel, wipe off any liquid remaining from the nonstick cooking spray. Spread the icing over the top and sides of the cake to cover. Put in the refrigerator for around 1 hour or until the chocolate icing is hardened.

Notes

*McVities biscuits and Lyle’s Golden Syrup are available in specialty food stores, at Cost Plus World Market and in the specialty food aisle of some grocery stores. You can substitute graham crackers for the biscuits.

© A Well-Seasoned Kitchen ®