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Mary Berry Chocolate Biscuit Cake Recipe

Mary Berry Chocolate Biscuit Cake Recipe

Mary Berry's chocolate biscuit cake is a no-bake, fridge-set classic with biscuits, chocolate, and golden syrup — ready in 20 minutes.
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Prep Time 20 minutes
Setting Time 2 hours
Total Time 2 hours 20 minutes
Servings: 12 Slices
Course: Dessert
Cuisine: British
Calories: 340
Ingredients Method Notes

Ingredients
  

  • Cake:
  • 200 g dark chocolate 70%, finely chopped
  • 100 g milk chocolate finely chopped
  • 200 g unsalted butter cubed
  • 4 tbsp golden syrup
  • 1 tsp vanilla extract
  • 250 g Rich Tea biscuits broken into rough pieces
  • 100 g glacé cherries halved and rinsed
  • 50 g walnuts or pecans roughly chopped (optional)
  • Chocolate Topping:
  • 100 g dark chocolate 70%, finely chopped
  • 25 g unsalted butter
  • Optional Decoration:
  • Edible gold or silver balls chocolate curls, crystallised flowers

Method
 

  1. Line a 20cm springform or 900g loaf tin with parchment.
  2. Melt dark chocolate, milk chocolate, butter, and golden syrup together over barely simmering water — stir gently until completely smooth. Cool 5 minutes.
  3. Stir in vanilla. Taste and adjust.
  4. Add broken biscuits, cherries, and nuts. Stir until everything is coated.
  5. Tip into tin. Press down firmly and evenly.
  6. Melt topping chocolate and butter until smooth. Pour over the pressed cake — spread evenly. Add decorations immediately before it sets.
  7. Refrigerate minimum 2 hours — overnight is better. Lift from tin. Slice with a hot wiped knife.

Notes

Break biscuits by hand into irregular pieces — not uniform crumbs.
Cool chocolate mixture 5 minutes before adding biscuits — hot mixture softens them too much.
Press firmly and evenly into the tin — compact cake slices cleanly.
Refrigerate overnight for the firmest, cleanest-slicing result.
Use a mix of dark and milk chocolate — better balance than either alone.
Stores in fridge for 5 days. Freezes for 3 months.
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