Chocolate Biscuit Cake {Royal Wedding Groom Cake}

Happy Royal Wedding Day, folks! In just a few short hours Will & Kate will be saying their “I Do’s” and a vast majority of the world will be watching, no doubt bleary-eyed, waiting to see what the bride will be wearing and awing at the pomp and circumstance. I, for one, did not set my alarm for 3am to catch all of the excitement, but I am surely not going to miss out on the potential for yummy royal wedding sweets. Enter this chocolate biscuit cake, which is said to be the cake that was chosen as the groom’s cake for the wedding, and has been one of Prince William’s favorite desserts since he was a child.

Reason #3794857 why my Chief Culinary Consultant is awesome: He was in a doctor’s waiting room earlier this week and saw the Today show segment on royal wedding desserts, which included this cake, and called to give me a heads up. Woo! 🙂

This is an icebox cake of sorts – a creamy, fudgy chocolate base studded with tons of chopped butter cookies, then covered in a chocolate ganache. It’s rich, decadent, and will make you feel like royalty.

There are a couple of British ingredients I went tracking down for this recipe…

Lyle’s Golden Syrup. I couldn’t find this, bummer! My grocery store has an international section, and a British area in that section, but unfortunately they didn’t have it. I Googled some substitutions and it looked like honey was the best stand-in, so that’s what I used.

Next up were the butter biscuits. The suggestion in the recipe was Le Petit Beurre, but  I couldn’t locate those in the British section either, but I did find Digestives, which I thought would be a suitable replacement.

Also, I scaled this recipe down to 1/3 of the original and divided it between two 4-inch springform pan. Perfect, cute little cakes!

All in all, a fabulous rich cake that tastes like creamy fudge with the crunch of butter cookies throughout. I’ve fallen in love, thanks to the royal love birds!

So, give me the scoop – are you/did you watch the wedding? Any special festivities planned?!

One year ago: Tres Leches Cake
Three years ago: Fluted Polenta Ricotta Cake

Chocolate Biscuit Cake

Yield: One 9-inch cake

Prep Time: 20 minutes

Cook Time: 3½ hours (chill time)

Total Time: 4 hours


1½ cups plus 6 tablespoons unsalted butter
30 ounces 60% bittersweet chocolate, coarsely chopped
¾ cup heavy whipping cream
6 tablespoons Lyle's Golden Syrup (or substitute honey)
2 7½-ounce packages lightly toasted butter biscuits (like Le Petit Beurre), coarsely chopped

For Glaze:
8 ounces semisweet chocolate, coarsely chopped
1 cup heavy whipping cream
1 tablespoon light corn syrup


1. Lightly coat a 9-inch springform pan with nonstick spray. Line bottom of pan with parchment paper. Stir the butter and chocolate together in a large saucepan over low heat until melted and smooth. Stir in the cream and golden syrup (or honey). Remove from the heat and mix in the chopped biscuit pieces to evenly incorporate. Pour the chocolate mixture into prepared pan; smooth top. Cover and refrigerate until set, at least 3 hours or overnight.

2. To make the glaze, put the chopped chocolate in a medium bowl. Bring the cream and corn syrup to a simmer in a small saucepan over medium heat. Pour over the chocolate. Let stand for 5 minutes, then stir until the chocolate is melted and smooth. Let cool slightly, stirring occasionally, until the glaze is slightly thickened but still pourable.

3. Wrap a warm, damp kitchen towel around the cake pan. Remove the pan sides. Invert the cake onto a wire rack set on a wax paper-lined baking sheet. Remove the cake pan bottom and peel off the parchment paper. Pour glaze over the cake, allowing it to drip down the sides; spread as needed to cover the cake. Refrigerate until the glaze sets, about 30 minutes.

(Recipe adapted from Today Show)


57 Responses to “Chocolate Biscuit Cake {Royal Wedding Groom Cake}”

  1. Jen of My Tiny Oven on April 29, 2011 at 12:34 am

    These little cakes look amazing! I can’t wait to see what Kate’s dress looks like! I don’t think I will stay up to see it live, have to work tomorrow, but I am sure they will show it a million times tomorrow.


  2. Carly on April 29, 2011 at 12:43 am

    I’ve seen lyles golden syrup at world market if you have one of those!


  3. Katrina on April 29, 2011 at 12:50 am

    This cake sounds wonderful! I love those cookies…too much I’d say, lol.


  4. Beth on April 29, 2011 at 12:50 am

    I had this cake when I was in Ireland last week. It is amazing!


  5. cakewhiz on April 29, 2011 at 1:33 am

    i am so excited about seeing the royal wedding cake… i am sure it would be to die for.

    i haven’t made chocolate biscuit cake but with all that chocolate …i want a slice or two immediately…lol.


  6. Connie @ its the cookie monster! on April 29, 2011 at 2:01 am

    im staying up just to watch it tonight! im so excited!


  7. Gwenevere on April 29, 2011 at 4:04 am

    I’m up and I’m NOT watching the wedding – I can’t find my remote! How is that for an excuse for missing history…not that this is history, but…maybe I’ll go find it.


  8. Erin on April 29, 2011 at 7:40 am

    Although I was up at 4am it was unfortunately for graduate-school lab work and not for pleasure. But I had no intention of watching it anyway. But I have to agree I will not pass up any reason for a good dessert!


  9. Georgia on April 29, 2011 at 8:55 am

    For those of us who do not have an International aisle at our stores, what would be a good substitute for the “biscuits”?


    • Michelle on April 29th, 2011 at 1:10 pm

      Hi Georgia, The taste of the “biscuit” cookies is very similar to Lorna Doone’s – I think I would go with those if you can’t get your hands on a British biscuit!


  10. Lori @ RecipeGirl on April 29, 2011 at 9:29 am

    Love this idea- biscuits made into cake? How cool is that? I love that Lyle’s Golden Syrup too.


  11. Cara @ The Boys Made Me Do It on April 29, 2011 at 9:45 am

    I love that you made these mini-cakes! The wedding was gorgeous! So glad I got up to watch it!


  12. Mackenzie@The Caramel Cookie on April 29, 2011 at 10:18 am

    This cake looks so rich and decadent! YUM! I did not get up to watch the wedding–I was too tired.


  13. Annalise on April 29, 2011 at 11:34 am

    So happy to see this recipe on your blog! I heard about this cake this morning during all the wedding coverage. I absolutely love McVities biscuits, I will be making this for sure!


  14. Jenny Flake on April 29, 2011 at 11:37 am

    How pretty!! Yum!!


  15. Heather Tabers on April 29, 2011 at 11:44 am

    I watched the wedding this morning and was more fascinated with their hats than anything else! lol But now I want this cake! 🙂 I live in a small town and my grocery store is doing good to carry American staples, lol If I wanted to make cookies to use in the cake, what kind of recipe would you recommend? A basic butter cookie?


    • Michelle on April 29th, 2011 at 1:12 pm

      Hi Heather, I think the biscuits taste very similar to Lorna Doone cookies (although they are thinner). If you can’t find British biscuits I think that’s what I would substitute.


  16. Mikki on April 29, 2011 at 11:54 am

    Hello, I’m English and thought I could help out with the biscuit queries here 🙂
    Rich Tea biscuits are what should really be used in this ‘cake’ but Digestives are really yummy too. Le Petit Beurre is french (I live in france and they’re the most common butter biscuit here, the most popular brand is LU). Any plain ‘tea’ biscuit as we consider them would be suitable here. I’m not sure on American alternatives, its not something I’m familiar with. Look for something plain, simple, not too buttery/rich like a shortbread and you should be pretty close to a real british one. Rich tea/digestive biscuits are usually the ones we keep in the house mostly for dunking in cups of tea 🙂 delicious. Great looking recipe!


    • Diana on April 30th, 2011 at 12:00 am

      When I was a child my Grandmother used to have crackers, called Royal Lunch, I have not seen these, crackers,” buiscuts” in stores for some time, but they were a bit sweet, like a short bread but with a cracker crunch. I remember how I loved them especialy with PB and raspberry jam. I bet these would be perfect in this cake!


  17. Rachel@Time for Good Food on April 29, 2011 at 11:55 am

    Yum! Cookies baked into a cake — I’ve got to try that! I’d be interested to learn more about the bride’s fruit cake. When I think of fruit cake, I don’t think of good things. 🙂

    I did not watch the ceremony this morning, but caught part of the processional. My sons were very angry that their PBS cartoons were preempted!


  18. Tracy on April 29, 2011 at 12:13 pm

    This cake sounds gorgeous! I love that you made mini ones too. I will definitely be giving this recipe a try!!


  19. Sara on April 29, 2011 at 12:13 pm

    Yes, these are the best! Thank you for featuring them!


  20. Adora's Box on April 29, 2011 at 12:48 pm

    You are a woman after Prince William’s heart. He will definitely love this. Love the decorations.


  21. Maria63303 on April 29, 2011 at 1:03 pm

    I had to come to work so I set my DVR to record Good Morning America, The Today Show and the morning show on ABC for the wedding- I figured I would like to see how each network covered it. Forgot to get Fox’s take on the event:(.

    Thanks for the recipe…cake looks yummy!


  22. Juta on April 29, 2011 at 1:40 pm

    The wedding was awesome 😀 I nearly cried (don’t know why though, probably I was simply happy for the beautiful couple). And for the resipe, the cake looks really amazing and delish! We have something like this here in Lithuania as well. It’s called TINGINYS (THE LAZY). It’s made of a can of sweetened condensed milk, 200 g of butter (I sometimes substitute 100 g of butter with chocolate), 2-3 tbs of cacao powder and 500-600 g of butter cookies. Firstly, you heat the butter (with chocolate if using), when it melts, add the sw.con. milk and cacao powder, mix them and boil for a few seconds. The pour all of this mixture over the crushed cookies and mix well. Some people wrap it in cling film, or just pour it into a covered cake pan press it well and put it in the fridge for the night. It’s a really easy and quick dessert, and the most important it’s so delicious you just can’t get enough 😀 I really recommend trying it out ;D I will definitely try your recipe 🙂


  23. Lila Ferraro on April 29, 2011 at 1:46 pm

    I can totally do this because I actually have digestives! Thanks to my MIL who lives in England. I really didn’t know what to do with them!
    Lila Ferraro


  24. RavieNomNoms on April 29, 2011 at 1:52 pm

    Those are so cute! I really like the idea, they look super yummy too!


  25. Megan @ pipandebby on April 29, 2011 at 1:54 pm

    I did not partake in wedding-watching. I love my sleep too much! 🙂 These cakes, however, I would definitely love to partake in. YUM!


  26. Debbie on April 29, 2011 at 2:27 pm

    Yeah! When I heard what kind of cake they were making I couldn’t believe it! I thought, if this is the prince’s favorite, then it must be awesome! Thanks for the recipe!


  27. Lauren on April 29, 2011 at 2:28 pm

    This sounds delicious. My daughter and I both watched…..we recorded it and watched when we woke up. She woke up and got her “fancy” dress on and all her jewelry 🙂 It was the cutest thing ever. (she is 4)


  28. Nancy B on April 29, 2011 at 3:04 pm

    Do you have cane syrup in the Indian section of your grocery store? I was able to find Lyles at a local butcher shop that carries specialty ingredients as a side offering. It has less of a distinctive taste than honey but isn’t as sweet as corn syrup.


  29. Cat on April 29, 2011 at 3:55 pm

    Michelle, FYI if you’re ever stuck for golden syrup again, you can make it pretty easily. Much less expensive than trying to hunt it down and buy it once you do. In a small saucepan, put 1/2 cup sugar, and shake to distribute it evenly over the bottom of the pan. Mix 2 tsp of water with 1 tsp white or cider vinegar, and sprinkle this over the sugar. Don’t stir. Put over low heat for 5 minutes. It should look pretty clear at this point. DO NOT STIR. Then, boost heat to medium for 5 minutes and cook until it gets golden in color. STILL, don’t stir. Remove from heat and pour in 2/3 cup light corn syrup. When the it stops churning, then stir. You can store it in the fridge for a few weeks – I’ve never done it for more than 3 before, cut could possibly last longer. Bring to room temp before using.

    Whereas the texture of golden syrup is about the same as honey, the taste is not. Honey has a distinct flavor, and golden syrup is more “taste neutral.” This gives a very close approximation of the actual flavor of golden syrup, as well as the viscosity.


  30. Tiffany on April 29, 2011 at 4:56 pm

    The perfect cake for a wedding … or any grand celebration!


  31. Sandra on April 29, 2011 at 7:35 pm

    One of my friends also told me the recipe was on Oprah’s site. It sounds and looks decadent and I do plan on making it. Yours is very pretty. Love your pictures.


  32. Corrie on April 29, 2011 at 8:17 pm

    Looks so delicious. If you have a World Market in your area, they sell the golden syrup.They sell a lot of hard to find food items. I love it!


  33. Laura Flowers on April 29, 2011 at 9:03 pm

    How cool you made these little cakes! I bet they were fun to eat too with all those biscuits.



  34. Chris on April 29, 2011 at 9:17 pm

    I did a version of this cake today…much easier and more common ingredients. Google Toronto Star and Grooms wedding cake. Recipe should pop up. McVities rich tea biscuits is recommended but Marie or Social teas which are more available in North America can be used. I trimmed off 1/3 cup of the sugar it asked for, could have taken off 1/2 cup I think and it would have been sweet enough. It is easy to make.


  35. Kat @ Cupcake Kat on April 29, 2011 at 9:34 pm

    Thanks for the recipe. I’ve heard that this is Will’s favorite cake and I’ve been wanting to try it


  36. Jen OConnor on April 29, 2011 at 10:17 pm

    This post was great! Your cake looks wonderful. I was just wondering how the cake was made and here it is. Thanks.


  37. Barb on April 29, 2011 at 11:53 pm

    I found Lyle’s Golden Syrup for $5.59 plus shipping on offer at


  38. Stace on April 30, 2011 at 5:41 am

    While I’ll probably try this, it won’t taste the same as using golden syrup and butter biscuits. Honey is far too strong a flavour compared to Golden Syrup and digestives are to dry/coarse than a butter biscuit. Digestives are better as a base for cheesecakes and such. Good effort though and i’m sure it tasted great!


  39. Maris (In Good Taste) on April 30, 2011 at 5:49 am

    they look adorable!


  40. Nancy K on April 30, 2011 at 9:43 am

    What could be better…basically this is a chocolate ganache cake with cookies…yum!
    A former royal chef was on Oprah yesterday and talked about the cake. He was the chef for Diana and the boys, developed the recipe and offered a recipe for the cake…it is now posted on the Oprah website. It is similar but contains an egg I believe.


  41. jaclyn@lifeoftodayslady on April 30, 2011 at 2:26 pm

    This cake looks sooooo delicious!!! It reminds me of a british chocolate bar called a Yorkie. A Yorkie is a chocolate bar made with the best milk chocolate and it has raisins and digestive type cookies throughout (they also have a plain chocolate type but the cookie one is way better). If the British section in your store carries these chocolate bars, get one!!!!!! They’re so good!

    I did watch most of the wedding and I loved it. Her dress was amazing and I loved how throughout the ceremony they would look at eachother and you could just see the love. It was so amazing 🙂


  42. Eva on May 1, 2011 at 8:29 am

    You will probably find some Petit Beurre in a French store. The brand is “LU”.

    (I live in Belgium, and they’re the most common biscuits ever, so I’m happy to finally find an ingredient so easily, haha.)


  43. Pudding Pie Lane on May 1, 2011 at 8:59 am

    I’ve made these before, I used digestives, and I think they’re better than the butter biscuits that you couldn’t find. Chocolate digestive biscuit cake is very popular in the UK (like tiffin) so I like your choice of biscuits. Also honey will give it a very interesting flavour, I’d like to try that!


  44. Erik on May 1, 2011 at 10:49 am

    Wow, I must be really fortunate – our local grocery store carries a whole selection of LU cookies, including Le Petite Beurre as well as a number of different ‘digestives’. They also have Lyle’s Golden Syrup (which I’ve used before, and yes, it does have a much more neutral flavor than honey). We don’t even live in a particularly large metropolitan area. I guess this is a sign that I need to make this recipe. I can’t wait! Since you mention them, I’ve used Lorna Doone cookies (both 1/2 cookies and 1/2 graham crackers as well as all cookies) in my cheesecake base before, it’s a nice combination of flavors and a good way to use any leftover cookies you may have. One more thing, if you find a store that has LU cookies, look for the Petit Ecolier (the Little Schoolboy). It’s a buttery ‘biscuit’ with a layer of chocolate on top and an imprint of the little schoolboy. Yummy!


  45. Lori @ Girl Meets Oven on May 2, 2011 at 7:13 am

    I have been wondering what William’s chocolate biscuit cake was like. This looks delicious. I baked some simple butter cupcakes, with white icing and multi-colored sprinkles, for the wedding. I was up bright and early at 4:30 a.m. to watch the wedding – and to eat cupcakes. 🙂 My favorite part was their horse-drawn carriage ride from the church back to the palace. It was amazing!


  46. Yankee in England on May 3, 2011 at 5:35 am

    Hi just wanted to let you know you can order Tate and Lyle Golden Syrup off of I have done this for my parents who live in the US!


  47. Kooky Girl on May 7, 2011 at 4:43 pm

    Hi BEB, I’m in the UK, and I’m always making batches of this. Instead of golden syrup, you could have used corn syrup or even maple syrup. Honey has too distinct a taste to be used in this recipe, and would over power it. In terms of the biscuits, you really are looking for the equivalent of a non-chocolate oreo .. does that exist ? I’ve seen rich tea mentioned above, which is not the same as the French biscuit referenced above. Rich tea are much dryer. Digestives are closer, but are still too wheaty, like you would want to replace some of the wheat with a buttery, smoother taste. Please do let me know if you figure out a good alternative. All the best, KG.


  48. RisaG on May 14, 2011 at 10:56 pm

    I think U did a great job of substituting things. Those look like amazing replicas of the Grooms Cake. I bet they tasted wonderful too.


  49. Fat Bottomed Friends on May 24, 2011 at 12:02 am

    Oh my goodness!!! These look delish! I am very fond of the Digestives (they have chocolate covered too). I can’t wait to try this!!


  50. Maureen on May 30, 2011 at 1:29 am

    I made this groom’s cake & it was the hit of the party! AWESOME!


  51. Georgia on July 20, 2011 at 5:50 pm

    It’s been a bit since this post, but today I was in a Marshalls in Mississippi. They had the Lyle’s Golden Syrup 454 g can for $3.99. I remembered this recipe and grabbed the only can they had. So if you need the Lyle’s, maybe you can find it at a Marshalls.

    Amazon sells it for $9.44 plus shipping (or free for prime).


    • Michelle on July 20th, 2011 at 5:57 pm

      Thank you very much for the tip!


  52. Paula on January 31, 2013 at 8:45 am

    I have to start of by saying I LOVE your website! I check it daily for new recipes. Everything I’v baked has been eaten in a day, not that I’m complaining; everyone’s obsessed with your recipes! I live in Lebanon, so getting the ingredients right is sometimes hard and i substitute a lot. One thing I didn’t quite grasp right is if the whipping cream should be whipped or just as it is “creamy” ? I tried the recipe already once andI had whipped the cream, but it didn’t work out, so now I’m double checking. Thanks 😀 a BIG FAN!


    • Michelle on January 31st, 2013 at 1:00 pm

      Hi Paula, You just stir the cream in as it is, you don’t beat it for this recipe. Enjoy (again)! 🙂


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