Prince William's Chocolate Biscuit Cake

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The famous cold cake that Prince William requested for his wedding, I made a few adjustments to the original recipe and we thoroughly enjoyed the results! It was truly delicious!

Recipe courtesy of Darren McGrady 'Eating Royally'

1/2 tsp.
butter, for greasing pan
8 oz.
'McVities' rich tea or 'Digestive' biscuits
(I always use Digestives)
4 tbsp.
unsalted butter, softened
1/2 cup
granulated sugar
(I used just 1/4 and grinded it to a powder)
4 oz.
good dark chocolate
egg, beaten
8 oz.
good dark chocolate
(for icing)
1 oz
good white chocolate
(for decoration but I omitted this and used some desiccated coconut and nuts instead)
Optional Ingredients (my suggestion)
4 oz or 1/2 cup
crushed pistachios, hazelnuts, cashewnuts and almonds

Lightly grease a small 6" x 2 1/2" cake ring with 1/2 teaspoon butter, and place on a parchment-lined tray.

A cake ring is like a cake pan but without the bottom, so it’s just the circle. This will make it easier to remove the cake once it sets, so try and use something similar but if you don't have one, then line a bowl with aluminum, enough that the edges of foil extend outside the bowl so you can later lift the cake out of the bowl without destroying its' shape.

Break each of the biscuits into almond-sized pieces by hand and set aside. Cream the butter and sugar in a bowl until the mixture is a light lemon color.

Melt the 4 ounces of dark chocolate in a double boiler. Add the butter and sugar mixture to the chocolate, stirring constantly. Add the egg and continue stirring. Fold in the biscuit pieces until they are all coated with the chocolate mixture.

Add the crushed nuts for a fuller flavored cake, if you desire.

Spoon the chocolate biscuit mixture into the prepared cake ring. Try to fill all of the gaps on the bottom of the ring, because this will be the top when it is unmolded. Chill the cake in the refrigerator for at least three hours or until it sets firmly.

Remove the cake from the refrigerator, and let it stand while you melt the 8 ounces of dark chocolate for icing. Slide the ring off the cake and turn the cake upside down onto a cooling rack.

Pour 8 ounces of melted dark chocolate over the cake, and smooth the top and sides using a butter knife or offset spatula. Allow the chocolate icing to set at room temperature. Carefully run a knife around the bottom of the cake where it has stuck to the cooling rack, and transfer the cake to a cake dish. Melt the white chocolate and drizzle on top of the cake in a decorative pattern or garnish with nuts and desiccated coconut.

Serve chilled. Enjoy!! :)



Hi fauzia.I wanted to ask that i tried this cake but the biscuits became soft and soggy.Can u plzz tell me what iz my mistake?

Fauzia's Kitchen Fun's picture

Hi, which biscuits are you using?

a.alkm fauzia hop ua wel...cud u kindly teach us hw to decorate a cake..esp lyk dis one..hw do u get d choc to b so firm on d cake..thx in adv

Fauzia's Kitchen Fun's picture

W/Salaam, simply follow the recipe exactly and you will get exact results. :)

Ok thanx dear :)

Coz i dnt no how to measure in oz. It would also b gud 4 me if u give me sum idea abt the no of biscuits.

Fauzia's Kitchen Fun's picture

About 13-15 biscuits.

ASSALAM O ALAIKUM. Could u plz tell me the measurement of biscuits in cups ?

Fauzia's Kitchen Fun's picture

W/Salaam, hard to say, it would be about 1 and a half or 2 cups depending on the size of the pieces of biscuits after breaking them up.

Hi quick question,

So you don't bake this cake in the oven?

Fauzia's Kitchen Fun's picture

Hi and yes, it is not baked in the oven.

Can we use milk chocolate instead of dark chocolate ??

Fauzia's Kitchen Fun's picture

W/Salaam, yes you can.

ASW, I wanted to ask that when we are adding the eggs in the chocolate mixture so we have to cool down the mixture or we have to add the eggs when the mixture is hot...........

Fauzia's Kitchen Fun's picture

W/Salaam, the chocolate mixture should be warm to the touch (not hot) when adding the eggs.

thank you

Rizi's picture

Mam plz teach us how to decorate cakes mam...

Asalamoalaikum Fauzia...
I tried this recipie but something went wrong when I mixed butter mixture and egg to chocolate.. The mixture was grainy and sticky and plus watery liquid was seperated from it.. Kindly let me know what do you mean by cream the butter n sugar how to do that and when adding the butter mixture and egg to chocolate I should remove it from the double boiler or it shouul be mixed while chocolate is on the double boiler

Fauzia's Kitchen Fun's picture

W/Salaam, chocolate that gets any water even a drop in it will separate, make sure to keep the utencils completely dry and the chocolate should be at room temperature when you start. Creaming butter and sugar means beating the two ingredients until they are light and creamy/fluffy.

How long do we have to cook the egg in the chocolate mixture?

Fauzia's Kitchen Fun's picture

Not more than 2 minutes stirring regularly. We are not really cooking the egg, just combining the ingredients.

Fauzia can u plz tell me about good chocolate and can v add cocoa powder mixed in butter instead of good chocolate

Fauzia's Kitchen Fun's picture

For this recipe you need good semi-sweet baking chocolate.