Chocolate Biscuit Cake

Here’s a classic Chocolate Biscuit Cake recipe that’s both easy to follow and delicious:

Ingredients:

• For the Cake:
  • 200g digestive biscuits (or any plain biscuits you prefer)
  • 100g unsalted butter
  • 100g granulated sugar
  • 100g dark chocolate (at least 70% cocoa)
  • 2 tablespoons golden syrup
  • Optional: 50g chopped nuts or dried fruits
• For the Ganache Topping:
  • 100g dark chocolate (at least 70% cocoa)
  • 100ml double cream

Instructions:

For the Cake:

1. Prepare the Cake Tin:
   • Grease and line a 7-inch round cake tin with parchment paper.
2. Crush the Biscuits:
   • Place the biscuits in a large bowl and crush them into small pieces. You can use a rolling pin or a food processor. The pieces should be small but not completely powdered.
3. Melt the Chocolate Mixture:
   • In a saucepan over low heat, melt the butter, sugar, dark chocolate, and golden syrup together. Stir continuously until the mixture is smooth and well combined. Remove from heat.
4. Combine Biscuits and Chocolate Mixture:
   • Pour the melted chocolate mixture over the crushed biscuits. Mix well until all the biscuit pieces are coated with the chocolate mixture. If you’re adding nuts or dried fruits, fold them in at this stage.
5. Shape the Cake:
   • Transfer the mixture into the prepared cake tin. Press it down firmly with the back of a spoon to ensure it is compact and even. Smooth the top.
6. Chill the Cake:
   • Place the cake in the refrigerator and let it set for at least 4 hours, or until it is firm.

For the Ganache Topping:

7. Make the Ganache:
   • Chop the dark chocolate finely and place it in a heatproof bowl. Heat the double cream in a saucepan until it just begins to simmer (do not let it boil). Pour the hot cream over the chopped chocolate and let it sit for a minute, then stir until the chocolate is completely melted and the ganache is smooth.
8. Top the Cake:
   • Once the cake is set, remove it from the refrigerator and pour the ganache over the top. Spread it evenly with a spatula, letting it drip down the sides if you like.
9. Final Chill:
   • Return the cake to the refrigerator for another hour or until the ganache is set.
10. Serve:
    • Remove the cake from the tin and slice it into pieces. Enjoy your homemade Chocolate Biscuit Cake!

Tips:

• For a different flavor, you can use milk chocolate instead of dark chocolate.
• Adding a splash of vanilla extract or a pinch of salt can enhance the flavors.
• The cake can be stored in the refrigerator for up to a week.

Enjoy your baking!