Chocolate Biscuit Cake
Ingredients
8 inch cake tin around 4 inches high
700g Chocolate (hugely recommend Callebaut)
300g Unsalted Block Butter (No Oil in Ingredients)
225g Golden Syrup
350g Biscuits, Broken up
1 Tsp Vanilla
To Level off the Bottom
200g Melted Chocolate, Cooled (Your Choice)
Method
Line your cake tin with parchment at the bottom. I find cutting the bottom lining a little bigger than the base helps, as this ensures the chocolate doesn't seep through making the cake stick. You can either line the sides with parchment paper or buy some acetate, make sure it is cut so that it overlaps each other by around an inch. Push this down into the tin making 100% sure that the bottom liner is fully on the outside of the acetate, as any chocolate that escapes this encasement will prevent the cake from coming out easily.
I find the best way to ensure this mixture does not split is to melt the butter and chocolate separately. You can do it over a bain marie, but be careful the temp doesn't go above 40C or the choc will split.
Place your butter into a microwavable bowl and heat until melted, set this to one side. Now in a separate bowl melt your chocolate, do not heat this too much so that the chocolate splits. Heat it in short bursts stirring fully between each burst. Try not to heat the chocolate above 40C. Once the chocolate and the butter have cooled to around room temperature you can combine the two along with the golden syrup and vanilla. Then add your broken-up biscuits and stir them up.
Once you have selected your fillings, mix it all in and poured into the tin ( use a potato masher to push it all in compactly) top with the melted chocolate so that it's all even and neat then just pop the cake into the fridge, overnight is best. Tip it up and it should slide out so long as it didn't ooze. If it did you will need to heat the outside of the tin so that it comes out.
This is the base now add your desired fillings;
Chocolate Overload
A mixture of your favourite chocolates, Maltesers, Mars, Crunchie, sweets, and marshmallows the list is endless. Add these in the amount you choose, some like more chocolate to filling ratio like me, my husband likes a jam-packed biscuit cake so he adds and adds. This is your personal choice which is why there are no measurements here.
Fruit & Nut
I love this one, so add in your flavour combinations. I use 250g peanuts and cashews then glace cherries and raisins ohhhh yum. Callebaut does a Mona Lisa range which has crisp pearls. These are amazing in this cake, the little pearls are a stunning accompaniment. (Always add the biscuits though.)
Christmas
I am a little more specific here, as this ratio of ingredients makes the cake work.
100g Glace Cherries
Zest of 1 Orange
½ tsp Nutmeg
½ tsp Cinnamon
1/8 tsp Mixed Spice
This is very popular at Christmas, pop on some fondant and it's a stunning cake.
So as you can see this amazing crowd-pleaser can be filled with anything just always starting with the base.
