Mary Berry Chocolate Biscuit Cake Recipe

Name: Mary Berry Chocolate Biscuit Cake Recipe
Prep time: 30 min
Ingredients: 225g digestive biscuits; 100g unsalted butter; 100g dark chocolate; 100g milk chocolate; 2 tbsp golden syrup; 1 tbsp cocoa powder; 75g caster sugar; 100g dark chocolate; 50g unsalted butter

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This classic chocolate biscuit cake is rich, glossy, and wonderfully indulgent, with a satisfying contrast between smooth chocolate and crisp biscuits. It is no-bake, straightforward, and ideal for beginners or anyone short on time, yet the result feels special enough for celebrations. The texture is firm but sliceable once set, with a deep chocolate flavour and gentle sweetness. From start to finish, it takes about 30 minutes of hands-on time plus chilling.

Ingredients

For the Chocolate Biscuit Base

225g digestive biscuits
100g unsalted butter
100g dark chocolate, broken into pieces
100g milk chocolate, broken into pieces
2 tbsp golden syrup
1 tbsp cocoa powder
75g caster sugar

For the Chocolate Topping

100g dark chocolate
50g unsalted butter

How to Make Mary Berry Chocolate Biscuit Cake

Prepare the Tin: Line a 20cm round loose-bottomed tin with baking parchment, covering the base and sides neatly. Set aside while you prepare the mixture.
Break the Biscuits: Place the digestive biscuits into a large bowl and break them into rough chunks using your hands. Aim for a mix of larger pieces and smaller crumbs to give a good texture.
Melt the Chocolate Mixture: Put the butter, dark chocolate, milk chocolate, golden syrup, cocoa powder, and caster sugar into a heatproof bowl. Set the bowl over a pan of gently simmering water, making sure the base does not touch the water. Stir until everything has melted into a smooth, glossy mixture.
Combine and Mix: Remove the bowl from the heat and pour the melted chocolate mixture over the broken biscuits. Stir carefully until all the biscuit pieces are well coated.
Assemble the Cake: Spoon the mixture into the prepared tin and press it down gently with the back of a spoon to level the surface.
Make the Topping: Melt the dark chocolate and butter together in a small bowl over simmering water, stirring until smooth. Pour over the biscuit base and tilt the tin to spread evenly.
Chill and Set: Place the cake in the refrigerator for at least 2 hours, or until completely firm. Once set, remove from the tin, peel away the parchment, and slice to serve.

Tips for Perfect Chocolate Biscuit Cake

How do I stop the cake from crumbling?

Make sure the chocolate mixture is still warm when you mix it with the biscuits, and press the mixture firmly into the tin before chilling.

Can I make it less sweet?

Use a higher percentage dark chocolate and reduce the milk chocolate slightly for a more intense, less sweet finish.

How do I get neat slices?

Warm a sharp knife under hot water, wipe it dry, and slice while the cake is cold for clean edges.

Serving Suggestions

Serve with lightly whipped cream or crème fraîche
Add fresh berries on the side for balance
Enjoy with a cup of strong tea or coffee

Storage

Room Temperature

This cake is best kept chilled and is not suitable for long storage at room temperature.

Refrigerator

Store in an airtight container in the fridge for up to 5 days.

Freezing

Freeze whole or in slices for up to 3 months. Defrost overnight in the refrigerator before serving.

Nutrition

Calories: 420 kcal
Carbohydrates: 38g
Protein: 5g
Fat: 28g
Saturated fat: 17g
Sodium: 180mg

Nutritional values are approximate and may vary depending on ingredients used.

FAQs

Can I use different biscuits?

Yes, rich tea or hobnob biscuits work well, but digestives give the most traditional texture.

Is this recipe suitable for children?

It is ideal for children to help make, as there is no baking involved, though melting chocolate should be supervised.

Can I add extras like nuts or dried fruit?

Chopped nuts, raisins, or mini marshmallows can be added to the biscuit mixture for variation.

Do I need a loose-bottomed tin?

It is recommended, as it makes removing the cake much easier, but a well-lined standard tin will also work.