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Prince William’s Chocolate Biscuit Cake

Prince William’s Chocolate Biscuit Cake. In honour of the royal wedding here’s a favourite of the entire British royal family and was chosen by the Prince as his grooms cake for the wedding.

Prince William's Chocolate Biscuit Cake

Prince William’s Chocolate Biscuit Cake

Prince William’s Chocolate Biscuit Cake

The inspiration for this chocolate biscuit cake came when I went for a stroll downtown with the kids a couple of days ago. We came up with the idea to make Prince William’s groom’s cake which he has requested be served at the wedding reception. 

Apparently, this easy no-bake refrigerator cake is a childhood indulgence of his and a particular favourite of the entire royal family. With this idea in mind, we dropped into Fat Nanny’s grocery store on Duckworth Street.

There, I procured the necessary Lyle’s golden syrup and a large sleeve of McVities original digestive biscuits. Both Lyle’s and McVities are venerable brands in the UK, which adds a little extra authenticity to the recipe on this occasion.

Dark Chocolate Chips, to melt and dip the biscotti

I use good quality dark chocolate chips at about 50% cocoa in this recipe but semisweet chips can also be used.

Golden syrup is a little difficult to come by in these parts, so I would use dark corn syrup as a substitute. Any brand of digestive biscuits will do.

Dark chocolate is the way to go with this recipe but you can mix semisweet and dark chocolate if you like the chocolate flavour to be a little lighter.

I’ve also read numerous versions of this recipe online that include such ingredients as dried cherries, and roasted nuts. I even saw one ingredient I might just try the next time I make this; broken Crunchie bars!

There’s lots of room for experimentation with this recipe, so go discover your own favourite version.

2019 update

We have now downsized this large recipe to be made as Chocolate Biscuit Cookie Bars. Now you have two delicious opens depending upon your needs.

Prince William Squares image with title text for Pinterest

 

Looking for more cake inspiration?

Love homemade cakes from scratch? We’ve put together a collection of the 25 Most Baked Cakes of the last 12 years on Rock Recipes. You are sure to find several to love.

Top Ten cake recipes photo collage with title text for Pinterest

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Prince William's Chocolate Biscuit Cake

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Prince William's Chocolate Biscuit Cake
Yield: 24 servings

Prince William's Chocolate Biscuit Cake

Prep Time: 20 minutes
Cook Time: 10 minutes
Cooling time: 3 hours
Total Time: 3 hours 30 minutes

Prince William's Chocolate Biscuit Cake - In honor of the royal wedding here's a favorite of the entire British royal family and was chosen by the Prince as his grooms cake for the wedding.

Ingredients

  • 2 pounds dark chocolate, , roughly chopped (about 50% cocoa)
  • 1 pound unsalted butter
  • pinch salt
  • ¼ cup whipping cream
  • ⅓ cup golden syrup
  • 1 pound digestive biscuits, , broken by hand into postage stamp sized pieces

For the Chocolate Ganache

  • ½ cup whipping cream
  • 1 tbsp corn syrup
  • 8 ounces dark chocolate chopped

Instructions

  1. Melt the butter over medium low heat.
  2. Add the chocolate and salt and continue over medium low heat until the chocolate is fully melted.
  3. Remove from heat and stir in the whipping cream and golden syrup until smooth.
  4. Fold in the broken biscuits and pour into a 9 inch spring form pan that has been lined with plastic wrap or parchment paper.
  5. Chill in the fridge for at least 3 hours or overnight.
  6. Remove from pan and glaze with chocolate ganache.

To make the Chocolate ganache

  1. Scald the cream in the microwave until almost boiling.
  2. Pour over chocolate in a small bowl and let stand for five minutes.
  3. Stir until smooth then stir in the corn syrup.
  4. Pour over the cooled biscuit cake using a spatula to help cover it evenly.

Notes


Total time includes chilling time for the cake. it is best to make this dessert a day ahead.


The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

Nutrition Information

Yield

24

Serving Size

24 servings

Amount Per Serving Calories 526Total Fat 37gSaturated Fat 22gTrans Fat 0gUnsaturated Fat 13gCholesterol 55mgSodium 75mgCarbohydrates 46gFiber 4gSugar 33gProtein 4g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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Hazel

Tuesday 29th of September 2020

You way overcomplicated this. It's refrigerator cake, and it requires two ingredients only: milk chocolate, and digestive biscuits. Bash the digestive biscuits into small pieces, melt the chocolate in a double boiler (or Pyrex bowl over a saucepan), stir the biscuit pieces into the chocolate, pour the mixture into a cake tin, smooth the top, pop it in the fridge or freezer overnight. In the morning, carefully cut into small rectangles with a sharp knife. That's how it's traditionally done in England.

Kerry

Wednesday 18th of March 2020

In Australia we can buy a digestive biscuit called chocolate wheaten but it is topped with chocolate (the more the merrier)I’m going to use this as my rocky road base recipe. Thanks so much. Kerry 😀

Sheila

Saturday 30th of March 2019

Sounds yummy. I am glutein and dairy free so i am going to try with dairy free chocolate and glutein free graham waffers. On top I'm going to sprinkle peacan pieces. For the cream i am going to use coconut evaporated milk. Should work like a charm. Will let you know as I'm making it for company tomorrow for lunch after church.

Liwanag Lott

Saturday 22nd of August 2020

Hi ! How did your substitution worked out for this recepie? Hope it went well .! Thanks

Curtis Martin

Tuesday 13th of March 2018

Rodda's Clotted Cream Canadian product launch. Would you be interested in a sample?

www.roddas.co.uk

Barry C. Parsons

Tuesday 20th of March 2018

Your email address bounced back my email to you.

Megan

Monday 19th of December 2016

Hi Barry, I am looking forward to making this for Christmas dinner. I have an 8 inch springform pan. Would that work for the recipe?

Barry C. Parsons

Monday 19th of December 2016

That pan would be too small, I think. You could try scaling down the recipe by 1/4.

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