What 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 Amazon.com, 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.
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?
–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.