Indulge in the sweet symphony of Chocolate Biscuit Cake, an elegant dessert that's perfect for any occasion. From its luscious ganache to the crumbly tea cookie base, this cake is a delight to the senses. Did you know this was the favorite dessert of Queen Elizabeth II? Dive into this fantastic recipe and let your culinary creativity flourish.
Chocolate Biscuit Cake is often enjoyed during festive seasons, especially Christmas and Valentine's Day. Its rich flavors also make it a popular choice for birthdays and anniversaries. If you are a fan of delightful desserts, don't miss out on our Lemon Butter cake recipe, a perfect companion to this classic cake.
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Ingredients
- Tea cookies
- Semi-sweet chocolate
- Sugar
- Butter
- Dark chocolate
- Whipping cream
See recipe card for quantities.
Instructions
Chocolate Biscuit Cake Base
Prepare the cake base by combining cookies, chocolate, butter, and sugar.
Filling the Mold
Pour the filling into the mold.
Even the Filling and Refrigerate
Press it firmly into the pan to create an even cake, ensuring a uniform texture and appearance.
Unmolding and Preparing Ganache
Unmold the cake and prepare the ganache.
Decorating the Cake
Pour ganache on the cake and decorate as desired.
Cutting and Serving
Cut the cake and serve with tea.
Hint: When pouring the ganache on the cake, allow it to cool down slightly so it is warm but not too hot. This will ensure a smooth, shiny coating without melting the cake base.
Substitutions
- For a vegan alternative, use plant-based butter and dairy-free chocolate.
- Substitute sugar with a sugar alternative like Stevia for a lower-calorie option.
Variations
- Add crushed nuts for a crunchy texture.
- Incorporate fruit layers such as raspberry or strawberry for a fruity twist.
🍴 Equipment
Chocolate Biscuit Cake Base
- Knife: To cut cookies and chocolate.
- Size matters for texture.
- Mixing Bowls: For mixing ingredients.
- Keeps everything organized.
- Hand mixer: To whisk butter and sugar.
- Gets the right texture.
- 7-inch springform mold: To set the cake.
- Makes blending easy.
The Ganache & Unmolding
- Torch: To detach cake from mold.
- Helps in unmolding.
- Knife: To help unmold the cake.
- Another option for unmolding.
- Cooling rack: To cool the cake.
- Allows even cooling.
- Spatula: To spread ganache.
- Makes coating even.
Most Useful Equipment
Apart from the oven, the 7-inch springform mold is most useful. It gives the cake its shape and makes unmolding easier.
Storage
Store the cake in an airtight container in the refrigerator for up to a week.
Top tip
Don't rush the cooling of the ganache; it should be warm for the perfect coating. Patience is key to achieving the ideal texture and appearance.
FAQ
Yes, milk chocolate can be used, but it will make the cake sweeter.
Stored properly, it can last up to a week in the refrigerator.
Yes, by using gluten-free cookies.
Coconut cream or half-and-half can be used as substitutes.
Yes, the cake can be frozen for up to a month.
Use plant-based butter and dairy-free chocolate.
Any plain tea cookies will work.
Absolutely! Feel free to experiment with different toppings.
Store in an airtight container in the fridge for up to two weeks.
Yes, just keep it refrigerated until ready to serve.
Related
Looking for other recipes like this? Try these:
How to Make Chocolate Biscuit Cake -The Queen's Favorite Cake
Discover how to make Chocolate Biscuit Cake, the royal dessert favorite that's perfect for any celebration.
- Total Time: 1 hour 50 minutes (including chilling)
- Yield: 8 servings
Ingredients
200g Tea cookies
140g / ¾ cup Semi-sweet chocolate
140g / ½ cup + 3 tbsp Sugar
140g / ½ cup + 2 tbsp Butter
120g / ¾ cup Dark chocolate
120g / ½ cup Whipping cream
Instructions
Chocolate Biscuit Cake Base
- Cut your cookies into small pieces.
- In a bowl, whisk room temperature butter and sugar for 5 minutes.
- Cut your chocolate into pieces.
- Microwave until everything is almost melted.
- Mix to help the last pieces to melt.
- Add the chocolate to the butter mixture.
- Whisk some more.
- Add the tea cookie pieces until they are all coated with the chocolate filling.
- Place parchment paper at the bottom of your 7-inch springform mold.
- Pour all your filling into the mold.
- Now you have a very uneven cake.
- Cover with a piece of parchment paper and use a flat glass to press down on the cake.
- You can now place the cake in the fridge for at least an hour.
The Ganache & Unmolding
- Take the cake out of the fridge for 20 minutes.
- Use a torch to help the cake to detach from your mold.
- You can also pass a knife all around the cake; doing both is the best option!
- Unmold and place back in the fridge.
- Place the chocolate pieces and the cream into a bowl.
- Microwave for 1 minute.
- Stir until the ganache is homogeneous and shiny.
- Let it cool down a little because you want it to be warm.
- Place your cake on a cooling rack.
- I like to place a clean baking tray under to collect the dripping ganache.
- Pour your ganache on the cake.
- Use a spatula to remove the excess ganache.
- Place on a cake board.
- Decorate as you like.
- We decided to make a powder of the cookies and coat the bottom!
Cutting Slices
- Cut and serve with a nice cup of tea.
- Prep Time: 30 minutes
- Cook Time: N/A
- Category: Dessert
- Method: Chilling, Mixing
- Cuisine: European
- Diet: Vegetarian
Food safety
- Store leftover cake in the refrigerator to avoid spoilage.
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