Follow along as we make Chocolate Biscuit Cake with former British Royal Chef, Carolyn Robb! Carolyn will walk us through how to make her famed Chocolate Biscuit Cake, which Prince William selected as his groom’s cake for his wedding. Carolyn will also share stories during her time as the youngest and first female Personal Chef to Prince Charles, Princess Diana, Prince William and Prince Harry while living at Kensington Palace.
INGREDIENTS
- One 20cm (8 inch) round or square cake tin or flan ring or a 450g / 1lb loaf tin, approximately 16 x 11cm, 7cm deep (6 1/4 x 4 1/4 inches, 2 3/4 inches deep)
-Plastic wrap or parchment paper to line the cake pan
- 3 sticks butter
- 3/4 cup golden syrup (honey)
- 2/3 cup unsweetened cocoa powder
- 2/3 cup dark chocolate
- 1 tsp pure vanilla extract
- 1/2 cup pistachios
- 1/2 cup packed soft, plump dried figs, sliced
- 450g / 1lb digestive biscuits (graham crackers), crushed
