Name: Sophie's Chocolate Biscuit Cake
Yield: Makes 1 loaf
Ingredients: 250g (9oz) milk chocolate; 100g (4oz) unsalted butter; 5 tbsp whipping cream; 1 tbsp golden syrup; 400g (14oz) packet digestive biscuits; 100g (4oz) white chocolate (optional)

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Sophie's Chocolate Biscuit CakeJoanne Murphy

This recipe was given to me by Jean Dix from Howth, Co. Dublin. She devised it for her daughter Sophie's birthday, who was the critical taster. It's a brilliant one to do with children, as there is no cooking involved. Unlike many other chocolate biscuit cake recipes, it cuts beautifully even straight out of the fridge and keeps well wrapped in clingfilm for at least 2 weeks.

Cooks' Note

COOK AHEAD
This cake is best made overnight and keeps very well for 2–3 days wrapped tightly in the fridge with clingfilm and then a layer of tin foil.

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