Foodies around the world rejoiced with the announcement of Prince William’s groom’s cake, made with McVitie’s Rich Tea Biscuits and chocolate. Although less popular in States, grooms’ cakes have been very popular in Britain since Victorian times – and for good reason! I was able to find the exact recipe used at the Royal Wedding, created by Royal Chef Darren McGrady. McGrady was Lady Di’s former chef who baked the cake regularly for Prince William when we has growing up.
McGrady explained on his blog, “I used to prepare it for both [Prince William and the Queen] when they had tea together. The Queen would request the cake in the menu book for Sunday tea when she knew her grandson would be joining her from Eton.”
Although not as popular in the U.S., anyone who lives or has lived in Europe knows how delicious McVitie’s tea biscuits are. They are light, crispy and available pretty much everywhere. In NY, you can find them at specialty food stores like Dean & Deluca.
I was so thrilled to learn that this is Prince William’s favorite cake as the ingredient list reads like a dream! This is definitely not your average cake though, it is actually a no-bake cake best served straight from the refrigerator – no baking in the oven required! The biscuits soften in the chocolate mixture and the combined mixture forms into a cake when chilled. Chocolately and rich, you can’t go wrong with this simple and scrumptious cake.
You can make the exact same cake yourself at home with Darren McGrady’s recipe.
Chocolate Biscuit Cake
(from Darren McGrady’s “Eating Royally“)
Prep: 25 minutes
Chill: 3 hours
8 ounces tea biscuits or cookies
1/2 stick (4 tablespoons) unsalted butter, softened
1/2 cup granulated sugar
12 ounces dark chocolate
1 egg, beaten
1 ounce white chocolate
1. Lightly grease a small (6-inch) cake ring or springform pan with butter. Place on a parchment-lined tray. Break each of the biscuits into almond-size pieces; set aside. Cream the butter and sugar in a bowl until a light lemon color.
2. Melt 4 ounces of the dark chocolate in a double boiler. Off the heat, add the butter and sugar mixture, stirring constantly. Add the egg; continue stirring. Fold in the biscuit pieces until they are all coated with the chocolate mixture.
3. Spoon the mixture into the prepared cake ring. Try to fill all the gaps on the bottom of the ring, because this will be the top when it is unmolded. Refrigerate, at least 3 hours.
4. Remove the cake from the refrigerator; let it stand while you melt the remaining 8 ounces of dark chocolate in a double boiler. Slide the ring off the cake; turn the cake upside-down onto a cooling rack. Pour the melted chocolate over the cake, smoothing the top and sides using a butter knife or offset spatula. Allow the icing to set at room temperature.
Carefully run a knife around the bottom of the cake where it has stuck to the cooling rack, transfer the cake to a cake dish. Melt the white chocolate; drizzle on top of the cake in a decorative pattern.