The Royal Wedding or Tea Cake Recipe: Chocolate Biscuit Cake

This very very VERY decadent cake is, according to Royal Chef Darren McCrady, “Her Royal Majesty the Queen’s favorite afternoon tea cake by far.” It was also the groom cake for Prince William’s wedding. I studied the official recipe in the link and came up with my own adaptation. I want to warn you that this recipe is dangerous. What I mean is, it’s deceptively dainty when sliced thin on a pretty plate and enjoyed during your afternoon tea, but despite the civilized appearance it’s packed with richness (calories). It’s so good that you will want more!

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Ingredients:

Cake:

4 oz organic fair trade unsweetened chocolate

4 oz sugar

4 oz butter

10 rich tea biscuits (I made my own but you can order them online)

Frosting:

4 oz organic fair trade unsweetened chocolate 

4 tbsp butter

1/2 cup confectioners sugar

1 oz white chocolate chips

Directions:

Lightly grease a 6 inch cake pan around the edges, and place a pre-cut round piece of parchment on the base of the pan. Break each of the biscuits into almond size pieces by hand and set aside. Cream the butter and sugar in a bowl. Melt the 4 ounces of chocolate and add to the butter mixture and continuously stir. Once blended fold in the biscuit pieces until they are all coated with the chocolate mixture. Spoon the mixture into the cake pan and gently press down and level the top (which will be the bottom of the cake). Chill the cake in the refrigerator for 1/2 hour, take out and with a rubber spatula gently place it in the cake pan and run it around the perimeter of the cake so that the cake is separated from the sides. Return to the fridge for a couple of hours. Remove the cake from the refrigerator. Turn the cake pan upside down onto a serving plate so that the cake slides out. Remove the parchment on top.and let it stand while you make the frosting. 

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To make the frosting, place the chocolate, butter and sugar in a double boiler. Melt and mix until blended, then frost the top and sides of the cake with an icing spatula. Secretly taste any melted chocolate spillage on the plate. Let the chocolate set. Melt the white chips in a double boiler and drizzle it over the cake. Return the cake to the fridge for about an hour. Slice and serve.

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Cake should be stored in the fridge, but there’s good news! This cake can be frozen! I sliced it in advance, then wrapped the cake in plastic wrap placed in a freezer safe bag. Enjoy!

2 thoughts on “The Royal Wedding or Tea Cake Recipe: Chocolate Biscuit Cake

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