Queen Elizabeth’s Chocolate Biscuit Cake was the late queen’s favourite cake, and apparently also a general favourite of the whole Royal family. I created my version for the coronation of King Charles III in 2023, so I decided to call it Queen Elizabeth’s Chocolate Biscuit Cake.

The original recipe for this cake was published by her personal chef Darren McGrady some years ago and I have based my recipe on this. This original recipe included an egg and as the cake is uncooked and stored at room temperature I didn’t want to include this. I have substituted boiled cream for the egg, mixing it with the melted chocolate.

The cake is small, only 6 inches in diameter, but it is very rich so you only need a small slice. The 6 inch cake will probably serve 12 people.

This no bake chocolate biscuit cake is very simple to make and I am finding it quite addictive. I served it in my tea rooms at the time and it proved to be very popular.

Ingredients you will need to make Queen Elizabeth’s Chocolate Biscuit Cake

Jump to printable recipe

Cake Ingredients

• 8 ounces / 225 grams rich tea biscuits
• 6 ounces / 170 grams dark chocolate
• 3 fluid ounces / 90 grams double cream
• 6 ounces / 170 grams butter (softened)
• 6 ounces / 170 grams caster sugar

Chocolate Glaze Ingredients

• 6 ounces / 170 grams dark chocolate
• 1 ounce / 30 grams butter
• 1 dessert spoon golden syrup

Directions

1. Grease and line a 6 inch / 15 cm loose bottomed cake tin.
2. Break the biscuits into small pieces (not too small).
3. Melt the chocolate either in a bowl over hot water or in a microwave.
4. Heat the cream to boiling point and stir into the melted chocolate.
5. Cream the butter and sugar until light and fluffy.
6. Beat the chocolate/cream mixture.
7. Add the broken biscuits to the chocolate and stir until the biscuits are evenly coated.
8. Spoon the mixture into the cake tin, pressing down well to avoid any gaps and air pockets.
9. Chill in the refrigerator for about 3 hours.
10. Turn the cake out of the tin onto a wire rack.
11. To prepare the glaze melt the chocolate with the butter and golden syrup and stir until smooth.
12. Place a plate under the rack to catch any drips and pour the chocolate glaze over the cake, smoothing it down the sides.
13. When the chocolate glaze has set remove the cake to a serving plate.
14. Any leftovers should be stored in an air tight tin.

Equipment you will need to make Queen Elizabeth’s Chocolate Biscuit Cake

Apart from the usual kitchen items and tools you will need a loose bottomed 6 inch / 15 cm cake tin and a wire cooling rack.

Queen Elizabeth’s Chocolate Biscuit Cake

Recipe by Scones Plus More

0.0 from 0 votes

Course: Afternoon Tea, SnacksCuisine: BritishDifficulty: Easy

Servings

Adjust servings

+

–

12

servings

Prep time

30

minutes

Resting Time

3

hours

Ingredients

• Cake Ingredients

• 8 ounces / 225 grams rich tea biscuits

• 6 ounces / 170 grams dark chocolate

• 3 fluid ounces / 90 grams double cream

• 6 ounces / 170 grams butter (softened)

• 6 ounces / 170 grams caster sugar

• Chocolate Glaze Ingredients

• 6 ounces / 170 grams dark chocolate

• 1 ounce / 30 grams butter

• 1 dessert spoon golden syrup

Directions

• Grease and line a 6 inch / 15 cm loose bottomed cake tin.
• Break the biscuits into small pieces (not too small).
• Melt the chocolate either in a bowl over hot water or in a microwave.
• Heat the cream to boiling point and stir into the melted chocolate.
• Cream the butter and sugar until light and fluffy.
• Beat the chocolate/cream mixture.
• Add the broken biscuits to the chocolate and stir until the biscuits are evenly coated.
• Spoon the mixture into the cake tin, pressing down well to avoid any gaps and air pockets.
• Chill in the refrigerator for about 3 hours.
• Turn the cake out of the tin onto a wire rack.
• To prepare the glaze melt the chocolate with the butter and golden syrup and stir until smooth.
• Place a plate under the rack to catch any drips and pour the chocolate glaze over the cake, smoothing it down the sides.
• When the chocolate glaze has set remove the cake to a serving plate.
• Any leftovers should be stored in an air tight tin.

How to serve Queen Elizabeth’s Chocolate Biscuit Cake

To enjoy a slice of Queen Elizabeth’s favourite cake recipe at its best you must serve it with a cup of tea! And remember you only need a small slice.

Coronation bakes

I hope a number of other Royal recipes including King Charles’ Scones and Summer Pavlova (Patriotic Pavlova). If you try any of these recipes or have some ideas of your own I would love to hear from you, either via the comments here or please post a photo on Instagram and tag me in (@sconesplusmore) https://www.instagram.com/sconesplusmore/.

Until next time Happy Baking!

Tanya