From time to time, I look through my email folders for recipes I squirreled away many months ago. I like reading recipes I had forgotten about because it tells me a lot about where my head was at during a certain time. While doing so Friday, I came across a recipe for Prince William’s Chocolate Crunch Cake.
How ironic, I thought, to come across the recipe when one year ago the world watched the wedding on another Friday – April 29 to be exact. I filed the Chocolate Crunch Cake recipe away before I had even an inkling about writing a blog, so I knew I must have saved it because I really wanted to try it (as opposed to try it for the sake of blog content). So try it I did.
The original recipe calls for raisins and nuts, and I used golden raisins and walnuts. The 1/4 cup portions called for in the original recipe looked meager when added to an entire box of crushed graham crackers, so I added an additional 1/4 cup of each. I suspect the 1/4 cup portions would be fine if you made the cake with only two sleeves of graham crackers (three sleeves are found in a standard size box).
I consider this dessert more of a bar cookie than a cake, but to each his own. I’m also not sure why this is allegedly Prince William’s favorite tea time treat, but I am sure you can experiment to make it your own favorite. For example, you could add mini-marshmallows in place of the raisins and nuts for a quick s’mores treat. I would like to try the crunch cake with white chocolate melted on top next time.
How does it taste? Like chocolate covered graham crackers with an occasional burst of sweet fruit in raisin form. I couldn’t taste the nuts at all in the chocolate-topped version, but both the raisins and the nuts had a chance to shine when competing with less chocolate in the bars I did not top.
How does it keep? At the time of this writing, my chocolate crunch cake is 24 hours old and still retains enough crunch to be satisfying. The cake is at its crunchiest, of course, when first made, but it makes a good treat to enjoy as a leftover as well.
If you would like to watch a video of some lovely Brits showing you how the real Chocolate Crunch Cake is made, click here. If you are like me and fell in love not with a prince but with the hats, you can learn to make you own royal wedding headpiece here. Whether its dessert or fashion, enjoy!
- For the cake
- 1 box (14.4 ounces) graham crackers
- ½ cup raisins
- ½ cup nuts, chopped
- ¾ cup dark chocolate chips
- ¾ cup milk chocolate chips
- 1 stick butter
- 1 can (14 ounces) sweetened condensed milk
- For the topping
- ¾ cup dark chocolate chips
- 2 tablespoons butter
- In a large metal bowl, crumble graham crackers into bite-size pieces.
- Add raisins and nuts.
- In a saucepan over low to medium heat, melt the chocolates, butter, and condensed milk. Stir frequently so the chocolate does not burn.
- Add the melted chocolate mixture to the crackers and stir until well coated.
- Line a 9 x 13 pan with waxed paper.
- Pour the graham cracker and chocolate mixture into the pan and spread evenly.
- Refrigerate for 2 hours until set, then apply the topping.
- For the topping, melt the chocolate and the butter in a saucepan over low to medium heat. Stir frequently so the chocolate does not burn.
- Spread the topping over the cake and return to the refrigerator to allow to set.
- Cut into squares to serve.