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Vegan Chocolate Biscuit Cake

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Truly easy, very impressive looking, so versatile and topped with delicious ganache and slivered almonds, so try this Vegan Chocolate Biscuit Cake.

This is a spin-off of Queen Elizabeth’s Favorite Cake: Chocolate Biscuit Cake

Vegan Chocolate Biscuit Cake

Source: projectveganbaking but I modified the original recipe to suit my personal preference of ingredients and also adjusted some quantities of the ingredients.

This Vegan Chocolate Biscuit Cake is totally dairy-free, and nut-free (you can substitute the slivered almonds which I used for decoration with anything else), but the cake itself is nut-free and it will satisfy any Vegan sweet tooth looking for something special.

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Vegan Chocolate Biscuit Cake

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An impressive, delicious treat for the vegans in the family with a sweet tooth.

  • Author: EsmeSalon.com
  • Prep Time: 50 minutes
  • Ganache Time: 10 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 55 minutes
  • Yield: 12 portions 1x
  • Diet: VeganDiet

Ingredients

Units Scale

Cake ingredients

Ganache Ingredients

  • 175g dark chocolate, chopped
  • 100ml plant milk
  • 40g vegan butter

Instructions

Method for the Cake

  1. Grease an 8” (or smaller if you prefer it higher cake) loose-bottom cake tin and line it with parchment.
  2. Crush up the vegan biscuits into 1-2cm size pieces, it should be chunks, not fine!
  3. Place the butter in a glass container, microwave (30 seconds bursts), and stir until it is fully melted. 
  4. Add the vegan chocolate, syrup as well as salt, and stir until the chocolate is melted and everything is fully combined.
  5. Mix the vegan cocoa powder with the milk (in a separate bowl) until the cocoa powder is fully dissolved and forms a thick paste.
  6. Once done, combine the cocoa and milk mixture with the chocolate and syrup mixture and stir until completely mixed and well blended.
  7. Lastly, add in the biscuits and gradually stir them through and make sure all the biscuits are covered in chocolate. 
  8. Spoon this out into your lined tin and press with the back of a spoon or spatula until there are no air pockets visible.
  9. Place it in the fridge for a minimum of 2 hours to set.  You can also leave it overnight if you have the time.

Method for the Ganache.

  1. Pour the milk and butter into a glass container and heat it up in the microwave (use 1-minute bursts) until the milk is hot and steaming and the butter is fully melted. 
  2. Mix it with the chocolate and set it aside for ± 2 minutes and allow the chocolate to melt. When the chocolate is fully melted, give it a stir until completely smooth.
  3. Remove the cake from the fridge and place it on a wire rack lined with parchment paper and pour the ganache over the cake. 
  4. I prefer pouring the ganache in the middle of the cake, and the more I pour, it will spray out to the sides and eventually drip down the edges and the excess will flow through the wire rack and not pool on the plate.   
  5. Pour enough ganache and make sure to fill in all the cracks created by chunks of biscuits.
  6. Return the cake with ganache to the fridge and let it set.
  7. Once halfway set, I decorated it with slivered almonds as this will help that they stick to the ganache.  I also added Candied Orange Peel as part of the decoration.
  8. Once the ganache is fully set and not sticky, gently remove it from the wire rack and plate it.

Nutrition

  • Serving Size: 1
  • Calories: 588
  • Sugar: 41
  • Sodium: 383
  • Fat: 38
  • Saturated Fat: 22
  • Unsaturated Fat: 13
  • Trans Fat: 1
  • Carbohydrates: 59
  • Fiber: 3
  • Protein: 5
  • Cholesterol: 60

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