Chocolate Biscuit Cake

Today marks the day 25 years ago that my wonderful husband Roger and I got married.  (We share our anniversary with Arnold Schwarzenegger and Maria Shriver.  It’s also the day the Chernobyl nuclear disaster happened!).  When the Chicago Tribune published the recipe Prince William selected as his groom’s cake to be served at his wedding to Kate Middleton this Friday, I decided that it was the perfect cake to celebrate our silver anniversary.

How shall I describe this royal cake?  Picture a big bowl of melted chocolate with bite-sized pieces of your favorite vanilla butter cookie mixed in so as to be totally enrobed in the chocolate.  Now imagine this chocolate confection solidified after refrigeration and then totally slathered with yet more chocolate.  Voilà, there you have it—Queen Elizabeth’s and Prince William’s favorite tea time treat.  And, now, possibly yours!

I am taking the opportunity on this significant day to launch my cooking blog with this very special recipe.  So, my dear fellow foodies, enjoy this treat and look for more frantastic recipes to come!

The recipe below is as published in the Chicago Tribune:

Royal Cake – Chocolate Biscuit Cake

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Prep:  25 minutes
Chill:  3 hours
Servings:  8

Note:  This recipe from Darren McGrady’s “Eating Royally” cookbook calls for McVitie’s Rich Tea Biscuits.  “Biscuits” is Brit-speak for “cookies.”  The biscuits may be purchased at specialty food shops, some supermarkets and ordered through McVitie’s digestive biscuits could be substituted.

If you don’t have a 6-inch cake ring or springform pan, substitute with an 8-inch version; however, you should double the recipe to get enough height from the cake.


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 (preferably pasteurized), beaten
1 ounce white chocolate


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.

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.

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.

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.

Recipe as published in the Chicago Tribune

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