Jubilee biscuit cake

Preparation time
over 2 hours

Cooking time
no cooking required

Serves 8-10


By Paul A Young
From Saturday Kitchen


For the dark chocolate layer

  • 100g/3½oz unsalted butter, softened
  • 50g/1¾oz unrefined caster sugar
  • 50g/1¾oz golden syrup
  • 25ml/¾fl oz warm water
  • ½ tsp sea salt
  • 125g/4½oz dark chocolate, in pieces
  • 60g/2¼oz tea biscuits (such as Rich Tea)
  • 60g/2¼oz digestive biscuits

For the milk chocolate layer

  • 80g/2¾oz unsalted butter, softened
  • 185g/6½ oz sweetened condensed milk
  • ½ tsp sea salt
  • 300g/10½oz milk chocolate, in pieces
  • 150g/5½oz chocolate sandwich biscuits (such as Bourbon biscuits)

For the white chocolate layer

  • 225g/8oz white chocolate, in pieces
  • 100g/3½oz unsalted butter, softened
  • 75g/2½oz sweetened condensed milk
  • 25g/1oz golden syrup
  • 1 tbsp hot water
  • 150g/5½oz pink or chocolate wafer biscuits
  • ½ tsp sea salt

To assemble

  • 50g/1¾oz melted milk, white or dark chocolate

For the ganache

  • 150ml/5fl oz double cream
  • 100g/3½oz dark chocolate
  • 50g/1¾oz milk chocolate
  • sprinkles, flags, biscuits and any Jubilee-themed decorations
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