Chocolate Biscuit Cake with Ganache and Golden Raisins Recipe
This Chocolate Biscuit Cake is a no-bake dessert combining crunchy digestive biscuits with rich semi-sweet chocolate, golden syrup, and raisins. Coated with a silky chocolate ganache and garnished with chopped chocolate, it’s an indulgent treat perfect for chocolate lovers looking for a simple yet impressive cake.
- Prep Time: 15 minutes
- Cook Time: 3 minutes (microwaving combined times)
- Total Time: 3 hours 15 minutes (including chilling)
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: British
Ingredients
Biscuit Cake
- 1 package (14 oz/397 g) digestive biscuits
- 2 cups (16 oz/450 g) butter
- 2 cups (12 oz/340 g) semi-sweet chocolate, chopped
- 4 ½ tablespoons unsweetened cocoa powder
- ½ cup plus 2 tablespoons (6 ¼ oz/177 g) golden syrup
- ½ cup (2 ½ oz/71 g) golden raisins
- 1 ½ teaspoons vanilla extract
- ½ teaspoon salt
Chocolate Ganache
- ½ cup (3 oz/85 g) finely chopped semi-sweet chocolate
- ⅓ cup (2 ½ fl oz/80 ml) heavy whipping cream
Garnish
- 2 tablespoons (1 oz/30 g) finely chopped semi-sweet chocolate
Instructions
- Prepare the Pan: Butter and line an 8 inch (20 cm) round cake pan with 3 layers of cling wrap, leaving extra cling film hanging over the sides to help with removal later.
- Crush the Biscuits: Place the biscuits in a ziplock bag and use a rolling pin to bash them into pieces. Some larger chunks are fine to maintain texture in the cake.
- Melt Chocolate Mixture: In a medium microwave-safe bowl, combine the butter, chopped semi-sweet chocolate, unsweetened cocoa powder, and golden syrup. Microwave in 30-second bursts, stirring well after each, for about 60 to 90 seconds until fully melted and smooth.
- Combine Ingredients: Add the crushed biscuits, golden raisins, vanilla extract, and salt to the melted chocolate mixture. Stir thoroughly to coat all dry ingredients evenly.
- Form the Cake: Spoon the combined mixture into the prepared cake pan. Press down firmly on the biscuits to level and compact the surface. Cover the top with the overhanging cling film and refrigerate for about 2 hours until the cake is set and firm.
- Make the Ganache: Place the finely chopped semi-sweet chocolate and heavy whipping cream in a small microwave-safe bowl. Heat in the microwave for 50 seconds. Let sit for 5 minutes to allow the chocolate to soften. Then whisk until the ganache is smooth and silky. If lumps remain, microwave for additional 10 seconds and stir until completely smooth.
- Decorate the Cake: Remove the biscuit cake from the pan by lifting it with the cling wrap and invert it onto a serving plate. Pour the ganache over the top and smooth evenly with a spoon. Sprinkle the finely chopped chocolate around the edges as garnish.
- Final Chill: Refrigerate the decorated biscuit cake for at least 1 hour to allow the ganache to set. Once firm, slice and serve.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days to maintain freshness.
Notes
- Using cling wrap with extra overhang makes it easier to lift the cake out of the pan without breaking.
- Microwave times may vary; always monitor the chocolate mixture closely to avoid burning.
- Some larger biscuit pieces add a pleasant texture contrast in the cake.
- Ensure the ganache is completely smooth before pouring for a professional finish.
- This cake does not require baking and relies on chilling to set.
- Store the cake chilled and consume within 5 days for best flavor and texture.
