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Twix Cake Recipe

Layers of biscuit, caramel and chocolate make Simon's Twix cake a real treat

Makes 2 fingers


For the biscuit

  • 125g butter, unsalted
  • 75g caster sugar
  • 175g plain flour
  • 75g fine semolina

For the caramel

  • 160g golden syrup
  • Good pinch of sea salt
  • 200g caster sugar
  • 160g double cream
  • 60g butter, unsalted
  • 1 vanilla pod, seeds scraped out

For the chocolate coating

  • 150ml double cream
  • 200g milk chocolate, chopped
  • 50g butter, unsalted


1. Preheat the oven to 150°C/gas mark 1½. For the biscuit cake layer, in a bowl cream the butter and sugar then fold in the flour and semolina. Press into a greased and lined 20 x 10cm loaf tin and score a line lengthways down the middle. Bake for about 50 minutes until golden.

2. For the caramel, boil the syrup, salt and sugar until smooth, then take off the heat and stir in the cream, butter and vanilla, mixing well. Pour into a 20 x 10cm loaf tin, cool and chill.

3. For the chocolate topping, in a saucepan bring the cream to scalding point. Place the chocolate and butter in a bowl then pour the hot cream over and mix well.

4. To assemble, cut the biscuits down the score line, and cut the caramel in the same way using a hot knife. Sit the caramel on top of the biscuit layers then pour over most of the chocolate to cover. Use a spoon to drizzle the remaining chocolate over to make ripples.

5. Serve and eat with a nice cup of tea.