This is my Americanized version of Prince William’s chocolate fridge cake served as his groom’s cake at the royal wedding. I first saw Carolyn Robb share this recipe on Rachel Ray a few weeks ago, and could barely wait for the big day to make this fabulous cake. Carolyn Robb was the executive chef to Diana, Charles, William and Harry from 1989 until 2000. She shared their family recipe for this fridge cake and also gave ingredient substitutions so that we can easily make it with pantry ingredients in our own American kitchens. From the original recipe, I halved it, and used a slightly smaller dish to press it into.
Adapted from Carolyn Robb’s Chocolate ‘Fridge-cake’
Yield: Serves 4
2 sticks butter, melted
4 1/4 oz honey
1 oz dark cocoa powder
1 oz chocolate milk powder (like nestle)
2 packages Graham crackers, crushed (or biscuits)
2 1/2 oz chopped dates (or figs)
3 oz mixed nuts – (I use almonds and walnuts, but you can use whatever nuts or broken candy bars you have on hand)
a handful of marshmallows to top the cake with (optional, this was my addition)
1. Melt butter in a saucepan over low heat. Add honey, cocoa powder and milk powder. Whisk well until combined. Remove from heat and add crushed graham crackers, nuts and dates.
2. Press into a 6.5 inch souffle dish lined with parchment paper. Make sure the parchment paper is sticking out, so you can grab the paper to pull out the cake after it is set.
