Today’s recipe for The Queen’s Chocolate Biscuit Cake is a variation on one I’ve been making for years, without realising that it was the Queen’s favourite cake.
A Favourite Royal Recipe from ROYAL TEA: SEASONAL RECIPES FROM BUCKINGHAM PALACE
Today’s recipe today for The Queen’s Chocolate Biscuit Cake is a variation on one I have been making for years, without realising that it was Her Majesty the Queen’s favourite cake. It was a favourite for birthday parties and the cake tin, with my daughter taking a small square to school in her lunch box sometimes.
Apparently, Her Majesty is so fond of this recipe for The Queen’s Chocolate Biscuit Cake, that she has it daily in the afternoon with a cuppa, and will enjoy a slice every day until it is all gone. I love this idea that The Queen is a bit of a chocoholic, and enjoys a simple no-bake cake above other more complex cakes.
She’s so fond of it, that any leftovers of the cake is transported in a biscuit tin with her, when she moves from Buckingham, Palace to Windsor Castle, according to her chef Darren McGrady, The Royal Chef and former personal chef to Queen Elizabeth II, see below:
“I remember as a young chef travelling from Paddington to Windsor one Friday morning with a half-eaten chocolate biscuit cake packed neatly and tightly in a biscuit tin, and wrapped in Clingfilm, perched on my knee with the fear of God in me that I would lose or drop the thing! It was her favourite.”Chef Darren McGrady, The Royal Chef and former personal chef to Queen Elizabeth II
And, she’s not the only Royal who is a fan of this Chocolate Biscuit Cake, Prince William is also known to be a fan of this simple cake too. So much so, that he had one made for his wedding to Catherine Middleton, as a “Groom’s Cake”.
I can see why it is so popular with The Queen, it is a simple cake insofar as it only has 5 main ingredients in it, namely chocolate, butter, sugar, cream and Rich Tea biscuits. I love Rich Tea biscuits which are essential as a “dunking” biscuit in a cup of tea.
The humble Rich Tea biscuit has a long and interesting history. Originally called “Tea Biscuits”, they were developed in Yorkshire (England) during the 17th century, as a light snack for the gentry to enjoy between meals.
The Queen’s Chocolate Biscuit Cake is a cake often known as Tiffin, these no-bake cakes were very popular in a little café I used to work in Cornwall, in the school holidays; there the cake was called “Wicked Cake”. It comprised melted chocolate, butter and cream, mixed with leftover cakes and biscuits. Served in squares, it was the most popular cake on the menu.
I hope you enjoy this cake if you make it, it’s very easy and the children can get involved too. The Queen’s cake, as seen on the Royal website, is decorated with chocolate curls and scrolls, but I’ve just added a sprinkling of cocoa nibs and some grated chocolate on top of mine.
You can be as inventive as you like with decorating this cake, although it’s simply divine with just its chocolate ganache coating. Just look at how this simple cake has been decorated in the Royal Kitchens below:
Notes and Substitutions
- 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.
- Make it vegan by using a plant based spread or margarine.
More No-Bake Cake Recipes
- Creme Egg & Malteser Chocolate Tiffin Bundt Cake
- Spiced Apple and Cranberry Chocolate Tiffin
- Australian Crunchies (Traybake) – School Lunch Box Treats
- Chocolate Crispy Cakes for VE Day
Pin Me for Later
Recipe for The Queen’s Chocolate Biscuit 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
- 125g dark chocolate, 53% minimum cocoa solids, chopped
- 125g whipping cream
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.
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.
Nutrition InformationYield 12 slices Serving Size 1
Amount Per Serving Calories 338Total Fat 21gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 7gCholesterol 34mgSodium 97mgCarbohydrates 37gFiber 2gSugar 24gProtein 3g