chocolate biscuit cake

My recipe today for The Queen&#x27;s Chocolate Biscuit Cake is a variation on one I have been making for years, without realising that it was Her Majesty the Queen&#x27;s favourite cake. It was a favourite for birthday parties and the cake tin, with my daughter taking a small square to school in her lunch box sometimes. 

Apparently, Her Majesty is so fond of this recipe for The Queen&#x27;s Chocolate Biscuit Cake, that she has it daily in the afternoon with a cuppa, and will enjoy a slice every day until it is all gone. I love this idea that The Queen is a bit of a chocoholic, and enjoys a simple no-bake cake above other more complex cakes.

The Queen's Chocolate Biscuit Cake

Cake:

Rich Tea biscuits

unsalted butter

golden caster sugar

dark chocolate, 53% minimum cocoa solids, chopped

water

Ganache:

whipping cream

This vegan lazy cake is easy to make and requires no baking. It consists of a rich chocolate ganache cake filled with broken cookies. Keep things simple with just the cake or go all out with a chocolate glaze and spider web design for a Halloween theme!

Lazy Cake (Chocolate Biscuit Cake)

dark chocolate ((70% minimum))

chocolate fudge sauce (or vegan condensed milk)

g coconut whipping cream

g vegan butter (*see notes)

sea salt

vanilla powder (or vanilla bean paste)

coconut whipping cream

g vegan chocolate fudge sauce (or vegan condensed milk)

white chocolate

coconut oil (as needed)

Prepare: Line the bottom and sides of a 7.5 or 8&quot; cake tin (with a removable base) with some parchment paper. Break up or chop the dark chocolate into small pieces. If desired, you can break the cookies into smaller pieces or simply cut them into halves/quarters.

Melt the cake ingredients: Add the dark chocolate, fudge sauce, vegan butter, coconut whipping cream, salt, and vanilla to a large heat-resistant bowl. Place the bowl on a double boiler (Bain-marie) and slowly allow the ingredients to melt over low-medium heat. Make sure that no water can splash into the bowl at all times. Do not disturb the mixture for the first 5 minutes.Once all of the ingredients start melting, carefully begin to stir them with a rubber spatula. Continue to heat on low until you have a smooth mixture. Separate 100g of the mixture and set aside for topping the cake.

Assemble the cake: Add 4-5 tablespoons of the chocolate filling to the base of the lined cake tin. Follow this with a layer of cookie pieces, and continue the process until you have used all of the main chocolate filling. Lastly, pour the reserved 100g of chocolate filling on top of the cake, and tap the pan on your counter to level out the ingredients and knock out any air bubbles.

Chill: Refrigerate the cake for at least 4 hours (or overnight) until set completely.

Demold the cake: Carefully remove the cake from the tin and remove the parchment paper from the sides. I also recommend removing the parchment from the bottom of the cake and replacing it with a new sheet. Place the cake back in the fridge while you make the glaze.

Biscuit Cake

Make the glaze: Finely chop the dark chocolate and set it aside in a heat-resistant bowl. Add the coconut whipping cream to a saucepan and place it on medium heat until gently simmering. Pour the heated coconut cream over the chocolate and allow it to sit for 2-3 minutes uncovered, before stirring with a spatula until smooth. Stir in the chocolate fudge sauce and allow the mixture to come to room temperature for about 10-15 minutes.

Melt the white chocolate: Add the white chocolate and coconut oil to a heat-resistant bowl and gently melt over a double-boiler. If the chocolate is too thick, add a little more coconut oil to thin it out. The goal is to have it be the same consistency as the chocolate glaze, or as close as possible.Add the melted chocolate to a piping bag and set aside until ready to use.

Glaze the cake: Place the cake on top of an upside-down cake tin and place it into a large bowl (this is to catch the chocolate glaze that flows over). Pour the room temperature glaze over the top of the cake and allow it to run down the sides to completely cover the cake. Use a knife to carefully mark a line around the base of the cake so that you can easily remove it from the cake tin once dry.

Spider web design: Cut the tip off of the piping bag with the white chocolate and draw a swirl on top of the cake. (This works really well if you put the cake on a turntable/lazy Susan).Take a wooden skewer or knife and move it across the lines in one direction to create a web design.Place the cake back in the fridge to set for 10-15 minutes.

Storage: Keep refrigerated in an airtight container for up to a week. You can also freeze the cake for up to 3 months in a sealed container.

Glaze (optional)

Every mouthful of this chocolate biscuit cake is guaranteed to put a huge smile on your face.

Addicting No Bake Chocolate Biscuit Cake

Petit Beurre biscuits

milk

espresso coffee

cream cheese (15% fat)

sugar

vanilla pudding

dark chocolate (chopped)

milk chocolate (chopped)

In a mixer bowl with a whisk attachment, place the cream cheese, heavy whipping cream, powdered sugar, and vanilla pudding powder. Mix on medium speed until you achieve a soft but stable cream.

Prepare a bowl with milk and coffee, dip the Petit Beurre biscuits into the coffee, and arrange them side by side in the rectangular mold, creating two layers of coffee-soaked biscuits. Cover with half of the cream mixture and smooth it using a spatula. Arrange two more layers of coffee-soaked biscuits, cover with the remaining cream, and smooth it out. Refrigerate for at least an hour to set before adding the ganache.

In a mixing bowl, place the chopped dark and milk chocolate. Heat up the heavy whipping cream in a saucepan until it simmers, then pour it over the chopped chocolate. Wait for about a minute, then stir until everything is melted and smooth.

Remove the cake from the fridge and pour the ganache over it, gently moving the dish to ensure full coverage of the cake. Refrigerate the cake for at least 3 hours to allow it to set before serving.

https://www.youtube.com/watch?v=EVUHC40So2Y

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