Posted in Baking Day

Prince William’s Chocolate Biscuit Cake

Prince William & Catherine Chocolate Biscuit Cake
It’s official, the happy Royal couple HRH Prince William & HRH The Duchess of Cambridge – Catherine are officially married and it’s time for them to cut the cake.  As per my previous post, I’ve used the Chocolate Biscuit Cake recipe from the Royal Chef website and here I’ve converted the measurements to metric.  I made the biscuit base yesterday evening and left it to set in the fridge overnight.  This morning I opted to add a ‘secret’ ingredient and melted 5 Mars bars with a little water and spread it over the top.  After letting this firm up in the fridge for an hour, I then poured over 3 melted Galaxy milk chocolate bars.  I then happily snapped Cadbury’s Chocolate Fingers in half and lined them around the cake.
Prince William & Catherine Chocolate Biscuit Cake - a slice
Verdict – sublime.
The Royal Chef instructed to use a 6 inch by 2.5 cake ring however I chose to use a much wider ring of 23cm to make a wider, flatter cake, as I knew it was going to be extremely rich and a little sliver would go a long way.
William & Catherine Chocolate Biscuit Cake up close
You will need (for the cake):
110g dark chocolate (I used 70% Lindt)
110g caster sugar
110g unsalted butter (softened)
1 egg
225g McVitie’s Rich Tea biscuits
Cake ring – springform release preferably.
Method:
Line a baking tray with some parchment paper.
Place the cake ring on the parchment paper – you are not using a cake tin, just the ring of a cake tin with base removed to shape the cake.
Beat the unsalted butter until smooth and then beat in the caster sugar.
In a separate bowl break the biscuits into almond sized pieces.
Melt the dark chocolate and gradually beat it into the butter mixture until smooth.
Lightly beat the egg and then mix this into the butter mixture.
Add in the broken biscuits and stir well to cover with the cake mix.
Spoon the chocolate biscuit mix into the cake ring and press it down and out to the sides with the back of the spoon.
Place the cake in the fridge to set overnight.
You will need (for the topping):
5 x 58g Mars bars
3 x 125g Smooth Milk Galaxy Chocolate bars
1 x 125g box Cadbury’s Chocolate Fingers.
A little water
Method:
Remove the ring from the cake and turn the biscuit cake upside down (as the bottom is smoother – this will now be the top) and place it on a wire cake rack. (Put some parchment paper underneath to catch dripping melted mars & chocolate!)
Cut the Mars bars into small pieces and melt them in a saucepan with a couple of tbsps of water – mixing well to form a smooth topping.
Pour the melted Mars topping onto the biscuit cake and chill it for an hour.
Break the Galaxy Milk Chocolate bars into small pieces and melt them with a little splash of water, mixing well to form a smooth, thick, chocolatey sauce.
Pour the melted chocolate over the chilled Mars topped biscuit cake and then carefully move the cake from the wire rack onto a cake display/plate.
Cut the Cadbury’s Chocolate Fingers in two and line them around the side of the cake – pressing them into the melted chocolate to fix them in place.
Again chill the cake until the chocolate topping has set and then serve.
(If you wish to pipe something on top, as per the pictures, mix together some melted dark chocolate and icing sugar to form a firm paste that will hold it’s shape when piped.)
Enjoy.
Til next time, Sheila