Salted Caramel Easter Chocolate Biscuit Cake

Salted Caramel Easter Chocolate Biscuit Cake

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Course Dessert
Cuisine baking


  • 210 g Butter
  • 100 g Brown sugar
  • 100 ml Cream
  • 1 tsp Sea Salt flakes
  • 200 g Dark chocolate chopped
  • 140 g Milk chocolate chopped
  • 3 tbsp Honey
  • 225 g Digestive biscuits
  • 150 g Easter mini eggs
  • 75 g Maltesers or similar
  • 50 g mini Marshmallows
  • 50 g White Chocolate chopped


  • Place a saucepan over medium heat, add 100g of butter, brown sugar and cream and bring to the boil. Simmer for 4-6 minutes until the mixture has combined into a caramel. Remove from the heat, add the salt flakes and leave to cool.
  • In the meantime, Line an eight inch/23cm round cake tin with a double layer of cling film or parchment paper.
  • Place 110g of butter, dark chocolate, milk chocolate and honey into a large bowl and place over a saucepan of simmering water.
  • When the chocolate mixture has thoroughly melted, add in the biscuits, smarties, half of mini Easter eggs and half of the mini marshmallow. mix well.
  • Pour the chocolate and biscuit mixture into the lined cake tin, gently press down to ensure the chocolate is holding firm.
  • Drizzle the melted white chocolate and stick extra mini eggs and mini marshmallows on the top in a haphazard fashion.
  • Transfer to the fridge and allow to set for 2 hours if you can!
  • When set drizzle the Salted caramel sauce over and leave to set aside for 1 hour.
  • Cut into small portions and enjoy within 2 weeks. Store a tight container in the fridge.