A Chocolate Lover’s Tea Biscuit Cake

As someone who’s always looking for an excuse to celebrate, I will find a way to turn even the most mundane moments into a reason to create an anticipatory celebration especially now, more than ever. Being that last weekend was a long holiday weekend, and having reached some exciting milestones in our backyard renovation project, it got me into the spirit of wanting to make a special sweet treat to celebrate. That treat, of course, had to be none other than the Queen of England’s ultimate favorite chocolate tea biscuit cake. A decadent layering of chocolaty goodness and rich tea biscuits. Also, since it has been a while since I baked and didn’t want to spend a lot of time in the kitchen, I thought this simple recipe was a great choice. The combination of chocolate and biscuits made for the perfect pairing to indulge on from morning coffee to afternoon tea.

I already had all the ingredients on hand since I planned on making this cake for quite some time. Plus, it’s such an easy recipe, only a few ingredients are needed.

INGREDIENTS

4 ounces dark chocolate (for the cake)

4 ounces granulated sugar

4 ounces unsalted butter (softened)

1 egg

8 ounces rich tea biscuits

1/2 teaspoon butter for greasing

8 ounces dark chocolate (for coating)

1 teaspoon pure vanilla extract

Mini chocolate chips, for decorating.

Directions

1. Lightly butter 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 1/2-inch pieces 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 while 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 pan. Smooth it all evenly.

8. Chill the cake in the refrigerator for at least three hours.

9. Remove the cake from the refrigerator 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. Then carefully run a knife around the bottom of the cake and gently lift it onto a tea plate or cake stand.

13. Melt the remaining 1 ounce of chocolate and pour over the top of the cake and gently spread with a small spatula, allowing the excess to drip down the sides.

14. Decorate around the top edge of the cake with the mini chocolate chips.

I must warn you though, you have to be a chocolate lover to enjoy this cake. That’s why I felt it appropriate to title the post “a chocolate lover’s tea biscuit cake.” It’s one intensely decadent chocolaty-rich dessert for sure! Even though this recipe is a pretty good one, I plan on making this chocolate biscuit version next to compare which one of the two will be our ultimate favorite go-to recipe.

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