Make a Chocolate Biscuit Cake

Make this delicious cake fit for a prince. Prince William actually requested this cake at his wedding reception, and now you can easily make it in your kitchen with a few simple ingredients and easy steps.[1] This decadent desert is great for chocolate lovers and will be a hit at your next party. Invite your children to help you with this easy no-bake recipe.

Ingredients

Chocolate Biscuit Cake

  • 1 cup dark chocolate
  • 1/2 cup granulated sugar.
  • 1/2 cup unsalted butter. (softened)
  • 1 egg.
  • 1 cup Rich tea biscuits.
  • ½ teaspoon butter for greasing.
  • 1/4 cup milk chocolate

Steps

Making Chocolate Biscuit Cake

  1. Prepare your cake dish. Lightly grease a small cake ring or springform pan with 1/2 teaspoon butter and set it aside.
    • If you are using a cake ring, place it on a baking sheet lined with parchment paper.
  2. Crumble the biscuits. In a large bowl, crumble the biscuits into small almond sized pieces. Use about 1 cup of biscuit crumbs and set the bowl aside.
    • Using more or less crumbs in larger or smaller chunks will change the texture and consistency of your cake. You can experiment with this if you'd like.
  3. Cream together butter and sugar. In a medium bowl, mix 1/2 cup butter and 1/2 cup sugar until combined. Stir the mixture with a large spoon or rubber spatula until your mixture is a light lemon color.
    • You may need to let your butter come to room temperature or heat it slightly to allow it to mix with the sugar.
  4. Melt the chocolate. You can melt chocolate in a pan on the stove over low heat or pop it in the microwave in increments of 15 seconds to melt it. Only melt half of your dark chocolate. You will need the other half to frost your cake later.
    • Do not allow your chocolate to burn.
    • Remove your chocolate from the heat once it has melted.
  5. Mix everything together. Stir by hand with a large spoon or rubber spatula. Slowly pour the butter-sugar mixture into the melted chocolate. Add the egg and continue stirring. Pour in the biscuit pieces and fold them into the mixture.
    • Continue folding in the biscuit pieces to coat them completely with chocolate.
  6. Make your cake. Pour or spoon the mixture into your cake ring. Lay the mixture as evenly as possible to prevent any gaps from forming at the bottom. For a denser cake, use your hands in plastic sandwich bags or use disposable plastic cooking gloves to press your mixture down into the pan.
    • You don't need to press very hard, just lightly pack it in.
    • Pressing your cake down will help you achieve a smooth, even surface.
  7. Chill your cake. Move the trap or spring-form pan into the refrigerator and let it chill for at least 3 hours.[2] Chilling your cake is necessary to achieve a smooth thick texture that holds together when slicing.
  8. Remove your cake from the cake ring. Take your cake out of the refrigerator and remove it from the ring or springform pan. Once your cake has chilled, it will be firm enough to transfer to a cooling rack.
    • You can flip your cake upside down onto the cooling rack. This may be easier.
  9. Frost your cake. Melt the second half of your dark chocolate (1/2 cup) and pour it over the cake, smoothing the top and sides with a butter knife or rubber spatula. Allow the icing to set at room temperature.
    • Melt 1/4 cup of milk chocolate and drizzle it over the top of your cake for a decorative touch.
  10. Enjoy! Transfer your finished cake to a cake dish or platter and serve.
    • Run a butter knife between the bottom of the cake and the cooling rack to gently pry the cake up if it has begun to stick to the rack.

Creating Exciting Variations

  1. Mix in some condensed milk. While you don't need condensed milk to make chocolate biscuit cake, many recipes call for it. Adding condensed milk will give your cake a creamy, fudgy texture and allow it to be sliced more easily.
  2. Use golden syrup. Golden syrup is similar to honey and will add a gooey sweetness to your chocolate biscuit cake.
    • Look for golden syrup in the international section of supermarkets, or even large stores like Walmart.
  3. Pack your cake full of goodies. There are several ways to get creative with your chocolate biscuit cake. The options are virtually endless. Add nuts, raisins, tiny marshmallows, M&Ms, gummy bears, espresso powder, or anything that sounds good.
  4. Try different kinds of chocolate. Experiment with white chocolate as a frosting, drizzle, or even a main ingredient. You can also try using semi-sweet or milk chocolate to change up the flavor of your cake.
    • You can even use chocolate with hazelnut, chili pepper, or salt for an interesting spin on this traditional recipe.
  5. Decorate the ultimate cake. Cover your cake with frosting and a creative drizzle of chocolate. Don't stop there. Dust the top with a sprinkle of powdered sugar or add a dash of whipped cream. Crumble some biscuit crumbs on top and add some chocolate shavings or chips.
  6. Get creative with the biscuits. Change the ratio of the biscuits. The more biscuit crumbs you use, the denser your cake will be. Adjust a number of biscuits based on your own preferences or try different ratios to make the perfect cake.
    • You can also use different kinds of biscuits. Try ginger flavored biscuits for a unique twist.
  7. Make chocolate biscuit fudge bars. Cut your cake into cubes and arrange on a platter like brownies. Wrap cubes in wax paper and give them to friends, family, or take a tray to a classroom, party, or to work.

Tips

  • In the US, you can find tea biscuits in the international section in some supermarkets.
  • If you’re feeling particularly industrious, you could even try making your own.
  • Crushing your biscuits very finely can cause your cake to become very dense, which will make it difficult to cut through if it's chilled. If this happens, let your cake sit at room temperature for a while. Once it warms a little, it will be easier to cut.

Things You'll Need

  • Microwave
  • Pan
  • Cake ring or springform pan
  • Butter knife
  • Baking sheet
  • Cooling rack
  • Mixing spoon
  • Wax paper or parchment paper (baking paper)

Related Articles

Sources and Citations

  1. ↑ http://www.stuff.co.nz/life-style/weddings/royal-wedding/4939277/Taste-of-nostalgia-for-Prince-William
  2. ↑ http://www.theroyalchef.com/2011/04/the-royal-wedding-cake-recipe/
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