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Elegant chocolate biscuits cake served on a luxurious gold and blue plate with British-themed tea cups.
Emma Williams Ava

The Queen's Favorite No-Bake Chocolate Biscuits Cake

This decadent no-bake chocolate biscuit cake, a favorite of the Queen, combines crushed Rich Tea biscuits with a rich chocolate butter mixture, topped with a glossy chocolate ganache for an indulgent treat.
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Prep Time 40 minutes
Total Time 2 hours
Servings: 8 slices
Course: Afternoon Tea, Dessert
Cuisine: British
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 225 g Rich Tea biscuits
  • 115 g unsalted butter softened
  • 115 g golden caster sugar
  • 115 g dark chocolate 53% minimum cocoa solids, chopped
  • 2 tablespoon warm water
  • 125 g dark chocolate 53% minimum cocoa solids, chopped
  • 125 g whipping cream

Equipment

  • 15cm (6-inch) loose bottom cake tin
  • Mixing bowl
  • Saucepan
  • Wire rack
  • Tray
  • Spatula/Spoon

Method
 

Chocolate Biscuit Cake
  1. Line a 15cm (6-inch) loose bottom cake tin with butter and set aside.
  2. Break Rich Tea biscuits into small pieces, approximately 1-2 cm in size, ensuring they are not crumbs.
  3. Cream the softened butter and golden caster sugar together until the mixture becomes light and fluffy.
  4. Melt 115g of chopped dark chocolate either in the microwave or over a pan of boiling water.
  5. Pour the melted chocolate over the creamed butter and sugar mixture, then mix thoroughly until well combined.
  6. Add the warm water and broken biscuits to the chocolate mixture; mix well until all biscuit pieces are evenly coated.
  7. 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.
  8. 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.
  9. Pour the warm cream over the chocolate and stir continuously until the chocolate has completely melted and a glossy ganache forms.
  10. Remove the chilled cake from the fridge, turn it out, and place it on a wire rack with a tray underneath.
  11. 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.
  12. Serve the cake by cutting it into individual slices.

Notes

This cake is best served chilled. For a firmer ganache, allow extra setting time in the fridge. Ensure biscuits are broken into small, distinct pieces, not crumbs, for optimal texture.