Once in awhile, Right in the middle of an ordinary life, Love gives us a fairy tale. -Anonymous
The biggest wedding of the year is taking off in a couple of hours. Yes, I am talking about Prince William and Kate Middleton’s wedding. Don’t worry if you don’t have TV, it’ll be broadcasted live on Youtube.
I’ve never been much of the sensitive type (or so I think), but their wedding actually makes me a bit teary eyed. It’s going to be one of the most beautiful weddings in history. I was reading through some websites and someone said “Your mother [Princess Diana] will be watching from heaven,” which I think is very true.
During the big wedding there will be two cakes: the wedding cake and the groom’s cake. For the groom’s cake, Prince William has chosen the chocolate biscuit cake, which I found to be shockingly not extravagant.. But apparently it’s the Queen’s favorite.
A chocolate biscuit cake is not a traditional cake in the fresh-from-the-oven sense. It’s essentially a chilled chocolate-butter mousse speckled with crushed cookies, then glazed in chocolate. “I used to prepare it for both [Prince William and the Queen] when they had tea together,” explains McGrady via his blog. “The Queen would request the cake in the menu book for Sunday tea when she knew her grandson would be joining her from Eton.” Source
And what the Queen wants, the Queen gets!
Prince William’s Groom Cake.
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
1 ounce white chocolate, for decoration
- Lightly grease a small (such as 6 x 2 1/2-inch) cake ring with 1/2 teaspoon butter, and place on a parchment-lined tray. Break each of the biscuits into almond-sized pieces by hand and set aside. Cream the butter and sugar in a bowl until the mixture is a light lemon color.
- Melt the 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 tope 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. Melt the white chocolate and drizzle on top of the cake in a decorative pattern.
This wouldn’t a royal chocolate biscuit cake without some gold, would it? I sprinkled some edible gold dust over the top. I’m sure the Queen would approve.