Kevin’s Chocolate Biscuit Cake

Biscuit cake recipe Biscuit cake recipe

Of all the biscuit cakes I ever made this one is by far and away the favourite and it is 'suitable' for adults and children alike!

4 people 0 minutes 15 minutes


  • 225 g Digestive Biscuits (Rich Tea/Digestive/Chocolate)
  • 110 g Glace Cherries optional
  • 3 tbsp Honey
  • 150 g Malteasers
  • 75 g Mini Marshmallows
  • 110 g SuperValu Butter
  • 100 ml SuperValu Cream
  • 300 g SuperValu Signature Tastes Dark Chocolate broken into chunks
  • 140 g SuperValu Signature Tastes Milk Chocolate broken into chunks
  • 2 tbsp Water


  1. Line an eight inch/23cm round cake tin with a double layer of cling film or parchment paper. 
  2. Place the butter, 200g dark chocolate, milk chocolate and honey into a large bowl and place over a saucepan of simmering water. 
  3. When the chocolate mixture has thoroughly melted, remove from the heat. Add in the biscuits, sweets and mini marshmallows, stir well to combine. 
  4. Pour the chocolate and biscuit mixture into the lined cake tin, gently press down to ensure the chocolate is holding firm.
  5. Transfer to the fridge and allow to set for two hours. 
  6. When set, remove from the fridge and place on a serving dish.  
  7. In a small saucepan, bring the cream to a boil. Remove from the heat and stir in the 100g of leftover dark chocolate. Add 2 tbsp of water and combine until smooth. Pour over the chocolate biscuit cake. Decorate with extra sweets and leave to set aside.  
  8. Store in the fridge for a few days in an airtight container.  
  9. Cut into small portions and enjoy 
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