An impressive, delicious treat for the vegans in the family with a sweet tooth.
- 500g vegan Digestive biscuits
- 250g vegan butter
- 220g maple syrup
- 50g cocoa powder
- 120g dark chocolate, chopped or morsels
- 160ml plant milk
- 1/2 tsp coarse sea salt
- 175g dark chocolate, chopped
- 100ml plant milk
- 40g vegan butter
Method for the Cake
- Grease an 8” (or smaller if you prefer it higher cake) loose-bottom cake tin and line it with parchment.
- Crush up the vegan biscuits into 1-2cm size pieces, it should be chunks, not fine!
- Place the butter in a glass container, microwave (30 seconds bursts), and stir until it is fully melted.
- Add the vegan chocolate, syrup as well as salt, and stir until the chocolate is melted and everything is fully combined.
- Mix the vegan cocoa powder with the milk (in a separate bowl) until the cocoa powder is fully dissolved and forms a thick paste.
- Once done, combine the cocoa and milk mixture with the chocolate and syrup mixture and stir until completely mixed and well blended.
- Lastly, add in the biscuits and gradually stir them through and make sure all the biscuits are covered in chocolate.
- Spoon this out into your lined tin and press with the back of a spoon or spatula until there are no air pockets visible.
- 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.
- 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.
- 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.
- Remove the cake from the fridge and place it on a wire rack lined with parchment paper and pour the ganache over the cake.
- 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.
- Pour enough ganache and make sure to fill in all the cracks created by chunks of biscuits.
- Return the cake with ganache to the fridge and let it set.
- 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.
- Once the ganache is fully set and not sticky, gently remove it from the wire rack and plate it.
Prepared, tried, and tested owner, Esme Slabs from The Recipe Hunter: Tried and Tested Recipes from Home Chefs and SA Tasty Recipes – Saffas Daily Recipes
- 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
Keywords: Vegan Chocolate Biscuit Cake