Prince William’s Royal Wedding Cake

by Tanji on April 24, 2011 and posted in Darren McGrady, Recipes

Ingredients

4 ounces dark chocolate (for the cake)
4 ounces granulated sugar
4 ounces unsalted butter (softened)
1 egg
8 ounces Rich tea biscuits
½ teaspoon butter for greasing
8 ounces dark chocolate (for coating)
1 ounce chocolate (for decoration)

Serving Size

There are so many secrets around the Royal Wedding of Prince William to Kate Middleton. But the groom’s cake is no longer ‘under wraps’. Former Royal Chef Darren McGrady has now shared the recipe with me!

This chocolate biscuit cake is a tea-time favorite of the Queen, and it was requested specifically by Prince William for the wedding. The Royal Chef also shares a fabulous recipe for his tenderloin with a chocolate burgundy sauce. (Photo courtesy Darren McGrady)

Directions:

Lightly grease a 6 inch by 2 ½ inch cake ring and place on a tray on a sheet of parchment paper.

Break each of the biscuits into almond size pieces by hand and set aside.

Cream the butter and sugar in a bowl until the mixture starts to lighten.

Melt the 4 ounces of chocolate and add to the butter mixture whilst constantly stirring.

Beat in the egg to the mixture.

Fold in the biscuit pieces until they are all 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 un-molded.

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 8 ounces of chocolate.

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.

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25 Responses to Prince William’s Royal Wedding Cake

Bob Winkler says: April 24, 2011 at 5:52 pm

Love goodies like this! They are a real challenge to make but with that much chocolate in it how can it not taste good.

Tanji says: April 24, 2011 at 5:53 pm

How true!!!

Sandra says: April 25, 2011 at 5:26 pm

How long do you mix the cream, sugar, and egg with the melted chocolate?

Tanji says: April 25, 2011 at 5:31 pm

Not too long…you want the egg though completely combined into the mixture

Summer says: April 25, 2011 at 5:56 pm

1. Is there no baking involved or am I blind??

2. Is the other cake in the photograph a Danish Cloud Cake?

3. I’m hungry now.

Tanji says: April 25, 2011 at 6:00 pm

You are correct…no baking. I’ll have to look through the cookbook to see which cake that is.

LMag says: April 26, 2011 at 3:57 pm

Where could I find some “Rich Tea Biscuits”? Can you recommend a place to buy them and a brand?

Tanji says: April 26, 2011 at 4:06 pm

I would try Central Market…ask one of the wonderful ‘foodies’ for a recommendation. I’ve bought them there before but cannot recall the brand.

Courtney says: June 20, 2011 at 11:06 pm

McVitie’s brand cookies called Digestives can be found at many large grocery stores in the U.S, especially ones with an international foods section. If you happen to live in Michigan, you can get them at Meijer.