Cake Recipes From Biscuit

Let's make Queen Elizabeth's favorite cake, chocolate biscuit cake. This easy no-bake cake is made of broken biscuits and a rich, chocolate sauce holding them all together. All you need are a few hours in the fridge for this beauty to set up. Step-by-step photos teach you how to make this no-bake chocolate biscuit cake recipe.

Similar to a chocolate tiffin cake, this chocolate biscuit cake is made up of a chocolate sauce and crushed biscuits and requires no baking.

Her Majesty, Queen Elizabeth II, is known to enjoy a slice of chocolate biscuit cake each day with her afternoon tea at Buckingham Palace made by the Royal chef. Prince William also loves this delicious cake and served a chocolate biscuit cake as a groom's cake at his wedding to Kate Middleton.

Chocolate Chip Biscuit Icebox Cheesecake

Some people like to add hazelnuts, walnuts, or almonds to the chocolate biscuit cake batter when adding the biscuits. If adding I would use toasted nuts. If you are into fruit then you could add some dried cherries or apricots into the batter as well- you will need fewer biscuits depending on how many fruits and nuts you add.

For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.

In a medium saucepan add your butter chunks and chocolate then place over low- medium heat and stir constantly until everything is melted together. Do not walk away you don't want the melted chocolate to burn, so cutting the butter into chunks and stirring continuously prevents this.

Ingredient Chocolate Bourbon Biscuit Cake Recipe

Remove the pot from the heat and stir in the sugar and salt, once melted stir in the cream and golden syrup.

Break the biscuits into small pieces, think postage stamp size, then gently fold the biscuit pieces into the chocolate mixture so everything is coated.

Grease a 6inch X 3inch springform panwith butter then pour in all of the chocolate biscuit batter. Use a spatula or the back of a spoon to gently pack it all into an even layer. Some recipes call for putting a piece of parchment paper on the bottom of the cake tin but if you grease it well enough I find you don't need to.

Biscuit Cake Recipe

Gently remove the outer lining of thespringform panand if you want to use an offset spatulato release the cake from the bottom of the pan then use a large spatula to transfer the cake to a wire rack.

Warm the heavy cream, by microwave or stove but do not boil it. Add the chocolate pieces to a bowl then add the warm cream and golden syrup. Let sit for five minutes then whisk to combine, it will take a minute but will then turn into a lush chocolate ganache.

Place a plate under the wire rack to catch the drippings of the chocolate. Gently pour the chocolate ganache over the cake and use anangled spatulato help cover the sides.

Chocolate Biscuit Cake (cold Cake Recipe)

Once the cake is covered use the remaining ganache to pour down the sides of the cake to create chocolate drips. Chill in the fridge for 20 minutes to set the ganache then transfer to a serving plate and enjoy.

Store the cake in an air-tight container or covered with cling film/ plastic wrap in the fridge for up to one week.If you live in a cool environment you can store the cake at room temperature for a couple of days.

You can freeze slices of the cake or the whole chocolate biscuit cake can be frozen. Make sure you wrap them tightly in cling film/ plastic wrap, twice, then wrap them in foil. If wrapping slices I will place them all in a freezer bag once wrapped in the foil. This all helps prevent freezer burn and the chocolate from taking on the odors of any other food in the freezer.

Easy 4 Ingredient Nescafe Cake (icebox Cake)

Yes if you want to serve a larger crowd you can press the 2x button on the recipe card below to double the ingredient quantities. Use a 9-inch springform pan and let it chill for a minimum of 6 hours.Chocolate biscuit cake was the late Queen Elizabeth’s favorite cake, and this is the authentic no-bake recipe from former royal chef Darren McGrady.

Chocolate biscuit cake is Queen Elizabeth’s favorite cake ~ she would take a small slice every day with her tea, until the cake was finished, and then she’d start on a fresh one! She reportedly had her chefs bring along this special chocolate cake wherever she traveled, and the cake was so popular in the royal family that it was Prince William’s groom’s cake at his wedding to Kate Middleton.

After researching this tea cake I wasn’t entirely sure I’d like it, but I was wrong! I gobbled up an entire piece right in the middle of my photo shoot. The combination of the mousse-like chocolate filling with the crunch of the biscuits and the chocolate layer on top is really delicious. I’m a fan!

Russian Honey Biscuit Cake Recipe

Queen Elizabeth was famously not a ‘foodie’. Her tastes in food were surprisingly simple and homey and this no-bake ‘fridge cake’ is a good example. Just four basic ingredients make up this no-bake recipe. A fifth ingredient, a raw egg, is in the original recipe, but I’ve left it out because raw eggs aren’t considered safe to consume in the US. You could, if you like, use a pasteurized egg.

STEP 1. Break or chop the biscuits into pieces. Beat butter and sugar together until fluffy, then beat in melted chocolate. At this point the British recipe has you beat in a raw egg, but I left that out.

This cake is vey good, and unique, at least as far as American desserts go. It’s quite rich, so thin slices are best. It actually reminds me of a KitKat candy bar, in cake form! I hope you give it a try, I think you’ll love it like I did.

Chocolate Amaretto Biscuit Cake: A No Bake Delight

Chocolate biscuit cake was the late Queen Elizabeth's favorite cake, and this is the no bake recipe from former royal chef Darren McGrady.

*Recipe lightly adapted from former British royal chef Darren McGrady. The changes I’ve made are to omit the raw egg, and to increase the amounts of butter, sugar, and chocolate for the filling to account for a larger 8 inch pan.

Calories: 407 kcal · Carbohydrates: 42 g · Protein: 4 g · Fat: 26 g · Saturated Fat: 15 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 7 g · Trans Fat: 0.5 g · Cholesterol: 31 mg · Sodium: 194 mg · Potassium: 239 mg · Fiber: 4 g · Sugar: 26 g · Vitamin A: 366 IU · Calcium: 39 mg · Iron: 4 mg

Parle G Biscuit Cake

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.  Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.

Did You Make This? We love seeing what you’ve made! Tag us on social media at @ for a chance to be featured.

Hey there ~ I'm Sue. I love to make delicious food, photograph it, and write about it, but mostly, I just love to EAT. Isn’t that what it’s all about? My recipes are creative, vibrant, and totally approachable no matter what your skill level. Let's grab a bite together!

No Bake Biscuit Cake With Pudding Recipe