Bake of the Week: Chocolate Digestive Cake

WE’RE cheating a little bit this week – there is no baking involved!

However, this fridge cake recipe is totally chocolate-y and more-ish.

It’s a great one for kids to get involved with and they’ll love bashing up the biscuits and arranging the mixture in the tin.

If you like tiffin and other chocolate traybakes, this is a great alternative. Thanks to McVitie’s for the recipe.

You’ll need:
200g McVitie’s Digestives
110g whole pecans, roughly chopped
110g pistachio nuts, peeled
150g unsalted butter
1tbsp golden syrup
300g good quality dark chocolate (at least 70% cocoa solids)

Method:

1. Break half of the McVitie’s Digestive biscuits into small pieces in a bowl.

2. Add the majority of the pecans and pistachios, setting some aside for garnishing the top of the cake.

3. Melt the chocolate, golden syrup and butter in a glass bowl over a pan of simmering water. Once melted, add the biscuit and nut mix to the chocolate.

4. Line a loaf tin with cling film, leaving extra film at the edges so that you can turn out the cake later.

5. Halve each of the remaining biscuits. Arrange into three piles and spread a tiny amount of the mixture in between each layer. Carefully place each pile in the tin.

6. Slowly pour the mixture into the tin and over the biscuit piles. Put a piece of greaseproof paper over the mixture and use the palm of your hand to compress it down firmly into the tin.

7. Sprinkle the top with the extra nuts and leave in the fridge for about one hour to firm up.

8. Use the overlapping cling film to remove the cake from the tin and cut into slices to serve.

WATCH: The Sunday Post Bake Off Biscuit Dunk Test