4.7 from 134 votes
Chocolate Biscuit Cake (The Queen's Favorite Cake - Tiffin Recipe)
Chocolate Biscuit Cake is a no-bake dessert combining chunks of Rich Tea biscuits with a mixture of butter, sugar, and melted dark chocolate. The mixture is pressed into a cake tin, chilled until firm, and coated with melted dark chocolate topped with chocolate curls. This dense, indulgent cake offers a chewy texture from the biscuits and a rich, bittersweet chocolate flavor, typically served sliced.
Prep Time
15 mins
Additional Time
10 mins
Total Time
25 mins
Servings:
18
slices
Calories:
268 kcal
Course:
Dessert
Cuisine:
British, Scottish
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.
Cup of Yum
Notes
- Choose good quality chocolate for best taste; avoid using brands like Hershey's which may alter flavor.
Nutrition Information
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%)
Nutrition Facts
Serving: 18 slices
Amount Per Serving
Calories 268
% 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.