Chocolate Biscuit Cake

The Queen's Chocolate Biscuit Cake

We took inspiration from the Royal chef for our take on the Queen’s all-time favorite cake, but used milk chocolate for a smoother base rather than creaming sugar and butter and stirring in bitter dark chocolate. We think Her Majesty would still approve of our version. Find more fun information on this cake and the Queen, here

Chocolate Biscuit Cake
 
Makes 1 (9-inch) cake
Ingredients
  • 5¾ cups (978 grams) milk chocolate morsels
  • 2 cups (480 grams) double/heavy whipping cream
  • 3 tablespoons (42 grams) unsalted butter
  • 1 teaspoon (3 grams) kosher salt
  • 1 (10.5-ounce) package (300 grams) English rich tea biscuits,* broken into
  • 1- to 2-inch pieces
  • Milk Chocolate Ganache (recipe follows)
  • Garnish: melted plain/dark chocolate, melted white chocolate
Instructions
  1. Line a 9-inch round cake pan with plastic wrap.
  2. Place chocolate morsels in a heatproof bowl.
  3. In a medium saucepan, heat cream, butter, and salt over medium heat, stirring frequently, just until bubbles form around edges of pan (do not boil). Remove from heat, and pour over chocolate. Let stand for 5 minutes; stir until chocolate is melted and mixture is smooth.
  4. Pour enough melted chocolate into prepared pan to cover bottom of pan. Place biscuit pieces in a single layer over chocolate. Repeat layers until pan is full. Refrigerate until chocolate is hardened, about 4 hours.
  5. Invert cake onto a wire rack set over a rimmed baking sheet. Pour Milk Chocolate Ganache over cake, letting it drip down sides. Using an offset spatula, smooth Milk Chocolate Ganache over sides of cake. Refrigerate, uncovered, for at least 8 hours or overnight. Drizzle with melted dark chocolate and melted white chocolate, if desired.
Notes
*We used McVitie’s.

Milk Chocolate Ganache
 
Makes about 2½ cups
Ingredients
  • 2 cups (340 grams) milk chocolate morsels
  • ⅔ cup plus 1 tablespoon (175 grams) double/heavy whipping cream
Instructions
  1. Place chocolate morsels in a heatproof bowl.
  2. In a medium saucepan, heat cream over medium heat, stirring frequently, just until bubbles form around edges of pan (do not boil). Remove from heat, and pour over chocolate. Let stand for 5 minutes; stir until chocolate is melted and mixture is smooth. Use immediately.

 

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