Crafting Chocolate Biscuit Wedding Cakes: A Step-By-Step Guide

Chocolate biscuit cake was a favourite of the late Queen Elizabeth and was even served at Prince William's wedding to Kate Middleton. The cake is a simple no-bake recipe that can be made in a few hours. It is made up of a chocolate sauce and crushed biscuits and can be decorated with chocolate curls, sprinkles, or chocolate ganache. The cake is best served in thin slices and can be stored at room temperature or in the fridge.

Choosing the right biscuits

• Rich Tea Biscuits: Rich tea biscuits are a popular choice for chocolate biscuit cakes. They add a nice crunch and are not too sweet, making them a good base for the chocolate filling. Look for English rich tea biscuits in larger supermarkets, specialty stores, or online.
• Digestive Biscuits: Digestive biscuits are another option, but it is important to note that they tend to be more crumbly than rich tea biscuits. If you decide to use digestive biscuits, be gentle when mixing them into the chocolate mixture to avoid creating crumbs.
• Plain Biscuits: If you cannot find rich tea biscuits or want to avoid digestive biscuits, you can use any other type of plain biscuit. Just make sure they are not too thin or delicate, as they need to hold up to the chocolate and other ingredients.
• Substitutions: In a pinch, you could use graham crackers or substitute with other plain biscuits such as LU Petit Beurre, Marie biscuits, or Rich Tea finger biscuits.
• Quantity: For a small chocolate biscuit wedding cake that serves 20 to 50 people, you will need about 600g of biscuits. Adjust the quantity accordingly if you are making a larger cake or want thicker biscuit layers.
• Preparation: Break or chop the biscuits into small pieces, roughly the size of almonds or postage stamps. Be careful not to crumble them too finely, as you want some texture in the cake.

Remember to consider the availability and cost of the biscuits in your area, as well as any dietary restrictions your guests may have. By choosing the right biscuits and following the recipe carefully, you'll be well on your way to creating a delicious and impressive chocolate biscuit wedding cake!

Melting chocolate

Choosing the Right Chocolate

The type of chocolate you select will impact the final result. For a smooth and well-behaved melt, opt for "couverture chocolate," which has a higher cocoa butter content. This variety is easier to work with and is ideal if you're new to cake decorating. Alternatively, you can use dark, semisweet, or milk chocolate, depending on your preference.

Preparation and Equipment

Before you begin, ensure that all your equipment is completely dry. Any moisture on utensils or containers can cause the chocolate to seize up and become grainy. Chop the chocolate into small, even pieces to ensure consistent melting.

Melting Methods

There are three common methods for melting chocolate: direct heat, a double boiler, or a microwave. Each method requires careful attention to prevent overheating and scorching the chocolate.

Direct Heat

Place the chocolate in a heavy saucepan over very low heat, stirring constantly until it begins to melt. As soon as it starts to melt, remove the pan from the heat and continue stirring until smooth. This method is simple but requires careful monitoring to avoid burning the chocolate.

Double Boiler

The double boiler method takes longer but reduces the risk of scorching. Fill the bottom of the double boiler with water, ensuring the top of the water is half an inch below the upper pan. Place the double boiler over low heat and constantly stir the chocolate until it melts. Be careful not to let the water boil during this process.

Microwave

Place up to 6 ounces of chopped chocolate in a microwave-safe bowl, custard cup, or glass measuring cup. Microwave on high in 15-second intervals, stirring after each interval to prevent scorching. Typically, it takes around 1½ to 2 minutes to melt the chocolate fully.

Tempering Chocolate (Optional)

Tempering chocolate is a technique that involves slowly melting and then carefully cooling the chocolate. This process stabilizes the cocoa butter, resulting in a glossy finish that holds its shape. If you want a professional-looking shine on your cake, tempering is the way to go.

To temper chocolate, start by chopping your chosen variety and placing it in a medium bowl with shortening (½ teaspoon per ounce of chocolate). Stir to coat the chocolate with shortening. Next, fill a larger bowl with very warm tap water (around 110°F) to a depth of 1 inch. Place the bowl of chocolate inside the warm water bath, ensuring the water covers the bottom half of the chocolate bowl. Stir the chocolate mixture constantly with a rubber spatula until it's completely melted and smooth, which should take 20 to 25 minutes. If the water cools, remove the chocolate bowl and adjust the water temperature as needed. Repeat this process until all the chocolate is melted.

Once your chocolate is melted, you can use it for dipping, drizzling, or creating shapes to decorate your chocolate biscuit wedding cake. Remember to work in a cool, dry environment to prevent the chocolate from softening or melting further.

Making the chocolate sauce

The chocolate sauce is the glue that holds the biscuit cake together. It is a simple mixture of chocolate, butter, and cream, but it needs to be made carefully to ensure a smooth and glossy finish. Here is a step-by-step guide to making the chocolate sauce for your chocolate biscuit wedding cake:

Ingredients:

• Dark chocolate (at least 50% cocoa)
• Unsalted butter
• Whipping cream
• Golden syrup (or light corn syrup)
• Digestive biscuits or Rich Tea biscuits

Method:

• Start by melting the butter over low to medium heat in a saucepan. This will prevent the butter from burning and make it easier to combine with the other ingredients.
• Once the butter is melted, add the chopped chocolate to the saucepan. Continue heating over medium-low heat, stirring constantly, until the chocolate is fully melted and combined with the butter.
• Next, remove the saucepan from the heat and stir in the whipping cream and golden syrup. This will give the sauce a smoother consistency and a sweet flavour.
• At this point, you can also add a pinch of salt to enhance the flavour profiles of the ingredients.
• Now it's time to add the biscuits. Break or chop the biscuits into small pieces, about the size of postage stamps or almonds. You can use your hands to break them, but make sure they don't turn into crumbs.
• Fold the biscuit pieces into the chocolate mixture until everything is evenly coated. This step will ensure that your cake has a nice crunchy texture.
• Grease a springform pan or cake tin with butter and line it with plastic wrap or parchment paper. This will make it easier to remove the cake later.
• Pour the chocolate biscuit mixture into the prepared pan and use a spatula to spread it evenly. Again, make sure everything is well combined and packed tightly.
• Cover the pan with plastic wrap and place it in the refrigerator to chill. This step will help the chocolate sauce set and firm up, making it easier to handle and decorate.

The chocolate sauce is now ready to be used as the base for your chocolate biscuit wedding cake! You can chill it overnight or for at least 3- 6 hours before decorating and serving.

Preparing the cake tin

First, select the appropriate cake tin size. For a deeper cake, use a 15cm (6-inch) cake tin, or for a more shallow cake, opt for a 20cm (8-inch) cake tin. You can also use a 9-inch or 10-inch round baking tin if you're making a larger cake. If you plan to make a two-tier cake, you'll need both a 6-inch and a 10-inch tin.

Next, prepare the cake tin by greasing it with butter. Line the sides and bottom of the tin with baking paper or plastic wrap, ensuring that the plastic has long ends that hang over the sides. This will make it easier to remove the cake later. Place the lined tin on a flat tray and set it aside until you're ready to fill it with the cake mixture.

Now it's time to break the biscuits. For this recipe, you'll need Rich Tea biscuits or any other plain biscuit except digestive biscuits. Break the biscuits into small pieces, roughly 1 to 2 cm in size. Be careful not to crumble them too finely; you want small pieces, not crumbs. Set the broken biscuits aside.

Once the biscuits are ready, it's time to make the chocolate mixture. In a separate bowl, cream together the softened butter and sugar until they are light and fluffy. You can use a hand mixer or a wooden spoon for this step. Once the butter and sugar are well combined and fluffy, add the melted chocolate and mix thoroughly.

At this point, you can also add any additional ingredients you'd like to include in your cake. Some people like to add a pinch of salt to enhance the flavour, while others might add dried fruit or nuts. You can also add a couple of tablespoons of warm water to the mixture at this stage.

Now, it's time to combine the biscuits and chocolate mixture. Gently fold the broken biscuit pieces into the chocolate mixture until everything is evenly blended and all the biscuits are coated. Be careful not to overmix, as you want to avoid breaking up the biscuit pieces further.

Finally, it's time to fill the cake tin. Spoon the chocolate biscuit mixture into the prepared cake tin, and use a spatula to spread it evenly. Carefully but firmly press the mixture down to create a smooth and even texture. Place the cake in the fridge to chill until the chocolate sets. This usually takes around 30 minutes but can take longer.

And that's it! You've successfully prepared your cake tin and are well on your way to making a delicious chocolate biscuit wedding cake.

Decorating the cake

You could also decorate the top of the cake with chocolate balls, like Maltesers, or crushed biscuits. Chocolate sprinkles or chocolate curls are also an option.

If you want to add a little extra height to your cake, you can add a third tier. If you do this, you will need to use dowels to support the tiers. You can also use melted chocolate or buttercream to secure the tiers.

Finally, you can hide the edges of the cakes with sprinkles, pearls, or ribbon, and pipe a little bit of buttercream in small dots. Fresh flowers and fondant butterflies are also popular choices for wedding cakes.

Frequently asked questions