Description
👑 The Queen’s Chocolate Biscuit Cake – A Royal Favorite! 🍫
Today’s recipe has a touch of royal charm! My version of The Queen’s Chocolate Biscuit Cake is one I’ve been making for years—long before I realized it was Her Majesty’s favorite treat. It was a staple at birthday parties and often found tucked into my daughter’s lunchbox for a sweet school-day surprise.
What makes this no-bake cake so special? Well, according to palace insiders, the Queen adored it so much she insisted on a daily slice with her afternoon tea—every day until the last crumb was gone! There’s something delightfully comforting about knowing even royalty can’t resist the simple pleasure of chocolate and biscuits. A chocoholic at heart, it seems Her Majesty preferred this humble, indulgent treat over fancier, more elaborate cakes—and honestly, I couldn’t agree more.
Ingredients
- Cake:
- 225g Rich Tea biscuits
- 115g softened unsalted butter
- 115g golden caster sugar
- 115g dark chocolate, 53% minimum cocoa solids, chopped
- 2 tablespoon warm water
- Ganache:
- 125g dark chocolate, 53% minimum cocoa solids, chopped
- 125g whipping cream
Instructions
1. Butter and line a 15cm (6″) loose bottom cake tin and set to one side.
2. Break the Rich Tea biscuits into small pieces, about 1 to 2 cm in size. Do not break them up too small, they should NOT be crumbs, but small pieces.
3. Cream the butter and sugar together until light and fluffy.
4. Melt the chocolate in the microwave, or in a pan set over boiling water.
5. Once the chocolate has melted, pour it over the butter and sugar mixture, and mix thoroughly.
6. Add the water the chocolate mixture, and the the broken biscuits, Mix them well, so all of the biscuits are covered and coated in the chocolate mixture.
7. Spoon the mixture into the prepared cake tin, and press down gently to create an even texture and surface. Place the cake into the fridge and allow it to chill for 30 minutes.
8. Meanwhile, make the chocolate ganache. Put the broken chocolate into a bowl. Pour the whipping cream into a pan and bring it to a simmer.
9. Pour the warm cream over the chocolate and mix well, stirring all the time until the chocolate has melted and you have a glossy and shiny ganache.
10. Remove the cake from the fridge and turn it out, placing it in a wire rack with a tray underneath.
11. Spoon the ganache over the cake, making sure it is all coated, including the sides of the cake. Allow to set and cool, before placing it on a serving platter.
12. Serve cut into slices.
Notes
For a deeper cake, use a 15cm (6″) cake tin, or for a shallow cake, use a 20cm (8″) cake tin as I have done.
Make sure the cake is kept somewhere cool to avoid the chocolate melting.
Decorate with chocolate scrolls, curls or with grated chocolate and cocoa nibs.
If you can’t get Rich Tea biscuits then use any other plain biscuit, but NOT digestive biscuits. (Graham crackers)
LU Petit Beurre and Marie biscuits are a good substitute, as well as Rich Tea finger biscuits.