Chocolate Orange Biscuit Cake: An Alternative Christmas Cake
The beauty of a biscuit cake is that it can be made 3 or 4 days ahead and left in the fridge until you want to serve it (or a cold garage if the fridge is bursting at the seams!). All you need is a dollop of clotted cream and you're sorted. If this is being made for an entirely adult audience I would use all dark chocolate in the topping.
CHOCOLATE ORANGE BISCUIT CAKE
| Serves: 10 Slices | Prep Time: 20 Minutes Plus 2 Hours Chilling |
- 350g Digestives
- 100g Ginger Nuts
- 100g Dried Fruit e.g. raisins, cherries
- 50g Chocolate Candy - I used mini smarties
- Zest 1 orange
- 340g Butter
- 240g Golden Syrup
- 120g Dark Chocolate
- 60g Cocoa powder
- For the topping
- 150g Milk Chocolate
- 100g Dark Chocolate
- 50g White Chocolate for drizzling
- Chocolate Stars to decorate
- Step 1: Line a 20cm springform tin with clingfilm so that it overhangs at the top.
- Step 2: In a large bowl bash the digestives and gingernut biscuits with the end of a rolling pin. Add in the dried fruit, chocolate candy and orange zest. Set aside.
- Step 3: In another large microwaveable bowl slowly melt the chocolate, butter and syrup (I do 30 second bursts then stir). Once melted whisk in the cocoa powder.
- Step 4: Mix the melted chocolate with the crushed biscuits until combined. Tip into the prepared tin, level the top and place in the fridge for 2-3 hours to set (or overnight).
- Step 5: Melt the topping chocolate (milk and dark chocolate), allow to cool for 5 minutes.
- Step 6: Turn out the biscuit cake onto a large plate and peel off the clingfilm.
- Step 7: Spread on the melted chocolate and use a palette knife to smooth the top.
- Step 8: Melt the white chocolate and decorate with chocolate stars and drizzles of white chocolate.