Royal Biscuit Cake Recipe

Want to feel like royalty? Why not make a beautiful biscuit cake and serve it to your very own Prince or Princess in celebration of the upcoming royal wedding. Sweep any chocolate lover off their feet with your beautiful, decadent creation.

Directions:

Yield: One 8″ cake

1. Separate the eggs and place both the yolks and whites in separate bowls. Set the egg whites aside and let them get to room temperature. This will allow you to whip them higher later on.
2. Cut 16 ounces of the semi-sweet chocolate squares into small chunks. This will allow them to melt easier. Place 1/2 cup of the butter in the saucepan and place over low heat to melt. Once the butter is melted remove from heat and stir in the chocolate. The heat from the butter will be enough to melt the chocolate. Transfer the melted chocolate mixture to a large mixing bowl.
3. Lightly spray the bottom of an eight inch cake pan with cooking spray and line with parchment paper.
4. To make the cake’s crust, mix together 1/2 cup of butter, the all-purpose flour, the icing sugar and cocoa. Once this is mixed together, pour into the prepared cake pan and press firmly into the bottom of the pan.
5. When we bake the cake, we are going to be setting the cake pan inside of a larger pan full of water. Because we are using this particular cooking method, we need to make sure that no water gets inside the cake pan. Place the cake pan in the center of a large piece of aluminum foil and fold the foil up the sides of the cake pan. This will guard against any water.
6. Whip the egg whites using a hand mixer until they form nice stiff peaks and then set aside.
7. Add the vanilla to the bowl of melted chocolate and mix.
8. Add the egg yolks, one at a time, to the melted chocolate. Mix each one thoroughly before adding the next.
9. Fold the egg whites into the chocolate batter mixture.
10. Fold the biscuits (Arrowroot cookies) into the chocolate batter mixture.
11. Pour the chocolate batter over the top of the crust that we prepared earlier. Spread the batter evenly.
12. Take a large pan (I use a lasagna pan) and place your cake pan in the center of this larger pan. Fill the larger pan with water until it is about 1/2 inch below the edge of the aluminum foil lining.
13. Pre-heat your oven to 400°F. Place your cake on the center rack and bake for approximately 20 minutes. You will notice after the 20 minutes that the outer edge will look like it is cooked, but the center may not seem quite cooked. That is what you want.
14. Take a sharp knife and gently cut around the edge of the cake to loosen it from the pan. This will prevent it from cracking as it cools. Place the cake in the fridge to cool.
15. To make the ganache topping, put the heavy cream in a small saucepan over high-heat. Bring the cream to a boil. Remove the cream from the heat and add the remaining 6 ounces of semi-sweet chocolate. Stir until the chocolate is melted. Set the ganache aside to cool.
16. Shave the chocolate bar into small pieces using a vegetable peeler to use as a garnish.
17. Remove the cake from the fridge and from the cake pan. Cover the cake with the ganache. You can add texture to the ganache for an added effect. Place the cake bake into the fridge to set the chocolate.
18. After the chocolate has set, sprinkle the shaved chocolate on the cake to garnish. Watch the video below for tips on decorating your cake.

Enjoy the royal wedding with a slice of decadent biscuit cake!