Chocolate biscuit cake

(47 ratings)
Woman's Weekly Chocolate biscuit cake
Woman's Weekly Chocolate biscuit cake
  • Serves: 16

  • Prep time:

  • Cooking time:

  • Costs: Mid-price

Woman's Weekly recipe A no-cook cake made with crushed biscuits , butter, sugar and cocoa powder with the addition of walnuts and raisins. Ideal for a tea time treat for all the family. Also great for packed lunches or picnics.



  • 125g (4oz) butter
  • 60g (2oz) caster sugar
  • 2 tbsp cocoa powder
  • 2 tbsp golden syrup
  • 2 tbsp milk
  • 250g (8oz) arrowroot biscuit, or any plain biscuits like a digestive, or a mixture, roughly crushed (in a bag, bashing with a rolling pin)
  • 60g (2oz) walnuts pieces, chopped
  • 60g (2oz) raisins
  • teaspoon vanilla extract, optional
  • 18cm (7in) square cake tin, lined with bakewell paper


  1. Put the butter, sugar, cocoa, syrup and milk in a pan and heat gently, stirring until melted together to make a chocolate sauce.
  2. Add the crushed biscuits, walnuts, raisins and vanilla, if using, and press the mixture into the tin. Chill in the fridge until set firm. Cut into squares.