Serve with a cup of tea (Picture: Rex/Getty/Metro.co.uk)
What do you imagine was the Queen’s favourite type of cake?
If your mind went straight to a classic Victoria sponge or lemon drizzle, we see your logic, but you’ve got it all wrong.
According to Darren McGrady, former personal chef to Queen Elizabeth II, it’s a rather humble option that took the top baked spot for her highness: a chocolate biscuit cake.
‘This chocolate biscuit cake is Her Royal Majesty the Queen’s favorite afternoon tea cake by far,’ he said. ‘This cake is probably the only one that is sent into the royal dining room again and again until it has all gone.’
The Queen used to love the cake so much, in fact, that Darren McGrady tells a story of regularly travelling on the train from London to Windsor Castle with a tin of the treat on his knee.
‘If there is anything left when she has it at Buckingham Palace, it then goes to Windsor Castle so she can finish it there,’ he said.
Oh, and it was even served at Prince William’s wedding – as he became a fan following regular afternoon teas with his grandma.
The good news is that it’s super easy to make for yourself. Here’s how.
How to make the Queen’s favourite chocolate biscuit cake
It’s super easy to make (Picture: projectveganbaking)
For the cake:
Butter, for greasing the pan 225g of Rich Tea biscuits 115g unsalted butter, softened115g granulated sugar 115g dark chocolate One egg (optional)
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For the icing:
225g of dark chocolate for coating 30g of milk chocolate for decoration
Grease a cake tin with butterBreak up the biscuits into small chunks by hand and set aside In a large bowl, combine the butter and sugar Melt the 115g of dark chocolate and add to the butter and sugar mix, stirring constantly to combineAdd the egg and beat to combine, then add in the biscuit pieces, folding until they are coated with the chocolate mixSpoon the mixture into your cake tin, then chill for at least three hours Meanwhile, make your coating by melting the 225g of dark chocolateRemove the cake from the fridge and tip upside down on to a cake wire. Pour the melted chocolate on top, smoothing the top and sides using a palette knifeLeave to set at room temperature (or in the fridge if it’s a hot day)Carefully run a knife around the bottom of the cake, where it will have stuck to the cake wire, and lift it on to a plate. Melt the remaining chocolate and use it to decorate the top of the cake
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