In the UK we are now preparing to celebrate King Charles III’s coronation. I have been thinking of some special bakes to serve in my tea rooms as part of our celebrations. The late Queen Elizabeth II had a favourite cake, which is apparently also a general favourite of the whole Royal family and I thought this was an ideal cake for the coronation. I have called my version Queen Elizabeth’s Chocolate Biscuit Cake.

The recipe for this cake was published by her personal chef Darren McGrady some years ago and I have based my recipe on this. The 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, so I may be including it in the tea room menu after the celebrations.

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

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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.

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 Course: Afternoon Tea, SnacksCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Resting Time

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 do hope you enjoy your coronation celebrations. If you try any of my coronation recipes – King Charles’ Scones, Patriotic Pavlova or Queen Elizabeth’s Chocolate Biscuit Cake – I would love to hear from you 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