The Home Economics Bit
Did you know?
Chocolate biscuit cake is said to be a childhood favourite of Prince William’s, so much so that he had a chocolate biscuit wedding cake. Princess Diana’s personal chef Darren McGrady recalls that chocolate biscuit was also William’s grandmother’s favourite cake. The Queen would request it to be on the menu for Sunday tea when she knew her grandson William would be joining her.
Gluten Free Chocolate Biscuit Occasion Cake
This recipe makes the perfect chocolate biscuit cake for any occasion. It's rich and indulgent, incredibly versatile, no bake and – of course – it's gluten free! I've used this recipe to make chocolate biscuit Christmas puddings, chocolate biscuit birthday cakes and even a chocolate biscuit wedding cake. It's always a real crowd pleaser, for gluten-eaters and gluten-free-ers alike!
Ingredients
- 470 g butter
- 565 g dark chocolate ensure gluten free
- 565 g milk chocolate ensure gluten free
- 190 ml double cream
- 6 tbsp golden syrup
- 375 g gluten free digestive biscuits
- 375 g gluten free Marie / rich tea biscuits
Instructions
- Line the base and sides of a 10 inch round baking tin with baking parchment. I prefer to use a springform tin as it makes the cake easier to remove once set.
- Melt the butter in a large heatproof bowl, over a saucepan of simmering water (bain-marie).
- Break / chop the chocolate into bitesize pieces. Add the chopped chocolate to the melted butter. Mix until the mixture has completely melted and combined.
- Add the golden syrup and the double cream. Mix until combined then carefully remove the bowl from the heat (using oven gloves) and place it on a pot stand.
- Roughly chop and crush biscuits and then add them to the chocolate mixture. Mix well until all of the biscuit pieces are evenly covered in chocolate.
- Pour the mixture into the lined tin. Press and smooth the top.
- Place the baking tin in a fridge to set overnight (or for at least 6 hours, until set).
- Once set, remove the cake from the baking tin by gently turning it out onto a cake board (it should come away from the tin easily due to the baking parchment lining). Then remove the baking parchment.
- Place the cake on a 12″ cake board. To help stick the cake on to the board you can use a teaspoon of butter to spread in the middle of the cake board where the cake will go.
- You can now finish the cake however you wish! For example, use a palette knife to smother your chocolate biscuit cake in a generous layer of chocolate ganache, show off your piping skills by decorating it with chocolate buttercream florals, or simply cover it in a layer of white sugar fondant for an elegant finish.
Notes
Check out @aglutenfreemummy on Instagram to find out the exact ingredients I use to make this cake!