Prince William’s Chocolate Biscuit Cake: A Royal Delight

Break the digestive biscuits into small pieces using your hands or a rolling pin. The pieces should be about the size of a small coin, so they have texture when you cut into the cake later.
In a large bowl, combine the crushed biscuits, chopped nuts, and dried fruits (if using).
Step 2: Melt the Chocolate and Butter

In a saucepan over low heat, melt the butter, dark chocolate, milk chocolate, and golden syrup. Stir continuously until everything has melted and the mixture is smooth.
Once melted, remove from heat and stir in the heavy cream and vanilla extract (if using) for added richness.
Step 3: Combine the Ingredients

Pour the melted chocolate mixture over the crushed biscuits and stir gently to combine, ensuring the biscuits are well-coated with the chocolate mixture.
Transfer the mixture into a lined 9-inch round or square cake tin. Use the back of a spoon to press the mixture down firmly into the tin to ensure it’s compact.
Step 4: Chill and Set the Cake

Refrigerate the cake for at least 4 hours, or until it has fully set and firmed up. For the best results, leave it in the fridge overnight.
Step 5: Coat the Cake with Chocolate

Once the cake has set, melt the remaining chocolate (6 oz) and pour it over the top of the cake, spreading it evenly to cover the entire surface.
Return the cake to the fridge for another 30 minutes to allow the chocolate coating to harden.
Step 6: Slice and Serve

Once the chocolate coating has set, carefully remove the cake from the tin and cut it into slices or wedges.
Serve chilled for the best texture.
Serving and Storage Tips: