A rich dark chocolate cake…with a layer of decadent frosting…mixed in with crunchy biscuit pieces (YUM!!!)
Yes, this recipe is by far HRH Queen Elizabeth’s most favourite afternoon tea cake, as confirmed by The Royal Chef, Darren McGrady. “It’s her favourite cake, she eats it until it’s all gone” says Darren, proudly.
And now you can make it for yourself – just in time for Queen’s Birthday long weekend! At 93 years young, we think ‘Queenie’ deserves to have her cake and eat it too!
HRH’s Chocolate Biscuit Cake
INGREDIENTS
85g Butter
¾ cup Golden Syrup
2/3 cup cocoa powder
2/3 Dark Chocolate
1 teaspoon vanilla extract
500g Plain or Digestive Biscuits
DIRECTIONS
1. Melt butter with golden syrup in a saucepan. Don’t let it boil!
2. Remove from heat, and add cocoa powder, dark chocolate and vanilla extract.
3. Stir until you have a smooth texture.
4. Evenly combine the crushed biscuits into mixture.
5. Line the base and sides of preferred cake tin with baking paper.
6. Place mixture into the cake tin, and evenly press down and well into the corners.
7. Leave to cool through at room temperature before covering and chilling in the fridge.
8. Cake mix will take up to two hours to set.
9. Once set, remove from cake tin and place on cooling rack.
FROSTING
2 cups Dark Chocolate
2/3 cup White Chocolate
Selection of Chocolate Pieces/ Maltesers
DIRECTIONS
1. Melt dark chocolate and white chocolate separately.
2. Spread dark chocolate all over the cake.
3. Decorate with chocolate pieces or Maltesers before chocolate sets.
4. Drizzle over white chocolate if desired.
5. Store in air tight container in the fridge.
VARIATIONS
Try adding in pistachios, pecans, toasted almonds or macadamia nuts with the biscuits
Include figs, raisins, sultanas or dried cherries
For children, decorate with M&Ms or sprinkles.
