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Chocolate Biscuit Cake

Chocolate Biscuit Cake
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★★★★★

5 from 1 review

This is the legendary Chocolate Biscuit Cake – the one the Queen loves and Prince William requested at his wedding!  Once you taste it, you’ll know why!  It’s so easy to prepare, no baking, and serves a crowd.

It’s customary to use McVitie’s Rich Tea Biscuits or Digestive Biscuits, but I also tried Kedem brand tea biscuits, which may be easier to find, and they are just as good.

If you can’t find Lyle’s Golden Syrup, you could substitute regular corn syrup, honey or sugar.  But once you taste Lyle’s, you’ll know why it’s in the recipe.?

You can use baking chocolate, chocolate chips, or bulk chocolate.  I like bittersweet, but others have used semi-sweet with similar results.

You will need either a 9×5 loaf pan, or 8-9” Springform or cake pan, or even a 9×9 pan, lined with plastic wrap in order to remove the cake from the pan when ready to frost.

  • Author: Laura
  • Prep Time: 30
  • Total Time: 30 minutes
  • Yield: 16 servings 1x
  • Category: Cakes
  • Method: No Bake
  • Cuisine: British

Ingredients

Scale

For the Cake:

  • 2 pkg. McVitie’s Rich Tea Biscuits, or similar – 400 grams (14 oz.)
  • 1 1/2 sticks, (12 T) Butter
  • 1 c Whipping Cream
  • 1/3 c Lyle’s Golden Syrup
  • 20 oz. Semi-sweet or Bittersweet (preferred) Chocolate, chopped, or chocolate chips
  • 1/4 c Cocoa Powder
  • 1/4 t Kosher Salt

For the Frosting:

  • 1 c bittersweet (or semisweet) chocolate chips (or 5 oz. chocolate, chopped)
  • 1/2 c whipping cream
  • 1 T Lyle’s Golden Syrup

Biscuits and Golden Syrup

Instructions

Make the Cake

  1. Into a large bowl, break Biscuits (cookies) into pieces the size of large almonds or postage stamps. Set aside.
  2. Over medium-low heat, in a medium (2-3 qt) saucepan, melt the butter, then add cream and Golden syrup. Heat to simmering.
  3. To the simmering butter mixture, add the cocoa powder, chopped chocolate and salt.  Stir until chocolate is melted and fully incorporated.  Stir until glossy.
  4. Pour warm chocolate over broken biscuits and stir until each biscuit is coated with chocolate.
  5. Spoon mixture into plastic-lined pan, pressing biscuits into corners, and occasionally rapping the pan on the counter so no air pockets are left.
  6. Smooth the surface of the cake as much as you can.  Refrigerate at least 2 hours before frosting.

Make the Frosting

  1. Release springform from its base if using. Invert cake on serving plate, removing the plastic wrap. If using a non-springform pan, invert cake onto a plate and gently remove plastic wrap.
  2. Place chopped chocolate or chocolate chips in a bowl.
  3. Heat the cream and Golden Syrup to simmer.
  4. Pour the cream mixture over the chocolate.  Wait 5 minutes, then stir until glossy.
  5. Let mixture cool a bit (up to 30 minutes), then pour on top of cake, spreading it toward the edges of the cake until it falls down the sides.
  6. Decorate as desired. Serve or return to refrigerator.  The cake also will keep at room temperature for a couple of days, assuming it lasts that long.

Nutrition

Keywords: Chocolate, cake, biscuit cake, british, tea biscuits, no bake

Find it online: https://hummingbirdthyme.com/chocolate-biscuit-cake/

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