Royal Chocolate Biscuit Cake

This simple, no-bake chocolate cake is Prince William’s absolute favorite dessert
Chocolate Fridge Cake

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This chocolate biscuit cake is set in the refrigerator before being topped with extra chocolate frosting, as a final flourish for this royal dessert.

This recipe is courtesy of Betty Crocker.

12
Servings
277
Calories Per Serving
Deliver Ingredients

Ingredients

For the cake

  • 9 Ounces chocolate digestive biscuits
  • 8 Ounces dark chocolate chips
  • 2/3 Cups whipping cream
  • 2 Tablespoons butter

For the frosting

  • 4 Ounces dark chocolate chips
  • 1/3 Cup whipping cream
  • 1 Tablespoon butter

Directions

For the cake

Line an 8” round cake pan with aluminum foil. Spray with nonstick cooking spray.

Break all of the biscuits into 1 inch pieces, and set aside.

Place the chocolate chips in a medium bowl, and set aside.

In a saucepan, gently heat the whipping cream and butter. Stir until the butter is melted and the mixture is about to come to the boil. Pour the cream mixture over the chocolate and stir to melt the chocolate.

Add the biscuit pieces to the chocolate mixture. Gently fold until all the biscuit pieces are coated in chocolate. Spoon into the prepared pan, and press it to even out the top. Refrigerate until firm, about 3 hours.

Remove the cake from the cake pan, and turn it upside down onto a serving plate. Remove the foil.

For the frosting

Place the chocolate chips in a small bowl.

In a saucepan, gently heat the cream and butter. Stir until the butter is melted and the mixture is about to come to the boil. Pour the cream mixture over the chocolate and stir to melt the chocolate.

Pour the frosting over the cake, frosting the top and sides with an offset spatula. Leave to set before serving.

Nutritional Facts

Total Fat
16g
23%
Sugar
19g
21%
Saturated Fat
6g
25%
Cholesterol
18mg
6%
Carbohydrate, by difference
32g
25%
Protein
3g
7%
Vitamin A, RAE
30µg
4%
Vitamin K (phylloquinone)
6µg
7%
Calcium, Ca
23mg
2%
Choline, total
7mg
2%
Fiber, total dietary
1g
4%
Fluoride, F
1µg
0%
Folate, total
22µg
6%
Iron, Fe
2mg
11%
Magnesium, Mg
17mg
5%
Niacin
1mg
7%
Phosphorus, P
57mg
8%
Selenium, Se
2µg
4%
Sodium, Na
223mg
15%
Water
18g
1%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.