Decadent No-Bake Chocolate Biscuit Cake (Queen Elizabeth’s Favorite!)

Introduction

Discover the delightful world of chocolate biscuit cake, a dessert that combines simplicity with a touch of royal elegance. This classic no-bake treat was famously a favorite of Queen Elizabeth II and even served as Prince William’s groom’s cake. You’ll love its rich chocolate flavor and satisfying crunch, making it an easy yet impressive dessert for any occasion.

This cake was reportedly one of Queen Elizabeth II’s most cherished desserts, with a recipe often shared by her former royal chef, Darren McGrady. You can learn more about Queen Elizabeth’s favorite chocolate biscuit cake.

Why You’ll Love This Chocolate Biscuit Cake

• Effortlessly no-bake: No oven needed, making this chocolate biscuit cake perfect for beginners or warm days.
• Rich, decadent chocolate flavor: Deep, intense chocolate provides pure indulgence in every bite.
• Satisfying crunch from biscuits: The crushed biscuits offer a wonderful textural contrast to the smooth chocolate.
• Iconic dessert with royal history: Enjoy a dessert truly fit for royalty, celebrated by the British royal family.
• Uses simple, accessible ingredients: You’ll find most items easily at your local grocery store.
• Perfect for any occasion: From a casual tea to a festive gathering, this cake always impresses.

Ingredients

Whipping up this delightful chocolate biscuit cake requires just a few pantry staples. Gather these simple ingredients to create a treat that tastes anything but simple.

• British Tea Biscuits: 8 ounces (such as McVitie’s Digestives)
• Unsalted Butter: 6 ounces, at room temperature
• Caster Sugar: 6 ounces (superfine white sugar)
• Dark Chocolate: 6 ounces, melted (for the cake mixture)
• Dark Chocolate: 8 ounces, melted (for the topping/glaze)
• Optional Garnish: mini chocolate chips. You could also use chocolate sprinkles, or chocolate curls.

Notes & Substitutions

British tea biscuits, like McVitie’s Digestives, are crucial for this recipe’s authentic texture. They are drier and less sweet than typical American graham crackers, which can be used in a pinch but may alter the final taste.

Caster sugar is superfine and dissolves easily; regular granulated sugar works, but ensure it’s fully incorporated to avoid grittiness. For the dark chocolate, 60-70% cocoa solids offers a balanced richness. Traditional recipes sometimes include a raw egg, but we omit it for food safety and a firmer set.

Feel free to add in a tablespoon of orange zest, a sprinkle of chopped nuts, or a few dried cranberries for extra flavor.

Equipment

Making this no-bake chocolate biscuit cake doesn’t require a lot of fancy tools. You likely have most of these items already in your kitchen.

• 8-inch Springform or Round Cake Pan: for shaping the cake.
• Plastic Wrap: for lining the pan.
• Mixing Bowls: for combining ingredients.
• Electric Mixer (Hand or Stand): for creaming butter and sugar.
• Saucepan or Microwave-Safe Bowl: for melting chocolate.
• Whisk or Spatula: for mixing.
• Wire Rack: for glazing the cake.
• Parchment Paper: placed under the wire rack to catch drips.

Instructions

Creating this decadent chocolate biscuit cake is straightforward and fun. Follow these steps for a perfect royal-worthy dessert every time.

1. Prepare the Pan: Butter or spray your 8-inch cake pan, then line it with plastic wrap. Leave long ends extending over the sides; this will make it easier to invert the cake after chilling.
2. Break Biscuits: Break or chop your British tea biscuits into pieces. The original recipe suggests pieces roughly the size of almonds. I prefer mine a little larger for more texture. Set the broken biscuits aside.
3. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and caster sugar until the mixture is light and fluffy. This step incorporates air, giving the cake a lovely texture.
4. Combine with Chocolate: Beat in the 6 ounces of melted dark chocolate into the butter and sugar mixture until everything is thoroughly combined and smooth.
5. Fold in Biscuits: Gently fold the broken biscuits into the chocolate mixture using a spatula. Ensure they are evenly coated and distributed throughout the mixture.
6. Press into Pan: Transfer the biscuit mixture into your prepared pan. Press it down firmly and evenly, making sure to fill all the nooks and crannies to eliminate any air pockets. Smooth the top surface.
7. Chill Thoroughly: Cover the pan with the extended plastic wrap or a fresh piece. Refrigerate the cake for a minimum of 3 hours. For the best firm set and easiest slicing, chilling it overnight is highly recommended.
8. Unmold Cake: Once the cake is completely chilled and firm, run an offset spatula or a thin, blunt knife along the edge of the pan to loosen it from the sides. Invert the cake onto a wire rack placed over a sheet of parchment paper. Carefully peel off the plastic wrap.
9. Prepare Glaze: Melt the remaining 8 ounces of dark chocolate in a microwave-safe bowl or over a double boiler for the glaze. Ensure it is smooth and lump-free.
10. Glaze the Cake: Pour the melted chocolate glaze over the top and sides of the unmolded cake. Use an offset spatula to smooth the chocolate evenly, allowing excess to drip onto the parchment paper below.
11. Add Garnish: While the chocolate glaze is still wet, sprinkle your chosen garnish, such as mini chocolate chips, sprinkles, or chocolate curls, over the top.
12. Set Glaze: Allow the chocolate topping to set at a cool room temperature. This can take 30-60 minutes, depending on your room’s temperature.
13. Slice and Serve: To achieve clean slices, warm a knife under hot water, wipe it dry, and then slice through the cake. Repeat warming the knife as needed between slices.
14. Storage Note: If you’ve refrigerated the finished cake, let it sit on the counter for about 30 minutes before slicing. This allows it to soften slightly, making it easier to cut and enjoy.

Pro Tips & Troubleshooting

• Sugar Texture: For the smoothest texture in your no-bake chocolate biscuit cake, always use superfine (caster) sugar. If you only have granulated sugar, you can melt it lightly with the butter and chocolate to help it dissolve and prevent a gritty feel.
• Biscuit Consistency: Break your biscuits into relatively even pieces. This ensures a uniform texture and makes the cake easier to slice. Avoid very large or very fine crumbs.
• Prevent Sticking: A well-lined and buttered pan is key for easy release. The plastic wrap is your best friend here, creating a non-stick barrier that ensures your cake comes out perfectly shaped.
• Smooth Glaze: An offset spatula works wonders for spreading the melted chocolate topping evenly over your cake. Work quickly before the chocolate sets.
• Clean Slices: The warm knife trick is essential. Running your knife under hot water and wiping it dry before each slice will give you beautifully neat pieces of this royal chocolate treat.
• Chilling is Key: Do not rush the chilling process. A minimum of three hours, or ideally overnight, ensures your cake sets firmly and holds its shape perfectly when unmolded.

Serving, Storage, & Variations

Serving Suggestions

Serve this delightful chocolate biscuit cake chilled, alongside a warm cup of tea or coffee for a truly British experience. You can also pair slices with a dollop of freshly whipped cream or a handful of vibrant fresh berries for an extra touch of elegance.

Storage Guidelines

Store the cake at cool room temperature for up to one day. For longer freshness, refrigerate your chocolate biscuit cake in an airtight container for up to 5 days. For the best flavor and texture, allow refrigerated cake to sit at room temperature for about 30 minutes before serving.

Creative Variations

• Biscuit Types: Explore different plain biscuits like rich tea biscuits or shortbread for varied textures.
• Chocolate Choice: Experiment with milk chocolate for a sweeter profile, or even white chocolate for a different flavor.
• Flavor Boosts: Stir in a teaspoon of espresso powder, a hint of orange zest, or a few drops of mint extract for unique twists.
• Crunchy Add-ins: Fold in chopped toasted hazelnuts, pecans, or dried cranberries for added texture and flavor.
• Decorative Touches: Drizzle the set glaze with melted white chocolate or sprinkle with edible glitter for a festive look.

Nutrition Information

This no-bake chocolate biscuit cake offers a decadent treat, perfect for special occasions. Below are estimated nutritional values per serving, based on 12 servings per cake.

Disclaimer: Nutritional information is an estimate based on ingredients and preparation. Values may vary based on brands and exact measurements.

FAQ

Conclusion

This no-bake chocolate biscuit cake truly combines the best of all worlds: effortless preparation, a rich and satisfying flavor, and a fascinating royal lineage. It’s perfect for busy parents and beginner bakers looking for a simple yet impressive dessert. Whether for a quiet afternoon tea or a special celebration, this easy-to-make treat promises pure indulgence without ever turning on the oven.

Give this iconic dessert a try and enjoy a slice of royal history!

Decadent No-Bake Chocolate Biscuit Cake (Queen Elizabeth’s Favorite!)

Indulge in Queen Elizabeth’s beloved no-bake chocolate biscuit cake, a rich and easy-to-make dessert featuring crushed biscuits folded into a creamy chocolate mixture, then chilled and topped with a glossy chocolate ganache.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Total Time 3 hours hrs 55 minutes mins

Servings 10 slices

Calories 480 kcal

Equipment

• Baking Pan
• Plastic Wrap
• Mixing Bowl
• Electric Mixer
• Offset Spatula
• Knife
• Wire Rack
• Parchment Paper

Ingredients

  

Cake Base

• 8 ounces British tea biscuits
• 6 ounces butter at room temperature
• 6 ounces white sugar
• 6 ounces dark chocolate melted

Topping & Garnish

• 8 ounces dark chocolate melted
• mini chocolate chips You could also use chocolate sprinkles, or chocolate curls.

Instructions

 

Preparation

• Prepare your pan by buttering or spraying it, then lining it with plastic wrap, ensuring long ends for easy inversion after chilling.
• Break or chop biscuits into almond-sized or slightly larger pieces and set aside.

Making the Cake

• Cream room temperature butter and sugar until light and fluffy, then beat in the 6 ounces of melted dark chocolate until combined.
• Gently fold the chopped biscuits into the chocolate mixture until evenly distributed.
• Press the mixture firmly into the prepared pan, ensuring no air pockets. Cover with plastic wrap and refrigerate for at least 3 hours, or preferably overnight.

Finishing Touches

• Once chilled, loosen the cake edges with an offset spatula or knife, then invert it onto a wire rack placed over parchment paper. Remove the plastic wrap.
• Pour the remaining 8 ounces of melted dark chocolate over the cake, smoothing with an offset spatula. Add desired garnish immediately while the chocolate is still wet.
• Let the chocolate topping set at cool room temperature before slicing.
• Store the cake at room temperature, or refrigerate overnight. For easier slicing, let it sit at room temperature for 30 minutes before serving.

Notes

For best results, chill the cake overnight. The cake can be stored at room temperature, but refrigeration is recommended for longer storage. Allow the cake to sit at room temperature for 30 minutes before slicing for easier portioning.