A Message from Ruth at Antiques And Teacups

Welcome to the blog of Antiques And Teacups! Let's share a cup of tea and talk about the things we love...like teacups, antiques, collectibles, visiting England, antiquing and learning about victoriana and quirky gadgets. Fun!

Monday, March 28, 2011

Prince William's Family Recipe For Chocolate Biscuit Cake For the Wedding and Cake Plates

When I posted on  Afternoon Tea Across America Yahoo group that Prince William had requested the family favorite Chocolate Biscuit Cake for his wedding with Kate,  a friend from the group, Phyllis, said that she had the recipe purported to be Queen Elizabeth II's favorite cake in a book called Eating Royally by Darren McGrady who was personal chef to Queen Elizabeth II and Princess Diana...and therefore Prince William and Prince Harry.

Apparently the only cake regularly appearing at the tea table for Her Majesty to enjoy with her Earl Grey.

Here is the recipe from his blog/website The Royal Chef:

Chocolate Biscuit Cake
Makes 1 cake – 10 portions
Her Majesty the Queens favourite afternoon tea cake by far. This cake is probably the only one that is sent into the Royal dining room again and again until it has all gone.
4 ounces dark chocolate.(for the cake)
4 ounces granulated sugar.
4 ounces unsalted butter. (softened)
1 egg.
8 ounces Rich tea biscuits.
½ teaspoon butter for greasing.
8 ounces dark chocolate (for coating)
1 ounce chocolate (for decoration)
1. Lightly grease a 6 inch by 2 ½ inch cake ring and place on a tray on a sheet of parchment paper.
2. Break each of the biscuits into almond size pieces by hand and set aside.
3. Cream the butter and sugar in a bowl until the mixture starts to lighten.
4. Melt the 4 ounces of chocolate and add to the butter mixture whilst constantly stirring.
5. Beat in the egg to the mixture.
6. Fold in the biscuit pieces until they are all coated with the chocolate mixture.
7. Spoon the mixture into the prepared cake ring. Try to fill all of the gaps on the bottom of the ring because this will be the top when it is un-molded.
8. Chill the cake in the refrigerator for at least three hours.
9. Remove the cake from the refrigerator and let it stand while you melt the 8 ounces of chocolate.
10. Slide the ring off the cake and turn it upside down onto a cake wire.
11. Pour the melted chocolate over the cake and smooth the top and sides using a palette knife.
12. Allow the chocolate to set at room temperature.
13. Carefully run a knife around the bottom of the cake where the chocolate has stuck it to the cake wire and lift it onto a tea plate.
14. Melt the remaining 1 ounce of chocolate and use to decorate the top of the cake.
And to carry it to the tea table, here are 3 cake serving plates we have at Antiques And Teacups. For more info on them, click the photos.
From Aynsley, England a pretty floral from 1920-1930s

From B, England from the same era

By Myott, England from the 1930s in Bermuda Chintz

So...you can have the same wedding reception cake as the Royal Family will be enjoying at Buckingham Palace after Prince William and Kate's wedding next month as you watch at home...maybe not at 4am, but...
Have a great day and join us tomorrow for Teacup Tuesday and all the wonderful tea parties.

Just found this video of the cake making at the Royal Channel on Youtube:


  1. Sounds like a delicious cake! I'm so excited for the upcoming wedding.
    Your Aynsley plate is beautiful!!

  2. There is a main ingredient missing from this recipe, namely cream. Check out all the other recipes for chocolate biscuit cake. The result of this recipe is dry biscuit coated in chocolate ...

  3. You may be right...but I published here a direct copy from the website noted. The chef has not noted an omission.
    Thanks for the comment.

  4. I am in the process of making this right now!


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