Sophie's Chocolate Biscuit Cake
Sophie's Chocolate Biscuit Cake is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Break the chocolate into squares and place in a heatproof bowl with the butter.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionBreak the chocolate into squares and place in a heatproof bowl with the butter.
Set over a pan of simmering water and allow to melt.
Remove from the heat and mix in the cream and golden syrup by hand, which will take a few minutes.
Break the digestive biscuits into large chunks and gently fold into the chocolate mixture so as not to break up the biscuits too much.
Using a spatula, transfer to a 900ml (1 1/2 pints) loaf tin that has been double lined with clingfilm, as this makes the cake much easier to lift out.
Chill for at least 2 hours, though overnight is best.
To serve, turn out the chocolate biscuit cake onto a platter.
Break the white chocolate into squares, if using, and melt in a heatproof bowl over a pan of simmering water.
Drizzle all over the chocolate biscuit cake and leave at room temperature to set for about 20 minutes before cutting into slices and arranging on plates.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
