YIELDS
6–8 servings
PREP TIME
COOK TIME
TOTAL TIME
- 2 cups flour
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 4 teaspoons sugar
- 4 1/2 Tablespoons vegan butter
- 2/3 cup plant-based milk
- 8 ounces tea biscuit cookies
- 5 ounces vegan butter
- 5 ounces sugar
- 5 ounces dark chocolate, melted
- a pinch salt
- 8 ounces dark chocolate, melted (for coating)
Directions
For the biscuits:
1. Mix flour, baking powder, salt, and sugar together. Be sure to keep extra flour handy in case the dough is too sticky.
2. Cut the butter into pieces, and mix into the dry mixture with your hands.
3. Add the milk and continue mixing with your hands. Add more flour as needed until the dough is able to be rolled into a ball, and stops sticking to your hands.
4. Because you will be using these biscuits inside the cake, they don’t need to look especially pretty. Take a small amount of dough (about a Tablespoon) and press it in your hands. Flatten it as much as possible. (Note: if you want to use this recipe for the biscuits alone, you can roll out the dough and cut into neat circles for more attractive biscuits!)
5. Bake at 360°F for 10–14 minutes, or until the edges begin to brown.
For the cake:
1. Grease a 6 inch round cake pan and line the bottom with parchment paper.
2. Beat butter and sugar. Add salt.
3. Add 5 ounces of melted chocolate, mix well.
4. Break the tea biscuits into 1 inch pieces, and gently mix them in until they are coated in the chocolate mixture.
5. Refrigerate for 4–5 hours. Remove from the fridge and let sit at room temperature for 30 minutes before running a knife along the sides of the pan. Flip the pan onto a tray.
6. Slowly pour 8 ounces of melted chocolate over the cake, and smooth.
7. Let it rest at room temperature before adding any other decorations and serving.
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Photo: Cassidy Klingman
