Recipe card
Biscuit Cake
Chocolate biscuit cake is made with chocolate, tea, or digestive biscuits, dried fruits, nuts, butter, and whipping cream and topped with chocolate ganache. Decorate it with chocolate chips, biscuits, or chocolate hearts Did you know biscuit cake is one of the favorite desserts among the Royal British family? This chocolate biscuit cake gained fame when it was revealed to be Queen Elizabeth’s favorite treat. Her grandson, Prince William, requested it as the Groom’s cake at his wedding. Thus, this cake is also popular as Queen’s Chocolate Biscuit Cake.
Why you’ll love this cake
A simple no-bake recipe with basic pantry ingredients that even bachelors and beginners can try this cake. No oven or fancy equipment is needed. Perfect for any occasion. It is a very flexible recipe where you mix your favorite add-ins like walnuts, pecans, hazelnuts, M&M’s, etc.
While you are here, check out more interesting recipes for Romantic dinner or Valentine’s Day.
Ingredients
Biscuits: Digestive biscuits work best for their texture; if unavailable, use any wafers or biscuits of your choice.Chocolate: Dark, milk, or semi-sweet. Any chocolate will work. Use a combination for a unique taste.Butter: Add richness.Cream: Makes it rich and creamier.Dried fruits and nuts: Make sure you add roasted nuts for better taste and texture.
Heart shaped cake
Line your 8-inch baking pan with parchment paper and keep it aside. In a microwave-safe bowl, add chocolate chips, heavy cream, and butter and microwave for 30 seconds, then increment for about a minute or until the chocolate melts. Add instant coffee powder. Using a whisk or a spoon, mix it to a smooth consistency. Add broken biscuits, roasted nuts, raisins, and cranberries in a bowl, and give it a light mix. Now pour the melted chocolate mix over the biscuit-dry fruit mix and combine them till they are thoroughly coated. Add this mixture to the cake pan. Apply moderate pressure with the back of a spoon and pat to fill the entire area of the cake mold and have a smooth surface. Set it in the fridge for about 30 minutes to an hour.
Chocolate Ganache
Add chocolate chips and cream in a microwave-safe bowl and microwave in 30-second intervals until the chocolate melts. Now, using a whisk or a spoon, blend it to a smooth consistency. Unmold the cooled cake to wire wrack. Pour the ganache over the biscuit cake, and spread the ganache with the back of a spoon so that it evenly coats the cake. Keep the cake back in the fridge for another 30 minutes. Slice and Serve with coffee or tea, and enjoy.
Tips
Toast the nuts before using them in the recipe. Always keep the cake in the fridge chilled when not serving, or else the chocolate may melt. Add a scoop of Nutella or peanut butter to make Nutella lazy cake or nut butter lazy cake. I made this cake for Valentine’s Day, and you see a heart-shaped pan. You can make this biscuit cake in any shaped pan of your choice.
More no-bake desserts
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