A Royal Brunch
I’m sure many of you watched as Prince William and Kate Middleton tied the knot Friday morning, i for one was not going to miss it. It’s no secret that i love weddings, so for the occasion i dvr-ed it and had some friends over to watch and enjoy a brunch. On Monday i was watching the Today show and they had an editor from Bon Appetit on showing how to make a cake similar to what Williams grooms cake was going to be- a traditional chocolate biscuit cake that William & Harry grew up eating. So of course i went strait to the Today show blog, grabbed the recipe, ordered the special “golden syrup” needed to make it and started planning my brunch menu accordingly. The cake turned out delicious, its a very rich cake, perfect for chocolate lovers. and here’s the recipe…
Prince William’s Chocolate Biscuit Grooms Cake
This dense, ultra-rich dessert, enriched with crushed tea biscuits and
glazed with chocolate ganache, was inspired by the cake Prince William
has chosen as the groom’s cake for his royal wedding.
For the cake:
Nonstick vegetable oil spray
1 1/2 cups plus 6 tablespoons (4 sticks minus 2 tablespoons) unsalted butter
30 ounces bittersweet chocolate (do not exceed 61% cacao), coarsely chopped
3/4 cup heavy whipping cream
6 tablespoons Lyle’s Golden Syrup
2 7.5-ounce packages lightly toasted butter biscuits (such as Le Petit
Beurre), coarsely chopped
For the glaze:
8 ounces semisweet chocolate, coarsely chopped
1 cup heavy whipping cream
1 tablespoon light corn syrup
For the cake: Lightly coat a 9-inch springform pan with nonstick
spray. Line bottom of pan with parchment paper round. Stir butter and
chocolate in a large saucepan over low heat until melted and smooth.
Stir in cream and golden syrup. Remove from heat; mix in chopped
biscuit pieces to evenly incorporate. Pour chocolate mixture into
prepared pan; smooth top. Cover and refrigerate until set, at least 3
hours or overnight.
For the glaze: Place chocolate in a medium bowl. Bring cream and corn
syrup to a simmer in a small saucepan over medium heat. Pour over
chocolate. Let stand 5 minutes, then stir until melted and smooth. Let
cool slightly, stirring occasionally, until glaze is slightly
thickened but still pourable.
Wrap a warm, damp kitchen towel around cake pan. Remove pan sides.
Invert cake onto a cardboard round or the removable bottom from a
9-inch tart pan. Remove cake pan bottom and peel off parchment paper.
Place cake on a wire rack set over a rimmed baking sheet. Pour glaze
over cake, allowing it to drip down sides; spread as needed to cover
cake. Refrigerate cake until glaze sets, about 30 minutes.
Note: Can be made 1 day ahead. Cover with cake dome and keep chilled.
Cut into wedges and serve.
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