Prince William’s Chocolate Biscuit Cake: A Royal Delight

Serving: This cake is rich, so small slices are perfect. It pairs wonderfully with a cup of tea or coffee.
Storage: Store the cake in an airtight container in the refrigerator for up to a week. It can also be frozen for up to 3 months—just be sure to wrap it well to prevent freezer burn.
Variants:
Nut-Free Option: If you prefer to keep it nut-free, simply omit the nuts and add more dried fruits or even some crushed toffee or caramel bits for extra sweetness and texture.
Vegan Option: To make this recipe vegan, use dairy-free butter and chocolate, and substitute the heavy cream with a plant-based cream or coconut cream.
Fruit-Only Version: For a lighter variation, skip the chocolate nuts and add extra dried fruits like cranberries, apricots, or sultanas for a fruity twist.
FAQ:
Q: Can I use any type of biscuits?
A: Digestive biscuits are traditionally used in this cake due to their mild flavor and texture. However, you can substitute them with any plain biscuits or cookies you like, such as Graham crackers or shortbread.

Q: Is it necessary to refrigerate the cake?
A: Yes, chilling the cake is essential to allow the chocolate to set and for the cake to firm up. It also helps with slicing it cleanly.

Q: Can I make this cake ahead of time?
A: Absolutely! This cake actually benefits from being made a day in advance. The flavors develop, and the texture becomes even more solid, making it easier to slice.

Q: Can I make the chocolate biscuit cake without a tin?
A: If you don’t have a cake tin, you can shape the cake by pressing the biscuit mixture into a lined loaf pan or even shape it by hand and wrap it in parchment paper to mold it into a log shape.

Prince William’s Chocolate Biscuit Cake is a simple yet luxurious treat that has earned its spot in the royal kitchen. Whether you’re hosting a royal-themed tea party or simply indulging in a sweet, chocolatey dessert, this cake is sure to satisfy any sweet tooth.