Mary Berry Chocolate Biscuit Cake Recipe

Mary Berry Chocolate Biscuit Cake is a rich, no-bake chocolate dessert made with crunchy tea biscuits coated in a smooth chocolate mixture. The texture is wonderfully firm yet slightly fudgy, with plenty of biscuit pieces throughout every slice. It is an easy recipe that requires minimal baking skills, making it ideal for beginners. With just a short preparation time and a few hours of chilling, this classic chocolate cake is perfect for birthdays, afternoon tea, or special occasions.

Ingredients

For the Chocolate Biscuit Base

225g digestive biscuits, broken into small pieces
115g unsalted butter
115g dark chocolate, chopped
2 tablespoons cocoa powder
3 tablespoons golden syrup
75g raisins
50g chopped walnuts

For the Chocolate Topping

150g dark chocolate
50g milk chocolate
1 tablespoon vegetable oil

How to Make Mary Berry Chocolate Biscuit Cake Recipe

Prepare the tin: Line an 8-inch round cake tin or springform tin with baking parchment. Make sure the base and sides are covered for easy removal later.
Make the chocolate mixture: Place the butter, dark chocolate, cocoa powder, and golden syrup in a heatproof bowl over a pan of gently simmering water. Stir until completely melted and smooth.
Add the biscuits: Remove the bowl from the heat and stir in the broken digestive biscuits, raisins, and walnuts. Mix well so every piece is coated in the chocolate mixture.
Fill the tin: Spoon the mixture into the prepared tin. Press it down firmly using the back of a spoon to create an even layer.
Chill the cake: Place the tin in the refrigerator for about 2 hours or until the cake is firm.
Prepare the topping: Melt the dark chocolate, milk chocolate, and vegetable oil together until smooth and glossy.
Add the topping: Pour the melted chocolate over the chilled cake and spread evenly with a spatula.
Set and cool: Return the cake to the refrigerator for 1 hour until the topping is fully set.
Slice and serve: Remove from the tin, cut into slices, and serve at room temperature for the best texture.

Tips for the Best Chocolate Biscuit Cake

How do I stop the cake from falling apart?

Press the mixture firmly into the tin and allow enough chilling time so the chocolate can fully set.

Can I use different biscuits?

Yes. Rich tea biscuits, graham crackers, or digestive biscuits all work well in this recipe.

How can I make the cake extra chocolatey?

Add chocolate chips or chunks to the biscuit mixture before chilling.

What is the best chocolate to use?

Choose good-quality dark chocolate with at least 50% cocoa solids for a richer flavour.

Serving Suggestions

Serve with freshly whipped cream.
Pair with vanilla ice cream.
Enjoy with hot tea or coffee.
Top with fresh berries for extra freshness.
Serve as part of an afternoon tea spread.

Storage

Room Temperature

The cake can sit at room temperature for up to 4 hours when serving. Avoid leaving it in warm conditions.

Refrigerator

Store in an airtight container for up to 7 days. Keep chilled to maintain the best texture.

Freezing

Wrap slices individually and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Nutrition

Calories: 385 kcal
Carbohydrates: 34g
Protein: 5g
Fat: 25g
Saturated Fat: 13g
Sodium: 115mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I make chocolate biscuit cake without nuts?

Yes, simply leave out the walnuts or replace them with extra biscuit pieces or dried fruit.

What biscuits are best for chocolate biscuit cake?

Digestive biscuits are traditional, but rich tea biscuits and graham crackers also work well.

How long does chocolate biscuit cake need to chill?

The cake should chill for at least 2 hours before adding the topping and another hour afterward for best results.

Can I freeze chocolate biscuit cake?

Yes, wrap it well and freeze for up to 3 months. Defrost overnight in the refrigerator before serving.