You have to try this one! We call it Prince William's Wedding cake because I was inspired to create this allergy friendly recipe from one of Kate and Will's wedding cakes. It has been very popular, with many requests for copies of the recipe, my son requested it for his birthday cake, and it's really easy! You can use half measures for the cake if you want to make more of a slice, but I still suggest the whole ganache quantities if you do this. This is not a cheap cake to make, but it is well worth the expense and it goes a long way. Remember to cut thin slices to serve, it's very indulgent!
Ingredients - cake
1 kilogram Sweet William Chocolate (see below for photo and details)
200 grams Tofutti (see below for photo and details)
1/2 cup soy milk
1 packet McVities Digestive biscuits broken into pieces (these biscuits contain wheat and are made on a production line that processes other products that contain milk - so if you need to stay away from wheat/gluten or traces of milk replace these with 2 boxes of Orgran vanilla Outback Animal biscuits or 400 g of other safe biscuits broken into pieces)
Ingredients - ganache
120 grams Sweet William chocolate
3 tablespoons Tofutti
50ml soy milk
Method - cake
Line the bottom of a 20 cm spring form tin with baking paper and grease the sides. If you don't have a spring form tin you can use a solid tin with high sides, make sure you line the sides with baking paper and leave enough paper at the top to help you ease the cake out when it has set.
Gently melt the chocolate in a medium saucepan on the stove over low heat.
While the chocolate is melting, pour the Tofutti into a separate bowl and stir for about 30 seconds to soften.
Add the milk to the Tofutti and stir to combine.
When the chocolate has melted remove it from the heat and stir in the Tofutti and milk mixture.
Stir in the biscuits until coated in the chocolate.
Pour the whole mixture into the prepared tin.
Cut another circle of baking paper to cover the top of the cake.
Using another flat circle tin base press on the top of the cake to flatten the mixture. You can use anything flat to do this if you don't have a spare tin base.
Refrigerate for 4 hours or overnight.
If you used a solid cake tin, you can gently warm the sides of the tin to ease the cake out, do this slowly and carefully.
Turn the cake upside down and remove from the tin. Leave it upside down on the plate, this should give you a flat surface for the ganache.
Top with ganache and serve.
Method - ganache
Gently melt the chocolate in a small saucepan on low heat on the stove.
In a separate bowl, stir the Tofutti for about 30 seconds to soften, then add the milk and stir until combined.
When the chocolate is melted, leave on gentle heat and add the Tofutti and milk mixture. Stir until combined.
Remove from heat and leave to cool slightly before spreading onto the cake.
Use a hot knife to smooth the ganache if you like a smooth finish.
If you need to store the cake in the fridge before serving it, the ganache will crack - don't panic, you can smooth the ganache by dipping a knife in hot water and sliding it across the ganache again.
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| Sweet William Dairy Free Chocolate: also available in chocolate chips, find it in the health food aisle in both Coles and Woolworths/Safeway |
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| Tofutti (find in the fridge in Coles near other Tofu products, and Woolworths/Safeway near cream cheese products) |
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| McVities Digestive biscuits contain wheat and made on a production line that processes products containing milk, find these in the biscuit aisle of most supermarkets. |
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| Outback Animal cookies: a gluten free, dairy free, egg free and nut free alternative biscuit usually found in the health food aisle of supermarkets and in health food shops |
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