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Break the biscuits into rough pieces and set them aside for later.
In a large pan, add butter, condensed milk, chocolate and cocoa powder. Put it on low heat and stirring continuously, warm until everything has melted and you have a smooth combined mixture.
Take the mixture off the heat and mix in all the crushed biscuits. Don't worry if some of them turn into mush when mixing, just make sure all the biscuits are covered in chocolate mixture.
Line a large flat-bottomed tin with baking parchment. Tip the cake mixture into it and press down firmly, so there are no air pockets. Place another piece of baking parchment on top and weigh the cake down with something healthy, like another tin with some tins stacked on top.
Place the chocolate cake in the fridge and chill for 6 hours before slicing it into pieces.