Biscuit Cake

Ok, I too had to jump on the Royal Wedding band wagon, but with a raspberry twist.  I tried to lighten my version up a bit and added a swirl of raspberry compote throughout. I also used half and half instead of heavy cream and to be quite honest, at anything less than ‘chilled to a popsicle’ this cake, while delicious, was more of a gooey mud pie than a sophisticated tea cake.

A word to the wise (read health conscious): This cake is insanely rich and more than the sliveriest of slivers will put you in a sugar stupor for the next several hours.


For the Cake

One 7oz package Mc Vitie’s Digestives (most recipes call for Rich Tea Biscuits but since I was shopping on the actual wedding day my trusty British tea shop was closed and all I could find at the special grocery were Digestives. They still worked splendidly)

1 cup half and half (or heavy cream)

2 Tbsp Honey

16oz bittersweet chocolate, chopped

4 Tbsp unsalted butter

1 tsp vanilla

½ tsp salt

For the Raspberry Swirl

1-2 cups frozen raspberries

about ½ cup sugar (more or less to taste)

½ tsp corn starch if you’re unsatisfied with the consistency

Make the raspberry swirl before the ganache.  Heat the berries and sugar in a saucepan over low-medium heat until syrupy.  As the mixture cools it will thicken but I added a pinch of corn starch to help it along. Keep warm to fold into chocolate mixture when it goes into the spring form pan.

  • Grease a spring form pan. I made two 6-inch cakes but this recipe will also suit one 8-inch cake.
  • In a double-Boiler over medium heat, whisk together the cream, honey and butter.
  • Once the butter has melted whisk in the chocolate.
  • Once smooth remove from heat and fold in the biscuit chunks.
  • Pour a layer of chocolate into the spring form pan and then drizzle some raspberry over the chocolate. Alternate chocolate and raspberry as desired.
  • Tap the pan on the counter to level and remove any airpockets
  • Chill for at least 3-4 hours. I found a fully frozen cake to be easier to serve and also delicious with afternoon tea.

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