The perfect chocolate biscuit cake recipe for a cosy night in

Claire Young

Halloween has passed which means it is officially acceptable to channel our inner festive spirit. Long winter nights have set in and that means it is time to get cosy. Nothing says Winter more than sitting by the fire in your comfiest pyjamas and eating some really good food. 

If you are in the mood for a delicious “no fuss, no bake” dessert that is so easy to make that “anyone can master” it, then try this chocolate biscuit cake recipe from Donal Skehan’s latest TV Show Donal’s Family Food in Minutes (check out this programme on Wednesdays on RTE at 8:30pm for even more tasty recipes). 

You’re going to need:

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

To bring a festive twist to this dessert you could really get creative with your decorating. Swap out the hundreds and thousands on the top of the biscuit cake for some crushed candy canes, red and white sprinkles or, if you are willing to go that extra mile, you could add some decorated mini gingerbread men for some added flare.

The method:

  1. Grease and line a 20 cm/8″ round cake tin.
  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. 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. 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. 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.


That’s it! Now all that is left is to get yourself a hot chocolate and pick out your favourite Christmas movie to watch for only the hundredth time. 

Claire Young

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