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Monday, 5 September 2016

Chocolate Biscuit Cake (Shh..Top Secret Family Recipe !)



Hello everybody!

As you can see this post is a recipe, in case you didn't know I am a huge cooking enthusiast, I love everything about kitchens and food especially baking! So it seems about time I posted some of my favourite recipes, share them with you guys and hope you love them as much as I do. This chocolate biscuit cake has been made for every single family event I can remember, I actually think my mam learned the recipe in school and we have made so many times since that we can't have a party without it (and I'm from a big family we have a lot of parties!). It's always a big hit with everyone, it keeps really well for a few days although we never have any left and I find kids much prefer it over a sponge cake.

The best part is that this chocolate biscuit cake is super easy and quick to make, it costs very little and you don't even need to bake it just put it in the fridge to set (so this recipe unfortunately is not suitable for pregnant women sorry ladies). I hope you give it a try and let me know if you do, here we go ...


What you need:

wooden spoon
saucepan
weighing scales
whisk
2 mixing bowls
clingfilm
mould/cake tin (I used a 2lb loaf tin in these pictures but this cake is ideal for shaped cakes using moulds or you could use a 6inch cake tin, the recipe is easily doubled for a bigger cake if needed)

Ingredients:

4 eggs
250g butter (or margarine)
250g caster sugar
40g coco powder
400g rich tea biscuits
400g digestive biscuits

(Of course you can use any biscuits you like or make your own even but I do recommend keeping at least 200g of rich tea as I find they really help set the cake).




Method:

Use the clingfilm to line your tin leaving some overhang to wrap over the top of the cake (if you are using a silicone mould you can skip this step).

Crack your 4 eggs into a mixing bowl, beat and set aside for later.





Put the butter and sugar in a saucepan and melt over a medium heat until they have melted together and began to look like a syrup then remove from the heat.

Whisk in the coco powder to your syrup and resist the urge to stick your finger in or taste any of that chocolately goodness! I know its tough but it's simply too hot at this stage, hold on in there I promise it's worth it.


While you allow the chocolate mix to cool slightly break up all your biscuits into small pieces in your mixing bowl using your hands, you could use a food processor but be very careful not to turn the biscuits to crumbs or the cake won't set. At this point you could also add any extra tasty treats to make the  cake your own, such as 50g of raisins, nuts, maltesers, mini marshmallows or any other sweets you like!




Baking should be fun so experiment with it.


Now your need to work a little quickly to stop the cake setting in the bowl, whisk your eggs into your chocolate syrup mixture. Then pour the wet ingredients over your biscuits and mix well making sure all the biscuits are coated in that delicious chocolate!



Put the cake mixture into your prepared tin and press down with a wooden spoon, really compact the mix into the tin to get rid of any air bubbles, Wrap the clingfilm over the top and place it in the fridge to set for at least 4 hours or overnight if possible.

Then all that's left to do is slice it up and enjoy your yummy chocie bickie cake!

xx








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