The Royal Collection Trust has published the official recipe for one of the Duke and Duchess of Cambridge’s wedding cakes
Recipe for Prince William's 'groom's cake'
225g Rich Tea biscuits
115g softened unsalted butter
115g unrefined caster sugar
115g chopped dark chocolate (minimum 53% cocoa solids)
2 tablespoons warm water
For the chocolate ganache
125g dark chocolate, chopped
125g whipping cream
15cm metal cake ring
1. Prepare the metal cake ring by greasing with butter and lining the sides and the bottom with baking paper. Place the lined ring on to a flat tray and leave to one side until required.
2. Break the biscuits into small pieces, around 1–2cm in size. Do not place into a processor - the biscuits should not become crumbs.
3. Place the softened butter and the sugar into a bowl and cream together until light and fluffy.
4. Melt the chocolate either in the microwave or over a simmering saucepan of water.
5. Once melted, pour the chocolate on to the butter and sugar and mix thoroughly.
6. 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.
7. 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.
For the chocolate ganache
1. To prepare the ganache for the cake covering, place the chopped chocolate into a bowl and pour the whipping cream into a saucepan.
2. 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.
3. Remove the chocolate biscuit cake from the fridge and from the cake ring. Place on to a wire rack with a tray beneath to collect the excess ganache.
4. 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.
The Royal Collection Trust (RCT) has published the official recipe for one of the Duke and Duchess of Cambridge’s wedding cakes, allowing fans to recreate the “really easy” no-bake treat at home in 30 minutes.
The RCT, which looks after the Queen’s art collection and public visits to the royal palaces, shared the recipe for the chocolate biscuit cake on its social media, describing it as a “decadent treat”.
Prince William’s “groom’s cake”, a tradition dating back to the Victorians, was a chocolate biscuit cake he loved in childhood.
It features just five ingredients, including two tablespoons of warm water, plus an optional chocolate ganache.
The cake is known to have been one of two at the 2011 wedding of the Duke and Duchess of Cambridge, with the then Kate Middleton choosing a traditional, white, multi-tiered cake by Fiona Cairns.
McVitie’s, which made the rich tea biscuits used in the cake, were sent the recipe and returned a creation fit to feed 600 guests, with nearly 40lb of chocolate and 1,700 biscuits.
The RCT’s version is for a modest eight guests. Now published online for free, it finally settles the question of the “official” recipe after several former royal chefs have shared their versions over the years.
At the time of the royal wedding, The Telegraph’s Xanthe Clay said: “It’s an unconventional choice for a wedding cake, but a chocolatey biscuit fridge cake is a tremendous crowd pleaser, just like Wills himself.”
The groom’s cake, which often contains chocolate or alcohol, was a tradition in Britain in Victorian times, but has since largely been forgotten. It is said that if single women sleep with a slice of the cake under their pillow, they will dream of their husband-to-be.
Carolyn Robb, who worked as a chef in the Royal household for the Prince and Princess of Wales and the young Princes William and Harry, has previously recalled making the cake for nursery tea, adding: “The boys often took some back to boarding school in their tuck boxes.”
Darren McGrady, formerly chef for the Queen and later Diana, Princess of Wales, and her two sons, has published a slightly different recipe including egg. He called it “Her Majesty the Queen’s favourite afternoon tea cake by far”.
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