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The ‘Royal’ wedding cake
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Prep Time:
340 minutes
Cook Time:
205 minutes
Total Time:
545 minutes
A heavenly Australian twist on a royal wedding cake: chocolate mud cake with pink marshmallow layers and crowned with iconic Arnott's Royals biscuits. Fit for royalty!
Ingredients:
  • 1kg butter, chopped
  • 800g dark chocolate, chopped
  • 8 eggs
  • 470g (2 cups) sour cream
  • 250ml (1 cup) milk
  • 1.075kg (5 cups) caster sugar
  • 400g (2 2/3 cups) plain flour
  • 200g (1 1/3 cups) self-raising flour
  • 190g (2 cups) cocoa powder
  • 240g (2/3 cup) raspberry jam
  • 200g white chocolate melts
  • 2 x 200g pkts Arnott’s Royals biscuits
  • Silver cachous, to decorate
  • 4 egg whites
  • 215g (1 cup) caster sugar
  • 400g unsalted butter, chopped, at room temperature
  • 270g (1 1/4 cups) caster sugar
  • 125ml (1/2 cup) hot water
  • 18.00 gm powdered gelatine
  • 2.20 gm vanilla extract
  • Pink food gel or paste, to tint
Instructions:
  • Preheat your oven to 180°C/160°C fan forced. Grease the base and sides of two 20cm and two 15cm round cake pans and line with baking paper for a perfect bake.
  • In a large saucepan, gently melt 500g butter and 400g chocolate together until smooth, stirring constantly. Transfer the mixture to a large bowl and let it cool for 10 minutes.
  • In a bowl, whisk together 4 eggs, 235g (1 cup) sour cream, and 125ml (1/2 cup) milk until smooth. Incorporate into the cooled chocolate mixture until smooth. Add 530g (2 1/2 cups) sugar, 200g (1 1/3 cups) plain flour, 100g (2/3 cup) self-raising flour, 95g (1 cup) cocoa powder, and 1/2 teaspoon bicarbonate of soda. Mix thoroughly until smooth. Divide the batter between one 20cm and one 15cm prepared pan, smoothing the surface. Bake the smaller cake for 1 hour 15 minutes and the larger cake for 1 hour 30 minutes, or until a skewer inserted in the center comes out clean. Allow the cakes to cool completely in the pans.
  • Prepare an additional 20cm and 15cm cake by using the remaining butter, chocolate, eggs, sour cream, milk, sugar, plain flour, self-raising flour, cocoa powder, and bicarbonate of soda.
  • To make the meringue buttercream, combine egg whites and sugar in a heatproof bowl over simmering water, ensuring the bowl doesn’t touch the water. Whisk for 5-8 minutes until sugar dissolves and mixture reaches 70°C. Transfer to a clean bowl. Beat with electric beaters for 5 minutes until firm peaks form and mixture cools slightly. Gradually add butter, beating until smooth. Mix in vanilla. Cover and set aside.
  • With a large, sharp knife, level the tops of the cakes. Slice each cake horizontally in half. Coat 3 big and 3 small cake layers with a delicate spread of jam; leave the remaining 2 layers plain.
  • Prepare the marshmallow by combining sugar and hot water in a saucepan over low heat, stirring occasionally until sugar dissolves, about 3 minutes. Increase heat to boil, then let it simmer rapidly for 2 minutes without stirring. Set aside for 2 minutes to cool slightly. In a small bowl, mix cold water with gelatine until combined. Pour gelatine mixture into the warm sugar syrup, stirring until clear. Let it cool to room temperature for 20 minutes. Transfer to a large bowl and beat with electric beaters for 4-5 minutes until thick. Mix in vanilla and a hint of pink food coloring. Quickly spread a thin layer of marshmallow over jam-topped cake layers. Stack the cake layers, alternating sizes. Allow to set for 15 minutes.
  • Cover both cake layers with a thin coat of buttercream, ensuring no gaps and achieving a smooth surface. Chill in the fridge for 30 minutes until firm. Apply a slightly thicker layer of buttercream, smooth with a spatula, and chill for 30 minutes until set.
  • Prepare the tray with baking paper. Melt the white chocolate in a microwave-safe bowl, stirring every 30 seconds until smooth. Split into 2 parts. Color one pink and leave the other white. Using a teaspoon, spread the chocolates on the tray to make shards. Let sit for 5 minutes to set.
  • Set aside 7 Royals and divide the rest of the biscuits in half. Place the larger cake stack on a serving board and add the smaller cake stack on top. Surround the base of each cake layer with the halved Royals. Transfer the remaining buttercream into a piping bag fitted with a 5mm plain nozzle. Pipe dots along the side of the smaller cake and between the Royals on each stack. Finally, garnish with the reserved Royals, chocolate shards, and silver cachous.

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