No-Bake Royal Chocolate Biscuit Cake is a decadent treat that’s sure to satisfy your sweet tooth. Made with crumbled biscuits (cookies), nuts, dried fruits, melted chocolate, creamy butter and cream, this cake is a luxurious and indulgent dessert that’s fit for royalty. After all, it’s my version of the Chocolate Biscuit Cake served at Prince William and Princess Kate’s wedding reception.

Table of Contents
  1. Why you’ll love this recipe for Chocolate Biscuit Cake
  2. Chocolate Biscuit Cake is Fit for a King!
  3. Biscuit Cake Recipe Ingredients
  4. Biscuit Cake Optional Ingredients
  5. Biscuit Cake Chocolate Ganache Icing Ingredients
  6. Biscuit Cake Variations and Substitutions
  7. How to Make No Bake Chocolate Biscuit Cake and Chocolate Ganache Icing
  8. Serving Chocolate Biscuit Cake
  9. How Do You Store a Biscuit Cake?
  10. Chocolate Biscuit Cake Recipe FAQs
  11. More Recipes for a Royal Menu
  12. No Bake Chocolate Biscuit Cake Recipe

Why you’ll love this recipe for Chocolate Biscuit Cake

This unusual cake is simply divine. The combination of crunchy biscuits (cookies), smooth chocolate and silky cream creates a heavenly texture that will melt in your mouth with every bite. Chopped nuts add a bit of crunch and dried fruits give it a chewy tang. Get ready to indulge in this rich and heavenly dessert!

Chocolate Biscuit Cake is Fit for a King!

In 2011, Prince William and Princess Kate made a royal choice for their reception – selecting their individual wedding cakes. The prince picked a dessert that caught my attention: the Chocolate Biscuit Cake. Being unfamiliar with it, I was intrigued and set out to discover more. The mere name of this cake – a combination of chocolate and biscuits (what Americans call cookies) – was enough to make my mouth water. So, I embarked on a culinary quest, scouring the internet for recipes. To my surprise, I found multiple variations of the cake. After some experimentation, I finally perfected my own unique recipe for this delectable treat.

Slice of chocolate biscuit cake on a white plate

Biscuit Cake Recipe Ingredients

According to the British newspaper The Daily Mirror, the McVitie Company made the cake for the royal wedding reception. So, I decided the cake should include McVitie’s Digestive Cookies as a key ingredient. Searching through other British recipe sources, it became clear that this cake should also include raisins, dried cherries, nuts – and of course, lots of dark chocolate! Here’s the full list of what you’ll need to make my version of this fabulous cake (quantities are included in the recipe card below):

overhead view of packaged ingredients for biscuit cake

Biscuit Cake Optional Ingredients

I also like to include these two ingredients, for a bit of freshness and zip:

  • Orange zest, optional
  • Brandy, optional
brandy bottle next to a navel orange, showing optional ingredients for biscuit cake

Biscuit Cake Chocolate Ganache Icing Ingredients

I like to top this delectable cake with a simple chocolate ganache icing. For this icing, you just need a bit more of 2 ingredients called for in the Cake:

  • Dark chocolate (around 50 to 60% cacao)
  • Whipping cream

Biscuit Cake Variations and Substitutions

Ingredient substitutions. Since a few of the ingredients called for in this recipe can be difficult to find in some areas, here are a few substitutions and variations:

  • McVities Digestive Biscuits with Dark Chocolate Coating – substitute Petite Beurre Biscuit cookies or graham crackers; can also use plain McVities (no coating) or milk chocolate coated
  • Dried cherries – use dried cranberries or currants, or double the amount of raisins called for in the recipe
  • Walnuts – use pecans or hazelnuts instead
  • Pistachios – use pecans or hazelnuts instead
  • Lyle’s Golden Syrup – use light or dark corn syrup, maple syrup or honey
  • Brandy – can omit, or substitute Cointreau, rum or apple juice

Optional garnishes. As you see in some of my photos, I often add chopped walnuts and drizzle dark chocolate stripes on top of the chocolate icing, for a bit more interest. You could drizzle white chocolate instead of dark, or do both!

Biscuit cake on a cake stand with a slice on a plate in front

How to Make No Bake Chocolate Biscuit Cake and Chocolate Ganache Icing

Here’s all you have to do to make this wonderful dessert:

  1. Prep pan.
    Spray a 9-inch spring form pan with nonstick cooking spray. Line the bottom with parchment paper.
  2. Combine dry ingredients.
    In a large mixing bowl, stir together the broken biscuits, raisins, cherries, walnuts and pistachios. Set aside.
  3. Melt chocolate; add wet ingredients.
    In the top of a double boiler or in the microwave, melt the butter and 3 bars of the chocolate (around 10 ounces), stirring constantly. Remove from heat; add 3/4 cup cream, golden syrup, orange zest and brandy and stir until well combined.
  4. Combine dry and wet ingredients; refrigerate.
    Pour chocolate mixture over biscuit mixture and stir until well blended and all the biscuit pieces are coated with chocolate. Place in prepared pan, pressing down and smoothing out the top as much as possible (it will be lumpy but this will be the bottom of the cake so it’s okay). Refrigerate for at least 3 hours.
  5. Prepare icing.
    In the top of a double boiler, stir together the remaining 1/4 cup cream and 7 to 8 ounces dark chocolate until melted and well blended. Set aside and cool.
  6. Remove cake from pan.
    While the icing is cooling, remove the cake from the refrigerator. Release the spring on the side of the pan and slowly remove. You may need to use a knife to separate the cake from the sides of the pan. Invert cake onto a cake platter or other serving dish. Remove the bottom of the pan, then carefully peel off the parchment paper. Using a paper towel, wipe off any liquid remaining from the nonstick cooking spray.
  7. Ice cake; refrigerate.
    When the icing is a spreadable consistency, spread it over the top and sides of the cake to cover. Put in the refrigerator for around 1 hour or until the chocolate icing hardens.
  8. Optional garnishes.
    Melt 2 ounces dark chocolate in the microwave, on 50% power, for 30 seconds or just until melted. Spoon into in a zip top baggie; seal and cut off a small portion of one corner. Drizzle chocolate over cake. Place a mound of around 1 teaspoon roasted walnut pieces in the center of the cake (can be done either before or after adding chocolate drizzle).
Chocolate Biscuit Cake on a white cake platter, with walnut garnish

Serving Chocolate Biscuit Cake

To serve, slice cake into 12 wedges and place on individual dessert plates. Keep the portions small as this cake is very rich!

How Do You Store a Biscuit Cake?

I recommend storing chocolate biscuit cake in the refrigerator. Once the chocolate icing hardens, wrap loosely with plastic wrap or foil. It can also be well wrapped and frozen.

How long does Chocolate Biscuit Cake last?

If refrigerated, this cake will last for up to 2 weeks – but I think it tastes best within 4 to 5 days of preparation. It will last up to 2 months in the freezer.

Should chocolate biscuit cake be kept in the fridge?

I recommend storing Chocolate Biscuit Cake in the refrigerator for up to 2 weeks (but is best within 5 days), or in the freezer for up to 2 months.

Chocolate Biscuit Cake Recipe FAQs

What was the Queen’s chocolate biscuit cake?

Late Queen Elizabeth’s chef Darren McGrady has shared online the recipe for the biscuit cake he often made for her afternoon tea. It’s a bit different than mine – check it out!

What was Queen Elizabeth’s favorite dessert?

Again, according to her Chef Darren McGrady, the late Queen’s favorite afternoon tea cake was – you guessed it – Chocolate Biscuit Cake.

What is the other name for biscuit cake?

Biscuit cake is also called a Tiffin or Tiffin Cake.

More Recipes for a Royal Menu

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Biscuit cake on a cake stand with a slice on a plate in front

No Bake Chocolate Biscuit Cake Recipe

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No-Bake Royal Chocolate Biscuit Cake is a decadent treat that’s sure to satisfy your sweet tooth. Made with crumbled biscuits (cookies), nuts, dried fruits, melted chocolate, creamy butter and cream, this cake is a luxurious and indulgent dessert that’s fit for royalty. The combination of crunchy biscuits (cookies), smooth chocolate and silky cream creates a heavenly texture that will melt in your mouth with every bite. Chopped nuts add a bit of crunch and dried fruits give it a chewy tang. Get ready to indulge in this rich and heavenly dessert!

  • Prep Time: 15 mins
  • Refrigeration time: 4 hours
  • Cook Time: 5 mins
  • Total Time: 4 hours 20 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Ingredients

Scale

Chocolate Biscuit Cake

  • 4 cups broken McVities digestives (or biscuits) with dark chocolate coating (pieces should be around the size of an almond, or slightly smaller) – see Note
  • 1/4 cup chopped toasted walnuts, plus more for garnish (if desired)
  • 1/4 cup chopped toasted pistachios
  • 1/4 cup raisins
  • 1/8 cup dried cherries
  • 1/2 cup butter, sliced
  • 10 ounces dark chocolate (around 50 to 60% cacao), broken into pieces
  • 3/4 cup whipping cream
  • 1/4 cup Lyle’s Golden Syrup – see Note
  • 1 teaspoon orange zest, optional
  • 1 teaspoon brandy, optional

Chocolate Ganache Icing

  • 8 ounces dark chocolate (around 50 to 60% cacao), broken into pieces – can also use melting wafers
  • 1/4 cup whipping cream

Instructions

Chocolate Biscuit Cake

  1. Spray a 9-inch spring form pan with nonstick cooking spray. Line the bottom with parchment paper.
  2. In a large mixing bowl, stir together the broken biscuits, walnuts, pistachios, raisins and cherries. Set aside.
  3. In the top of a double boiler, melt the butter and 10 ounces of chocolate, stirring constantly. Remove from heat; add 3/4 cup cream, golden syrup, orange zest and brandy and stir until well combined.
  4. Pour chocolate mixture over biscuit mixture and stir until well blended and all the biscuit pieces are coated with chocolate.
  5. Spoon mixture into prepared pan, pressing down and smoothing out the top as much as possible (it will be lumpy, but this will be the bottom of the cake so it’s okay). Refrigerate for at least 3 hours.

Chocolate Ganache Icing and Assembly

  1. In the top of a double boiler, stir together  1/4 cup cream and 8 ounces dark chocolate until melted and well blended. Set aside to cool.
  2. Remove cake from refrigerator. Release spring on the side of the pan and slowly remove. You may need to use a knife to separate the cake from the sides of the pan. Invert cake onto a cake platter or other serving dish. Remove bottom of the pan, then carefully peel off parchment paper. Using a paper towel, wipe off any liquid remaining from the nonstick cooking spray.
  3. When the icing is a spreadable consistency, quickly spread it over the top and sides of the cake to cover. (You need to move quickly because the cake is very cold which will cause the icing to start setting fairly quickly.) Place cake in the refrigerator, uncovered, for around 1 hour or until the chocolate icing hardens.

Notes

Optional garnishes: Melt 2 ounces dark chocolate in the microwave, on 50% power, for 30 seconds or just until melted. Spoon into in a zip top baggie; seal and cut off a small portion of one corner. Drizzle chocolate over cake. Place a mound of around 1 teaspoon roasted walnut pieces in the center of the cake (can be done either before or after adding chocolate drizzle)

Note on McVities Digestive Biscuits: these British cookies are available in specialty food stores, at Cost Plus World Market and in the specialty food aisle of some grocery stores. Can substitute Petite Beurre Biscuit cookies or graham crackers

Note on Lyle’s Golden Syrup: This British product is available in specialty food stores, at Cost Plus World Market and in the specialty food aisle of some grocery stores. You can substitute light or dark corn syrup, maple syrup or honey.

Make ahead: Cake can be prepared and stored at room temperature for up to 2 days, in the refrigerator for up to 2 weeks (but is best within 5 days), or in the freezer for up to 2 months. Wrap with plastic wrap after the chocolate icing has hardened.

  • Author: Lee Clayton Roper
  • Category: make ahead
  • Method: No bake
  • Cuisine: British

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Biscuit cake on a cake stand with a slice on a plate in front

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About the author

Hi, I'm Lee.

I am inspired by my mother, Sally’s, love of cooking and entertaining to gather friends and family together over great meals and conversation. In fact, I held my first dinner party at the age of 16. Throughout the years, I’ve provided recipes, menu advice and cooking tips to friends seeking uncomplicated and delicious ideas for home entertaining.


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