Chocolate Biscuit Cake Doukissa
Preparation time
Cooking time
Total time
A favourite in Cypriot bakeries. This is a twist on a tiffin/fridge cake with a twist. Easy to mix together and make ahead this cake will be loved by everyone.
Recipe type: Cakes
Cuisine: Cypriot
Servings: 12
  • 300 grams of dark chocolate (70%), broken into small pieces
  • 50 grams of cocoa powder (ideally organic)
  • 150g of butter cut into small cubes
  • pinch of salt
  • 1 tablespoon of brandy or ½ teaspoon vanilla essence
  • 1 packet of digestive biscuit (400g)
  • 1 tin of condensed milk (397g)
  • Cling film
  1. Prepare your chosen tin, either a 30cm round cake tin or a 30cm x 10cm x 5cm loaf tin, lined with cling film. Or you can form this into a salami shape by pouring the mixture onto a large square of cling wrap.
  2. Add the chocolate, butter and cocoa powder into a large pot, large enough to hold all the ingredients.
  3. Melt the mixture while stirring continuously so that the mixture does not catch and burn.
  4. Take the pot off the hob/stove and add in the condensed milk, salt, brandy or vanilla essence and allow the pot to cool for a few minutes, while you prepare the biscuits.
  5. You can break the biscuits by hand into ¼ or add the biscuits into a plastic bag and gently crush them with a pestle or rolling pin. You want larger chunks rather than crumbs. these form a wonderful looking mosaic inside when cut.
  6. Add the biscuits to the chocolate mixture and stir.
  7. The mixture will look like there are too many biscuits for the chocolate, keep going and they will coat all the biscuits perfectly.
  8. Fill your chosen container or roll the mixture into a salami shape using cling wrap. If you are creating a salami shape smooth and roll the mixture to form a cylinder.
  9. Place the doukissa into the fridge overnight or a minimum of 4-6 hours.
  10. Remove the cling wrap, place on a serving plate or board and slice through and serve with your drink of choice.
b]Microwave Method[/b]
In a large bowl melt the butter and chocolate in short bursts and stir often so as not to burn the chocolate.
When the mixture has melted add in the condensed milk, brandy or vanilla essence and cocoa powder. Stir well to combine add the mixture back into the microwave and give it another 10 seconds.
The recipe can easily be halved, doubled or tripled.

Heat butter in a pot that can hold all the ingredients and add in the chocolate and cocoa powder. Stirring continuously until the mixture has melted. Set aside for a few minutes, 4-7 minutes.
Pour in the tin of condensed milk, add and add the salt and brandy/vanilla essence.
Mix the biscuits into the chocolate mixture, it will look like there are too many biscuits for the chocolate mixture but keep going it will soak in and coat everything.
Get a large piece of parchment paper into a rectangular shape pour the mixture onto the paper.
Without touching the mixture with your hands shape into a long salami shape.
Once you get desired shape twist the ends of the paper.
Now get some cling film and wrap this around the salami shape tightly
Shaping it again to the desired shape.
Put in the freezer for 2 hours at least
It should come out nice and firm and ready to serve.
Using a sharp knife slice through cling film and baking parchment and you will get nice round salami thick slices!
Great with a Greek coffee/tea
Recipe by Marissa's Recipes & Ideas at