Prince Williams Chocolate Biscuit Cake

mence, Apr 30, 6:39am
I was wondering if anyone had heard of this and what it was like?I saw on Breakfast that he had requested a Grooms cake at the wedding as he doesn't like fruit cake, and his favourite is the CB cake.They looked like they were making a normal choc cake and adding crushed biscuits.Anyone?

miffycat1, Apr 30, 6:43am
I madethis yesterday after posting this same question, the recipe posted came out great but very rich
Chocolate Biscuit Cake

Revealed by Prince William to be a favourite cake from his childhood, this ‘fridge cake’ is a royal treat that we can all enjoy. It is easy to assemble and requires no baking - ideal for making with young children. This recipe uses half dark and half milk chocolate and yet it is still rich and indulgent - guaranteed to please all ages.

200g plain biscuits (such as McVite’s Rich Tea, McVite’s Digestive, or, Arnott’s Marie Biscuits or gluten free biscuits).

100g butter cut into cubes

70g / ¼ cup golden syrup

150g dark and 150g milk chocolate snapped into small pieces


50g / ¼ cup dried apricots chopped (snip with scissors)

50g / 1/3 cup raisins

50g / 1/2 cup – pecans broken into small pieces

Line a 20cm shallow tin (square is good but not essential) with glad wrap and make sure you leave enough of the glad wrap hanging over the side.
Put the biscuits in a zip lock plastic bag and bash them with a rolling pin into small pieces the size of a 20 cent coin.
Place a large heatproof bowl over a pan of simmering water (do not boil) and into the bowl put the butter cubes and the golden syrup and when nearly melted add the pieces of dark and milk chocolate. Stir to combine the ingredients and when all is melted and smooth, carefully remove the bowl from the heat and allow it to cool a little.
Gently stir in the broken biscuits until they coated with the chocolaty mixture and then add any or all of the optional extras.
Spoon the mixture into the prepared tin and level out the surface using the back of a dessert spoon and press down on the biscuit mixture to hold it together.
Once cool, cover with the overlapping glad wrap and place the cake in the fridge and leave there for at least 2 hours.

To turn out:

Remove the cake from the tin and peel off the glad wrap.

Cut off the sides to reveal the layers and then divide into small squares (its rich) or slices to serve.

Store the cake in an airtight container in the fridge.

pom-pom, Apr 30, 7:21am
In the UK we just call this refrigerator cake and it's great. Use McVities digestives as they taste best for genuine UK flavour! Nothing touches McVities!

mence, Apr 30, 7:40am
Thank you!!

n00dle, Apr 30, 7:49am
The recipe was also in the Dominion-Post on Friday.Looked frightfully yummy cut into large wedges!!

olwen, Apr 30, 8:37am
I had a go at making a version last night.Used a budget plain coconutty biscuit like a Krispie and raisins, glace cherries and fruit puff in it, then a white chocolate ganache on top.Small pieces were plenty!!

daleaway, May 1, 12:41am
The authentic recipe as used in the Palace is in royal chef Darren McGrady's cookbook "Eating Royally". It has been posted three times on this forum and you can find it by searching on "Darren" in the last 7 days.

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