Chocolate Biscuit Cake was a favorite of Queen Elizabeth's and will add some chocolate-filled royal flair to your dessert table too!
We've always been a fan of all things chocolate, like these Double Chocolate Scones and ever since we visited the Costuming the Crown exhibit at Winterthur Museum, we've been fans of the popular Netflix series about Queen Elizabeth II!
You can check out that post here!
This confection has creamy ganache layered over an amazing cake full of walnuts and cocoa!
After we saw the exhibit, which featured costumes and fashions from the Netflix original series, we found out a little more about Her Majesty, and discovered quite a bit about England's longest reigning monarch.
Apparently, Queen Elizabeth had a sweet tooth (like the rest of us!) and at the top of her list? Chocolate Biscuit Cake!
This dessert has similar elements to icebox cake and tiramisu, but British, and with lots of chocolate (which is always a good thing!).
So, we thought that with the new season of The Crown arriving, what better time to try a royalty-approved recipe?!
Want to find out more about Queen Elizabeth II?
Visit this site for more fun facts about the queen:
Chocolate Biscuit Cake incorporates cocoa, biscuits, and nuts into a no-bake cake that's easy, requires simple ingredients, and is fit for the queen - literally!
Once you've assembled your cake or cupcakes, refrigerate for about 30 minutes while you prepare the chocolate ganache.
After you've frosted your cake, refrigerate overnight and remove --- A velvety layer of frosting on top of this indulgent dessert makes a winning combination!
Like Queen Elizabeth, you may find yourself wishing to have this no-bake sweet treat daily, and who am I to convince you otherwise?
Royal Sweet and a Delight to Eat:
Chocolate Biscuit Cake
This royalty-approved cake is easy and delicious, and
perfect for teatime, dessert or as a treat-yourself snack!
Prep Time: 20 Minutes
Total Time: 35 Minutes + chilling time
(3 hours or overnight)
8 inch or 9 inch springform cake pan for single cake
a 4 inch springform pan + cupcake tin and liners
Large mixing bowl
Double boiler or heavy bottomed pot
12-14 ounces 'digestive biscuits' --any crispy plain cookie or will work if you can't find the specific biscuit. Check the International Aisle at your market for the
1/2 cup walnuts or favorite nut, chopped (if omitting nuts, use 14 ounces of biscuits)
1/4 cup cocoa
1/2 cup sugar
1/2 cup water
1/3 cup butter, cut up
1/2 teaspoon vanilla
2 ounces 70% chocolate chopped (any dark chocolate that you like is fine here!)
1/4 cup coconut cream or whipping cream
Break up digestive biscuits/cookies into small pieces.
Combine nuts and biscuit pieces in mixing bowl, mix well and set aside.
In your double boiler or heavy bottomed pot, combine cocoa and sugar and stir well.
Add water to cocoa/sugar mix and stir over medium-low heat.
Add butter to cocoa mixture, gently stir to help melting.
Continue stirring over heat until mixture is well mixed, the color becomes dark and uniform and just at the edge of boiling. Mixture will be very hot to touch. About 8 minutes.
Remove from heat and add the vanilla.
Let cool slightly (a few minutes) and pour over biscuit/nut mixture.
Mix thoroughly - you want the biscuit/nut mixture well coated.
Spoon into whichever pan/cupcake tin your using. Chill in fridge for 30 minutes.
Heat coconut cream (or dairy/whipping) until bubbles appear at edge.
Pour heated liquid over chopped chocolate and let rest for 3 minutes (cover if the room is cold).
Using a whisk or beater, stir ganache mixture until completely smooth and mixed.
Take cake out of fridge and spoon ganache over cake/cupcakes.
Cover the cake(s) and return to the fridge to let chill.
Let cake rest in fridge for at least 3 hours and preferably overnight.
Our recipe uses coconut cream in place of dairy for the ganache. A dairy ganache will give you the classic smooth texture whereas coconut cream ganache has a slightly lighter flavor.
If using coconut cream for the ganache, refrigerate a can of coconut milk and scoop off the solids to give you the cream part.
Regardless which you use, definitely use a dark chocolate with a minimum of 60% and preferably 70%. The cake itself leans toward the slightly sweeter side, so a darker chocolate will balance it with a more intense flavor.
Ideally cover the cake before returning to the fridge. If you have some kind of lidded container or wrap that you normally use, now would be the time to use it! You want to keep the moisture in to help the cake develop the correct texture.
Take the cake out of the fridge at least 10 minutes prior to serving to help with the cutting, so it doesn't crumble and you get a nice clean cut to showcase the interesting interior of this royal confection!
I tend to store everything that is cake-like in the fridge for the sake of freshness and just to keep it where I won't see it and eat it constantly!
Be that as it may, wherever you decide to store it, make sure it is cool and well sealed to keep it fresh for as long as you need to. If longer than 2-3 days, I recommend freezing, then thaw before serving.
Be sure to Pin this post so you can find this scrumptious dessert in the future!
Enjoyed making this interesting and delicious take on chocolate cake?
Let us know how it turned out and what you thought of it in the comments below!
Keep Calm and Bake On!
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Can't get enough chocolate? Try these scones for your afternoon tea, breakfast or any time you need a snack!
These chocolate scones are super simple and tasty!
In the mood for another no-bake recipe? These Mocha Energy Ball Truffles are the absolute best for an easy, quick and pick-me-up snack or breakfast!
post updated 09/22/2022