Chocolate Biscuit Cake
We’ll be making real chocolate biscuit cake to an old family recipe packed full of secret ingredients. A friend of mines brother- and sister-in law made used this recipe for their wedding cake fifteen years ago, and they like to think they set the trend. For the royal wedding on Friday, Rich Tea biscuits have infiltrated the original Digestive biscuits - a trend, I am advised, that is not to be encouraged.
This recipe uses condensed milk and milk powder. You can leave one or both of these out if you have to, but as you can imagine it’s not quite the same. Personally we’re not into raisins – far too healthy – but feel free to throw a handful in if you like.
Simon & Clare’s chocolate biscuit cake
Ingredients
4 oz butter
2 heaped tbsps cocoa powder
2 heaped tbsps golden syrup
2 heaped tbsps condensed milk
2 heaped tbsps milk powder
12 oz digestive biscuits (one big pack,about 22-23 biscuits)
9” round sandwich tin or 9” x 7” rectangular tin (these are just rough measurements of the ones we use at home so use a bit of judgement when deciding which tin to use).
Method
1. Crush the biscuits using the tried-and-tested ‘put biscuits in supermarket bag and bash with rolling pin’ method, leaving some chunky bits of biscuit.
2. Melt the butter, cocoa and golden syrup together in a medium-sized saucepan. Mix gently and do not let it boil. Once melted, take off the heat and add the condensed milk and milk powder. Mix gently.
3. Add the crushed biscuits to the pan and mix well together.
4. Fill baking tin with mixture, smooth the surface, place in fridge for approx two hours or until hardened.
5. Divide into squares while in tin.
6. Take to street party, enjoy and meet some lovely neighbours whilst wearing red, white and blue. Have fun.
