Mary Berry​ Chocolate Biscuit Cake Recipe

This decadent Mary Berry Chocolate Biscuit Cake is made with crushed digestive biscuits, rich dark chocolate, and a creamy butter and sugar mixture. This recipe creates a delightful no-bake cake with a fudgy, dense texture and a satisfying crunch from the biscuits. It’s a fun and easy dessert that is perfect for a special celebration or an afternoon treat, and it’s a great way to make an impressive cake without turning on the oven.

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Mary Berry Chocolate Biscuit Cake Ingredients

• 200g (7 oz) digestive biscuits
• 115g (4 oz) unsalted butter, softened
• 100g (3.5 oz) caster sugar
• 120g (4 oz) dark chocolate, chopped
• 2 tbsp warm water

For the Ganache Topping:

• 115g (4 oz) dark chocolate, chopped
• 125ml (4.5 fl oz) whipping cream

How To Make Mary Berry Chocolate Biscuit Cake

1. Prepare the biscuits and pan: Lightly butter and line a 15cm (6-inch) springform cake tin. Break the digestive biscuits into small, nut-sized pieces by hand. You don’t want them to be crumbs, but you also don’t want large chunks.
2. Melt the chocolate mixture: In a heatproof bowl set over a saucepan of simmering water, melt the 120g of dark chocolate until smooth. Remove from the heat and set aside to cool slightly.
3. Combine the ingredients: In a large mixing bowl, beat the softened butter and caster sugar together until they are light and fluffy. Slowly pour the melted chocolate into the butter and sugar mixture and mix until everything is combined. Stir in the warm water.
4. Fold in the biscuits: Add the broken biscuits to the chocolate mixture and fold them in gently with a spatula until every piece is completely coated.
5. Chill the cake: Spoon the mixture into the prepared cake tin, pressing it down firmly and evenly to eliminate any air pockets. Place the tin in the freezer for at least 30 minutes, or until the cake is firm to the touch.
6. Make the ganache: In a saucepan, gently heat the whipping cream until it just begins to simmer. Remove from the heat and add the 115g of chopped dark chocolate. Stir until the chocolate has completely melted and the ganache is smooth and glossy.
7. Decorate and serve: Remove the cake from the freezer and carefully release it from the springform pan. Place it on a wire rack with a plate or tray underneath to catch any drips. Pour the warm ganache over the top, letting it drip down the sides. Chill in the fridge until the ganache is set before slicing and serving.

Recipe Tips

• Use the right chocolate: A good quality dark chocolate with a cocoa content of around 70% works best for both the cake and the ganache. It provides a rich, deep chocolate flavor that is not overly sweet.
• Don’t over-crush the biscuits: Breaking the biscuits by hand ensures you have a variety of textures in the finished cake, with some larger pieces providing a satisfying crunch. Avoid using a food processor.
• Press firmly: When you press the biscuit mixture into the tin, be sure to use the back of a spoon or your knuckles to compact it. This will ensure your cake holds its shape and is dense, not crumbly.
• Ganache consistency is key: To get a beautiful, smooth ganache, make sure the cream is not boiling when you add the chocolate. The residual heat will melt the chocolate perfectly.

What To Serve Chocolate Biscuit Cake

This chocolate biscuit cake is rich and decadent on its own. For a simple dessert, serve it with a light dusting of icing sugar. If you want to elevate it for a special occasion, it pairs wonderfully with a scoop of vanilla ice cream or a bowl of fresh raspberries to cut through the richness. It is also a fantastic addition to an afternoon tea spread.

How To Store Chocolate Biscuit Cake Leftovers

• Refrigerate: This is a no-bake cake, so it must be stored in the refrigerator. Keep it in an airtight container for up to 5 days.
• Freeze: You can freeze the un-iced chocolate biscuit cake. Wrap it tightly in cling film, then foil, and freeze for up to 3 months. Thaw it in the refrigerator overnight before adding the ganache topping.

Mary Berry Chocolate Biscuit Cake Nutrition Facts

• Calories: 550 kcal
• Total Fat: 35g
• Saturated Fat: 20g
• Cholesterol: 80mg
• Sodium: 150mg
• Total Carbohydrate: 55g
• Dietary Fiber: 2g
• Sugars: 35g
• Protein: 6g

Frequently Asked Questions

• Can I use a different type of biscuit? Yes, you can. While digestive biscuits are a classic choice, rich tea biscuits, Hobnobs, or even a mix of your favorite biscuits will work well. The key is to use a plain, sturdy biscuit that can stand up to the chocolate mixture.
• My ganache looks split or grainy, what happened? This can happen if the cream was too hot or if the chocolate wasn’t of good quality. You can try to save it by adding a spoonful of cold milk or cream and whisking vigorously off the heat until it comes back together.
• How do I get clean slices? For clean slices, use a knife that has been warmed by running it under hot water. Wipe the knife clean and dry it between each slice to get a perfect, neat cut.

Try More Recipes:

• Mary Berry Chocolate Cake With White Chocolate Icing​ Recipe
• Mary Berry​ Chocolate And Beetroot Cake Recipe
• Mary Berry Chocolate Malt Cake​ Recipe