How To Make Chocolate Biscuit Cake
How To Make Chocolate Biscuit Cake! This delightful chocolate sweet treat is famous for being the late Queen Elizabeth’s favorite cake that she enjoyed a piece of every single day, It was also Prince William’s groom cake. I am not sure what happens when these few ingredients come together, but OH MY GOODNESS ME! FANTASTIC! …AND IT IS NO BAKE!
How To Make Chocolate Biscuit Cake
A Trivial fun Video!
What the the royal chef has to say about this famous cake.
What is in Chocolate Biscuit Cake?
Made with chocolate, butter, eggs, digestive biscuits, this no-bake cake will melt in your mouth.
Occasions To Serve How To Make Chocolate Biscuit Cake
- Afternoon Tea
- Weekend Brunch
- Potluck
- Easter
- Mother’s Day
- Thanksgiving
- Wedding Reception
How To Make Chocolate Biscuit Cake
Recipe adapted from the former British royal chef, Darren McGrady. I have omitted the raw egg, slightly changed the ingredients to fit an 8 inch cake pan, and converted imperial to the US customary metrics.
Ingredients
CAKE
- 8 ounces British tea biscuits (McVities Digestive Biscuits), broken into almond sized pieces
- 12 Tablespoons unsalted butter, room temperature
- 3/4 cup + 2 tablespoons caster sugar
- 8 ounces dark chocolate chips, melted
GANACHE TOPPING
- 8 ounces dark chocolate, melted
- whipping cream
GARNISH
- mini chocolate chips or chocolate shavings
- edible flowers
Two Ways To Melt Chocolate
Microwave
Add the chocolate to a microwave safe bowl and heat in 15-second intervals, stirring in between until chocolate is melted and smooth.
Double Broiler
Fit a heat proof bowl into a pot. The bowl should fit snugly and have a few inches of space between the bottom of the bowl and the bottom of the pot. Fill a pot with a few inches of water. The water should not touch the bottom of the bowl. Add the chocolate into the bowl and turn the heat to medium low. Stir the chocolate until melted and smooth.
Instructions
Butter the pan, then line with plastic wrap for easy removal. Break the biscuits into small bite sized pieces. Set aside.
Melt 8 ounces of the chocolate.
Cream the butter and sugar until light and fluffy in a large mixing bowl..
Beat in the melted chocolate until everything is combined.
Gently fold in the biscuits.
Spread the mixture into the prepared pan making sure there are no air pockets by gently pressing.
Place in the refrigerator for at minimum three hours or overnight.
Run a knife around the edges of the pan and then invert onto a cooling rack. Peel away the parchment or plastic wrap.
Melt the remaining 8 ounces of chocolate. Pour over cake using an offset spatula to smooth.
Add the garnishes while wet.
Place the cake back in the refrigerator or leave on the countertop to let the chocolate harden.
Slice. Enjoy!
*This recipe makes a 1 inch cake. You can double the recipe to fill the height of a 9 inch cake pan. I doubled the recipe for this post.
How Long Can You Store Chocolate Biscuit Cake?
A biscuit cake can be stored in the refrigerator for two weeks in an airtight container.
How To Make Chocolate Biscuit Cake
Ingredients
CAKE
- 8 ounces British tea biscuits McVities Digestive Biscuits, broken into almond sized pieces
- 12 Tablespoons butter, unsalted room temperature
- 3/4 cup + 2 tablespoons caster sugar
- 8 ounces dark chocolate chips melted
GANACHE TOPPING
- 8 ounces dark chocolate melted
- whipping cream
GARNISH
- mini chocolate chips or chocolate shavings
- edible flowers
Instructions
- Butter the pan, then line with plastic wrap for easy removal. Break the biscuits into small bite sized pieces. Set aside.
- Melt 8 ounces of the chocolate.
- Cream the butter and sugar until light and fluffy in a large mixing bowl.. Beat in the melted chocolate until everything is combined. Gently fold in the biscuits. Spread the mixture into the prepared pan making sure there are no air pockets by gently pressing. Place in the refrigerator for at minimum three hours or overnight.
- Run a knife around the edges of the pan and then invert onto a cooling rack. Peel away the parchment or plastic wrap.
- Melt the remaining 8 ounces of chocolate. Pour over cake using an offset spatula to smooth. Add the garnishes while wet. Let the chocolate on the cake set either in the refrigerator on a countertop. Slice. Enjoy!
- *This recipe makes a 1 inch cake. I recommend doubling the recipe to fill the height of a 9 inch cake pan. I doubled the recipe for this post.
Notes
- Biscuit cake can be stored in the refrigerator for two weeks in an airtight container.
- This recipe makes a 1 inch cake. I recommend doubling the recipe to fill the height of a 9 inch cake pan. I doubled the recipe for this post.
Nutrition
PIN IT
