On April 29th, Prince William and Kate Middleton celebrated their 10th wedding anniversary.
Ok, so one was the traditional fruitcake served at royal weddings. But who wants to eat that?
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There was a second cake, at it was Prince William’s childhood favorite – chocolate biscuit cake.
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Besides the delicious chocolate cake, the royal chef, Fiona Cairns, and her team also prepared an eight-tiered cake for the wedding reception. Still, the chocolate cake looks so scrumptious- and, let’s be honest, it’s so easy to make- that it’s worth giving it a try at home.
A YouTube cook, who owns the channel cookingwithalia, has found the chocolate cake in a book called Eating Royally by Darren McGrady, personal chef to Princess Diana and chef to the royal family for fifteen years.
In a video she has posted on her channel, she recreated the cake, showing amateur cooks out there how easy it is to prepare a royal dessert at home.
YouTube users loved the recipe and her video went viral with almost 3 million views so far. They also left several comments thanking Alia for sharing the recipe.
“[T]his is my fav cake since i was a kid…” someone wrote. “[M]y mom always made this cake with sweetened condensed milk,she use Milo instead of chocolate and blended nut.”
Other users shared their own sweet little secrets:
“You don’t need the egg! I’ve made this cake before but I melted the chocolate and put in sweetened condensed milk instead of all the other ingredients and it worked really well! If you like fudge try it with the sweetened condensed milk”
Whether you go for the original recipe or decide to change it up a bit, one thing is for sure: if you have a sweet tooth you will certainly love this cake and it will become a family favorite.
To get started, you will need to make sure you have all the necessary ingredients:
- 8 ounces tea biscuits
- 4 ounces good quality dark chocolate
- 1/2 cup sugar
- 4 tablespoons unsalted butter (brought to room temperature)
- 1 egg
- 8 ounces dark chocolate for the glaze
Using a double boiler, melt the 4 ounces of chocolate, and set aside.
Break the biscuits into almond-sized pieces using your hands and put them in a separate bowl.
Then, use your kitchen mixer with the paddle attachment on to cream the sugar and butter together.
Once this is ready, add it to the melted chocolate and stir well.
In a separate bowl, whisk the egg, and add it to the chocolate mixture.
You should get a runny, but fluffy, mixture. Pour it into the bowl with the biscuits and mix well until the chocolate has covered the biscuits.
Put the mixture in a greased pan- or, even better, one lined with parchment paper.
Refrigerate for three hours, or freeze for 45 minutes. Place the dessert on a wire rack.
Now it’s time for the glaze.
In a double boiler, melt the 8 ounces of chocolate, and top the dessert.
Slice and serve the cake. Enjoy!
Watch Alia’s video below for step-by-step guidelines.
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