Chocolate Biscuit Cake Help please

JackN688

I have just made a tiffin cake for a birthday tomorrow
I made it as usual, butter choc and syrup with biscuits and the rest of it
Now its in the tin
BUT it seems to have split, its quite oily
Is this normal??
Will it come out ok ??
Thanks

DreamC

No, it is not normal. The problem could be either in the quality of chocolate (too little cocoa mass & butter content, which are replased by palm oil) or the butter you were using.

Groom!

I always do a full line of my loaf tin with greaseproof paper, leaving a big bit either side to lift it out with.

I also add a couple of bags of maltesers (:D) into the mixture for extra scrum diddly umptiousness!

Hope you get it out of the tin!

JackN688

to dream c, tesco organic butter, milka alpine choc (mind you that could be it ) :P...however it has come out fine, there is a little solidified oil on the top but i can take it off, its perfect all the way through

to groom, i lined it with cling film, i got two tins out of the mix
i have maltesers, gummy bears, mini marshmallows and some chopped nuts in mine, and quite a selection of different biscuits,..its so worth it and bulks it up so you have more :P

Acoshla

Milka chocolate is just milk chocolate right? If so there might be too little cocoa mass in it, for CBC darker chocolates should be used, 60-75% mixed with milk chocolate is good.

Bella07

Hi would someone kindly have the receipe for Choc biscuit Cake please ... and how long does it stay fresh for ? I am interested in making cakes and decorating for birthdays :pac: :pac: thank you

lizzybradbury

Bella07 wrote: »

Hi would someone kindly have the receipe for Choc biscuit Cake please ... and how long does it stay fresh for ? I am interested in making cakes and decorating for birthdays :pac: :pac: thank you

Ditto people - Can I have the recipe too? Sounds scrummy from the descriptions!

Judgement Day

My tried and tested recipe.


Chocolate Biscuit Cake



400g digestive biscuits 175g plain butter
4 tbsp golden syrup 4 tbsp cocoa
100g Bournville chocolate

Traditionally this cake would have been made using leftover broken biscuits and crumbs, but who can wait for them to build up and, anyway, you shouldn't be buying that many ready-made biscuits!

Melt the butter and syrup together in a large saucepan. The add the cocoa and stir until smooth. Break the biscuits into small pieces and stir them into the mixture. Pour into a prepared (lined and greased) loaf tin and press down with the back of a spoon.

Melt the chocolate over a very low heat before applying evenly to top of the cake. Place in the fridge as soon as cool and leave there for a minimum of 2/3 hours before eating. Best kept stored in the fridge.

Milk chocolate is a disaster!!

lizzybradbury

Judgement Day wrote: »

My tried and tested recipe.


Chocolate Biscuit Cake



400g digestive biscuits 175g plain butter
4 tbsp golden syrup 4 tbsp cocoa
100g Bournville chocolate

Traditionally this cake....

You are an absolute star - Thank you!

Bella07

Bella07 wrote: »

Hi would someone kindly have the receipe for Choc biscuit Cake please ... and how long does it stay fresh for ? I am interested in making cakes and decorating for birthdays :pac: :pac: thank you

Thank you Judgement Day

Radharc na Sleibhte

Oh no,

Cocoa, margarine, caster sugar, eggs and rich tea, it has to be rich tea

Acoshla

Radharc na Sleibhte wrote: »

Oh no,

Cocoa, margarine, caster sugar, eggs and rich tea, it has to be rich tea

Margarine? God no, needs real butter!

Judgement Day

And Rich Tea are a NO, NO!!

emeraldstar

And Maltesers are a must.

Bella07

Tried the Choc Biscuit cake and with Malteers delicious thank you

MissFlitworth

Radharc na Sleibhte wrote: »

Oh no,

Cocoa, margarine, caster sugar, eggs and rich tea, it has to be rich tea

I genuinely can't imagine what this cake would turn out like, is it a cooked chocolate biscuit cake or how do the eggs get used in it?

Radharc na Sleibhte

Acoshla wrote: »

Margarine? God no, needs real butter!

Pardon my busy typing, it is, of course, real butter not margarine!!!!

MissFlitworth wrote: »

I genuinely can't imagine what this cake would turn out like, is it a cooked chocolate biscuit cake or how do the eggs get used in it?

Basically melt the butter and sugar, add the cocoa.
Then remove from the heat and stir in the eggs and you have a lovely glossy chocolate sauce. Then stir in the broken rich teas and press into cake mould.

Its lovely. Although i'd say maltesers would be a good add in fairness.

emeraldstar

MissFlitworth wrote: »

I genuinely can't imagine what this cake would turn out like, is it a cooked chocolate biscuit cake or how do the eggs get used in it?

I have heard of eggs in Chocolate Biscuit Cake before; I think it gives it a bit of a different texture...

I wouldn't be making the above version of a CBC though!

Radharc na Sleibhte

Dont knock it til youve tried it....!!
My grandma used to make it so i am biased.
Its so bad for you though!!!

Ive never seen digestives in a biscuit cake, but sure then, if we all liked the same thing the world would be a boring place.

secretambition

emeraldstar wrote: »

I have heard of eggs in Chocolate Biscuit Cake before; I think it gives it a bit of a different texture...

It makes the best chocolate biscuit cake ever. You just have to be very careful because you are adding raw eggs to a fairly hot mixture and you don't want to end up with scrambled eggs.

Radharc na Sleibhte

Yeah, until you get the nack, its very easy to end up with chocolate scrambled eggs in your biscuit cake which is obviously absolutely disgusting.

Gonna make one later with a few maltesers in it.
Would i crush them or add them whole?

emeraldstar

Radharc na Sleibhte wrote: »

Yeah, until you get the nack, its very easy to end up with chocolate scrambled eggs in your biscuit cake which is obviously absolutely disgusting.

Gonna make one later with a few maltesers in it.
Would i crush them or add them whole?

Whole. Or you could crush some – but only some!

And don't forget a pic

Acoshla

Radharc na Sleibhte wrote: »

Ive never seen digestives in a biscuit cake, but sure then, if we all liked the same thing the world would be a boring place.

Radharc na Sleibhte wrote: »

Gonna make one later with a few maltesers in it.
Would i crush them or add them whole?

Digestives are used because they're salty and salty tastes good with chocolate.

Add them whole, the whole point (pardon the pun) of Maltesers in CBC is that you see the circles when you cut it so crushing won't do much good.

Mr Benevolent

Maltesers must be added whole, otherwise the universe will implode.

byhookorbycrook

When the notion takes me I add some mini-marshmallows as well.

Acoshla

byhookorbycrook wrote: »

When the notion takes me I add some mini-marshmallows as well.

Technically then it's Rocky Road

emeraldstar

byhookorbycrook wrote: »

When the notion takes me I add some mini-marshmallows as well.

Definitely. Snickers is good too.

Radharc na Sleibhte

Acoshla wrote: »

Digestives are used because they're salty and salty tastes good with chocolate.

So are rich tea.

Im intrigued with the snickers idea too, how would you add that in? Just dice up little cubes or melt it a bit or what?

emeraldstar

Just chop it up. The salty, crunchy, nutty, caramel-y bits are lovely in it.

Definitely don't melt it.

Acoshla

emeraldstar wrote: »

Just chop it up. The salty, crunchy, nutty, caramel-y bits are lovely in it.

God that sounds good!

angeldaisy

must try this - OH loves it, but its the one thing that evades me, I never seem to get a consistent chocolatey texture - mine looks more like i've made rice crispy buns with biscuits:o