Chocolate Biscuit Cake

Chocolate Biscuit Cake, a simple confection made with tea biscuits and chocolate ganache, is a modern-day favorite of both Queen Elizabeth II and her grandson, Prince William. The queen always made sure it was on the menu whenever her grandson came for tea at Buckingham Palace. Prince William likes it so much that he requested it as the groom’s cake for his 2011 wedding to Kate Middleton.

Chocolate Biscuit Cake
Yield: 12 servings • Preparation: 30 minutes • Refrigerate: 12 hours
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  1. ¼ (10.6-ounce) package English-style rich tea biscuit cookies, such as Burton’s or McVitie‘s
  2. 1 (11.5-ounce) package milk chocolate morsels
  3. ⅔ cup heavy whipping cream
  4. 1 tablespoon butter
  5. 1 recipe Milk Chocolate Ganache (recipe follows)
  1. Line a (6-x-3½-inch) mini loaf pan with plastic wrap. Set aside.
  2. Break cookies into somewhat equal pieces, approximately 1 to 2 inches in size. Set aside.
  3. Place chocolate morsels in a heatproof bowl. Set aside.
  4. In a medium saucepan, combine cream and butter; heat to a very hot temperature, but do not let mixture boil. Pour over milk chocolate morsels. Let sit for 1 minute. Stir until morsels have melted and mixture is smooth and creamy.
  5. Pour enough melted chocolate into prepared loaf pan to cover bottom of pan. Lay broken cookies in a single layer over ganache, covering surface of ganache. Continue layering chocolate and cookies in this manner until pan is full.
  6. Refrigerate in pan until chocolate is hard, approximately 4 hours.
  7. Remove cake from pan, and place on a wire rack set over a rimmed baking sheet, top side down. Remove plastic wrap. Pour Milk Chocolate Ganache over cake, letting it drip down sides. Using an offset spatula, smooth ganache over all sides of cake.
  8. Refrigerate, uncovered, for at least 8 hours or overnight before serving.
  9. Using a sharp knife, cut into ¼-inch slices by pressing down rather than sawing.
TeaTime Magazine
Milk Chocolate Ganache
Yield: ¾ cup • Preparation: 10 minutes
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  1. ⅔ cup milk chocolate morsels
  2. ⅓ cup heavy whipping cream
  1. Place milk chocolate morsels in a heatproof bowl. Set aside.
  2. In a small saucepan, heat cream until very hot but not boiling. Pour over milk chocolate morsels. Stir until morsels have melted and mixture is smooth and creamy. Use immediately.
TeaTime Magazine
 From TeaTime January/February 2014

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