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BritWeek: Chocolate Biscuit Cake

Good evening, lovelies! Remember that scrumptious looking Chocolate Biscuit Cake that Royal Chef Darren McGrady served at the BritWeek media preview I attended? Well it's time to get out your knife and fork because it is time to feast on this deliciousness and trust me, it is every bit as amazing as you would expect.

Beloved by Her Majesty the Queen of England and Prince William, Duke of Cambridge, the Chocolate Biscuit Cake is a royal feast for both the eyes and stomach. It was chosen by Prince William as his groom cake and Her Majesty the Queen is such a fan of the cake that she will notice if even the smallest piece is missing so no seasoned staff member will be sneaking a bite unless they want to make an entire new cake for Her Majesty.

To make this cake, you will need:
  • 4 ounces dark chocolate (for the cake)
  • 4 ounces granulated sugar
  • 4 ounces unsalted butter (softened)
  • 1 egg
  • 8 ounces Rich Tea Biscuits [Americans -- Rich Tea Biscuits can be found at your local Cost Plus World Market.]
  • ½ teaspoon butter for greasing
  • 8 ounces dark chocolate (for coating)
  • 1 ounce chocolate (for decoration)
 According to Chef McGrady's recipe:
  1. Lightly grease a 6 inch by 2 ½ inch cake ring and place on a tray on a sheet of parchment paper.
  2. Break each of the biscuits into almond size pieces by hand and set aside.
  3. Cream the butter and sugar in a bowl until the mixture starts to lighten.
  4. Melt the 4 ounces of chocolate and add to the butter mixture whilst constantly stirring.
  5. Beat in the egg to the mixture.
  6. Fold in the biscuit pieces until they are all coated with the chocolate mixture.
  7. Spoon the mixture into the prepared cake ring. Try to fill all of the gaps on the bottom of the ring because this will be the top when it is un-molded.
  8. Chill the cake in the refrigerator for at least three hours.
  9. Remove the cake from the refrigerator and let it stand while you melt the 8 ounces of chocolate.
  10. Slide the ring off the cake and turn it upside down onto a cake wire.
  11. Pour the melted chocolate over the cake and smooth the top and sides using a palette knife.
  12. Allow the chocolate to set at room temperature.
  13. Carefully run a knife around the bottom of the cake where the chocolate has stuck it to the cake wire and lift it onto a tea plate.
  14. Melt the remaining 1 ounce of chocolate and use to decorate the top of the cake.
As you can see from the photos, the cake is not the easiest to cut and will crumble. But don't let that deter you. It will be an instant favourite with your guests and goes well with a nice hot cuppa. Enjoy! And if you are in the LA area, try to check out one of BritWeek's remaining events happening through 8 May!

Sharon Peirce, Lesley Nicol, Royal Chef McGrady, Consul General Chris O'Connor.
Comment Challenge: What is your favourite afternoon tea treat?


  1. Love this amazing blog, thank you for the recipe, I love to try it very soon, YUM !!!


  2. Fabulous Joy
    Dropped by via
    Thanks for visiting mine during April, Joy

  3. Ps If you add share buttons, we could also share to FB, Twitter, Pinterest, Joy.
    I'm at and would love to share your blogs there - Caz

    1. I have share options at the bottom of the post (facebook/twitter/pinterest)

  4. Chocolate cake is my favorite food ♥♥♥

  5. My gosh, delicious looking!!! I don't usually have afternoon tea :) Probably a good thing since then I won't be tempted to have an afternoon tea dessert :)


    1. Hehe Same here Betty! Tough part for me was not being able to eat much dairy or sugar due to my dietary restrictions.

  6. Appreciate this original blog site, appreciate it with the food, I love to try it out fastly, YUM! Healthy Recipes


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Thanks so much for sharing with me! Your thoughts and comments are always appreciated!
x Joy