It’s almost here! The Royal Wedding we can’t help but obsess about. Any new tidbit of information we get from media at this point is immediately snatched up as the anticipation builds. I would love to be part of the cheering crowd on the big day and I’m still holding out hope that a private jet might come to whisk me away. I didn’t have enough will power to stage a hunger strike like the teenager from Mexico, but I’m happy she got as far as Madrid. This was her dream, so will somebody PLEASE meet her at the London airport? I mean we have to help this royal fanatic out!
Picked up this tea tin at the London Aiport the 1st week of April
In the meantime I'm trying to think of creative ways to keep myself from sobbing my eyes out as Wills marries someone other than me. So I have embarked on the Art of Perfecting Chocolate Biscuit Cake. When I heard that he had chosen this cake as his non-traditional groom’s cake, I immediately did a search for the recipe. I found out this cookie cake is a favorite of Wills (yes, I called him Wills). Wills and his grandmother, Queen Elizabeth, used to enjoy the cake during tea when he visited on the weekends from Eton. I have a feeling that what Wills is really looking forward to come the 29th of April is a piece of Chocolate Biscuit Cake!
McVitie's Rich Tea Biscuits are a must! Order if you have to
Wills’s cake will be made with McVitie’s Rich Tea Biscuits and lots and lots of dark chocolate. I wanted to replicate the cake as closely as I could and found the alleged Royal Recipe by once Royal Chef Darren McGrady. It can be found in his book Eating Royally and also all over the internet. The recipe is simplistic, really. The only challenge I ran into was finding McVitie’s Rich Tea Biscuits. Thankfully, The Codfather in Phoenix has a small British grocery aisle and I picked them up there. Once you have your biscuits you are good to go!
A slice of delight! Chocolate Biscuit Cake!
Recipe by Darren McGrady from Eating Royally
INGREDIENTS • 1/2 teaspoon butter, for greasing pan • 8 ounces McVities Rich Tea Biscuits • 1/2 stick (4 tablespoons) unsalted butter, softened • 1/2 cup granulated sugar • 4 ounces dark chocolate • 1 egg, beaten • 8 ounces dark chocolate, for icing
Lightly grease a small 6 x 2 1/2-inch cake ring with 1/2 teaspoon butter and place on a parchment-lined tray. Break each biscuit into almond-sized pieces by hand and set aside. Cream the butter and sugar in a bowl.
Melt 4 ounces of dark chocolate in a double boiler. Add the butter and sugar mixture to the chocolate, stirring constantly. Add the egg and continue stirring. Fold in the biscuit pieces until they are all coated with the chocolate mixture.
Spoon the chocolate biscuit mixture into the prepared cake ring. Try to fill all of the gaps on the bottom of the ring, because this will be the top when it is unmolded. Chill the cake in the refrigerator for at least three hours.
Remove the cake from the refrigerator and let it stand while you melt the 8 ounces of dark chocolate for icing. Slide the ring off the cake and turn the cake upside down onto a cooling rack. Pour 8 ounces of melted dark chocolate over the cake and smooth the top and sides using a butter knife or offset spatula. Allow the chocolate icing to set at room temperature. Carefully run a knife around the bottom of the cake where it has stuck to the cooling rack, and transfer the cake to a cake dish.
So while I watch Wills walk into royal marital bliss, I’ll sob my eyes out, but I will have my chocolate biscuit cake to comfort me!