Chocolate syrup “Cake”

Blogging Marathon #120 Week 3, Day 3
Theme : A to Z series, Something sweet

This is a post from my drafts, this was a recipe I used to make quite often when my son was younger. I started making this when my brother in law brought a big bottle of Hershey’s syrup for us. We were in Chennai then and this “cake” was my go to recipe to finish that bottle. The original recipe is from a cookbook by Nita Mehta.

Over a period of time I started skipping the recipe measurements and just follow my instincts. It’s just a combination of digestive biscuits, dry fruits and nuts and chocolate syrup. So this is a recipe from my memory than actual measurements. It’s been awhile since I made this cake since we don’t buy the readymade syrup anymore.

I realize now that this is a shortcut version of the Indonesian Batik cake. If I were to make it again, I will go with the original recipe than the readymade syrup route. But you cannot beat the easiness of this which requires just mixing a couple of ingredients and refrigerating overnight.


  • 1 250gm pack of thin digestive biscuits
  • 2 tablespoons raisins
  • 2 tablespoons nuts
  • 1 to 1.5 cups of readymade chocolate syrup (can be prepared at home too)


  1. Break biscuits into smaller pieces. Add it to a bowl along with dry fruits and nuts.
  2. Add 3/4 cup – 1 cup of chocolate syrup to coat the biscuit mix completely.
  3. Move to a cake pan lined with cling wrap.
  4. Add 1/4 cup chocolate syrup on top. Refrigerate at least for 2 hours, preferably overnight. Remove from pan, take of the cling wrap and serve.

Break a 250 gm pack of Marie gold biscuits into small pieces in a pan. Add 2 tablespoons of raisins and 2 tablespoons of chopped nuts. Mix carefully to distribute it evenly.

Add 3/4 cup readymade chocolate syrup and carefully mix it in. Add 1/4 cup more if needed, the biscuits need to be coated but not soggy.

Line a cake pan with cling wrap. Add the chocolate coated biscuits into the pan. Press lightly so that it’s evenly packed. Add 1/4 cup chocolate syrup on top and let it sink in. The biscuits shouldn’t be soggy.

Refrigerate for a couple of hours at least, preferably overnight. Serve.

8 thoughts on “Chocolate syrup “Cake”

  1. This is always so easy to put together and serve. Anything chocolatey is always welcome in our home. too tempting and makes me feel hungry


  2. This has always been a dish to make when one needs urgent sweet treats…I remember making it a lot many years back, with other biscuits as well…


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