Blooming great
Delicious cakes fit for a royal
This is my version of Prince William’s favourite chocolate cake. Traditionally made in a square tin, my round version makes it extra special for any birthday treat. I’ve added shards of chocolate and gold decoration, but you can leave it plain if you prefer – it will be just as delicious!
Serves 20
● 300g (10½oz) unsalted butter, diced
● 225g (8oz) golden syrup
● 200g (7oz) plain chocolate (60% cocoa solids), finely chopped
● 300g (10½oz) rich tea or digestive biscuits
● 75g (2¾oz) blanched almonds, toasted and finely chopped
● 100g (3½oz) undyed glacé cherries (from larger supermarkets or online), halved
● 1tsp vanilla paste or extract
To decorate
● 250g (9oz) plain chocolate (60% cocoa solids), finely chopped
● 25g (1oz) unsalted butter, melted
● 3 sheets of edible gold leaf, and a fine paint brush
● Edible gold spray (from larger supermarkets or online)
● 6 undyed glacé cherries (see above)
● 6 whole, blanched almonds (optional)
Line the base and sides of an 18cm round cake tin with baking parchment. Melt the butter and golden syrup in a pan over a low heat, then stir in the chocolate until melted. Put the biscuits in a plastic bag and bash with a rolling pin to break up, keeping some larger chunks. Stir into the chocolate with the almonds, cherries and vanilla.
Spoon into the tin and press down. Cool, then chill in the fridge for at least an hour. When ready to decorate, remove from the tin and peel off the paper. Melt 100g of the chocolate in a bowl over a pan of gently simmering water, then pour onto a lined baking tray and tap it on the worktop to even it out. Set in the fridge for 10-15 minutes.
Melt the remaining chocolate in the same way, adding the butter and stirring until smooth. Pour over the cake and allow to drip down the sides, then use a palette knife to smooth around the sides. Using a paint brush, lift the gold leaf onto the cake. Break the sheet of chocolate into shards and arrange on the cake before the coating has set, then spray with gold spray. Roll the cherries in gold leaf and spray the almonds, if using, with gold spray and arrange on top.