Many might assume the late Queen Elizabeth II's preferred indulgence was a classic Victoria sponge or lemon drizzle cake. However, according to Darren McGrady, her former personal chef, her true favourite was a chocolate biscuit cake—a treat she requested almost daily during afternoon tea.
The Royal Favorite
Darren McGrady previously remarked: "This chocolate biscuit cake is Her Royal Majesty the Queen's favourite afternoon tea cake by far. This cake is probably the only one that is sent into the royal dining room again and again until it has all gone." The chef also revealed that Prince William shares the Queen's enthusiasm for this dessert, thanks to its rich flavour and delightful crispy texture. Remarkably, this biscuit cake is straightforward to prepare at home.
Ingredients
For the Cake
- Half a teaspoon of butter, for greasing the pan
- Eight ounces of Rich tea biscuits or sweet cookies
- Four ounces of unsalted butter, softened
- Four ounces of granulated sugar
- Four ounces of dark chocolate
- One egg
For the Icing
- Eight ounces of dark chocolate, for coating
- One ounce of chocolate, for decoration
Method
Lightly butter a six-by-two-inch cake ring, then position it on a tray covered with parchment paper. Snap each biscuit into smaller chunks by hand and set aside. In a large bowl, beat the butter and sugar until pale. Melt the four ounces of dark chocolate and incorporate it into the butter mixture, stirring continuously. Add the egg and whisk to combine. Work in the biscuit pieces until they are completely covered with the chocolate mixture.
Transfer the mixture into the prepared cake ring. Attempt to fill all the spaces at the bottom, as this will become the top of the biscuit cake. Refrigerate the cake for a minimum of three hours, then take it out of the fridge and leave it to stand. In the meantime, melt eight ounces of dark chocolate over gentle heat.
Remove the ring from the cake and flip it upside down onto a wire rack. Drizzle the melted chocolate over the cake and even out the top and sides with a knife or a palette knife if available. Leave the chocolate to harden at room temperature. When hardened, melt the one ounce of chocolate and use it to garnish the top of the cake before slicing and savouring.
