The Queen’s Chocolate Biscuit Cake

We’re off to London! I have for you the Queen’s very own Chocolate Biscuit Cake that Prince William ordered as his Groom’s Cake when he married Kate. 

I made The Queen’s Chocolate Biscuit Cake this week, splurging to buy a one-pound slab of Callebaut’s dark Belgian chocolate to do it. The result was worth the expense, but any dark, high-quality chocolate will do. As its name suggests, this cake is actually made with biscuits. I used McVitie’s Rich Tea Biscuits for the job. The Queen’s chef also uses McVitie’s, and what’s good enough for the Queen is good enough for me. Made in Britain, the brand is sold worldwide. 

The Queen’s Chocolate Biscuit Cake is an extremely rich delight (but so is the Queen), so a whisper-thin slice goes a long way. Taste-tester Ron, who tried a sliver, pronounced it excellent. I agree. Our cake is now in the freezer, awaiting drop-in visitors on some future occasion. The recipe’s quite simple: You’ll never regret making it. Long may Her Majesty reign! 

The Queen’s Chocolate Biscuit Cake: 

1/4 c. (60 mL) unsalted butter, at room temperature

1/2 c. (125 mL) granulated sugar

1 lb. (500 g) dark chocolate, chopped and divided into four portions

1 large egg, beaten

26 - 28 McVitie’s Rich Tea Biscuits (or other tea biscuits such as Social Tea), broken into bite-sized chunks (you’ll need a 7-oz. (200 g) package)

Prepare all ingredients before proceeding. Line bottom of 7-inch (or other small) non-stick spring-form pan with parchment paper. Butter the sides of the pan. Using electric mixer, cream butter and sugar until fluffy, 1 or 2 minutes. In a stainless steel bowl over a pot of simmering water, partially melt one-quarter of the chopped chocolate, stirring until fully melted. Stir in butter mixture. Remove from heat, cooling until barely warm. Stir in egg, blending well. Add biscuits, stirring until completely coated. 

Pack biscuit mixture into prepared cake pan, filling gaps as much as possible. Cover and refrigerate several hours or overnight. Unmould and remove from spring-form pan, turning cake upside down. Place on a fresh sheet of parchment paper, peeling paper from what is now the top (formerly the bottom) of cake.

In a stainless steel bowl over a pot of simmering water, partially melt remaining three-quarters of the chopped chocolate, stirring until fully melted. Slowly pour over cake, filling crevices and smoothing top and sides using a large spoon or spatula.

Stand at room temperature at least 1 hour. Let the cake stand at room temperature, too, also at least an hour. Carefully run knife around bottom of cake where it has stuck to parchment paper, transferring cake to serving plate or stomach. Serves 8 king-sized portions, or 16 fit for a Queen. 

Isn’t this a dainty dish to set before a Queen?

This cake is as rich as the Queen, too!