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–+ servings
chocolate biscuit cake and tea

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

Course Desserts
Cuisine British, Scottish
Prep Time 15 minutes
Additional Time 10 minutes
Total Time 25 minutes
Servings 18 slices
Calories 268
Author adapted by Christina Conte
A chocolate and cookie concoction that is called a tiffin in the UK and happens to be Queen Elizabeth II's favorite cake!

Equipment

  • 1 6" cake tin

Ingredients

Cake:

  • 8 oz Rich Tea biscuits or similar cookies/biscuits
  • ⅔ c unsalted butter (5 oz) 1 ¼ sticks, softened
  • ⅛ tsp salt a pinch
  • ¾ cup Baker's/caster sugar (if the sugar isn't fine, it might be gritty)
  • 5 oz dark chocolate

Coating:

  • 8 oz dark chocolate good quality
  • chocolate curls bits of a chocolate bar, or whatever you would like to put on top the cake
US Customary - Metric

Instructions

  • Butter a 6" cake tin and line the bottom with parchment or waxed paper.
  • Break the tea biscuits into small pieces (about 1" long) and put into a bowl and set aside.
  • Beat the butter, salt, and sugar together until light and fluffy.
  • 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.
  • Gently add in the Rich Tea biscuit pieces until they are fully coated in chocolate mixture.
  • 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).
  • 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.
  • 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.
  • Slowly pour the melted chocolate over the top and sides of the cake and smooth using a butter or palette knife.
  • Allow to set at room temperature. When set, remove the cake and place on a serving plate and decorate as desired.

Notes

  • Use good quality chocolate for best results (DO NOT USE HERSHEY'S)

Nutrition

Serving: 1slice | Calories: 268kcal | Carbohydrates: 27g | Protein: 3g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 18mg | Sodium: 86mg | Potassium: 174mg | Fiber: 3g | Sugar: 16g | Vitamin A: 205IU | Calcium: 27mg | Iron: 3mg
DID YOU MAKE THIS RECIPE?Please leave a review by clicking on the RATE button above in the purple header or share a photo and tag @ChristinasCucina on Instagram!