Ok I know its been ages, and I’ve been having photo upload problems lately, but in the meantime I am going to give you a lovely simple recipe that everybody will request. I picked this up working in a restaurant and it was always a hit. I kinda jazzed it up with a few choice additions like rolos though. (Rather proud of that one actually)
What you need
- 3 x 100g bars of dark chocolate. (In the restaurant they used wonderbar cooking chocolate, I use a mix of milk and 50-70% depending on mood)
- 1 tin of condensed milk
- 18 digestive or rich tea biscuits, broken into medium sized pieces
- Optional: 2 packs of rolos, maltesers or muchies
- Optional: about 10 large marshmallows
- Decoration: White chocolate
- Break the chocolate into pieces and melt over a double boiler or in a bowl set over simmering water
- When the chocolate is melted, pour into a mold or plain old bowl. You may want to pop a layer of clingfilm in first and smooth it out, which makes it easier to unmold. I, however, forget to do this every single time and so will mention the other way to unmold later.
- Add the biscuits, marshmallows, maltesers and rolos and stir to distribute evenly
- Here you need to move fast. Add the condensed milk to the mixture and stir quickly to mix completely. It will set very quickly so be on the ball people!
- Smush down so that the top is flat as this will be the base when you unmold.
- Pop in the fridge to set fully. At least 1 or 2 hours should do it.
- If you forgot to line the bowl you will then want to steam the bottom of the bowl for a minute or give it a blast with a hairdryer.
- Turn upside down and unmold, cut up into generous slices and be happy in the knowledge that you look like a culinary expert after minimal effort, boo ya!
Enjooooy!
Cake in the country 
I made chocolate biscuit cake with Crunchie bars and digestives in it at the weekend. It was (and is) fucking gorgeous!
That. Is. Genius. Seriously 🙂
Needs a little further tweaking but I think it might be the basis of my wedding cake next year.
Sounds absolutely delicious – and as for a chocolate biscuit wedding cake, yum!
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I made choc biscuit cake using digestive biscuits, cocoa powder, golden syrup and malteesers. (some broken & some left whole) It was finished that evening and not a crumb left.
I tasted a chocolate biscuit cake at a wedding, and it was more “cakelike” does the condensed milk make it more like cake?
I find the condensed milk makes it more crumbly and fudgy, straight away after you put it in it begins to set. I’m not sure if it’s what you would have had, but always worth a try. Yours sounds lovely!
Hi, was thinking about making a chocolate type of cake for the middle tier of my brothers wedding cake for next month. Any ideas if this would be good?
G.
It’s my favourite biscuit cake so far. It’s not too expensive to make either, so maybe give it a try in the next while and sample? This is also nice and solid, it’s not too soft and cakey. I think it keeps well, though it always disappears very quickly in my house, and I know after a bake sale I made it for, a friend was asking for it for her wedding cake, so she was happy with that!
Would I be able to use a cheesecake tin for this the one I have is around 9″. Thanks.
Hi Mary,
Since this doesn’t have to cook you can set it in anything. However, you need to move very fast as soon as you add the condensed milk, as it sets really really fast! Good luck, thanks for commenting.
I’m not a chocolate biscuit cake lover as I dont really like nuts (ans most people add nuts & fruit!) and accidently stubmled upon this recipe looking for christening cake ideas I have to say this sounds absolutely friggin gorge…. Christening next week flapping about making it (I’m doign this as a major favour for my bessie) just wondering I’ll be using a 12′ cake tin- would I need to double the mixture for that size of a tine???
Hi Lizzielou,
Thanks for the comment and welcome to the blog. I think for a 12″, if you want a decent sized cake, you’d be as well to double it I think. It’s pretty filling so would go a really long way then too! Just make sure when you’re making it you get it into that tin asap as soon as you add the condensed milk- it sets really really quickly! It should look really nice too. You can also cover it with ready to roll white icing and get a little baby figurine if you wanted to go all out!
pink baby booties bought- am going all out (my bessie would kill me if I didnt for her new princess!!!) Thanks a mill, am never sure about measurements. Will defo let you know how it turns out fingers & toes crossed please ; )
Can you tell me how far in advance this cake can be made?
Hi Choccake,
The most I’ve ever left this cake is about 4 days, but I think stored in an airtight container it would be fine for longer- as long as the biscuits don’t go soft!
Hope that helps
Sarah
This is abit late (like by about 4 months or so…..) I doubled the mixture to get the height for the bottom layer- I probably wouldnt do that again it was incredibly hard to cut lol but it was a massive hit with everyone at the party- adults & kids were coming back for seconds & thirds!!! I cant upload the pic I’m afraid- sorz : (
Hi LizzieLou, so glad to hear that! I never even thought about being hard to cut, but I’d say it looked fabulous!
Just came across recipe….hope to make one as part of 3 tier wedding cake for my son…think I’m okay with measurements etc, but to keep it looking like other two tiers, can I put layer of almond icing on as well as the fondant icing, or would be better to just do fondant icing? Also, I’d need to make it least week in advance, would that still be okay?
Hi Katie, sorry for the late reply. I’m not sure to be honest, I reckon it should keep for at least half or most of a week in an airtight container, but I can’t guarantee it- mine never lasts more than 2 days (it gets eaten). As for the icing- either should work just fine, leave it to personal preference. You can add some slivered almonds to the mix if you want a nice flow of flavour!
hi there…how much condensed milk do you use. I went to pick some up and it came in several different sizes??
Hi Eva, I use 1x 397g tin of condensed milk!
Hi I’m just wondering whether or not this would work with white chocolate? (can’t wait to try this!!)
Hi Eadaoin,
I think it could be very sweet with the white chocolate and condensed milk, but I’ve never tried it. You could maybe try it with a bit less condensed milk? Try half the can? Let me know how it comes out?
Thanks! I’m making it for my school graduation so I’m pretty sure the girls won’t mind if it’s a very sweet. I’ll let you know how it turns out!
Thank you….. i made it about 2 wks back and well…. its been made another 3 times since, AND i currently have one in my fridge right now getting ready to chomped down tomorrow. So simple and absolutely delish. Never goes wrong. You are a genius. xx
how many mixtures would I need for a 10 inch square tin I am making it for my nieces wedding would it keep for 4- 5 days?
Hi Rebecca- Sorry, your comment got lost in the spam folder, not sure why. I would think you would need 2, maybe 2.5 times the amount in the recipe, but I cannot say for sure as I haven’t tried it myself! Let me know how it goes though?
Best chocolate biscuit cake ever according to my son on his 11th birthday! I had a bit of trouble getting it out of the glass bowl but the steaming trick done it eventually (hairdryer didn’t work for me). Have to make another one for his party at the weekend now! Thanks a million
I made your chocolate biscuit cake for a wedding cake. 16″ i covered it in chocolate gnache, and then in chocolate scrolls and chocolate shavings. It weighed a TON took 2 ppl to carry it. I used 8 times the receipe, it was a massive hit and i am making a 10″ this wk end for a christening.THANK YOU so so so much.
hey this cake looks soo nice and i’ve been looking for a recipe for ages! i’m thinking of making this cake for my dad’s 40th party. there will be lots of people at it ,would you suggest to double or thriple this amount???
It is a pretty hefty cake on it’s own but maybe double it and put it in a larger container- it is difficult to cut if very tall! Let me know how it goes 🙂
nom nom nom sound delish cant wait to test it out could you add buter to the choclate or would make a difference ?
Hi Sarah, I think it’s rich enough with the condensed milk to be honest. I’m sure a wee bit of butter wouldn’t take away from it, but I don’t think it really needs it to be honest! I usually don’t tend to store it in the fridge- I prefer not leaving chocolate at extremes of temperature, somewhere dark and cool might do the trick!
and how long do u recomend to leave it in the fridge for
Going to try this for Christening cake but any tips with the decorating icing please
Hi Iris,
It wouldn’t be too hard to cover in sugar paste I think- and you could buy a topper for it then!
This is the first cake I’ve ever made. Complete beginner here!! You mention white chocolate foe decoration. What do I do with it? 😀
Hi Ashley, you could just drizzle some across the top- it’s lovely and so simple!
Reblogged this on CookingUpFae and commented:
Was looking for chocolate biscuit cake like they made for birthdays at school – think this one may do very nicely – love the idea of the condensed milk.
Thank you for this recipe. It is in clingfilm and in the fridge finally. I am going to my sister’s birthday on Saturday about 3 hours drive from my cave kitchen and needed a solid cake that could last the journey. Hopefully it will remind my sister of the school version too – which we all loved. I added rolos AND maltesers AND mixed nuts AND dried berries which I plumped up in a bowl of amontillado sherry – I am hoping that my ‘Gucci-girl’ sister will think its suitably adultified to dignify her vast old age.
hi , i came across this and have tried it out i was just wondering what tin size is the ingredients for as i will make one for bottom tier of my wedding cake and it is 14 inch i think ?
Hi Sam. I would double it for a 14 inch, at least. I have made it in an 8″ most of the time and it’s about 2 inches tall or so, maybe 3 depending on the biscuits.
What size cake tin did you use?
Hi Annette, I used a 8 and a 10 inch. The 10 inch makes it easier to cut!
Hi,
I love your recipe and I was hoping to make it for a friends wedding cake. It will be a three tiers 6, 8 and 10 inch and I need each tier tall enough for the chocolate cigarrellos decorations (3 inchs). Could you tell me how to scale up the recipe for each tier?
Thanks a mill,
Jenny
Hi there,
Thanks for is recipe, myself and my sister are making our younger sister’s wedding cake in February and I came across this recipe. I tried a few different recipes and everyone loved this one 😉 I will be making a 12inch round cake with this recipe, but I’m not sure how to scale up…three times? Four times? Would really appreciate any advice…also am hoping that if its deep …you know wedding cake layers tend to be a fair depth, that it won’t be too hard to cut?
Many thanks in advance!
Joanne
How long will this last for in the fridge?
Ooooh…. Just found this recipe and am VERY excited!! My daughter wants me to make her a “Monster High” Cake for her 7th b’day in Feb. The decorating is going to be tricky, she wants the Monster High candy-skull logo on it, and a few other decorations, which is going to involve both black and bright cerise pink fondant icing, so I wanted the cake itself to be simple, as I’ll have enough trouble with the decorating, without the added pressure of trying to create the perfect sponge cake as well, so this will be perfect, thank yoooouu!!! 😀
Just done this recipe, my condensed milk seems to have not fully set in parts of the cake? Any idea why this would be? Thanks
Hi Stacey, it sounds like you didn’t stir it all up together quickly enough- you need to have it well mixed in with the chocolate!
it looks amazing! I was looking for a recipe for my sister’s birthday and your chocolate biscuit cake has won hands down. Thanks!
hi im just wondering what size tin you usually use for this. my daughter is doing a mini company in school and is planning on selling them so she wants to cut them into quite generous slices. how many slices are usually in this recipe? thanks in advance 🙂
Hi Anita, usually an 8″ which makes a pretty thick cake. It’s easier to cut in a 10″ tin though and might be easier for cutting up for bake sale! Hope you love it.