Chocolate biscuit cake was the late Queen Elizabeth’s favorite cake, and this is the authentic no-bake recipe from former royal chef Darren McGrady.
chocolate biscuit cake from the British royal kitchen
Chocolate biscuit cake is Queen Elizabeth’s favorite cake ~ she would take a small slice every day with her tea, until the cake was finished, and then she’d start on a fresh one! She reportedly had her chefs bring along this special chocolate cake wherever she traveled, and the cake was so popular in the royal family that it was Prince William’s groom’s cake at his wedding to Kate Middleton.
After researching this tea cake I wasn’t entirely sure I’d like it, but I was wrong! I gobbled up an entire piece right in the middle of my photo shoot. The combination of the mousse-like chocolate filling with the crunch of the biscuits and the chocolate layer on top is really delicious. I’m a fan!
just four ingredients for British chocolate biscuit cake
Queen Elizabeth was famously not a ‘foodie’. Her tastes in food were surprisingly simple and homey and this no-bake ‘fridge cake’ is a good example. Just four basic ingredients make up this no-bake recipe. A fifth ingredient, a raw egg, is in the original recipe, but I’ve left it out because raw eggs aren’t considered safe to consume in the US. You could, if you like, use a pasteurized egg.
- English rich tea biscuits
- Look for English rich tea biscuits in larger supermarkets and specialty stores. Cost Plus World Market carries them as well. I used McVities Digestive Biscuits which are very similar to rich tea biscuits. These not too sweet wheat biscuits remind me a little bit of American graham crackers.
- butter
- granulated sugar
- if you happen to have superfine bakers sugar, that’s ideal, but otherwise, regular white sugar will do.
- dark chocolate
- melted chocolate is used in the filling and also as the icing on top. Honestly use whatever good quality chocolate you like, whether chips, or bar chocolate. Dark chocolate is specified in the original recipe and that’s what I used.
how to make a British chocolate biscuit cake
STEP 1. Break or chop the biscuits into pieces. Beat butter and sugar together until fluffy, then beat in melted chocolate. At this point the British recipe has you beat in a raw egg, but I left that out.
STEP 2. Fold in the biscuit pieces so that everything is evenly blended.
STEP 3. Fill prepared cake pan, cover with plastic, and refrigerate until chilled and firm.
STEP 4. Invert cake out onto a rack. Remove plastic wrap.
STEP 5. Pour melted chocolate over cake and spread over top and sides with an offset spatula.
STEP 6. Allow the chocolate to set up at room temperature, and slice.
final thoughts on chocolate biscuit cake…
This cake is vey good, and unique, at least as far as American desserts go. It’s quite rich, so thin slices are best. It actually reminds me of a KitKat candy bar, in cake form! I hope you give it a try, I think you’ll love it like I did.
more British inspired food
- How to Make Clotted Cream
- Cornish Clotted Cream Shortbread
- Classic Cream Scones Recipe
- Mary Berry’s Lemon Drizzle Cake
- English Crumpets with Maple Pecan Butter
- Classic Victoria Sponge Cake Recipe
- Kedgeree
- The Best Cottage Pie Recipe
British Chocolate Biscuit Cake
Equipment
- 8 inch cake pan (the original recipe uses a 6 inch cake ring.)
Ingredients
for the cake
- 8 ounces British tea biscuits , (I used McVities Digestive Biscuits.)
- 6 ounces butter, at room temperature
- 6 ounces granulated sugar
- 6 ounces dark chocolate, melted
chocolate topping
- 8 ounces dark chocolate, melted
garnish, optional
- mini chocolate chips. You could also use chocolate sprinkles, or chocolate curls.
Instructions
- Butter or spray your pan, then line with plastic wrap, with long ends. This will make it easier to invert after the cake chills.
- Break or chop your biscuits into pieces. The original recipe says to break them into pieces the size of almonds. I chopped mine a little larger than that. Set aside.
- Cream the soft butter and sugar until light and fluffy. Beat in the melted chocolate until everything is completely combined.
- Fold in the chopped biscuits until they are evenly distributed.
- Spread the mixture into your prepared pan. You want to make sure to fill all the nooks and crannies so there are no air pockets. Cover with plastic wrap and refrigerate for 3 hours. Note: You could also leave it overnight.
- When the cake has chilled, run an offset spatula or other thin blunt knife along the edge to loosed the cake from the sides of the pan. Invert onto a rack that is set over a sheet of parchment paper. Peel off the plastic.
- Pour the melted chocolate over the top and sides of the cake, using an offset spatula to smooth it out. Add your garnish, if using, while the chocolate is still wet.
- Allow the topping to set at cool room temperature before slicing.
- The cake can be stored at room temperature, but for overnight I would refrigerate it. Let it sit on the counter for 30 minutes for easier slicing.
I had the original recipe from my British mum. I followed your instructions which were quite different from my mum’s. Your recipe did not yield the same consistency as the original and tasted gritty. I used granulated sugar as you suggested. In the original recipe it calls for melting the sugar and butter then adding the chocolate. Also, when I cut your version the “cake” crumbled. I might suggest that the raw egg is needed as a binder.
Agreed. This recipe is somewhat different and digestive biscuits are nothing like Rich Tea, so although they probably do taste quite good, the ingredients will need to be adjusted slightly and the cake will not be authentic.
OK – so why no raw egg? little confused there, added it no probs. Also the Brits use Caster Sugar which is very finely ground, if not available pop some into mortar and pestle or a small processor. I agree with the comment on the biscuits as rich Tcake are softer with dried fruit and a little spice and digestives are crisper wheat or wholemeal. I’m in Australia so I often find American recipes odd, like the difference between biscuits and cookies.
Hey Jo ~ raw eggs aren’t considered safe to eat here in the US, so I left it out. And for sure, it’s so hard to ‘translate’ recipes between the two countries!!
That’s interesting. How do you manage to make mayonnaise without raw egg?
Here in the US mayo products are made with pasteurized eggs.
I’m not sure if the cake turned out. It’s very hard, and when I tried to slice it, it was very crumbly. Is it because it has to sit out for 30 minutes to soften?
Yes, you do need to let it sit out for the top to soften. The cake has a really unique texture, should be both creamy and crunchy/crumbly!
I am sure that this is delicious – only digestive biscuits are not at all like Rich Tea which will give a very different result. Digestive biscuits are whole wheat, and do not flop when liquid is put on them. Rich tea are white flour and rapidly go soft when fluid is added. I suppose that you can use whichever you like but you will get completely different results
I just made this cake, and I’m not sure I did it right. The sugar didn’t dissolve at all so it’s very grainy and you end up crunching the sugar granules. Did I miss a step? What did I do wrong? Please help!
Yes I had the same issue, the granulated sugar meant it was very grainy and strange
Here in the US granulated sugar is regular white table sugar. it’s fine grained, so if you’re in the UK perhaps you used a different sort of sugar?
Sue – the recipe doesn’t specify whether to use salted or unsalted butter. Which would you recommend?
Can leftovers (assuming there are any) be frozen successfully?
How far in advance can this be made?
Thank you,
Hi Dianne, I always use unsalted butter, unless otherwise stated. I think you can freeze the cake with no problem. And you can make it up to a day in advance and refrigerate it, but let it sit out before serving so the chocolate layer on top can soften a bit for slicing. Apparently Queen Elizabeth would eat her cake a tiny slice at a time, over many days, and take it with her in a tin when she traveled, so it’s pretty sturdy!