Chocolate Biscuit Cake

Most little girls dream of being a princess. Most women dream of finding her own prince (not prince Harming and albeit one without a title). With relationships so complicated and often not taken seriously with so many on-again / off-again couples these days, it is nice to see a good love story and a real life fairy tale played out. Their story captured the hearts of everyone. 


After waiting patiently for almost a decade for her beloved prince, Kate Middleton finally got her wish and the whole world watched as their fairy tale wedding unfolded. She came from an ordinary family, who captured the heart of Britain's most popular prince. Their Royal Wedding is the classic Cinderella story with Kate going to Westminster Abbey in a black car as a commoner and leaving the church in a horse-drawn carriage as a princess and it inspired everyone. Thousands of people from all over the world came and camped outside in the streets of London just to witness this huge event, British style of course with a cup of tea.


Caught up in all the excitement of Prince William and Kate's wedding of the decade, I decided to make the groom's wedding cake. Surprisingly a no fuss recipe, this happens to be Prince William's favorite cake. They often served this at the palace when William would have tea with his late mother, Princess Diana.

CHOCOLATE BISCUIT CAKE

adapted from SHESIMMERS

200g of Fox's thick tea biscuits, cut into 1/4 inch pieces

1 cup heavy cream

250 g semi-sweet chocolate, chopped into pieces

250 g dark sweet chocolate, chopped into pieces

4 tbsp unsalted butter

1 tsp vanilla

1/2 tsp salt

unsweetened cocoa powder for dusting

In a saucepan over medium heat, whisk together the cream and butter. Once the butter has melted completely and the mixture starts bubbling, remove from heat. Whisk in the chocolate. Once you get a smooth ganache, gently fold in the biscuit chunks. Pour into a prepared 7 inch springform pan and tap the pan lightly on the counter a couple of times to get rid of air pockets. Refrigerate overnight or for several hours until the cake is set and thoroughly chilled. When the cake is set, remove from the pan gently and dust with unsweetened cocoa powder.

Lessons learned: 

The next time I try to make this cake, I would add a little bit more biscuits to balance out the sweetness of the chilled ganache. A non-stick spray is also needed for easy removal from the pan. It was a bit of trouble to remove the cake as it stuck to the pan even though I lined it with transparent sheet.