When we learned that the Queen of England is obsessed with this Chocolate Biscuit Cake, a decadent layering of chocolate and rich tea biscuits (the most dunkable of English cookies), we knew it was the sweet for us. And what better way to celebrate the best of Britain in our January/February British-baking themed issue than to pay homage to the cake that even the House of Windsor can’t do without? (Get the recipe in the issue today!)
This cake was even served at the 2011 wedding of Prince William and Kate Middleton. With the impending nuptials of Prince Harry and Meghan Markle, it’s safe to say we’ve got a royal wedding frenzy on our hands again. Although we don’t know yet what cake will be gracing the May 19, 2018 royal occasion, (there have been rumors it will be BANANA!), we’re still obsessed with the Queen’s favorite.
The Royal affection for this cake goes so deep that she won’t travel without it—seriously. Her personal chef follows behind wherever she goes, whether to Windsor Castle or beyond, with a tin packed full of the chocolaty affair. Insiders say that the staff can often partake in leftovers of other cakes and biscuits after the Royals have had their fill, but apparently, Her Majesty never gets her fill of Chocolate Biscuit Cake.
As Darren McGrady, her personal chef for 15 years, said in an interview with RecipesPlus, “She’ll take a small slice every day until eventually there is only one tiny piece, but you have to send that up, she wants to finish the whole of that cake.” That means she notices if a slice has gone missing. And though Tower imprisonment is no longer a consequence in the modern era, no one wants to stand between the Queen and her cake! So, trot out the rich tea biscuits and the chocolate to make our take on the Queen’s favorite (with inspiration from the Royal chef, of course) using our January/February 2018 issue! We firmly believe this Chocolate Biscuit Cake is the perfect indulgence for any baking queen.
When I saw this recipe, i knew I had to make it — and I did, yesterday!
Since I like to make my desserts in advance, my question is: Can I stick this in the freezer a couple of days until serving, or does it have to remain in the refrigerator?
Hey Dena! You may stick this in the freezer but please be aware that the chocolate topping and ganache might “bloom” and form ice crystals that will effect the look of the cake, kind of giving it a less shiny look. Also, make sure the cake returns to room temp so that the texture is allowed to get bake it’s fudginess and be too brittle.
[…] had cake on the brain this week (see above photo…) but did you know that Chocolate Biscuit Cake is Queen Elizabeth’s favorite cake?! I just read that this week! Shoreham Inn customers will […]
We made the version of this cake from the Rpyal Chef and reviewed it on this week’s episode (Episode 75) of our baking podcast, Preheated. We think you’re spot on to make the topping a ganache!
Hello, I have a question…if you put an egg in the mix…why the cake is not to be cooked in the oven? Isn’t it a little bit dangerous for health? Thanks in advance
Hi Virginia,
thanks for reaching out! Our recipe for this Chocolate Biscuit Cake does not call for any eggs and we don’t recommend adding one in. Happy Baking!