Maybe this is the first time you've heard of a Chocolate Biscuit Cake, or maybe you're here because you're looking to recreate what is said to be the Queens favourite bake - well, it is the Jubilee after all and Juliet Sear has got the perfect recipe for you to bring this bake to life.
In this royal recipe, expect no less than an indulgent cake made up of crumbled rich tea biscuits mixed with luxury dark chocolate and coated with a silky chocolate ganache, now that is a crunch at first bite. This cake is set by refrigerating, which means no hot oven (phew) and it's super easy to slice into servings ready for your summer street party fit for Her Majesty herself.
Whether you're celebrating in the streets, or with a small garden party - we've got all the Jubilee inspo you need to rustle up a royal banquet this summer. Whip up our , or get creative with some Union Jack Cupcakes with the kids.
320Total Time
20Prep Time
3Bake Time
18slices
A little effort
Method
Method
Ingredients
Reviews(5)
Step 1:
Generously grease your cake tin and place a cross of baking paper which goes right up the sides leaving a little excess to enable you to lift the cake out. Simply add this cross of 2” strips in the base, then line the sides with a wide 3 strip and a circle on the base.
Step 2:
Break the rich tea biscuits by hand into small pieces. Avoid using a food processor or rolling pin, a pin as you’re looking for good chunks of biscuit!
Step 3:
Melt the dark chocolate and butter in a microwave or bain marie, leave to cool slightly.
Step 4:
With a balloon whisk or electric whisk, beat the eggs, sugar and vanilla for a minute or so until a little foamy and the sugar grains are beginning to dissolve, then pour into the melted chocolate, continuously beating until you have a gloriously glossy chocolate mixture.
Step 5:
Fold through the broken biscuits and pour half into tin, press down firmly to pack the biscuits into the base with a rubber spatula or damp palms so you get a neat edge to the cake. This will become the top once turned out.
Step 6:
Cover with the rest of the mixture and using damp palms again, push down really firmly to pack it all in, then use a palette knife to level and smooth over the top
Step 7:
Chill until completely set for at least 3 hours, ideally overnight.
Step 8:
For the chocolate coating, boil the cream and pour over the chocolate, then pour on the butter.
Step 9:
Leave to sit for 5 minutes with a plate covering the bowl, then bring the ganache together by using a wooden spoon in the centre of the mix, stirring in one direction until the ganache comes together.
Step 10:
Set aside to cool and thicken slightly so it is soft peak and spreadable.
Step 11:
Pour onto the top of the cake and use a palette knife to spread over the top and sides, as neat as possible. Leave to set in the fridge, ideally overnight.
Step 12:
When set and ready to serve, release the cake from the tin by plunging the tin into hot water for 10 seconds or so, the butter will slightly melt and enable you to lift the set cake out of the tin.
Ingredients
MetricImperial
For the cake
250gRich Tea biscuits
200gDark chocolate (70% cocoa solids)
150gButter (salted) (softened)
150gSilver Spoon Caster Sugar
2Medium free range eggs
1 tspNielsen-Massey Vanilla Extract
For the chocolate coating
200gDark chocolate (grated or finely chopped)
100gDouble cream
50gButter (salted) (melted and slightly cooled)
Utensils
6" round x 3" deep cake tin
Large bowl
Spoon
Palette knife
Electric whisk (optional)
Balloon whisk
Cake stand
Turntable
Recipe Reviews
Why did you add eggs to it? Absolutely no need for raw eggs.
We appreciate your concern however, the eggs will be added to the heated chocolate mixture so will cook out, they will not be raw in the mixture. I hope that this helps.
Super indulgent but the chocolate is so smooth and creamy you keep going back for more! I bet if you added marshmallows and cherries you could easily make the best rocky road cake youv'e ever tasted!
I made this yesterday and it was delicious
Absolutely delicious! The simplest most luxurious cake
Ingredients
MetricImperial
For the cake
250gRich Tea biscuits
200gDark chocolate (70% cocoa solids)
150gButter (salted) (softened)
150gSilver Spoon Caster Sugar
2Medium free range eggs
1 tspNielsen-Massey Vanilla Extract
For the chocolate coating
200gDark chocolate (grated or finely chopped)
100gDouble cream
50gButter (salted) (melted and slightly cooled)
Utensils
6" round x 3" deep cake tin
Large bowl
Spoon
Palette knife
Electric whisk (optional)
Balloon whisk
Cake stand
Turntable
Vegetarian
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A Chocolate biscuit cake is a kind of tea cake, a sweet commonly served with tea in the U.K. It consists of crumbled up biscuits mixed with a kind of chocolate syrup and set in a pan. It is finished with melted chocolate on the outside.
Posted on www.today.com (Read original article here.) “This chocolate biscuit cake is Her Royal Majesty the Queen's favorite afternoon tea cake by far,” chef Darren McGrady, The Royal Chef and former personal chef to Queen Elizabeth II, told TODAY Food.
Chocolate biscuit cake, while incredible to eat, is hardly very elegant, so I also whizzed up butter, sugar and cocoa to create a thick buttercream frosting to mask the lumpy bumpy bits – totally unnecessary but actually rather delicious to have that contrast between the cool, crunchy cake and soft, creamy icing.
What is lazy cake? Basically, it's like a no-bake brownie made with crushed animal crackers. Butter, sugar, cocoa powder and mix get boiled on the stove for 10 minutes and then the crushed animal crackers get folded in. The animal crackers give it the structure since we're not using any flour or anything like that.
Swedish Princess Cake (Prinsesstårta) is a classic Scandinavian torte with layers of sponge cake, raspberry jam, vanilla custard, and whipped cream. It is traditionally dome-shaped and covered with a layer of sweet marzipan tinted green. Princess Cake has been on my baking bucket list for ages.
When it's time to treat herself, McGrady revealed that all the Queen wants is a piece of chocolate biscuit cake. The cake is reportedly made in-house (or, more appropriately, in-palace), and Her Majesty consumes one slice per day.
The monarch is said to be fond of a classic British dark mint chocolate, usually eaten after dinner, that anyone can buy from a local supermarket. The Bendicks Bittermints were seen in the back of an engagement photo. The Queen also likes sweet offerings from the famous chocolatier Charbonnel et Walker.
We were asked to include features into the cake that reflected Prince Charles's love of the countryside and everything he does to support it, through his charity The Prince's Countryside Fund. Our traditional fruit cake was requested – Prince Charles's absolute favourite.
Another one of Princess Diana's favourites include bread and butter pudding. "Her favourite dessert? Bread and butter pudding – she would only have it when William and Harry were staying, and then she would only have a small portion," said Darren.
Biscuits are also usually flat and crunchy, and they can be stored for a long time. On the other hand, cakes are larger, softer, and more delicate than biscuits. They are usually made with flour, sugar, eggs, and butter, and they are baked in an oven.
Since buttercream frosting remains pretty soft even after a couple of days, it is not recommended for stacked or mailed cookies. Another very popular frosting for decorating cookies, royal icing holds up very well if cookies need to be stacked or mailed (unlike buttercream).
Biscuits are also usually flat and crunchy, and they can be stored for a long time. On the other hand, cakes are larger, softer, and more delicate than biscuits. They are usually made with flour, sugar, eggs, and butter, and they are baked in an oven.
In a large bowl, stir together flour, sugar, cocoa, baking powder, and baking soda. Add oil, milk, eggs, and vanilla; mix until smooth. Stir in hot coffee last. Spread evenly into the prepared pan.
HMRC clearly defines the difference as follows: “The significance of the borderline between cakes and biscuits is that a cake is zero-rated even if it is covered in chocolate, whereas a biscuit is standard-rated if wholly or partly covered in chocolate or some product similar in taste and appearance.”
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