There are times when it seems Fate takes hold of your hand and guides you (or drags you) to do a certain thing; making this biscuit cake is one of those things (no kicking and screaming involved).
First my friends, Terry-Anne and Charlene, sent me a package filled with lovely treats from the Royal Wedding of Prince William and Catherine Middleton. It contained tea, tea biscuits, chocolate and some other non-food items (I received it on a Saturday). I was thrilled and posted my thanks to them on Facebook. Then, in that post another friend, Rebecca Lindamood (aka Foodie With Family), asked…no, pleaded that I make a McVitie’s biscuit cake.
I’d followed the Royal Wedding, I’d read that William requested a McVitie’s biscuit cake, I’d even seen photographs of the cake. Yet, I had not a single clue what a McVitie’s biscuit cake was or how one was made. So, I googled. I found this: Serious Eats McVitie’s Biscuit Cake. And I immediately determined that, indeed, I needed to make a McVitie’s biscuit cake.
I have a group of girlfriends (dubbed ‘the fab four’) I get together with for ‘sleep-overs’ of food and drink and movie watching when one or all of our husbands are away. One of those girls, Terry, was my traveling companion to England a few years ago. We both adore all things British, so I knew she’d LOVE this cake. She had informed me that she was hosting a sleep-over at her house the following Saturday and she would forward details later. That was it. I was making the biscuit cake to take; she’d just die.
I shopped locally, but there were no McVitie’s digestives to be found in the area. I solved that by ordering them online. I found the chocolates I’d need…I figured out what I could substitute for golden syrup (which I was unable to find locally or get here in time)…and I got the pans I needed.
On Wednesday, following receipt of the package of goodies, I got an e-vite from Terry; it was the coup de grâce of Fate and her intervention in this series of events. Terry was departing from our routine of Saturday night appetizers (provided by all) and the hostess brunch the next day. She wanted to do a high tea on Saturday and have the rest of us do the Sunday brunch. I about fell over dead! How perfect was this now?
I was giddy! Giddy, I tell you! And I gleefully embarked on the preparation of this delight.
- 14 ounces best quality dark chocolate (I used 60% cacao Ghirardelli)
- 14 ounces best quality milk chocolate (I used Ghirardelli here too)
- 1¼ sticks unsalted butter, cut into 1 inch pieces
- ⅔ cup golden syrup (as a substitute, I used half honey/half light corn syrup)
- McVitie's digestive biscuits (about one sleeve)
- Line a 10 inch springform pan with parchment paper. For a two tired cake, line one 4.5 inch springform pan and one 6 inch springform pan with parchment paper.
- Roughly chop chocolate into small pieces (I found chips, so chopping was unnecessary). Set aside. Break biscuits into ½ inch pieces and place in a large bowl. Set aside.
- In a double boiler, combine golden syrup and butter. Heat over medium heat, stirring occasionally, until butter is melted.
- Add chocolate and cook, stirring often, until chocolate is completely melted. Pour melted chocolate mixture over biscuits. Stir until all biscuits are covered and chocolate is evenly distributed. Pour cake mixture into springform pan or pans. Smooth with a spatula.
- Let cake set in the refrigerator until chocolate is hard and shiny, at least four hours.
I doubled the number this serves because, let me tell you, this is RICH RICH RICH!
It was a huge hit, but Terry outdid herself with the tea. I’ve posted some photos below so you can see what we ate. And ate. And ate. It was a wonderful time!
Fate? Oh, how I love thee!
*ded* It wasn’t tea…it was a feast!