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Top view of Chocolate Biscuit Cake decorated with milk chocolate frosting swirls and placed on a on a palm leaf platter.

Chocolate Biscuit Cake


This Chocolate Biscuit Cake was Queen Elizabeth’s favorite afternoon tea sweet. It was also Prince William’s groom’s cake. It is rich, and very chocolatey, but not overly sweet. The best part is that it’s a no-bake cake!



½ teaspoon butter, for greasing the pan

8 ounces Rich Tea Biscuits

4 ounces unsalted butter, softened

4 ounces granulated sugar

4 ounces very good quality dark chocolate

1 large egg

For the icing:

8 ounces dark chocolate

Milk chocolate frosting for decoration


Lightly grease a 6-inch by 2½-inch springform pan with ½ teaspoon of butter.

Place the pan on a rimmed baking sheet.

Break the biscuits into small pieces, about the size of an almond. Set aside.

In a large glass bowl, cream the butter and sugar together until light and creamy – about 5 minutes.

In another small glass bowl, melt the chocolate in the microwave in 30-second increments, stirring after each increment, until melted.

Stir the melted chocolate into the butter mixture until well combined.

Stir the egg into the mixture until fully incorporated.

Fold the biscuit pieces into the chocolate mixture until they are completely coated with the chocolate.

Spoon the mixture into the springform pan, patting the cookies down and trying to completely fill in the mold, eliminating any air spots.

Cover the mold with plastic wrap and chill for at least 3 hours.

Remove the cake from the refrigerator after it has been set.

Meanwhile, in a glass bowl, melt the chocolate in the microwave in 30-second increments, stirring after each increment, until melted.

Remove the outer ring from the springform pan and place the cake onto a wire rack set over a foil-covered baking sheet.

Pour the melted chocolate over the cake, using an offset spatula to smooth the chocolate and push it over the sides.

Allow the chocolate to set.

Decorate the top with milk chocolate icing in swirls, stars, or shell designs.

Run a knife under the bottom of the springform bottom to loosen it from the wire rack.

Use a sharp knife to cut thin wedges.

Serve at room temperature.

Store leftovers, tightly wrapped, in the refrigerator.

  • Prep Time: 20 minutes
  • Cook Time: 6 minutes
  • Category: Desserts
  • Method: Refrigerate
  • Cuisine: British

Keywords: chocolate biscuit cake, chocolate recipes, refrigerator cakes, no bake cake recipes, icebox cakes, vintage recipes, British recipes