The Best Chocolate Biscuit Cake Recipe

What is a biscuit cake?

Smooth chocolate, crisp biscuits and creamy butter and syrup this cake is super addicting and reminds me of choco leibniz biscuits but even, richer and fuller in flavour. One of my favourite things about this recipe is just how simple it is, it uses simple ingredients and zero baking time, you simply have to try it.

What is the Queen’s favourite dessert?

Chocolate biscuit cake is not only a favourite of HM the Queen but extremely popular amongst the rest of the royal family too. This recipe is a royal favourite, not only was it Prince William’s Grooms cake but a staple of the entire royal family. Served to HM the Queen almost every afternoon with tea, this cake is truly fit for a Queen.

Ingredient Notes

The ingredients that go into this simple yet scrumptious, chocolate biscuit cake

Rich Tea Biscuits – are the perfect choice for this cake as they aren’t too sweet and have a wonderful crisp texture that soaks up all of the butter and chocolate without becoming soggy

Butter – binds everything together and provides a creaminess while also, softening the biscuits slightly

Chocolate – of course! What would chocolate cake be without chocolate, I like using both milk and dark chocolate

Golden Syrup – in place of sugar, the golden syrup provides a sticky sweetness and a slight caramel note that adds so much depth to this simple cake

Vanilla Extract – adds so much flavour and that classic vanilla smell

Sea Salt – balances out all of the other flavours and brings out so much more flavour in the chocolate

Fridge vs. Freezer

Personally, I use the fridge to set the cake as this allows the chocolate to cool down slower which makes the chocolate shinier but, if you’d like for the cake to set quicker, the freezer works really well. Once the cake is completely finished and set it should be stored in the fridge and will last about a week, simply slice and serve, as needed.

What kind of chocolate should I use?

I also using half milk chocolate and half dark chocolate which gives you that rich chocolate flavour and depth but, you still get the creamy sweetness of the milk chocolate, its the best of both worlds.

But you could totally use all milk chocolate for a sweeter and lighter taste and just dark chocolate for a richer flavour with more depth. Whatever chocolate you use will work well and compliment all of the other ingredients in this cake.

Tips and Tricks

Using a hand or stand mixer for the butter will help make it even lighter and fluffier, resulting in a lighter cake

Use a cup or glass to press down the biscuit mixture in the tin to create a more compact and solid cake

Feel free to add on more decorations, using melted chocolate, chopped nits and even some lindt truffles on the edge, this cake is your oyster

This keeps well for about a week, if it lasts that long that is.To make the chocolate doesn’t melt, keep it in the fridge.

Finally, you can see a full recipe video on my Tik Tok or IG