Rich, buttery chocolate biscuit cake, topped with a thick layer of milk chocolate and decorated with Malteasers. A truly delicious no bake treat!
It may be over a year until our wedding, but I’m already putting quite a large amount of thought into the food. For me, food is one of the most important elements of the day. Good food brings everyone together, creates conversation, and builds relationships. Sitting together over a shared meal creates a sense of family like nothing else. The very best friendships are formed over tables of food, tucking into plates together, breaking bread. When people are well fed they are happy. When they’re well fed they’re ready to relax, and ready to enjoy themselves.
If you want to read all about the food deliberations and decisions you can over on The Utter Blog, where I’m talking about caterers, menu planning and food priories.
Today though, I’m talking cake.
It goes without saying that cake is going to be a very important part of our wedding day. Well, for me at least. Andy’s is perhaps a little more interested in what we’re serving behind the bar, but for me its all about the cake table. For such a big day, one cake is just not enough. One very early and very easy decision in the wedding planning process was the need for a cake table.
I’m hoping that family and friends will bake up some beautiful, meaningful cakes. Cakes from childhood, family favourites or signature bakes. Few things are most special, or evoke more memories, than a cake made by someone you love. A cake that takes you back to a time, or a place, or a person you once were.
I’ll be (gulp) making the wedding cake myself, but I also want to contribute a few cakes to the table. Over ambitious? Maybe. But creating treats for friends and family is such an important part of why I bake. Whenever I get together with friends I’ll be finding some way to feed them cake, so I wouldn’t want my wedding day to be any different.
Its also the perfect excuse to bake cakes as ‘trial runs’, just to see which ones are the best. Which cakes are good enough to make it to the big day. Nikki – my brother’s girlfriend, bridesmaid, dessert connoisseur, and my partner in cake crime – is particularly in favour of this plan! I’m being encouraged to try out flavour combinations, trying to whittle down our favourites. This chocolate biscuit cake is one of those contenders.
Chocolate biscuit cake was made famous in recent years when it was served as the groom’s cake at the wedding of Prince William and Kate Middleton. A nursery favourite of the royals, he had this cake served instead of a more traditional offering.
Personally, I completely understand why. Chocolate biscuit cake is always a firm favourite. Its simple, quick to make, but completely delicious. It will always brings appreciative noises and a barrage of compliments. Its the kind of cake you can always find space for. Something you can happily nibble on, even if you’re bursting at the seams after a four course wedding breakfast.
Its rich, chocolatey and decadent. I love the way the crunch of the biscuit contrasts with the soft, buttery chocolate. Its topped with a thick layer of milk chocolate and covered in Malteasers.
The texture of the cake is incredible. Its hard to believe how easy it is to make. The combination of biscuit crumbs, golden syrup, chocolate and butter melts in the mouth. This isn’t rocky road, it never quite sets completely, staying a little soft and crumbly. I find myself going back to the tin again and again, breaking off little chunks of the cake.
The cake will keep for two weeks in the tin, but trust me, it won’t last that long!
– I used a 23cm tin, but for a taller cake use a 20cm tin instead.
– You can be creative with your fillings. Feel free to add in nuts, dried fruits or different biscuits. Malteasers work really well, and I love using ginger nuts instead of digestives.
– If you prefer, you can top the cake with dark or white chocolate instead of milk.
- 400g digestive biscuits
- 340g butter
- 240g golden syrup
- 200g dark chocolate
- 60g cocoa powder
- 1 teaspoon vanilla extract
- ----- to decorate
- 300g milk chocolate
- 50g white chocolate
- 50g dark chocolate
- 100g malteasers
- Grease and line a 23cm spring form tin.
- Crush the biscuits into small chunks. I used the end of a rolling pin to smash the biscuits in a bowl.
- Put the butter, golden syrup, dark chocolate and cocoa powder into a heavy pan.
- Gently melt over a low heat, stirring regularly, until all the chocolate and butter has melted.
- Remove from the heat, and stir in the vanilla extract.
- Pour the melted chocolate mixture over the biscuits and stir together.
- Pour the mixture into the prepared tin and gently press down.
- Put into the fridge to chill for at least two hours, but preferably over night.
- Carefully remove from the tin, and place onto a wire rack.
- Melt the milk chocolate. Pour over the biscuit cake, gently spreading it with a palette knife until you have an even covering. Press the malteasers into chocolate while it is still melted. Leave the chocolate to set.
- Once set, melt the white chocolate and drizzle over the cake. Repeat with the dark chocolate.