A light and filling chocolate biscuit cake recipe with cannabutter

Published Feb 5, 2020 02:00 p.m. ET
iStock / gorkemdemir

Chocolate biscuit cake has recently grown in popularity after it was highlighted as a dessert preferred by royalty, but it’s been around for a very long time and remains a staple holiday dish in many households. It’s unique and crunchy texture is one that you will be sure to remember, and the hidden biscuits inside offer a familiar taste, but the best part about this particular biscuit recipe is that it comes with an extra special ingredient that isn’t typically included called cannabutter.

Preparation time: 25 minutes

Cooking time: 20 minutes

Calories per serving: 120

Servings: 6-8 slices

Cake ingredients

  • 30 full-sized chocolate digestive biscuits
  • 1 ½ cups dark chocolate melts
  • ¾ cup whipping cream
  • 2 tablespoons cannabutter

Frosting Ingredients

  • ¾ cups dark chocolate chips
  • 1/3 cup whipping cream
  • 1 tablespoon cannabutter

Tools

  • 8 inch round baking pan
  • Medium bowl
  • Small bowl
  • Saucepan
  • Whisk
  • Mixing spoon
  • Spatula
  • Aluminum foil
  • Cooking spray

Instructions

  1. Start by lining your baking pan with a thin layer of aluminum foil that hangs over the edges.

  2. Now coat the exposed aluminum with a cooking spray.

  3. Break the digestive biscuits into one-inch pieces, and set them to the side for now.

  4. Add 1 ½ dark chocolate melts to a medium bowl and set aside.

  5. In a saucepan, combine ¾ cup whipping cream with two tablespoons of
    cannabutter, and set the burner to medium heat.

  6. Warm the cream and cannabutter until they are hot and melted, ensuring to whisk ingredients frequently to avoid scalding.

  7. Once the cream and cannabutter are steaming hot and thoroughly combined, the mixture can be poured over the top of the chocolate melts.

  8. Use a spoon to combine the ingredients which will slowly melt the chocolate. Keep mixing until the batter reaches a smooth consistency.

  9. Toss the pieces of biscuits into the medium bowl along with the melted ingredients, and gently fold them into the batter to avoid too much breaking.

  10. Pour the chocolate biscuit cake batter into the cake pan and use a spatula to press it down removing any air bubbles.

  11. Refrigerate the ingredients in the cake pan for at least 3 hours before moving onto the next step.

  12. Once the chocolate biscuit cake has hardened, remove it from the baking pan by placing it upside down on a serving plate and gently tapping on the bottom until it slides out.

  13. Carefully peel back the foil.

  14. In a saucepan, combine all of the above-listed frosting ingredients and set the burner to medium heat.

  15. Whisk the frosting mixture consistently until it reaches a boil.

  16. Once the frosting is boiling hot, it is ready to pour onto the chocolate biscuit cake.

  17. Use a spatula or knife to smooth out the frosting just like you would with any regular cake.

This delicious biscuit recipe can be served fresh or stored away for later, and it can last for up to 4 days in the fridge or 1 week in the freezer.

Dosing

Edibles like this chocolate biscuit cake are very tasty, but it is important to pay attention to how much you consume, especially if this is your first-time with oral consumption of cannabis. Since there is plenty of cannabutter used here, it can pack quite a powerful punch, so one slice of cake per person is most recommended.

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