Prince William’s Chocolate Biscuit Cake
A cake made of British cookies and dark chocolate will be Prince William’s groom’s cake at the Royal Wedding. It’s a cake made from cookies!
Prince William is breaking from tradition by having a groom’s cake at his wedding. In addition to the traditional English fruit cake requested by Kate, there will be a chocolate biscuit cake for William. In the Betty Crocker Kitchens, we think two cakes are better than one- especially when one of the cakes is made from cookies. That’s right- cookies.
The Royal Wedding cake will be based on one of William’s childhood favorites, chocolate biscuit cake. “Biscuit” is the British term for cookies. McVitie’s is a well known manufacturer of biscuits in the UK, and is making the groom’s cake for the wedding.
We loved the idea of a cookie cake, so we made our own version. The no-bake cake is made by breaking up British biscuits into small pieces. Then the biscuits are tossed in a rich mixture of dark chocolate, cream and butter. The cake is chilled until set and then decorated with a thick layer of chocolate. It’s ultra rich and delicious. No wonder William loves chocolate biscuit cake!
Rich tea biscuits or chocolate-coated digestive biscuits are used to make a British version of this cookie cake.
If you can’t find British biscuits, you can substitute baked sugar cookies. We made a version of the chocolate biscuit cake with cookies baked from a pouch of Betty Crocker sugar cookie mix.
We’re huge fans of cookie cake – there are so many possibilities! Next time we might try it with chocolate chip or peanut butter cookies and maybe mix in some toasted nuts or candy pieces.
Chocolate Biscuit Cake
Prep Time: 25 Min
Start to Finish: 3 Hr 25 Min
1 pkg (8.8 oz) McVitie's® chocolate digestives tea biscuits or rich tea biscuits
1 1/3 cups dark chocolate chips (8 oz)
2/3 cup whipping cream
2 tablespoons butter
2/3 cup dark chocolate chips (4 oz)
1/3 cup whipping cream
1 tablespoon butter
1. Line a 6- or 8-inch round cake pan with foil. Spray with nonstick cooking spray. Break each of the biscuits into 1-inch pieces; set aside.
2. In medium bowl, place 1 1/3 cup chocolate chips; set aside. In 1-quart saucepan, heat 2/3 cup whipping cream and 2 tablespoons butter over medium heat, stirring until butter is melted and mixture comes to a boil. Pour cream mixture over chocolate and stir smooth.
3. Add biscuit pieces to chocolate mixture, gently fold until all pieces are coated. Spoon into the prepared cake pan. Gently press mixture into pan. Refrigerate cake for 3 hours or until firm.
4. Remove cake from cake pan and turn upside down onto a serving plate. Remove foil. In small bowl place remaining 2/3 cup chocolate chips. In 1-quart saucepan, heat remaining 1/3 cup whipping cream and 1 tablespoon butter over medium heat, stirring until butter is melted and mixture comes to a boil. Pour cream mixture over chocolate and stir smooth. Pour the melted chocolate over the cake; frost top and sides using a butter knife or offset spatula. If desired, decorate with melted milk chocolate.
Tip: Can't find British digestives or tea biscuits? Bake a pouch of Betty Crocker sugar cookies according to package directions. Use 15 baked sugar cookies in place of the tea biscuits.