Chocolate Christmas Wreath Cake


  • 200g Doves Farm Organic Digestive Biscuits
  • 75g fudge or marzipan
  • 75g dried blueberries or cranberries
  • 200g plain chocolate
  • 50g butter
  • 100g condensed milk
  • 25g brazil nuts or blanched almonds
  • 25g pistachio or hazelnuts
  • 25g glace cherries or chopped almonds
  • 25g mixed peel
  • 125g double cream
  • 125g milk chocolate


Biscuit Wreath Cake

  1. Line a large baking tray with parchment.
  2. Lightly oil the outside of an 18cm/7” mixing bowl and place it upside down in the middle of the baking tray to use as the guide for creating the wreath shape.
  3. Put the biscuits into a bag and roughly crush them or pulse them into crumbs in a kitchen blender.
  4. Tip the crumb into a mixing bowl.
  5. Chop the fudge or marzipan into 5mm/¼” cubes and add it to the bowl.
  6. Add the berries and stir well.
  7. Gently melt the plain chocolate and butter until smooth.
  8. Add the condensed milk to the chocolate and stir to mix.
  9. Pour the mixture into the mixing bowl and stir until combined.
  10. Gently tip the mixture onto the baking tray, around the prepared oiled bowl, shaping it into a small circle.
  11. Refrigerate until set.


  1. Assemble the nuts, fruit and mixed peel for the decoration. Gently lay them out into a circular pattern on a plate, as you intend to place them on the wreath.
  2. Put the double cream into a saucepan and heat until almost boiling.
  3. Remove from the heat, add the milk chocolate and stir until dissolved.
  4. Allow to cool stirring occasionally, for 5-10 minutes or until it starts to thicken.
  5. Gently remove the bowl from the biscuit wreath.
  6. Spread the chocolate all over the biscuit wreath.
  7. Transfer the prepared fruit and nut decoration onto the cake, piece by piece.
  8. Chill until set.