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.