Chocolate Biscuit Cake (The Queen's Favorite Cake - Tiffin Recipe)

Step 2

Butter a 6" cake tin and line the bottom with parchment or waxed paper.

Step 5

Break the tea biscuits into small pieces (about 1" long) and put into a bowl and set aside.

Step 8

Beat the butter, salt, and sugar together until light and fluffy.

Step 11

Melt the dark chocolate using the defrost function of the microwave or over a double boiler. Stop heating the chocolate when it is almost melted. Add the melted chocolate to the butter and sugar mixture and mix well until combined.

Step 14

Gently add in the Rich Tea biscuit pieces until they are fully coated in chocolate mixture.

Step 17

Put this into the prepared cake tin, carefully trying to fill all the air spots so there aren't holes in the bottom or middle of the cake (the bottom will be the top).

Step 20

Place the tin in the fridge for about 4 hours. When ready to finish the cake, remove from the fridge and allow to stand for about 30 minutes. Run a knife around the edge and turn upside down onto a cooling rack placed on a sheet tray (or anything to catch chocolate drips). Remove the parchment paper.

Step 23

Now, melt the dark chocolate for the coating in a double boiler or again in the microwave on defrost to slowly melt the chocolate, stirring at intervals. Stop heating the chocolate when there are still pieces of chocolate. Continue stirring off the heat until completely smooth.

Step 26

Slowly pour the melted chocolate over the top and sides of the cake and smooth using a butter or palette knife.

Step 29

Allow to set at room temperature. When set, remove the cake and place on a serving plate and decorate as desired.