The Queen's Chocolate Cake
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English Chocolate 'Biscuit' Cake
A favorite of the Queen
Queen Elizabeth II was known for loving her afternoon tea as a time to unwind with her corgis or entertaining guests. Whether at Windsor, Balmoral, or away, she never missed her tea! She loved a scalding Earl Grey served tea first, then milk. Although her favorite accompaniment may have been jam sandwiches, she delighted in this English chocolate cake too!
This recipe was curated for the Cultured Cup by Kyra Effren
This recipe serves 12-14.
Ingredients
- 10 oz of dark chocolate, chopped
- 10 tbsp butter
- 1/4 cup whipping cream
- 2 tbsp golden syrup
- 3-4 cups cookies*
- Line a 9x5” loaf pan with plastic wrap.
- Break up the cookies into small irregular pieces.
- Combine the chocolate, butter, whipping cream, and golden syrup in a large
microwaveable bowl. - Microwave 1 minute on high. Stir. If necessary, add additional 15 second increments until the ingredients are fully melted – then stir until smooth.
- Fold in cookies pieces.
- Pour mix into the prepared pan, top with plastic wrap, and press down the top to create an even and smooth cake.
- Refrigerate for at least 4 hours or preferably overnight.
To serve: Un-mold the cake from pan onto a serving dish. Remove plastic wrap and cut into THIN slices!
Can be made up to three days in advance. And can be frozen.
* Note: In England the cookies used are like Petit Beurre here but I used Vanilla
Wafers or Digestive biscuits with NO problem!
Copyright 
The Cultured Cup
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