Rachel Allen’s Delicious Chocolate Biscuit Cake

Rachel Allen Chocolate Biscuit Cake is a classic recipe that’s easy to make and will definitely satisfy your sweet tooth! This delicious cake is made with a combination of crushed chocolate biscuits, butter, and chocolate. It’s a no-bake dessert that can be prepared in no time and is sure to be a hit with the whole family.


  • 200g (7oz) chocolate biscuits, crushed
  • 100g (3.5oz) butter, melted
  • 200g (7oz) dark chocolate, broken into pieces
  • 1 tablespoon golden syrup
  • 200g (7oz) white chocolate, broken into pieces


  • Line a 20cm (8in) springform cake tin with parchment paper.
  • In a large bowl, combine the crushed chocolate biscuits and melted butter until combined.
  • Press the biscuit mixture into the prepared tin and chill for 30 minutes.
  • In a heatproof bowl set over a pan of simmering water, melt the dark chocolate and golden syrup together until smooth. Pour over the biscuit base and chill for 1 hour.
  • In a separate heatproof bowl set over a pan of simmering water, melt the white chocolate until smooth. Pour over the dark chocolate layer and chill for a further 1 hour.
  • Remove the cake from the tin and cut into slices to serve.

Serving Suggestions

Rachel Allen Chocolate Biscuit Cake is delicious served with a dollop of cream or ice cream. Alternatively, you can serve it with a drizzle of melted chocolate, fresh berries, or a sprinkle of chopped nuts.


  • To make the cake extra indulgent, add some chopped nuts, marshmallows, or chocolate chips to the biscuit mixture.
  • If you don’t have a springform tin, you can use a 20cm (8in) round cake tin lined with parchment paper.
  • You can use milk or white chocolate instead of dark chocolate if you prefer.

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