The Queen’s favourite chocolate biscuit cake is actually a classic no bake recipe that I have been making for many years. The chocolate ganache topping really elevates this chocolate sweet treat into something quite special.
I’ve always been a huge fan of an easy no bake recipe and it appears The Queen is also a fan. I can’t say I blame her at all – this chocolate tiffin cake loaded with chocolate, butter and crunchy biscuits is so very moreish – try one piece and you’ll immediately be reaching for another!
It’s been reported that the Queen is also a fan of the traditional English pudding lemon posset – rumour has it this delicious but simple dessert was served at her wedding to Prince Phillip, The Duke of Edinburgh.
Prince William also loves this chocolate biscuit cake so much he requested one for his wedding to Kate Middleton. He clearly has very good taste!
This is great recipe to make when you have lots of broken biscuits in your biscuit tin. It’s an ideal treat to make with children on a rainy day.
(keep scrolling to the end of the post to find printable recipe card with ingredient amounts!)
- soft butter – it’s best to use block butter instead of a baking spead or margarine, which contains water. Whatever butter you choose to use, it must be soft enough to cream with the sugar.
- caster sugar.
- dark chocolate.
- golden syrup This binds the mixture together. The original recipe contains a raw egg, but using the syrup does the same job (but does make the recipe a little sweeter.) Of course, if you would prefer to stick with tradition and use an egg then please do.
- On a side note, I am aware that the photo below of the ingredients include an egg! I will change this as soon as possible)
- rich tea biscuits. If rich tea biscuits are unavailable, any plain, dry, sweet biscuit would work, such as Marie or Lu Petit. I wouldn’t recommend Digestives – they would not give the desired result.
for the chocolate ganache topping
- Dark chocolate
- double (heavy) cream
- Liquid glucose (optional, but adds a nice sheen to the ganache)
how to make this chocolate biscuit cake
Step one – Break the biscuits up into small pieces.
Step two – Melt the chocolate in a heatproof bowl set over a pan of hot water.
Step three – Stir the melted and slightly cooled chocolate into the creamed butter and sugar.
Step four – Stir in the golden syrup and crushed biscuits, stirring well to make sure all of the biscuits are coated in chocolate.
Step five – Press the mixture into a greased and lined 18cm round cake tin. Using a spoon, press the mixture down firmly and evenly, making sure there are no gaps.
Step six – Cover the top with a piece of baking paper and chill for about two hours or until firm.
make the chocolate ganache
To make the ganache, place the chopped chocolate in a heatproof bowl. Heat the double cream in a small saucepan and as soon as it starts to come to the boil, remove from the heat and pour over the chocolate.
Allow the heat of the cream to melt the chocolate (don’t stir for the first few minutes.) When the chocolate looks like it’s almost completely melted, give it a little stir. Add the liquid glucose and gently stir once again.
Allow the chocolate ganache to firm up slightly to a speadable texture.
Remove the chocolate biscuit cake from the fridge and unmould from the tin. Place on a serving plate.
Using a small spatula, spread the thickened ganache over the cake. Decorate the top however you wish (I couldn’t resist using these pretty gold star cake decorations!)
Allow to set for about 30 minutes or so before slicing and serving.
more no bake recipes
did you make this recipe?
I really hope you loved it! Let me know by leaving a comment below or if you need any assistance with the recipe, please let me know.
- 100g (3.5oz) dark chocolate, broken into small pieces
- 100g (3.5oz) soft butter
- 100g (3.5oz) caster sugar
- 225g (8oz) rich tea biscuits
- 2 tablespoons golden syrup
- For the chocolate ganache topping
- 150g (5oz) dark chocolate, chopped into smal pieces
- 150ml double (heavy) cream
- 1/2 tablespoon liquid glucose (optional, but adds a lovely shine to the ganache)
- OPTIONAL DECORATION:
- Gold stars or chocolate curls
- Lightly grease an 18cm round cake tin with butter and line with a double layer of cling film (plastic wrap.)
- Melt the chocolate in a heatproof bowl over a small pan of barely simmering water. Break the biscuits into small pieces. Once the chocolate has completely melted, remove from the heat and set aside to cool slightly.
- In a large mixing bowl, cream the soft butter and caster sugar together until light, fluffy and very white (about 3-4 minutes.)
- Pour in the melted chocolate and stir until well combined. Add the golden syrup and stir well to mix, followed by the crushed biscuits. Stir everything together until well combined.
- Tip the mixture in the prepared tin, pressing down well with a large spoon and making sure the mixture is even and there are no gaps. Place in the fridge for at least two hours.
- To make the ganache, place the cream in a small pan over a medium high heat. Once the cream has almost come to the boil, remove from the heat immediately and pour over the chopped chocolate. Allow to sit for a few minutes before gently stirring until you have a smooth ganache. If there are a few little lumps of chocolate that refuse to melt, you can pop the ganache in the microwave (obviously making sure your bowl is microwave safe!) for about 10-15 seconds, stirring well until they have completely melted. Stir in the liquid glucose, if using.
- Allow the ganache to thicken slightly until it is spreadable. I don't usually use the fridge for this - I find letting it sit on the kitchen counter for about 30 minutes is fine. Remove the biscuit cake from the fridge, peel off the cling film and place it on a serving plate. Using a small spatula, spread the ganache over the cake. Allow to set slightly before cutting into slices.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 257Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 29mgSodium: 132mgCarbohydrates: 30gFiber: 1gSugar: 20gProtein: 2g
Calories and nutritional information are provided by a third party application and should be viewed as indicative figures only.