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Sunday Recipe: A No-Bake Chocolate Cake Fit for a Prince

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The pastry chefs behind LA's Little Flower Candy Company share a recipe from their new book

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Staci Valentine

Slightly northwest of Los Angeles proper is the city of Pasadena, California, a suburban enclave where Julia Child was born. It is also where confectioners and bakers Christine Moore and Cecilia Leung practice their craft at a cute shop on the edge of town called Little Flower Candy Company. For over a decade the place has been famous for its salted caramels and house-made marshmallows, but as it's expanded so too has its menu. This month, the partners in pastry arts put out a(nother) cookbook, Little Flower Baking (available for pre-order now). Here, they've shared a recipe from the book which is not only easy to put together, it has a royal legacy.

Royal Biscuit Cake

This was Prince William's groom's cake. We substitute graham crackers for digestive cookies.
Makes one 9-inch cake

2 cups (340g) chopped bittersweet chocolate, 70% cacao, divided
1 cup (170g) chopped unsweetened chocolate

1 1⁄2 cups (360g) heavy whipping cream, divided

1⁄2 cup (114g) unsalted butter, softened
1 cup (200g) granulated sugar
3 large eggs, room temperature

4 3⁄4 cups (410g) graham crackers, coarsely crushed
1⁄2 cup Sea Salt Caramel Sauce (see below)

1⁄2 teaspoon sea salt

• Place a 9-inch cake ring on a parchment-lined sheet pan. Cut a 3-inch-wide rectangular strip of parchment paper to create a collar for the sides of the cake ring. Lightly coat parchment paper with nonstick spray.

• To make the ganache, place 1 cup (170g) bittersweet chocolate, unsweetened chocolate, and 1/2 cup (120g) cream in a double boiler or metal bowl over a saucepan of simmering water. Stir occasionally with a rubber spatula until chocolates have melted and mixture is smooth. Remove ganache from heat and set aside.

• In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar on medium-low speed until light and fluffy. Add ganache on low speed until well combined. Add eggs one at a time, scraping bowl well with a rubber spatula after each addition. Remove bowl from stand mixer and fold in graham cracker pieces
 with rubber spatula, making sure pieces are well coated with chocolate mixture.

• Pour half of biscuit mixture into prepared cake pan. Spread a thin layer of sea salt caramel sauce on top. Cover with remaining biscuit mixture. Gently press down to remove any air gaps. Chill cake in the refrigerator at least 3 hours.

• Make a second batch of ganache: Place cream in small saucepan and bring to a scald. Place 1 cup (170g) bittersweet chocolate in a mixing bowl. Pour 1 cup (240g) cream over chocolate and let sit for 2 to 3 minutes. Add salt and stir with rubber spatula until ganache is smooth.

• Remove cake from refrigerator. Unmold cake upside-down and set on a cooling rack. Pour ganache over cake and use an offset spatula to smooth the top and sides. Allow ganache to set before serving.

Sea Salt Caramel Sauce

Makes 2 cups

1⁄2 pound (1 cup, or 228g) sea salt caramels
1 cup (240g) heavy whipping cream

Place caramels and cream in a medium saucepan over medium-low heat. Stir occasionally with a rubber spatula until caramels melt and sauce begins to simmer and come together. Cool and transfer to a container. Store sauce in the refrigerator for up to 2 weeks. Let sauce cool to room temperature before using.

Video: The making of a Little Flower Candy Company Cake


Recipe by Christine Moore and Cecilia Leung
Photos by Staci Valentine
Video by Avery Moore

Little Flower

1424 West Colorado Boulevard, , CA 91105 (626) 304-4800 Visit Website

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