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
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
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Recipe for The Queen’s Chocolate Biscuit Cake
The Queen's Chocolate Biscuit Cake
My 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.
Ingredients
- 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
- Ganache:
- 125g dark chocolate, 53% minimum cocoa solids, chopped
- 125g whipping cream
Instructions
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.
Notes
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 Information
Yield 12 slices Serving Size 1Amount Per Serving Calories 338Total Fat 21gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 7gCholesterol 34mgSodium 97mgCarbohydrates 37gFiber 2gSugar 24gProtein 3g
sherry says
this reminds me of hedgehog, the unbaked broken-up biscuit and melted chocolate slice/cake. we made it often as kids. a very royal thing to eat clearly:)
Karen Burns-Booth says
I remember those too, they were always served at children’s parties! 🙂
Louise says
I read this as “broken hedgehog cake”. I found it quite unnerving until I read it properly!
Karen Burns-Booth says
Hahahaha! SO funny!
Louisa Rodrigues says
Very Nice! Here in Portugal we have the “Bolo de Bolacha” which is very similar to yours. Here goes the recipe:
300 g toasted biscuit or Maria biscuit
300 g butter
200 g powdered sugar
2 yolks
sweetenedcoffee to soak the biscuits
grated cookie to decorate
Place the butter, powdered sugar, 2 tablespoons (soup) full of strong coffee and the egg yolks in a bowl. Beat very well until fluffy and well-bound. Reserve.
On a serving plate, arrange alternating layers of biscuits soaked in coffee and spread with the butter cream, the last layer of which should be cream.
Put in the fridge until it solidifies. Then remove, sprinkle with the grated biscuits and serve decorated to taste.
As you can see, it has a lot of butter! You can substitute the butter for whipped cream or mascarpone cheese!
The hedgehog is like our Salame de Chocolate, except it´s log-like!
Cheers!
Karen Burns-Booth says
THANK YOU so much for adding you recipe Louisa, it looks FABULOUS! Karen
Janice says
Such a classic recipe, one that everyone loves. This is a great version with rich tea biscuits, they add an extra crunch.
Karen Burns-Booth says
The Rich Tea biscuits really add a lovely crunch!
Harley says
Did I do something wrong or is it meant to be dry?
Karen Burns-Booth says
It IS a biscuit cake, and therefore dry but very chocolatey!
Lesley says
What a lovely looking cake and a great way of using rich tea biscuits which I love, all bound in deliciously rich dark chocolate.
Karen Burns-Booth says
SUCH a fabulous recipe and the chocolate ganache is wonderful.
Helen says
I do love a tiffin! I usually add some dried fruit to mine, to persuade myself it’s ‘healthy’ – lol!
#cookblogshare
Karen Burns-Booth says
Yes, I also add dried fruit to tiffin too, and nuts, in fact anything goes!!! Karen
Choclette says
Well I knew that biscuit cake had featured at a royal wedding, but had no idea it’s the Queen’s favourite cake. She’s in good company because it’s my favourite too!
Looks absolutely gorgeous Karen. I don’t think I’ve ever tried making it with Rich Tea biscuits, I usually use digestives, but I reckon I’m going to give this a go next time.
Karen Burns-Booth says
Thanks Choclette!
Yes, I know digestive biscuits are more popular, but for me, the Rich Tea biscuits were wonderful, as they added a crunch without that “dusty” kind of texture you often get when Digestives are crumbled.
LOVE a Tiffin, like you!
Karen
Corina Blum says
This looks delicious! I sometimes make a similar version but had no idea it was something the queen liked so much too.
Karen Burns-Booth says
Thanks Corina, there are hundreds of versions out there, and it’s fun to try new recipes! Karen
Kate says
So pretty! I also have always loved a good biscuit cake without realising it was her Majesty’s favourite…. what excellent taste she has! Gorgeous crockery, as always!
Karen Burns-Booth says
Thanks so much Kate – such a lovely cake and so easy to make too! Karen
Kat (The Baking Explorer) says
This looks absolutely lovely! One of my favourite kinds of treats
Karen Burns-Booth says
Ours too Kat – we love tiffins of all kinds 🙂
Cat | Curly's Cooking says
I can see why she would like it so much! I love how simple and tasty recipes like this are.
Karen Burns-Booth says
Thanks Cat – such a lovely chocolate dessert cake.
Nic | Nic's Adventures & Bakes says
Thanks for sharing, this cake looks lovely 🙂
Karen Burns-Booth says
My pleasure Nic 🙂
Karen Baker says
Thanks for the recipe but it is not in the Royal Teas cookbook. I just bought the book and it is not in it.
Karen Burns-Booth says
Ahhhhh…..they made a mistake on their website then – sorry about that – but it IS in their other cookbook, and of course here too! Karen
Bev Turner says
Greetings from Evergreen, Colorado. Thanks for the recipe. This is the second time I’ve made it for my Book Club and everyone enjoyed it last year. I did an afternoon tea with sandwiches and scones and am doing so again.
By the way, this month’s book is an easy summer read called Lillian Boxfish Takes a Walk by Kathleen Rooney. Are Book Clubs popular in England?
Karen Burns-Booth says
Thanks so much for your lovely comments Bev 🙂 and yes, book clubs are VERY popular here too! Karen
Jennifer E says
Speaking for those of us across the pond, this is a delicious cake that is especially good with ginger & peach tea (not so good with coffee oddly enough). The Rich biscuits can be obtained at a World Market store and caster sugar is much better than granulated. The ganache adds an elegant touch and next time I will put dried fruit and nuts in it. I traditionally bring the desserts for Thanksgiving and Christmas and this will be added to the rotation. Thanks for all the hints as to how to make this simple cake even easier to make.
Karen Burns-Booth says
THANKS so much Jennifer for you kind and very helpful comments. It is a very popular treat here too! 🙂
Mehjabeen says
Hi i was thinking do u need that topping/ ganache because to me it seems like its stil gonna b tasty without? Wats your thought
Karen Burns-Booth says
By all means leave it off if you wish 🙂
Lucy says
This looks lovely, I have been looking for the recipe to make with my little grand daughters, we are going to have a little family tea party to celebrate queen Elizabeth on Monday whilst watching her funeral. I saw the recipe by her chef but I’m a bit wary of the uncooked egg with the little one’s so yours is the one we will make. Thank you for sharing this and God bless our lovely queen, she did us proud.
Karen Burns-Booth says
Hello Lucy
I’m so pleased you like my recipe and I hope you enjoy it today whilst watching the funeral too!
Karen
Lucy says
Thank you, we made it yesterday and did indeed have it with a small family tea party whilst watching the funeral. The cake was delicious and as the children can easily prepare it it has now become a family favourite that we will be indulging many times I’m sure.
Karen Burns-Booth says
Hello Lucy
Thank you so much for letting me know – I’m really pleased that this is now a family favourite too!
Karen
Sarah says
The recipe mentions that digestive biscuits are NOT a good substitute for Rich Tea biscuits – are you suggesting graham crackers are a digestive biscuit, or that they are in fact a good substitute? I couldn’t tell by the way it was written (and I always have graham crackers on hand so that’s an easy option if it will work). Thank you! I can’t wait to try this!
Karen Burns-Booth says
As I understand it, as I am not American and neither do I live in the USA, graham crackers are very similar to digestive biscuits, which are too crumbly. Hope that helps – there are other subs I have mentioned in the Notes. Karen 🙂
Lisa M Searls says
Hello, yes digestive biscuits in America are crumbly but they are only for digestive needs because they have psyllium in them. Graham crackers aren’t considered ‘digestive’ & obviously used when making smores, yummo! I would recommend vanilla cookies..like the vanilla version of the oreo cookie but without the center cream or regular ‘nilla wafers’ or ‘Vanilla Wafers’ that kids in the US grow up on.
Gonna try this with vanilla wafers &/or any leftover vanilla oreo cookies. Great recipe.
Bety Jacques says
I wish I had seen this recipe when I decided to make the Queen’s Chocolate Biscuit Cake. The recipe I first saw and the one I made was one by Darren McGrady on theroyalchef.com. His published recipe on his website calls for an egg to be added to the melted chocolate. He didn’t suggest doing so, but I coddled the egg just to be safe. (I live in the U.S.). His ganache recipe does not call for whipping cream either. Recipe says to just melt the 8 ounces of chocolate. The cake is now chilling and I will head to the store to get some whipping cream. I want a softer ganache coating. What are your thoughts on the egg?
Karen Burns-Booth says
Hello Bety
I am not a fan of adding raw egg to ganache etc, although it would probably coddle in a warm chocolate mixture.
I also like to add cream to the ganache to make it lighter and less rich too!
Karen
Eileen says
My bottom half cake fell apart when cut it.
Why did that happen
Karen Burns-Booth says
I have no idea why, but you really need to press it dowm hard so it moulds into a firm shape.
Sheryl Gates says
Hi, would you please advise how to convert this to American measurements and ingredient names? Thanks so much!
Karen Burns-Booth says
I have a conversions table here: Conversions Tables
Kristin Anderson says
I picked up everything to make this gorgeous cake when my husband and I binge watch the latest season of the Crown! I’ve see some biscuit cake recipes with an egg in it. What does the egg do and why do you choose not to include an egg? I’ve never made this before and can’t decide if I should add an egg or not. Thanks! x
Karen Burns-Booth says
There is no need to add egg as it is a no bake biscuit cake and the egg will be raw. I prefer not to have raw egg in it – the butter sets the biscuit cake when it’s cooled.
Kristin Anderson says
Good point! Thanks so much for your reply!
Judith says
Looking forward to making this with my youngest granddaughter (21) on Wednesday. Can’t wait tip-off try it. Thanks for the recipe
Kitty says
Would it work with just melted chocolate and crushed biscuits?
Karen Burns-Booth says
I don’t know – I’ve never tried – might be too one dimensional, if you see what I mean.