CHOCOLATE BISCUIT CAKE
EGGLESS/VEGAN
| ULTIMATE RECIPE
Chocolate Biscuit Cake from Scratch – This is another eggless cake. For the biscuits, you can conveniently use any digestive biscuits, but they may contain eggs in them. So I homemade the biscuits and made it eggless. So easy to make. For me, it’s easier to make than run to the store to buy since I already have all the basic ingredients needed. The cake is super delicious, it tastes like kitkat or truffles. I hope you’re inspired to make this cake. Enjoy!
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FAQ:
1. Can this recipe be vegan?
Yes definitely. Refer to question 2, 3 and 4 below.
2. Can I use margarine, ghee or plant based butter instead of regular butter?
Yes.
3. Can I use soy milk instead of regular diary milk?
Yes.
4. Can I use non-dairy whipping cream instead of regular diary cream?
Ingredients:
· Homemade Biscuits (eggless)
45g [3 tbsp] milk
2 tsp lemon juice
130g [1 cup] wholemeal flour
60g [½ cup] plain flour
30g [2 tbsp] fine sugar
½ tsp baking soda
½ tsp salt
75g [â…“ cup] unsalted butter
30g [¼ cup] walnuts
· Chocolate filling
100g [½ cup] fine sugar
120g [½ cup] water
60g [¼ cup] cocoa powder
170g [¾ cup] unsalted butter
120g [¾ cup] dark compound chocolate
1 tsp vanilla extract
· Chocolate glaze
130g [¾ cup] semi-sweet compound chocolate
130g [½ cup] whipping cream, hot
Chopped pistachio for sprinkles
Instructions:
· Homemade Biscuits (eggless)
1. Preheat oven at 175°C/350°F.
2. In a small cup, add milk and lemon juice. Mix well and let it rest for 5 minutes.
3. In large mixing bowl, add all the dry ingredients: wholemeal flour, plain flour, sugar, baking soda and salt.
4. Add the butter into the dry ingredients. Knead until it becomes wet sand.
5. Add in the milk mixture. Continue kneading until combined.
6. Transfer the dough on a flat baking pan. Roll out the dough about 3-5 mm thick.
7. Prick holes with a fork for even baking.
8. Bake at preheated oven at 175°C/350°F for 18-20 minutes.
9. As soon as it’s out from the oven, the biscuit will still be soft. Let it cool completely. The biscuit will be harden and crispy.
10. Break the biscuit into small pieces.
11. Roast the walnuts at 180°C/355°F for 8-10 minutes. Chop the walnuts. Add into the bowl of biscuits.
· Chocolate filling
1. In a milk pot, add in sugar and water. Give it a quick stir.
2. Add in the cocoa powder. Mix until combined.
3. Add in the butter.
4. Cook it over medium heat. Constantly stir the mixture. Cook until it brings to a boil, about 1-2 minutes.
5. Remove from the heat.
6. Add in the chocolate and vanilla extract. Mix until combined.
7. Add the mixture into the biscuits. Fold until combined.
8. Transfer into a prepared 7 inch loose pan. Using a spatula to press down the biscuits until it’s packed and even the surface.
9. Cover with cling film and refrigerate for at least 3 hours or overnight.
10. Remove the cake from the pan.
· Chocolate glaze
1. In a bowl, add chocolate and hot whipping cream.
2. Place the bowl over a double boiler, let it sit for 5 minutes.
3. After 5 minutes, mix the chocolate until well combined.
4. Let it cool down just until it reaches room temperature.
5. Pour over the cake.
6. Add the deco and sprinkle the chopped pistachios.
