No Bake Triple Chocolate Malteser Biscuit Cake

 In My Blogroll, My Little Book of Recipes, Sweets


Happy weekend everyone! I spent mine indoors lamenting the long warm summer evenings and trying to slowly adjust to bringing back out my autumn wardrobe. It’s hard to believe that September is a mere fortnight away. I’ve been blissfully ignoring the end of the summer by staying indoors and concocting new recipes.

My latest venture? Triple chocolate malteser biscuit cake. It’s basically normal biscuit cake but with a heap more chocolate. It went down fairly well with my friends when I brought it into work this week!

Biscuit cake is a classic, loved by all and hard to get wrong given that it doesn’t have to be baked. I’m also of the belief that the more chocolate you throw in, the better. I know most recipes out there seem to stick to dark chocolate only, but I’ve found that just having dark chocolate can make the cake quite heavy and rich. Solution? All of the chocolates. The trio. The sweet sugary overload. One of the best things about this recipe (aside the fact that you can throw almost any fruit or sweets into it and it’ll still taste divine) is that you don’t necessarily need the best quality ingredients to make the best tasting cake. Feel free to buy any kind of milk / white / dark chocolate. The final result will still look and taste incredible.


  • 150ml golden syrup
  • 200g digestive biscuits (crushed with a rolling pin, with your hands, not with a blender – you just want them to be lightly broken up!)
  • 200g rich tea biscuits (same as the digestives, lightly broken)
  • 275g unsalted butter
  • 230g dark chocolate
  • 200g white chocolate
  • 100g milk chocolate


  • 1 share bag of maltesers (these likely won’t all be used, I’m just assuming you’ll eat some as you go along…)
  • 1 bag of white chocolate buttons (optional but an excellent addition)
  • Crunchies (broken up)
  • Marshmallows (mini)
  • Nuts
  • Fruit (e.g. apricots, cherries, etc)

For my biscuit cake, I opted for buttons and maltesers, although I can confirm that a mix of any of the above optional ingredients will lead to an excellent cake.


  1. Line a baking tray, loaf tin or a cake tin (small, maybe 6 -8″) with greaseproof paper. Any tray or small tin should do, but the bigger the tin the more spread out the cake will be when it sets and the smaller the slices will ultimately be.
  2. Add the dark chocolate, golden syrup and butter into a bowl and place in a bain marie (
  3. i.e. melt the mix in a bowl placed in a pot of boiling water). Continue to stir the mix with a wooden spoon until completely
  4. melted.
  5. Add the biscuits, half the bag of maltesers, whatever optional ingredients (bar the buttons). Stir into the mixture.
  6. Pour the mix into the prepared tin of choice. If using white chocolate chips / buttons, gently stir into the mix or place on top of the cake. The white chocolate will begin to melt, so act quickly! As per my photos, saving a few chocolate buttons might be a good idea for decorating the top of the cake.
  7. Using the wooden spoon, press down on top of the cake. This will help prevent air getting in through the cake.
  8. Place the cake in the fridge and leave to go cold and until the chocolate has hardened. After an hour or so, the cake should be firm enough to decorate the top.

To Decorate:

  1. Melt the white chocolate bar and the milk chocolate bar over a bain marie (as above) or in a microwave. Once melted, use the chocolate to stick the chocolate buttons and maltesers to the top of the cake.
  2. I poured milk chocolate in the middle of the cake, spread using a knife and then placed a little mountain of maltesers into the chocolate.
  3. I used white chocolate to “cement” the buttons to the top of the cake.
  4. Once this was complete, I used a spoon to drizzle the remaining white and milk chocolate over the rest of the cake.

You might notice that a lot of my cakes use the chocolate “drizzle” as a finishing touch – this is because it always looks delicious and hides many (MANY) mess-ups whenever I bake. Honestly, it’s one of my go-to baking tips. I live by it.

5. Once the cake decorating is complete, return the cake to the fridge until it is completely hard. Remove from the fridge right before eating and keep any leftovers well wrapped and stored in the fridge thereafter.


Sorcha x

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