Chocolate Biscuit Cake (The Queen's Favorite Cake - Tiffin Recipe)
User Reviews
4.7
Chocolate Biscuit Cake (The Queen's Favorite Cake - Tiffin Recipe)
Description
The Chocolate Biscuit Cake recipe uses Rich Tea biscuits broken into small pieces combined with a chocolate mixture made by beating butter, sugar, and melted dark chocolate. The butter and sugar are creamed for lightness before folding in the chocolate, which binds the biscuit pieces without baking. The mixture is pressed tightly into a buttered and lined 6-inch cake tin to eliminate air gaps.
After chilling in the refrigerator for about four hours to set, the cake is removed, coated with a layer of melted chocolate, and decorated with chocolate curls. The resulting texture is firm yet chewy, contrasting the crumbly biscuits with the smooth chocolate coating. The flavor balances sweetness and bitterness from the rich chocolate and sugar.
This cake is served cold in slices and is well suited as a decadent treat for gatherings or teatime. It requires no baking, making it accessible to prepare simply.
Using good quality chocolate is recommended for best flavor. Allow the finished cake to stand briefly at room temperature before slicing to ease cutting.
Ingredients
Cake:
- 8 oz Rich Tea biscuits or similar cookies/biscuits
- ⅔ c butter 5 oz) 1 ¼ sticks, softened, unsalted
- ⅛ tsp salt a pinch
- ¾ cup caster sugar if the sugar isn't fine, it might be gritty, aka Baker's sugar
- 5 oz dark chocolate
Coating:
- 8 oz dark chocolate good quality
- Chocolate curls bits of a chocolate bar, or whatever you would like to put on top the cake
Instructions
- Butter a 6" cake tin and line the bottom with parchment or waxed paper.
- Break the tea biscuits into small pieces (about 1" long) and put into a bowl and set aside.
- Beat the butter, salt, and sugar together until light and fluffy.
- Melt the dark chocolate using the defrost function of the microwave or over a double boiler. Stop heating the chocolate when it is almost melted. Add the melted chocolate to the butter and sugar mixture and mix well until combined.
- Gently add in the Rich Tea biscuit pieces until they are fully coated in chocolate mixture.
- Put this into the prepared cake tin, carefully trying to fill all the air spots so there aren't holes in the bottom or middle of the cake (the bottom will be the top).
- Place the tin in the fridge for about 4 hours. When ready to finish the cake, remove from the fridge and allow to stand for about 30 minutes.
- Run a knife around the edge and turn upside down onto a cooling rack placed on a sheet tray (or anything to catch chocolate drips). Remove the parchment paper.
- Now, melt the dark chocolate for the coating in a double boiler or again in the microwave on defrost to slowly melt the chocolate, stirring at intervals. Stop heating the chocolate when there are still pieces of chocolate. Continue stirring off the heat until completely smooth.
- Slowly pour the melted chocolate over the top and sides of the cake and smooth using a butter or palette knife.
- Allow to set at room temperature. When set, remove the cake and place on a serving plate and decorate as desired.
Notes
- Choose good quality chocolate for best taste; avoid using brands like Hershey's which may alter flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18slices
Amount Per Serving
Calories 268 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 268kcal | 13% |
| Carbohydrates | 27g | 9% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 18mg | 6% |
| Sodium | 86mg | 4% |
| Potassium | 174mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 16g | 32% |
| Vitamin A | 205IU | 4% |
| Calcium | 27mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
