Chocolate Biscuit Cake: A Wedding Dessert To Remember

Chocolate biscuit cake was the favourite cake of the late Queen Elizabeth, and it was also served at the wedding of Prince William and Catherine Middleton. It is a no-bake cake, and there are many variations of the recipe, but most include chocolate, butter, sugar, cream, and biscuits. The cake is usually coated in a chocolate ganache and decorated with sprinkles, chocolate curls, or grated chocolate. It is a simple cake to make and can be made a day or two in advance.

Choosing the right biscuit

Type of Biscuit

The most commonly used biscuits in chocolate biscuit cakes are Rich Tea biscuits and digestive biscuits. Rich Tea biscuits are traditional British biscuits that are not too sweet and have a crunchy texture. They are similar to American graham crackers and are often used in chocolate biscuit cakes as they add a nice crunch without becoming too crumbly. Digestive biscuits, on the other hand, tend to have a more crumbly texture and a slightly sweeter taste. If you want to experiment, you can also try using other plain biscuits such as LU Petit Beurre or Marie biscuits.

Biscuit Size

It is important to break the biscuits into small pieces when making a chocolate biscuit cake. The ideal size is around 1-2 cm or almond-sized pieces. You can break them by hand or use a food processor, but be careful not to turn them into fine crumbs. The biscuit pieces should be evenly distributed throughout the cake mixture, creating a consistent texture.

Quantity of Biscuits

The amount of biscuits you need will depend on the size and number of tiers of your wedding cake. For a small chocolate biscuit cake that serves 20 to 50 people, you will need about 600g of digestive biscuits or 225g to 350g of Rich Tea biscuits. Adjust the quantity accordingly if you are making a larger cake or adding additional ingredients such as dried fruit or nuts.

Biscuit Freshness

To ensure your chocolate biscuit cake tastes its best, use fresh biscuits that are not stale or soft. This will help maintain the desired texture and crunch in your cake.

Personal Preference

Ultimately, the choice of biscuit depends on your personal preference and the taste you want to achieve. You can experiment with different types of biscuits, sizes, and quantities to create a unique chocolate biscuit cake that suits your wedding theme and guests' tastes.

Melting chocolate

If you are using a double boiler, fill the bottom pot with about an inch of water and place a heatproof bowl on top. Make sure the water isn't touching the bottom of the bowl. Turn the heat to medium to bring the water to a gentle simmer. Place the chocolate in the bowl and stir occasionally until it's melted.

If you are melting the chocolate directly on the stove, use a saucepan and turn the heat to low. Add the chocolate and stir constantly to prevent it from burning.

If you are using a microwave, chop the chocolate into small, even pieces and place them in a microwave-safe bowl. Microwave the chocolate in short intervals of 15-20 seconds, stirring well after each interval, until it is melted and smooth.

Once the chocolate is melted, you can add it to the butter and sugar mixture, stirring until everything is completely combined. Then, you can add the broken biscuit pieces and mix until they are evenly coated with the chocolate mixture.

Preparing the tin

Before you start making the chocolate biscuit cake mixture, you need to prepare the tin. You will need a cake ring or a loose-bottom cake tin, a flat tray, and some baking paper. First, lightly grease the cake ring or tin with butter. Next, line the sides and bottom of the cake ring or tin with baking paper. Place the lined ring or tin on the flat tray and leave it to one side until you are ready to fill it with the biscuit cake mixture.

If you are making a larger cake, you will need two tins or rings of different sizes. For example, you could use a 6-inch and a 10-inch round baking tin. Make sure to grease and line both tins before filling them with the biscuit cake mixture.

It is important to prepare the tin properly to ensure that the cake releases easily once it has set. Greasing the tin with butter and lining it with baking paper will create a non-stick surface that will help the cake come out cleanly.

Once the tin is prepared, you can start making the biscuit cake mixture. Be sure to follow the recipe carefully and enjoy the process of creating your wedding cake!

Making the ganache

For the ganache, you will need:

• 125g of dark chocolate, chopped into small pieces
• Whipping cream

Place the chopped chocolate into a bowl and set aside. Pour the whipping cream into a saucepan and bring it to a simmer. Carefully pour the warm cream over the chocolate and stir until the chocolate has melted and you have a glossy and shiny ganache. Make sure to stir continuously until the mixture is well blended and smooth.

Remove the chocolate biscuit cake from the fridge and turn it out onto a wire rack, placing a tray underneath to collect any excess ganache. Carefully coat the cake with the warm ganache, ensuring that all sides are evenly coated. Allow the ganache to set fully before moving the cake to your serving plate and decorating as desired.

Decorating the cake

Once your chocolate biscuit cake is ready, it's time to decorate it! Here are some ideas and tips to make your wedding cake look stunning:

Covering the cake

Before you start decorating, it's important to cover the cake with fondant or ganache. Fondant gives a smooth finish and acts as an airtight seal, keeping the cake fresh. Ganache, on the other hand, is a shiny chocolate covering that gives the cake a decadent look. You can choose either option or even combine them by covering the cake with fondant and then pouring ganache over it.

Choosing decorations

When it comes to decorations, the possibilities are endless. Fresh flowers, fondant butterflies, sprinkles, pearls, and ribbons are all great options. You can also pipe buttercream in small dots or use melted chocolate to decorate the top of the cake. If you want to keep it simple, just a light dusting of cocoa powder or grated chocolate on top can be enough.

Adding personal touches

To make your wedding cake even more special, consider adding personal touches that reflect your style or the theme of your wedding. For example, you could use coloured fondant or icing to match your wedding colours or add edible gold or silver decorations for a touch of elegance. If you have a specific theme, such as a rustic or garden theme, you can incorporate elements that fit that theme, such as fresh flowers, leaves, or even small figurines.

Stacking multiple tiers

If you're making a multi-tiered cake, you'll need to carefully stack the tiers on top of each other. Chocolate biscuit cake is a great choice for this, as it's strong and heavy and can hold the weight of the tiers above. You can use a small amount of melted chocolate or buttercream between the tiers to secure them together. Just make sure each tier is placed in the centre of the one below it to ensure stability.

Final touches

Once you've added all your decorations, it's time for the final touches. Make sure to let the cake set completely before moving it to your final serving plate. You can also chill the cake in the refrigerator to help the decorations set. If you're transporting the cake, do so carefully and make sure it's secured in place so it doesn't slide or topple.

Frequently asked questions