While many might imagine a delicate Victoria sponge gracing the royal table, the late Queen Elizabeth II's true snack of choice was far more indulgent. This rich, crunchy chocolate biscuit cake was her absolute essential for afternoon tea, proving that even monarchs have a relatable sweet tooth.
Royal Chef Shares Insights
Former personal chef Darren McGrady has shared fascinating insights into the Royal Family's private eating habits and their specific cravings. He notes that this particular dessert was non-negotiable for Her Majesty, often following her wherever she travelled across the country.
"This chocolate biscuit cake is Her Royal Majesty the Queen's favourite afternoon tea cake by far. This cake is probably the only one that is sent into the royal dining room again and again until it has all gone," Darren said previously.
A Family Tradition
It appears that the craving for this decadent treat is a shared family trait passed down through the generations. The chef also disclosed that Prince William shares an equally strong fondness for this cake, drawn in by its rich taste and wonderfully crunchy texture.
What's more, the biscuit cake is surprisingly easy to recreate at home. You don't need a palace kitchen to master this no-bake classic that defined decades of royal tea times.
Make Your Own Chocolate Biscuit Cake
Ingredients
For the cake:
- Half a teaspoon of butter, for greasing the pan
- 8oz of rich tea biscuits or sweet cookies
- 4oz of unsalted butter, softened
- 4oz of granulated sugar
- 4oz of dark chocolate
- One egg
For the icing:
- 8oz of dark chocolate, for coating
- 1oz of chocolate, for decoration
Method
- Lightly butter a six-by-two-inch cake ring, then place it on a parchment-lined tray. Break each biscuit into smaller pieces by hand, then put them to one side.
- In a large bowl, beat together the butter and sugar until light and pale. Melt the 4oz of dark chocolate and fold it into the butter mixture, stirring throughout. Add the egg and whisk until fully combined.
- Fold in the biscuit pieces until they are thoroughly coated in the chocolate mixture.
- Spoon the mixture into the prepared cake ring. Try to fill all the gaps at the bottom, as this will form the top of the finished biscuit cake.
- Place the cake in the refrigerator for at least three hours, then remove it and allow it to rest at room temperature.
- Meanwhile, gently melt the 8oz of dark chocolate over a low heat. Detach the ring from the cake and turn it upside down onto a wire rack.
- Pour the melted chocolate over the cake, smoothing the surface and edges using a knife, or a palette knife if you have one to hand. Allow the chocolate to set at room temperature.
- Once fully set, melt the one ounce of chocolate and use it to decorate the top of the cake before cutting and enjoying.
