This no-bake biscuit cake became a really popular trend after the Royal wedding of Prince William. The prince is said to have requested it as the Groom’s Cake at his wedding reception and it’s often referred to as his, as well as the Queen’s favourite cake.
And luckily for us, it’s actually one of the easiest desserts to recreate. I learned how to make it when I was very young and I have actually made it 100s of times, on many occasions, over the years.
The process involves making a Chocolate syrup which is mixed along with chopped digestive biscuits and walnuts. This mixture is put preferably in a round springform pan, and left to set in the fridge for a couple of hours along with a chocolate ganache on top, before indulging.
It’s a really decadent cake, easily a favourite of mine. If you try it out, you too will understand why the royal family loved it so much!
Royal Biscuit Cake
Course: DessertsDifficulty: Easy8-10
slices30
minutes4
hours4
hours30
minutesIngredients
400gm digestive biscuits, broken into pieces
1 cup walnuts, chopped
- For Chocolate syrup
1 cup sugar
1/2 cup cocoa powder
1 cup water
2/3 cup butter
1 Tsp vanilla extract (optional)
- For Chocolate Ganache
1/2 cup whipping cream
150gm chocolate chunks (any good quality chocolate works)
Directions
- In a large bowl, add the biscuit pieces and chopped walnuts. Keep aside.
- In a saucepan, add and whisk in the sugar, cocoa powder and water. Keep it on a medium flame and keep whisking slowly.
- Once the sugar is dissolved add in the butter and keep stirring. Let it boil for 5-7mins.
- Turn off flame and mix in the vanilla extract. Your syrup is now ready. Let it cool slightly for 10-15mins.
- Pour syrup into the biscuit and walnut mixture until they are all evenly coated.
- Press this mixture into a round springform pan (about 9×2 inches). Press it well, so that the cake fills in all the gaps and is spread evenly.
- Keep it in the fridge and start working on your chocolate ganache.
- Chocolate Ganache
- Heat the whipping cream to a simmer and pour it on top of the chopped chocolate chunks. Ensure the cream covers all the chocolate.
- Let it rest for 5mins and then stir until you get a smooth chocolate ganache.
- Pour ganache over the biscuit cake and let it set in the fridge for 3-4 hours.
- Carefully remove the biscuit cake from the pan, decorate with additional walnuts, slice and indulge.
Notes
- For an enhanced flavour, lightly roast the walnuts with butter or vegetable oil before chopping it.
- Adding a parchment paper on the base of your pan will help take the cake out of the pan easily.
