Discover the timeless allure of a classic chocolate biscuits cake, a delightful no-bake treat cherished for its simplicity and rich flavor. This iconic dessert, famously a favorite of Queen Elizabeth II, offers a touch of royal elegance without any baking required. Get ready to create a truly delicious and effortlessly impressive dessert that will captivate everyone.
According to royal chefs and various culinary sources, the chocolate biscuit cake was indeed a beloved dessert of Queen Elizabeth II. Learn more about the Queen’s favorite cake.
Table of Contents
Why You’ll Love This Chocolate Biscuits Cake
This easy chocolate biscuits cake quickly becomes a household favorite. Here are the key benefits:
- Quick & Simple: Requires no oven, making it ideal for busy schedules or warm weather.
- Rich & Decadent: Layers of crunchy biscuits and luxurious chocolate create an indulgent texture and flavor.
- Versatile for Occasions: Perfect for afternoon tea, birthdays, or a comforting everyday treat.
- Kid-Friendly: Children love helping to break the biscuits and enjoy the delightful taste.
- Royal Endorsement: Enjoy a dessert fit for royalty, celebrated for its unique charm.
Ingredients
Crafting this delectable chocolate biscuits cake requires just a few quality ingredients for both the base and the smooth ganache.
For the Chocolate Biscuit Base:
- 225g Rich Tea biscuits
- 115g softened unsalted butter
- 115g golden caster sugar
- 115g dark chocolate, 53% minimum cocoa solids, chopped
- 2 tablespoons warm water
For the Chocolate Ganache Topping:
- 125g dark chocolate, 53% minimum cocoa solids, chopped
- 125g whipping cream
Notes & Substitutions
For the biscuit base, Rich Tea biscuits are traditionally perfect due to their neutral flavor and crisp texture, absorbing the chocolate mixture beautifully.
You can also use other plain, firm biscuits like Marie or Petit Beurre. For more information on suitable alternatives, consider exploring Rich Tea biscuit substitutes. Avoid using digestive biscuits or Graham crackers, as their texture can become too soft or crumbly.
If you need a dairy-free option, substitute unsalted butter with a high-quality vegan butter block. For the dark chocolate, aim for 50-60% cocoa solids for a balanced richness; higher percentages might be too bitter for some. Golden caster sugar provides a fine texture and subtle caramel note, but regular caster sugar works equally well.
Equipment
Gathering your tools before you begin ensures a smooth cooking process. You will need a 15cm (6-inch) loose-bottom cake tin, essential for easy unmolding. Prepare a large mixing bowl for the biscuit mixture and a smaller bowl for the ganache.
A sturdy spatula or wooden spoon is perfect for mixing. Use a saucepan or microwave-safe bowl to melt the chocolate. Finally, a wire rack is crucial for the cake to set evenly after applying the ganache.
How To Make Chocolate Biscuits Cake
Follow these clear steps to create your perfect no-bake chocolate biscuits cake.
- Prepare the Tin: Lightly butter and line the base and sides of a 15cm (6-inch) loose-bottom cake tin with parchment paper. Set it aside.
- Break Biscuits: Break the Rich Tea biscuits into small, irregular pieces, roughly 1 to 2 cm in size. Avoid crushing them into crumbs; you want distinct pieces for texture in the chocolate biscuits cake.
- Cream Butter & Sugar: In a large mixing bowl, cream the softened unsalted butter and golden caster sugar together until the mixture is light and fluffy. This creates a smooth base for your cake.
- Melt Chocolate: Gently melt 115g of chopped dark chocolate. You can do this in a microwave in 30-second intervals, stirring each time, or in a heatproof bowl set over a pan of simmering water (bain-marie). Do not let water touch the chocolate.
- Combine Chocolate & Butter: Pour the melted chocolate over the creamed butter and sugar mixture. Mix thoroughly with your spatula until fully combined and smooth.
- Add Water & Biscuits: Stir the 2 tablespoons of warm water into the chocolate mixture. Then, add all the broken biscuit pieces. Mix well, ensuring every biscuit piece is completely coated in the rich chocolate mixture for an even chocolate biscuits cake.
- Press into Tin: Spoon the entire biscuit mixture into the prepared cake tin. Use the back of your spoon or your hands to press the mixture down gently but firmly, creating an even surface and compacting it well. This step is vital for a firm cake.
- Chill Cake: Place the cake tin into the refrigerator and let it chill for a minimum of 30 minutes. This allows the mixture to firm up slightly before the ganache is applied.
- Prepare Ganache: While the cake chills, make the ganache. Place the remaining 125g of chopped dark chocolate into a heatproof bowl.
- Heat Cream: Pour the whipping cream into a small saucepan and bring it to a gentle simmer over medium heat. Do not let it boil vigorously.
- Combine Ganache: Immediately pour the warm cream over the chopped chocolate in the bowl. Let it sit undisturbed for 1-2 minutes to allow the chocolate to melt.
- Stir Ganache: Stir the chocolate and cream mixture continuously with a spatula, starting from the center and working outwards, until it is completely smooth, glossy, and emulsified.
- Unmold Cake: Remove the chilled cake from the fridge. Carefully unclip the sides of the loose-bottom tin and gently remove the cake. Place it onto a wire rack set over a tray or parchment paper to catch any drips.
- Pour Ganache: Pour the warm, smooth ganache evenly over the top of the cake, allowing it to drip down the sides. Use a spatula to gently spread it if needed, ensuring the entire surface and sides are coated.
- Set Ganache: Allow the ganache to set at room temperature for about 1-2 hours, or place it back in the fridge for 30 minutes for a quicker set.
- Slice & Serve: Once the ganache is firm, carefully transfer the cake to a serving platter. Slice and serve your magnificent chocolate biscuits cake.
Pro Tips for the Best Chocolate Biscuits Cake
Achieving a perfect chocolate biscuits cake is simple with a few expert tips. Do not over-crush your biscuits; chunky pieces provide essential texture and structure. Ensure the cake chills for at least 30 minutes, or even longer, for a firm base that won’t crumble.
When coating with ganache, pour it slowly and evenly, rotating the cake for a pristine finish. Always use high-quality dark chocolate for both the base and ganache; it truly elevates the flavor.
If your cake falls apart when slicing, it likely wasn’t pressed firmly enough into the tin during preparation. For a decorative touch, sprinkle chocolate curls, cacao nibs, or a dusting of cocoa powder before the ganache sets.
Serving, Storage, and Variations
Elevate your chocolate biscuits cake experience with these suggestions.
Serving Suggestions
Serve this royal treat at cool room temperature for the best texture and flavor. The chocolate will be perfectly soft but not runny. It pairs wonderfully with a hot cup of tea or a rich coffee, making it ideal for afternoon gatherings. Slice into modest portions, as this rich chocolate biscuits cake is wonderfully indulgent.
Storage Instructions
Store any leftover cake in an airtight container in the refrigerator for up to 5-7 days. Cover it properly to prevent it from drying out or absorbing other food odors. Allow it to come to room temperature for about 15-20 minutes before serving for optimal enjoyment.
Flavor Variations
Experiment with your chocolate biscuits cake by adding dried cherries or chopped toasted hazelnuts for extra texture and taste. A hint of orange zest or a splash of espresso in the chocolate base can add depth. For an adult twist, a tablespoon of rum or Kahlúa works beautifully. You can also try using different types of plain biscuits, such as ginger snaps, for a unique flavor profile.
Nutrition Information
This estimated nutrition information helps you understand the components of your homemade treat. Each serving of chocolate biscuits cake provides a balanced mix of energy and macronutrients, making it a satisfying dessert option.
Please remember that these values are estimates and can vary based on specific ingredients and portion sizes. Enjoy the transparency of knowing exactly what goes into your delicious creation.
| Serving Size | Calories | Total Fat | Saturated Fat | Trans Fat | Unsaturated Fat | Cholesterol | Sodium | Carbohydrates | Fiber | Sugar | Protein |
|---|---|---|---|---|---|---|---|---|---|---|---|
| 1 | 338 cal | 21g | 12g | 0g | 7g | 34mg | 97mg | 37g | 2g | 24g | 3g |
Frequently Asked Questions (FAQ)
What kind of biscuits are best for this chocolate biscuits cake?
Rich Tea biscuits are ideal, but you can also use other plain, firm varieties like Marie or Petit Beurre for a similar result. Avoid soft or highly flavored biscuits.
Can I make this chocolate biscuits cake vegan?
Yes, easily! Swap the unsalted butter for a high-quality vegan butter block and ensure your dark chocolate is dairy-free.
How long does this cake need to chill?
It needs at least 30 minutes in the fridge before ganache, and then another 30-60 minutes after ganache application to fully set. Overnight chilling is even better for firmness.
Is this really Queen Elizabeth’s favorite cake?
Indeed it is! It was a well-known favorite of Queen Elizabeth II and was even served at royal weddings.
Why is my chocolate biscuits cake dry?
Your cake shouldn’t be dry; it should be rich and dense. Ensure you adequately coat all biscuit pieces with the chocolate mixture to prevent dryness.
Final Thoughts
This no-bake chocolate biscuits cake is more than just a dessert; it’s a delightful journey into accessible culinary excellence. Its simplicity, combined with a rich, decadent flavor, makes it a truly special treat perfect for any occasion.
We encourage you to try this royal recipe and experience the joy of creating something so delicious with such ease. Share your creations or leave a comment below; we love hearing from you!
The Queen’s Favorite No-Bake Chocolate Biscuits Cake
Ingredients
Equipment
Method
- Line a 15cm (6-inch) loose bottom cake tin with butter and set aside.
- Break Rich Tea biscuits into small pieces, approximately 1-2 cm in size, ensuring they are not crumbs.
- Cream the softened butter and golden caster sugar together until the mixture becomes light and fluffy.
- Melt 115g of chopped dark chocolate either in the microwave or over a pan of boiling water.
- Pour the melted chocolate over the creamed butter and sugar mixture, then mix thoroughly until well combined.
- Add the warm water and broken biscuits to the chocolate mixture; mix well until all biscuit pieces are evenly coated.
- Spoon the mixture into the prepared cake tin, gently pressing it down to create an even surface, then chill in the fridge for 30 minutes.
- While the cake chills, prepare the ganache by placing 125g of chopped dark chocolate in a bowl and bringing the whipping cream to a simmer in a separate pan.
- Pour the warm cream over the chocolate and stir continuously until the chocolate has completely melted and a glossy ganache forms.
- Remove the chilled cake from the fridge, turn it out, and place it on a wire rack with a tray underneath.
- Spoon the ganache over the entire cake, ensuring the top and sides are fully coated; allow it to set and cool before transferring to a serving platter.
- Serve the cake by cutting it into individual slices.
Notes
Emma is the lead recipe developer and creative voice behind Empirefoodie. With a BSc in Pastry Arts from The Restaurant School at Walnut Hill College, she bridges the gap between professional culinary techniques and approachable home cooking. Based in sunny Florida, Emma combines her classical training with a passion for comfort food to create reliable, family-friendly recipes that anyone can master. When she isn't baking, she's exploring new flavors to bring to your table.
