Prince William selected this Chocolate Biscuit Cake for the cake for his upcoming royal wedding on April 29. The recipe for this appears in Royal Chef Darren McGrady’s “Eating Royally” as it is William’s grandmothers favorite cake.
According to the McGrady, “Her Majesty the Queens favorite afternoon tea cake by far. This cake is probably the only one that is sent into the Royal dining room again and again until it has all gone.”
Chocolate Biscuit Cake
Butter for greasing the ring plus 1 stick butter, softened
1/2 cup granulated sugar
4 ounces dark chocolate, melted
8 ounces Rich tea biscuits, broken into almond-size pieces
8 ounces dark chocolate, melted for coating
1 ounce chocolate for decoration
Lightly grease a 6 x 2 ½ -inch cake ring with some butter and place on a tray on a sheet of parchment paper.
Cream the butter and sugar in a bowl until the mixture starts to lighten. Add the melted
chocolate to the butter mixture whilst constantly stirring. Then beat in the egg. Gently fold in the biscuit pieces until coated with the chocolate mixture.
Spoon the mixture into the prepared cake ring. Try to fill all of the gaps on the bottom of the ring because this will be the top when it is unmolded. Chill the cake in the refrigerator for at least three hours.
Remove the cake from the refrigerator and let it stand while you melt the chocolate for coating. Slide the ring off the cake and turn it upside down onto a cake wire. Pour the melted chocolate over the cake and smooth the top and sides using a palette knife. Allow the chocolate to set at room temperature. Carefully run a knife around the bottom of the cake where the chocolate has stuck it to the cake wire and lift it onto a tea plate.
Melt the remaining 1 ounce of chocolate and use to decorate the top of the cake.
Cake serves 10.