CHOCOLATE BISCUIT CAKE
Image courtesy of Rock Recipes
Famous as being one of two royal wedding cakes to celebrate the marriage of The Duke and Duchess of Cambridge in 2011, this delicious and easy no-bake cake is a real crowd pleaser. Taken from ‘A Royal Cookbook - Seasonal Recipes From Buckingham Palace’ this has become one of my very favourite cakes.
Ingredients:
225g Rich Tea Biscuits
115g unsalted butter
115g caster sugar
115g chopped dark chocolate
2 tablespoons warm water
For the Ganache:
125g dark chocolate, chopped
125g whipping cream
Method:
Grease and line a 15cm cake ring with butter and baking paper.
Break the rich tea biscuits into small pieces - around 1-2cm. I did this by putting them into a zip-lock bag and bashing with a rolling pin. Don’t use a food processor, they should not turn to crumbs.
Place the butter and sugar into a mixer and mix until light and fluffy.
Melt the chocolate over a simmering pan of water. Once melter, pour over the butter and sugar mix and mix thoroughly. Then add the tablespoon of water, and finally the broken biscuits. Stir together until all of the biscuits are fully coated.
Place the mixture into the lined cake tin and push down firmly to create an even texture. Place in the fridge for at least thirty minutes.
For the chocolate ganache:
Place the chopped chocolate into a bowl and set aside.
Pour the whipping cream into a saucepan and heat until it reaches a simmer.
Once simmering pour the cream over the chocolate and stir well until smooth and glossy.
Pour the warm ganache over the cake and spread evenly.
TO WATCH NICOLAS’s VIDEO DEMONSTRATION OF HOW TO MAKE THIS CAKE, CLICK THE BUTTON BELOW
Comments on this post (7)
Hi Nicholas…I am in the process of making this recipe. I’ve been baking for a very long time.
Just check your editing before you post— your recipe says 2 tablespoons of water but there’s only a mention in the directions of using one. Also there’s no measurement for the chocolate in the ganache portion of the recipe. Thankfully I know how to make a ganache but maybe many people don’t. Looking forward to this yummy dessert! ❤️
— Patty
I love your cooking style . Thank you for sharing your recipes. Please continue .
I noticed when you were stirring the chocolate , you used a utensil that was open and not solid like a spoon . It seemed like you were able to whip and mix well . Can you share the name / type of utensil you used .
Thank you .
— Carol
As Vicky said above, Maria cookies are similar. And so are animal crackers! Looks yummy!
— Wendy
Thanks for the recipe, Nicholas: it’s a winner every time. I actually use Demerara sugar (takes a little longer to blend) and replace the water with a shot of dark rum. The cake is too good to feed to children, so I go for a more adult version!
— Richard Pairaudeau
Hello!
I think there is a close version here in the US called Maria biscuits. It’s available in the international sections of the supermarkets or at Spanish specialty markets. They taste like you described. Just a little “food for thought”!
Vicki.
— Vicki Corona Dorais
Looking forward to trying this cake. Looks divine! 👍🏻
— Linda
Hello Nicolas,
I saw your first video about making tea party sandwiches shortly after your created the video. I have been watching your vlogs ever since. I too adore hosting tea parties and will definitely serve some of your dessert ideas. I am so happy your beloved Sophie is herself again. Pets are gifts from God. My two litter mate cats are 17 years old. I cherish every day that they are with me.
Please keep making your vlogs. You are a joy to watch. I wish you all the best.
Maureen
California
— Maureen Riley-Behlen