So I’d like you all to meet one of my best friends, Kate. She currently lives in Liverpool with her lovely boyfriend, Darren, and her multitude of tomato plants and potted herbs. She likes walking at sunset and bargain hunting in Penneys. We’ve been friends since Junior Infants (despite me once even stealing her Barbie doll when we were 5 – something I only admitted to her a year or two ago!!), and has been making her Chocolate Biscuit Cake for as long as I can remember.
Not really chocolate biscuit cake in the traditional sense, these oaty squares are reminiscent of a chocolate flapjack/hob nob hybrid, and I am known to sit and eat as many as are passed my way, on basically every opportunity I get! They are beyond simple to prepare and store well in an air tight container.
Kate’s Chocolate Biscuit Cake
- 225 g margarine (you can alternatively use butter)
- 225 g brown sugar
- 225 g self raising flour
- 115 g porridge oats
- 30 g cocoa powder
- 225 g chocolate (Kate always uses a giant bar of Cadbury’s Dairy Milk!)
Preheat the oven to 160 °C (fan).
Sift the flour and cocoa powder together, and mix through the sugar and oats.
Melt the butter and stir well through the dry ingredients.
Using a greased baking tray (preferably a swiss roll tin), press out the mixture to form a firm and flat layer.
Bake for 30 min.
Melt the chocolate and spread out over the top. Use a fork to create decorative swirls.
Leave to cool in the fridge, and cut into portions once set.
If you try making Kate’s Chocolate Biscuit Cake, tag @thecorkfork on Instagram to let us know! And finally, a massive thank you to Kate for sharing and preparing her recipe, and for jumping in the air about 50 times to get the perfect shot!