You may be wondering what on earth I am doing posting a veganized recipe for Prince Williams’ Groom’s Cake after all this time.
First of all, it is a no bake and I am really into no bakes at the moment.
First off, we have my veganized version. Then we have a few other ways you can prepare it such as round or square, decorated or undecorated, in a cake ring or an 8″ x 8″ baking pan. Let’s go.
CHOCOLATE BISCUIT CAKE
Servings: Makes one 6-inch round cake (8 portions) using a 6 x 2″ cake ring.
Alternative way to make without a cake ring right after this recipe.
1/2 tsp. vegan butter*, for greasing
8 ounces Rich tea biscuits
4 ounces unsalted vegan butter* , softened
4 ounces dark chocolate, for the cake
1/4 cup Sugar in the Raw**
1/4 cup applesauce (replaces 1 egg)**
*such as Smart Balance which can be found in virtually any grocery store
**applesauce adds sweetness; I prefer 2 Tbs of raw sugar
Coating and Decorating
8 ounces dark chocolate, for coating
1 ounce dark chocolate, for decorating
You Will Also Need
6″ x 2″ cake ring (also works with a springform pan)
Baking tray to set cake ring on
A cake wire
Making the Cake
• Lightly grease a 6″ x 2 1/2″ cake ring and place on a tray on a sheet of parchment paper.
• Break each of the biscuits into almond-size pieces by hand and set aside.
• Cream the vegan butter and sugar in a bowl until the mixture starts to lighten.
• Melt the 4 ounces of dark chocolate and add to the butter mixture while constantly stirring.
• Mix the applesauce into the mixture.
• Fold in the biscuit pieces until they are all coated with the chocolate mixture.
• 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 unmolded.
• Chill the cake in the refrigerator for at least 3 hours.
Coat and Decorate
• Remove the cake from the refrigerator and let it stand while you melt the 8 ounces of dark chocolate.
• Slide the ring off the cake and turn it upside down onto a cake wire.
• Pour the melted chocolate over the cake and smooth the top and sides using a palette knife.
• Allow the chocolate to set at room temperature.
• Carefully run a knife around the bottom of the cake where the chocolate has stuck to the cake wire and lift it onto a tea plate.
• Melt the remaining 1 ounce of chocolate and use to decorate the top of the cake.
ALTERNATIVE TO USING A CAKE RING
• Cover the bottom of an 8″ by 8″ square cake pan with clingfilm (saran wrap), leaving some hanging over the edges.
• Pour the mixture into the prepared pan.
• Level the surface with a spatula and refrigerate for at least 2 hours, or until firm.
• Lift out the cake. Add the coating or leave it as is.
• Cut into squares and serve.
• Store leftovers in the fridge.
You can also use a round pan and coat your finished cake in chocolate then dust it with a bit of powdered sugar. My friend Candace set a paper doily on top and dusted with powdered sugar for a lacy effect to serve at a tea party.
From the Royal Kitchens at Buckingham Palace. Recipe by Darren McGrady.
• Replacing eggs with applesauce in baking.
• Vegan tea biscuits (cookies).