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Attempting the royal groom’s cake

Groom's cake attemptWhat did you think of the royal wedding cakes? I was intrigued by the unbaked groom’s cake made from Prince William’s favorite brand of tea biscuits and chocolate. From the time I heard the details of the cake, I intended to try making one. Yet, I didn’t have to invent my own recipe because like the knockoff of Princess Kate’s dress that hit stores in L.A. within a day of the wedding, groom’s cake recipes soon flooded the internet.

I selected the recipe posted on Serious Eats that included golden syrup, an amber-colored sugar syrup commonly used in the United Kingdom. Some versions of the cake omitted the syrup, but I reasoned that its caramel flavor could add a layer of depth to the butter-chocolate-tea-biscuit concoction.

For an authentic attempt, I needed McVitie’s tea biscuits and Lyle’s Golden Syrup. While both are available on, I first checked a little shop in historic Norcross — Taste of Britain. The shop sells a variety of foods and gifts from England, Scotland, Wales and Ireland. They had both items.

When I paid for the biscuits and the tin of golden syrup, the cashier knew immediately how they would be used. She told me that McVitie’s tea biscuits had been quite popular in recent weeks.

The cake recipe is quite simple and has only five ingredients. The hardest part was waiting for the cake to set before tasting it! In fact, I cut a wedge for sampling after refrigerating it for an hour (instead of the recommended four). I was impressed that the biscuits retained their crumbly-crisp texture but found the dessert to be cloyingly sweet.groom's cake attempt 2

Next time, I would tweak the recipe. I would omit the golden syrup to cut the sweetness. I might also eliminate the milk chocolate and only use dark to further reduce the sugar content. For depth, I would add a tablespoon of concentrated espresso. Finally, I would garnish the cake with some rough-cut toasted almonds to balance the chocolate with their roasted nuttiness.

Below is the recipe for the chocolate biscuit cake I made (based on the recipe posted by Serious Eats). Try it and see what you think! How would you make it your own?


  • 14 oz. dark chocolate (at least 65% cacao), chopped
  • 14 oz. semi-sweet chocolate, chopped
  • 1 1/4 sticks unsalted butter, cubed
  • 2/3 cup golden syrup
  • 1 1/4 sleeves of McVitie’s Rich Tea biscuits (about 9.7 oz.), crumbled


  • Line a springform pan with parchment. (I used one 8” pan.)
  • In a double boiler over medium-low heat, melt the butter with the golden syrup.
  • Once the butter is melted, add the chopped chocolate and stir until melted.
  • Fold in the tea biscuits and pour into prepared pan.
  • Garnish as desired and refrigerate for four hours.

–by Jenny Turknett, Food & More blog

-- Jenny Turknett writes about Southern and Neighborhood Fare for the AJC Dining Team. She also publishes her own blog, Going Low Carb.

7 comments Add your comment


May 10th, 2011
9:21 am

No salt? I can’t make desserts without salt, especially if they’re chocolate. It only takes a pinch of salt to ramp up the flavor in a recipe, but if you were to top the cake with fleur de sel, it adds flavor, texture and a fancy presentation to the whole thing. Looks great, but I would definitely find it too sweet for my taste. It’s really a recipe for chocolate truffles (which also are great with a little salt), but formed into a cake.


May 10th, 2011
9:28 am


May 10th, 2011
10:15 am

I love your BLOG! Great job!


May 10th, 2011
10:35 am

the recipe from THE baker who made the cake is considerably different. I got it from She had the baker on her show the day of the wedding. The recipe doesn’t call for golden syrup (which is sooo sweet) and uses dark chocolate. Can’t make it yet so I can comment on what it tastes like but soon… I hope


May 10th, 2011
12:11 pm

Looks tasty!

@Lisa – I think the only difference between the recipes is the use of golden syrup instead of sugar, and one egg beat in the mixture. I’d imagine it’d still be pretty dang sweet. The espresso and almonds sound like a good idea to cut back on the sweetness.


May 10th, 2011
5:11 pm

Not into chocolate, so it doesn’t look that appealing (sp) to me..


May 12th, 2011
9:09 am

Fun post! I wondered about what went into this cake.

You know, the tea biscuit version might be sweet, but it had to be better than the fruitcake (yuck) that made up the main wedding cake.