BBQFORTE
Dessert

Royal smoked mocha biscuit cake

Dark chocolate, smoky coffee and chewy figs packed around crunchy digestives. A proper fridge cake with a white chocolate finish.

35 minEasyServes 24 squares
Jump to recipe
Royal smoked mocha biscuit cake ready to serve

Right. This is fridge cake with its boots on. Big chunks of digestive, chewy figs and dark chocolate, with smoky coffee bringing a little fireside swagger. Rich stuff. Cut it into sensible squares, then go back for another. The smoke comes from the coffee, not a stint on the grill. No baking, no messing about. Just gentle heat, a firm press into the tin and enough fridge time to make those slices behave.

Prep
25 min
Cook
10 min
Total
35 min
Serves
24 squares
Difficulty
Easy
Rest
5 hr

You’ll need

FOR THE BISCUIT CAKE

FOR THE TOPPING

The cook

  1. Step 1GET THE TIN READY

    Line a deep brownie tin, roughly 20 × 30 cm and at least 4 cm deep, with baking paper. Leave an overhang on two sides so you can lift the finished cake out without a wrestling match.

  2. Step 2KEEP SOME CRUNCH

    Break the digestives into rough chunks in a large mixing bowl. Keep plenty of pieces around 2–3 cm across, plus the crumbs that naturally break off. Add the chopped figs and toss together.

  3. Step 3MELT GENTLY

    Put the butter and golden syrup in a large saucepan over a low heat. Stir until the butter has completely melted and the mixture is combined. Don't let it boil.

  4. Step 4BUILD THE MOCHA MIX

    Take the pan off the heat. Stir in the cacao powder, finely ground smoked coffee, 120 g dark chocolate and vanilla. Keep stirring until the chocolate has melted and there are no pockets of dry cacao. The coffee won't dissolve, so that fine grind matters.

  5. Step 5FOLD AND PACK

    Pour the warm chocolate mixture over the biscuits and figs. Fold thoroughly, scraping the bottom of the bowl so everything gets coated. Transfer to the lined tin and press firmly into the corners with the back of a spoon. Flatten the top. A tight pack gives you clean slices rather than chocolate rubble.

  6. Step 6LET IT SET

    Leave to cool for about 30 minutes, then cover and refrigerate for at least 4 hours, ideally overnight. The centre should feel firm before you add the topping.

  7. Step 7MELT THE TOPPING

    Put the remaining 250 g dark chocolate in a dry heatproof bowl over a saucepan of barely simmering water. Keep the bowl clear of the water and stir gently until melted. Remove from the heat and wipe the underside of the bowl dry.

  8. Step 8FINISH WITH CHOCOLATE

    Pour the melted chocolate over the chilled cake and spread it quickly into an even layer. Scatter over the white chocolate chips while the topping is still soft. Refrigerate for about 30 minutes, or until the topping is set.

  9. Step 9SLICE AND SERVE

    Lift the cake out using the baking paper. If the topping is very hard, leave it at room temperature for 10–15 minutes before slicing. Cut into 24 squares with a sharp knife warmed in hot water and wiped dry between cuts. Keep in an airtight container in the fridge for up to 5 days.

Share:WhatsAppPinterestFacebook

Cook this next.

Ben Forte at the grill

Join the BBQFORTE club.

Fresh recipes, ridiculous ideas and everything worth cooking over fire — straight from me.