Crunchie Chocolate Biscuit Cake

Hello everyone! Crunchie Chocolate Biscuit Cake recipe for you today! A simple recipe that only uses a handful of ingredients. Its absolutely delicious and it can be made in any mold or tin you like! Super Versatile!

I made mine in a 8×8 square tin, this gave me 16 big chunks! Feel free to use what you have. If you want to half or double this recipe go for it! You will just need to alter the chill time. You could make this recipe in a round cake tin and use it as a birthday cake covered in fondant or buttercream! Its so so versatile. If you want to only make a small amount you could half the recipe and make it in a loaf tin, then cut up into slices! This would be so nice!

With this Chocolate Biscuit Cake recipe you can change up the ingredients to whatever you have. Stick with the dark & milk chocolate, condensed milk and butter then add in anything else. This is what I love so much about the recipe. You can change up the biscuits to your favourites or change up the other treats for anything you like. Just stick to the same quantities of what I have in the recipe.

Biscuit ideas– Biscoff, Gingernut, Oreo, Cookies, Shortbread, Caramel digestives, Bourbon creams.

Treat ideas– M&M’s, Kinder bars, Smarties, Ferrero Rocher, Cadburys bars (Caramel would be amazing) Aero bubbles, Toblerone, Reeses, Fudge.

When portioning up your biscuit cake please use a knife warmed up in hot water. This will make it so much easier for you! You will get much cleaner slices.

If you have any questions Dm me on Instagram. Happy Baking! <3 Keep an eye out on my Instagram for a Reel of me making this Crunchie Chocolate Biscuit Cake ! Also, check out my facebook group ”Gills Bakes and Cakes <3”


Crunchie Chocolate Biscuit Cake

Crunchie Chocolate Biscuit Cake! A simple recipe that only uses a handful of ingredients. Its absolutely delicious and it can be made in any mold or tin you like! Super Versatile!
5 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: Irish
Keyword: biscuit cake, chocolate, crunchie, Honeycomb
Prep Time: 20 minutes
Chill: 3 hours
Total Time: 3 hours 20 minutes
Servings: 16
Author: Gill

Equipment

  • Bowls
  • Spatula
  • Baking paper
  • 8×8 Tin
  • Medium pot

Ingredients

  • 220 grams Dark Chocolate
  • 220 grams Milk chocolate
  • 220 grams Salted butter
  • 220 grams Condensed milk
  • 300 grams Crunchie Bars (Chopped up into chunks)
  • 200 grams Digestive Biscuits (Crushed into pieces)
  • 80 grams Crunchie pieces (Optional)

Optional Topping

  • 200 grams Milk chocolate
  • 2 Crunchie bars (Sliced up)
  • Crunchie pieces

Instructions

  • Grease and line an 8×8 inch baking tin. Or any tin/mould you like!
  • Crush up you biscuits and chop your crunchies into chunks.
  • Melt your chocolate and butter over a bain marie until nearly melt. You dont want this mixture to get hot at all you just want to melt it.
  • Remove from the heat when theres a few small chunks left. This will make sure your mix dosent get too hot. Mix off the heat until smooth.
  • Once smooth, Pour in your condensed milk. Fold through VERY gently until just combined. It will take only a few seconds. (A few streaks is fine as you will be mixing again with the filling) If you over mix you risk splitting the mix and once its split you cant bring it back together.
  • Add in your crunchies and biscuits and fold through just until everything is coated.
  • Pour your mix into your lined tin.
  • Press down firmly making sure you have no gaps up air bubbles.
  • Try get your top as flat as possible.
  • Place in the fridge for at least 2 hours to set.

Topping

  • Melt your chocolate in the microwave in short blasts until smooth.
  • Pour the chocolate on top of your biscuit cake and smooth out till flat. You can give the tin a little jiggle to smooth it over.
  • Decorate with some chopped up crunchies.
  • Place back into the fridge for about 1 hour until set.
  • Once set, Remove your biscuit bake from the tin and slice up with a knife warmed up on a glass of hot water.
  • Enjoy!!
  • Your best storing these wrapped in clingfilm individual in the fridge. If the honeybomb is exposed to air it tends to melt.

Notes

  • These will last for about 1 week wrapped individually in cling film in an airtight container in the fridge.
  • You can play around with your fillings just the same quantities. Do not mess around with the chocolate, butter and condensed milk ratio though!
  • You could change up the biscuits, bars ect.
  • The topping is completely optional but I like a nice clean top.
  • I got my crunchy pieces on Discountcoffee.ie #gifted
  • Use a hot knife when portioning up as this will give you a nice clean slice.
  • My 8×8 square tin is out of stock but this is a great sub*-20cm Square Cake Baking Tin
  • I use these heat proof spatulas*-  High-Heat Silicone Spatula
  • I use these food scales *- Salter Digital Scales
  • Stainless steel prep bowls*-Premium Stainless Steel Mixing Bowls
 
*I earn a small amount of money if you buy products after clicking these links. You will not be charged extra. Thank you, Gill x (AF with Amazon)

If you make this Chocolate Biscuit Cake recipe I would love for you to tag me on Instagram!#Gills_bakesandcakes @Gills_bakesandcakes

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