Chocolate honeycomb biscuit cake


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My big brother Max has always loved cooking. When we were both very young, he was given a book called Keep Out of the Kitchen Mum and together we spent hours recreating recipes from its pages without any adult interference.

One of the recipes was for chocolate refrigerator cake: a simple, no-bake cake made from chocolate, biscuits and butter. As children, we'd triple the recipe to fill a giant rabbit-shaped birthday cake mould and serve it on a 'field' of wobbly green jelly. For everyday eating, this loaf-shaped cake is a little more practical.

This recipe is from Kate's new book Homemade Memories: Childhood Treats with a Twist published by Orion, 2015.




  • 125g of butter, plus extra for greasing
  • 350g of dark chocolate, roughly chopped
  • 1 tbsp of golden syrup
  • 150g of digestive biscuits
  • 75g of honeycomb
  • 1 egg, lighly beaten
  • 50g of pecan nuts, roughly chopped
  • 2 tbsp of cocoa powder, for dusting
Lightly grease a 1kg loaf tin with butter then line with baking parchment making sure it comes a few centimetres above the edges
In a large bowl suspended over a pan of barely simmering water, melt the chocolate, butter and golden syrup, stirring until smooth. Remove from the heat and set aside to cool slightly
Place the biscuits in a large bowl and use the end of a rolling pin to gently bash them into rough pieces: you want a mixture of chunks of biscuit and large crumbs. Add the honeycomb and bash again
Pasteurise the egg by stirring it slowly and continuously into the chocolate mixture. Stir in the biscuits, honeycomb and pecans until well combined. Scrape the mixture into the prepared tin, levelling it with a spatula. Press a piece of baking parchment over the top then chill in the fridge for about 4 hours or until firm
Remove the cake from the fridge 10 minutes before serving to allow it to soften slightly. Turn it out of the tin, dust the top with cocoa powder then serve in thick slices. The cake will keep in the fridge for up to 1 week.
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