Meal Planner

Kevin’s Chocolate Biscuit Cake

RECIPE OVERVIEW

Of all the biscuit cakes I ever made this one is by far and away the favourite and it is 'suitable' for adults and children alike!

Preparation time: 15 minutes

Cooking time: 15 minutes

Ingredients

Serves: 4 people

  • 225 g Dark Chocolate
    broken into chunks
  • 225 g Digestive Biscuits
    (Rich Tea/Digestive/Chocolate)
  • 110 g Glace Cherries
    optional
  • 3 tbsp Golden Syrup
  • 75 g Malteasers
  • 110 g Milk Chocolate
  • 110 g Mini Marshmallows
  • 110 g SuperValu Butter

Method

  1. Line an eight inch/23cm square cake tin with a double layer of cling film or parchment paper.
  2. Place the butter, chocolate and golden syrup into a large bowl and place over a saucepan of simmering water.
  3. When the chocolate mixture has thoroughly melted, add in the biscuits, malteasers, cherries and mix well.
  4. Pour the chocolate and biscuit mixture into the lined cake tin and stick the mini marshmallows into the top in a haphazard fashion.
  5. Transfer to the fridge and allow to set.
  6. Cut into squares and drizzle with some melted white chocolate if desired.
  • Mary, 24 Feb 17

    5 stars rating
    Simply delicious
  • clare, 28 Jan 17

    4 stars rating
    great, easy to make
  • E, 23 Dec 16

    5 stars rating
    Great!
  • Tracey, 3 Oct 16

    5 stars rating
    Have made this many times loved by everybody..often added different bars in but my fave by a mile
  • Samantha, 15 Sep 16

    5 stars rating
    Amazing its lovley
  • Maeve Millar, 10 Aug 16

    5 stars rating
    I bought the Rocky Road with maltesers and chocolate fingers. it looked great and weighed a ton. i didn't know at the time of buying it that it was rocky road. I brought it to work for a birthday treat for one of our staff. It was gorgeous! even the dieters said it was 'worth sinning for'. Highly recommend it.
  • Marie, 30 Jul 16

    2 stars rating
    Made this mix twice this eve and both times the initial melting went fine but then started to go all goopy and squigy. The proportions and quantities and quality of ingredients were exact both times. What a waste. Can anyone tell me why this happened and how to avoid it again?
  • Clodagh, 5 Jul 16

    5 stars rating
    Yum
  • Mairead, 5 Jul 16

    4 stars rating
    Kevin makes a fab biscuit cake we have had it for birthdays and it goes down well with kids and adults alike
  • Fiona Ward Tynan , 14 Apr 16

    4 stars rating
    This is my favourite of the chocolate biscuit cake recipes around but...if you are a real chocolate lover like me then reduce biscuits to about 200grams; if you are vegetarian then leave out marshmallows (beef Gelatine) and substitute honeycomb (try Crunchie) YUM!
  • Annalise, 12 Apr 16

    5 stars rating
    It's the best I have ever eaten, and im fussy.
  • Denise Hayes, 13 May 15

    5 stars rating
    I love this receipe...earlier I mixed this receipe and added it to my cake tin.I feel I could do with a lot more mixture in the tin.is it possible to add more to the tin tomorrow...
  • Annmarie, 28 Nov 13

    3 stars rating
    Thank you for this fab recipe! Was looking for recipe without raw eggs and condensed milk. Off to try it! Oh and thanks so much for tin conversion /portion sizes - fantastic help, cheers!
  • Jean, 21 Nov 13

    3 stars rating
    Hi Kevin, I want to make this cake for my daughter's birthday party, what sort if icing would you recommend to decorate it that would go with it ? Thanks :)
  • SuperValu, 16 Dec 13

    3 stars rating
    Hi Anne Marie,
    Eating chocolate would be the best option here. Cooking chocolate is generally better for toppings.
    Hope that helps!
  • annemarie, 15 Dec 13

    3 stars rating
    Does it matter if you use cooking chocolate or eating chocolate?
  • SuperValu, 27 Nov 14

    3 stars rating
    It will be a deep cake but it will work, there is no need to double the recipe.
  • SuperValu, 27 Nov 14

    3 stars rating
    For 8 – 10 people we would recommend doubling the quantity. This cake is sweet so we wouldn’t recommend large slices. A 9” tin would work well for the larger quantity
  • SuperValu, 27 Nov 14

    3 stars rating
    If you use a little more butter it will be less crumbly and more milk chocolate rather than dark chocolate.
  • SuperValu, 27 Nov 14

    3 stars rating
    When the chocolate is fully melted and removed from the heat, wait for approx 5 minutes for the chocolate to cool slightly then add the marshmallows and maltesers.
  • SuperValu, 1 Aug 14

    3 stars rating
    The recipe should be more than enough for 15 Children, it is a sweet cake so don’t be over generous with the slices. The 8” tray is fine. We wouldn’t recommend reducing the butter or golden syrup, the recipe works for the quantities given.
  • SuperValu, 1 Aug 14

    3 stars rating
    We would recommend using Apricot Jam, heated in a small pan and brushed over the cake, then add the fondant icing.
  • SuperValu, 17 Oct 14

    3 stars rating
    Glycerine a few drops can make it easier to roll and a less dry fondant, pastry tools for a smooth finish but there's no magical answer, practice is the key. For 40 people make 2 by 9 - 10 inch, bearing in mind that small portions are better as it is very rich.
  • ladyv, 31 Jul 14

    3 stars rating
    How long in advance can I make this cake?
  • Siobhan, 24 Oct 14

    3 stars rating
    Hi, I made this today as a trial for part of my Halloween cake, so I just used the quantities for 1 person to see how it would go & used a 6" round tin. It tasted lovely although I think I'd probably use more milk chocolate than dark next time but that's just a personal preference. However the tray I am planning to use for my Halloween cake is 9" x 9", so I was wondering what quantities I should use for this? Would the quantities for 8-10 people be enough?

    Thanks
  • Siobhan Healy, 23 Jul 14

    3 stars rating
    Hi Guys. I am going to make this for my sons 5th birthday this weekend. Having about 15 kids so was going to stick with the recipe for 8 people? Will I still use the 8inch tray for this. I don't like a chocolate biscuit cake to be too buttery or too sweet - should I reduce the butter and golden syrup a bit. thanks
  • Rose, 22 Jul 14

    3 stars rating
    Hi,
    What 'glue' would be best to use to stick fondant to the cake?
  • noreen, 13 Oct 14

    3 stars rating
    What size of tin would you need to use for around forty people? And what would you use to give fondant a smooth finish. Please reply asap I have only few days to do this.
  • Maria, 30 Oct 14

    3 stars rating
    Could you make this in a 2lb loaf tin? Would you need to double the receipe?
  • SuperValu, 17 Sep 13

    3 stars rating
    Hi Gemma, The cake can be stored for a maximum of two weeks. It should be stored in an airtight container which can be placed in the fridge if necessary, but we would recommend storing it in a cool, dark environment.
    Hope that helps and hope your granddaughter loves it!
  • Gemma Waldron, 15 Sep 13

    3 stars rating
    Would like to make this cake for granddaughters party. How long will it keep in the fridge please or how do I store it?
  • olive renehan, 3 Feb 15

    3 stars rating
    Hi there I'm making a 2 tier chocolate biscuit cake for my daughters birthday there will be 30 kids just wonder what amount of ingredients should I use.
  • Kat, 31 Jan 15

    3 stars rating
    i'm a bit confused as what quantities of ingredients I need for a 12" round tine 4" high? Looking to make this for a wedding!
  • Edel, 29 Jan 15

    3 stars rating
    Im looking at making this for the bottom tier of a wedding cake.
    How many times should i increase this receipe to fill a 14" x 3" round tin.
    Thanks
  • Justina, 17 Dec 14

    3 stars rating
    I am thinking of using this recipe to make a chocolate biscuit Christmas pudding. Any idea on what size pudding bowl I should use ( I have a 3 pint one) and what quantities that would entail. Also will it be difficult to cut? Would white chocolate or icing work best over it?
  • Aine, 29 May 14

    3 stars rating
    Hi, I want to make this cake using the measurements for 8 people but in a round tin, what size round tin should I use?

    Thanks
  • SuperValu, 14 Aug 14

    3 stars rating
    This cake can be make up to one week in advance, however do not store in the fridge or in warm conditions. It needs to be stored in an airtight container in a cool dark place.
  • SuperValu, 27 Nov 13

    3 stars rating
    Hi Jean, we would recommend a fondant icing (a ready-to-roll icing), but don't ice it too far in advance. It can be easily rolled to size and any leftovers can be cut into interesting designs/decorations.
    Hope that helps!
  • colette, 25 Aug 13

    3 stars rating
    I have used this recipe several times at this stage. By default I tweaked the recipe slightly as I was short of biscuits! Instead I used equal quantities of rich tea, digestives and ginger biscuits. This worked an absolute treat. The ginger biscuits give the most divine 'minty' flavour! Thumbs up all round!!!
  • Fiona, 26 Aug 13

    3 stars rating
    Hi, What quantities of ingredients would I need for a 12" round tin? I am making this for the first tier of a wedding cake.
  • Maeve, 10 May 14

    3 stars rating
    This is such a delish cake and portions v generous!! Made this for my moms bday who loves dark choc. My question is can i alter the dark choc quantity for my sons confirmation cake? he loved but would rather if more milky choc then dark...
  • ger fitzpatrick, 10 Jul 14

    3 stars rating
    I made this for my daughter's wedding cake , finished it off with buttercream icing and roll out fondant , was fab ,and got rave reviews from all the guests, had to hide a little bit for myself !! It def pays off to use good quality choc, I used more milk than dark and used dairymilk and green and blacks. I filled a 10 ins square cake tin by using the amounts for 11 people .Def will make again .
  • Marie Barry., 16 Nov 14

    3 stars rating
    Made this cake today it was delicious but I found it a bit hard to slice as it crumbled a bit. Want to make it as a tier of a wedding cake any ideas to stop it being so crumbly.
  • Dee, 12 Nov 14

    3 stars rating
    Loved it!

    Any tips on how to keep the marshmallows and maltesers from melting as much?
  • Tara, 9 Jul 13

    3 stars rating
    Beautiful - turned out amazing, family loved it and so easy to make, thanks! I'm going to be fat :-)
  • fiona, 27 Aug 13

    3 stars rating
    Thank you!!
  • SuperValu, 27 Aug 13

    3 stars rating
    Hi Fiona,

    If you change the number of people, (just above the ingredients, grey box with '4 people' in it), this will change the quantity of the ingredients. Changing it to 6 people should fill a 12" tin.
    Hope that helps!
  • SuperValu, 13 Jun 13

    3 stars rating
    Hi Grainne,
    Kevin recommends an 8" tin, which will serve more than 4 people and there will be cake leftover to enjoy again!
  • Amelia osullivan, 27 Jan 14

    3 stars rating
    Thanks for prompt reply. I think I will just have to experiment with ingredients to get mainly the height of the cake. It will be iced as well so will have to try it out few times. Could you send me quantities to feed 8 people and I can go from there.
    Thanks,
    Amelia
  • SuperValu, 27 Jan 14

    3 stars rating
    Hi Amelia, how many people is the cake for?
    The drop down for number of people only goes up to 8 so you may have to work out how much of everything you need with a calculator.
  • Eva Kelleghan, 20 Jul 13

    3 stars rating
    Just made this cake now for the second time and have to say it is one of the best recipes I have ever tasted for this type of cake.. Yum Yum and so easy to make too... :)
  • Eímear, 6 Jul 13

    3 stars rating
    Was a treat and I would recommend it even though I'm 11.
  • Bromden, 26 Apr 13

    3 stars rating
    This is a very rich cake. It's nice but the recipe for 4 people would serve more like 10.
  • linda cassiody, 24 May 13

    3 stars rating
    Made this cake today - was spot on. Yum yum!
  • janine, 3 Jun 14

    3 stars rating
    I made this once. It did come out right but was way too sweet even though i used one bar of milk and dark chocolate.
  • Grainne, 3 May 13

    3 stars rating
    Will a loaf tin do for four people measure ??
  • Amelia osullivan, 26 Jan 14

    3 stars rating
    Want to make this as part of wedding cake 10 inch? Tried scrolling to no of people to serve but it won't scroll down. How much ingredients would i need?
  • Eoin, 10 Jun 14

    3 stars rating
    Hi Aine,

    I recommend a 10” Cake, and ensure that the baking tin is covered with at least a double layer of parchment paper or clingfilm. Hope this helps.
  • clare, 20 Aug 14

    3 stars rating
    I adore this recipe and plan to make it for my brothers wedding but confused as to quantities needed for 12 inch round tin
  • SuperValu, 19 Mar 13

    3 stars rating
    Hi, Kevin recommends using a 10" loose bottomed springform tin for bigger cakes.
    Hope this helps!
  • Squirlo, 26 Oct 12

    3 stars rating
    Tried two different recipes today and this was the definite winner. The measure of ingredients were spot on and it tastes gorgeous.
  • margaret lalor, 17 Mar 13

    3 stars rating
    First time to make biscuit cake and its really lovely, maybe its too nice! Yum yum!
  • Sarah, 28 Feb 13

    3 stars rating
    This is a brilliant recipe for all your chocolate biscuit needs!
  • blonde, 14 Feb 13

    3 stars rating
    What size tin do you need for the bigger cakes?