Like many of us, it seems Prince William is a chocolate devotee. And in 2011 just-married William made sure chocolate was front and centre at his wedding celebrations, with a chocolate biscuit cake chosen for his groom’s cake.
But Prince William’s chocolate biscuit cake wasn’t the only cake on offer to guests on his wedding day.
Kate and William’s flagship wedding cake was an eight-tiered traditional fruit cake covered in white icing and cream.
With so many guests in attendance at the future King’s wedding, the cake had to be enormous, and it measured three feet tall.
The cake was made by Fiona Cairns and it took five weeks for a team of 50 to make the 900 sugar-paste flowers.
READ MORE: Duke and Duchess of Cambridge’s ‘really easy’ to bake wedding cake
The cake also featured several sweet motifs that held significance for the newlyweds.
The Royal Family website explained: “A further 17 sugar flowers, that had special meaning to the couple, were added, including sweet william and myrtle, which symbolises love and marriage.
“Cairns was also given a piece of lace from The Duchess’ wedding dress (unbeknownst to Cairns at the time) which was copied on to the cake itself.”
The Royal Collection Trust has now shared the recipe used for the chocolate biscuit wedding cake, so read on to find out how to make this delicious treat.
Once melted, pour the chocolate onto the butter and sugar and mix thoroughly.
Finally, add the water and then the broken biscuit pieces. Stir well to make sure that all the biscuit pieces are coated with the chocolate mix.
Place the mixture into the lined cake ring and carefully but firmly push it down to create an even texture. Place the cake into the fridge to chill until the chocolate becomes firm. This could take up to 30 minutes.
For the chocolate ganache:
To prepare the ganache for the cake covering, place the chopped chocolate into a bowl and pour the whipping cream into a saucepan.
Bring the cream to a simmer and then pour over the chopped chocolate. Carefully stir until the chocolate has completely melted and the ganache is smoothly blended.
Remove the chocolate biscuit cake from the fridge and from the cake ring. Place on to a wire rack with a tray beneath to collect the excess ganache.
Carefully coat the chocolate biscuit cake with the warm ganache, making sure that all of the cake is evenly coated. Allow to set fully before moving to your service plate and decorating as desired.