Princess Kate and Prince William on their wedding day (Image: Getty Images)
Princess Kate and Prince William got married in 2011 but even 15 years later, there’s one item from the royal wedding that fans are still trying to recreate. Prince William is said to be a big fan of a chocolate biscuit cake – so much so that one was made for their big day. Now, you can even try to make the no-bake dessert at home and it’s pretty easy. The chocolate biscuit cake was chosen for Prince William’s groom’s cake as the couple already had a huge wedding cake.
Kate and William’s main cake was an eight-tiered traditional fruit cake covered in white icing and cream. With so many guests in attendance at the wedding, the cake had to be enormous, and it measured three feet tall. It was made by Fiona Cairns and it took five weeks for a team of 50 to make the 900 sugar-paste flowers. The Royal Collection Trust has shared the recipe used for the chocolate biscuit wedding cake.
The royal wedding was an event for the whole nation at the time in 2011 (Image: Getty Images)
First, you will need to prepare a metal cake ring by greasing with butter and lining the sides and the bottom with baking paper.
Then, place the lined ring onto a flat tray and leave to one side until required.
Next, break the biscuits into small pieces, around one to 2cm in size. Do not place into a processor – the biscuits should not become crumbs.
After this, place the softened butter and the sugar into a bowl and cream together until light and fluffy.
Melt the chocolate either in the microwave or over a simmering saucepan of water.
Once melted, pour the chocolate onto the butter and sugar and mix thoroughly.
Finally, add the water and then the broken biscuit pieces. Stir well to make sure that all the biscuit pieces are coated with the chocolate mix.
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Chocolate biscuit cake consists of chocolate ganache and biscuits (Image: Getty Images)
To make it, you will need:
- 225g Rich Tea biscuits
- 115g softened unsalted butter
- 115g unrefined caster sugar
- 115g chopped dark chocolate (minimum 53% cocoa solids)
- 2 tablespoons warm water
- 125g dark chocolate, chopped
- 125g whipping cream
Place the mixture into the lined cake ring and carefully but firmly push it down to create an even texture. Place the cake into the fridge to chill until the chocolate becomes firm. This could take up to 30 minutes.
Next, you will need to make the chocolate ganache. To prepare the ganache for the cake covering, place the chopped chocolate into a bowl and pour the whipping cream into a saucepan.
Bring the cream to a simmer and then pour over the chopped chocolate. Carefully stir until the chocolate has completely melted and the ganache is smoothly blended.
You will then need to remove the chocolate biscuit cake from the fridge and from the cake ring. Place onto a wire rack with a tray beneath to collect the excess ganache.
Carefully coat the chocolate biscuit cake with the warm ganache, making sure that all of the cake is evenly coated.
Allow to set fully before moving to your service plate and decorating as desired.
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