Chocolate Biscuit Cake | DonalSkehan.com
  • recipes

Chocolate Biscuit Cake

October 21

No fuss, no bake – anyone can master this Chocolate Biscuit Cake! This dish features in my latest TV Show, Donal’s Family Food in Minutes and airs weekly on Wednesdays at 8.30pm on RTE 1 from 21st October.

  • serves Serves 12
  • time 20 mins + chilling time


  1. 1. Grease and line a 20 cm/8" round cake tin.
  2. 2. Melt the butter, syrup and chocolate in a pan over a low heat. Stir to make sure all the ingredients are well mixed together. Allow to cool a little before stirring through the biscuits, maltesers and marshmallows and stir well to combine evenly.
  3. 3. Spoon into the prepared tin. Level it on top and press down well to avoid air bubbles. Cover and leave in the fridge for at least 4 hours until solid and set.
  4. 4. Once the cake has almost set, make the glaze. Melt the chocolate and butter in a small pot, when melted, remove from the heat, whisk in the icing sugar and the cream.
  5. 5. Allow to cool until the mixture becomes thick enough to leave a figure of eight on the surface. Pour over the cake and leave to set at room temperature before cutting.


300g butter

200ml golden syrup

300g dark chocolate (good quality, at least 60% cocoa), broken into pieces

200g digestive biscuits, roughly broken

250g rich tea biscuits, roughly broken

100g maltesers

100g mini marshmallows

For the glaze:

100g dark chocolate (minimum 60% cocoa)

25g unsalted butter

50g icing sugar, sifted

75ml double cream

Hundreds and thousands to decorate