Step 1

Break the chocolate into small pieces.

Step 2

Add the chocolate, cream, and coconut oil into a small pot to melt on low heat. Do not stop stirring. If your coconut oil is solid, you could heat it in a hot water bath beforehand to make it easier to measure the correct amount.

Step 3

Once everything has melted and becomes a smooth chocolate mixture, remove it from the stove. If you don't like the taste of coconut oil that much, add a teaspoon of vanilla extract. You can also add a splash of rum if it is an adult-only cake.

Step 4

Line your loaf pan with parchment paper if you don't use a silicone loaf pan.

Step 5

Add a thin layer of chocolate mixture to the bottom of the pan. Smooth it out with a spatula/spoon as needed.

Step 6

Add one layer of biscuits on top of the chocolate mixture. To give the cake an even look at the end, the biscuits should not touch the loaf pan (there should be a tiny gap/border around). You can cut your biscuits as needed to fit your pan.

Step 7

Spread another thin layer of chocolate mixture onto the cookies and smooth it out as needed. Add another layer of biscuits and repeat until you have used up all of the chocolate mixture. It's important that the last layer is chocolate - so keep that in mind. Our cake (which is on the smaller side) usually ends up having four biscuit layers.

Step 8

Cover the loaf pan and put it in the fridge for at least 5 hours to make sure that the chocolate has solidified nicely. You can also put the cake in the fridge over night.

Step 9

After the refrigerating time, take your cake out of the fridge, remove the cover and try to carefully loosen it from the pan. Turn it over onto a serving dish, remove the parchment paper (if you used any) and serve immediately while chilled! Be careful when cutting slices so the biscuits don't break.