HOT Chocolate – one of my favourite drinks all year round and now in CAKE form I think I’m loving it so much more! My inspiration behind this bake was to bring together everything I loved about this delicious drink – chocolate, biscuits, EXTRA chocolate and sometimes even a drop of whiskey! 😉
I think the buttery biscuit base of the cake bar really adds a nice crunch to the bake, coupled with the soft spongy cake and topped with a super super good whiskey ganache this really makes for a perfect adaptation of beloved drink to scrummy cake ❤
I can’t tell you how much I love the ganache – I could totally eat this just on its own a bowl at a time! It’s made with milk chocolate as oppose to dark chocolate as I wanted it to be extra creamy, smooth and well…chocolately 🙂 The addition of whiskey adds a little something extra as well, a little hint of a kick to make it so addictively good! I am definitely going to be making this ganache again, its too good not to!
Overall I am so pleased with how these cake bars turned out, it’s not something I’ve seen before to add a biscuit base to a cake but the addition of a new texture is surprisingly devine. Let’s face it as well, anything involving chocolate will always be finger lickingly scrumptious!! 🙂
The base –
200g digestive biscuits
The cake –
170g unsalted butter
170g caster sugar
2 large eggs
50g drinking hot chocolate
120g self raising flour
1tsp baking powder
The ganache –
200g milk chocolate
284ml double cream
Preheat the oven to 170C and line a traybake tin with greaseproof paper.
1 – Put the biscuits into a food processor until they resemble crumbs. Melt the butter and mix with the biscuits. Press the buttery biscuit mix into the bottom of the tin until even and covering the whole of the tin. Chill in the fridge whilst you make the cake.
2 – Cream the butter and sugar together until pale and fluffy. Take 1tsp of the hot chocolate and mix with the milk, warm in the microwave for 30 secs and add to the mix along with the eggs. Mix well.
3 – Add in the flour, hot chocolate and baking powder, mix well until combined. Pour into the prepared tin with the biscuit base. Bake for 20 – 25 minutes until springy and when a skewer is inserted in comes out clean.
4 – Allow for the cake to cool completely.
5 – To make the ganache, chop the chocolate and place in a bowl. Heat the cream with the whiskey until just before boiling point. Pour over the chocolate and stir until the chocolate melts.
6 – Leave to cool slightly, it still needs to have a pouring consistency. Pour over the cake to form a top layer to the cake bars. Grate over some extra chocolate.
7 – Leave to cool and set in the fridge for 1 hour, in the tin.
8 – Cut the cake into small, medium, large bars – whatever your preference! Enjoy!!
Happy Baking! ❤