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

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Chocolate Biscuit Cake


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.

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(Recipe adapted from Today Show)

All images and text ©Brown Eyed Baker, LLC.