Mocha biscuit cake

Prep 15 min
Total 2 hours 35 min
Serves 10

This easy dessert, affectionately called “Prince William” in our kitchen, is known to be the royal heir’s favourite.



350-g pkg
shortcake biscuits, preferably Peak Freans, coarsely crumbled
300-g pkg
semi-sweet chocolate chips, about 1 3/4 cups
1/2 cup
unsalted butter
1/2 cup
golden corn syrup
1 tbsp
instant espresso powder
1/2 tsp
flaked sea salt, such as Maldon
1/2 cup
1 1/2 tsp
refined coconut oil


  • WRAP the base of an 8-in. springform pan with plastic wrap. Spray inside band with oil, then line with plastic wrap, pressing to adhere to pan. Assemble pan, inserting the base, lip-side down.
  • RESERVE 1/4 cup crumbled biscuits. Place remaining crumbled biscuits in a medium bowl.
  • FILL a large pot with water, to about 1 in. deep. Boil, then reduce heat to medium-low. Combine semi-sweet chocolate with butter, corn syrup and espresso powder in a large metal bowl. Set over simmering water. Stir until melted. Remove from heat. Stir in crumbled biscuits and salt. Scrape mixture into prepared pan, smoothing top. Cover surface with plastic wrap. Refrigerate until firm, 2 hours.
  • RELEASE biscuit cake from pan. Remove base. Transfer cake to a cake stand. Microwave milk chocolate with coconut oil in a small bowl, 1 min. Stir until smooth. Drizzle over top of cake. Sprinkle with reserved 1/4 cup crumbled biscuits. Refrigerate until chocolate is firm, 20 min.


Calories 501
Protein 4 g
Carbohydrates 60 g
Fat 31 g
Fibre 3 g
Sodium 151 mg

How to melt chocolate using a double-boiler

Issue: December 2015

Written by:

Photo credit: Photo, Erik Putz.

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