British Chocolate Biscuit Cake

Name: British Chocolate Biscuit Cake
Prep time: 20 min
Total time: 3 h 20 min
Yield: 12 servings
Ingredients: 8 ounces British tea biscuits; 6 ounces butter, at room temperature; 6 ounces white sugar; 6 ounces dark chocolate, melted; 8 ounces dark chocolate, melted; mini chocolate chips. You could also use chocolate sprinkles, or chocolate curls

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4.7

156 reviews

Excellent

Prep Time
20 mins
chilling
3 hrs
Total Time
3 hrs 20 mins
Servings
12 servings
Calories
407 kcal
Course
Dessert
Cuisine
British

British Chocolate Biscuit Cake

Julie Valencia

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Chocolate biscuit cake was the late Queen Elizabeth's favorite cake, and this is the no bake recipe from former royal chef Darren McGrady.

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Ingredients

Servings

for the cake

8 ounces British tea biscuits (I used McVities Digestive Biscuits.)
6 ounces butter, at room temperature
6 ounces white 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.

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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.

Notes

*Recipe lightly adapted from former British royal chef Darren McGrady. The changes I've made are to omit the raw egg, and to increase the amounts of butter, sugar, and chocolate for the filling to account for a larger 8 inch pan.

Nutrition Information

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Calories 407kcal (20%) Carbohydrates 42g (14%) Protein 4g (8%) Fat 26g (40%) Saturated Fat 15g (75%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Trans Fat 0.5g Cholesterol 31mg (10%) Sodium 194mg (8%) Potassium 239mg (7%) Fiber 4g (16%) Sugar 26g (52%) Vitamin A 366IU (7%) Calcium 39mg (4%) Iron 4mg (22%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 407 kcal

% Daily Value*

Calories	407kcal	20%
Carbohydrates	42g	14%
Protein	4g	8%
Fat	26g	40%
Saturated Fat	15g	75%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	7g	35%
Trans Fat	0.5g	25%
Cholesterol	31mg	10%
Sodium	194mg	8%
Potassium	239mg	5%
Fiber	4g	16%
Sugar	26g	52%
Vitamin A	366IU	7%
Calcium	39mg	4%
Iron	4mg	22%