Ingredients: Chocolate biscuit cake, also called tiffin cake, is a favorite in Irish coffee shops and restaurants. Made with chocolate and crumbled digestive and rich tea biscuits, it’s a easy cake to make as there is no need to turn the oven on.
- 1 x 11.5 oz packet of milk chocolate chips (or a combination of milk and
bittersweet chocolate chips)
- 4 oz butter (1 stick diced)
- 1 x 14 oz. tin of condensed milk
- 2 tablespoons of golden syrup (optional)
- 8 oz of graham crackers (1 sleeve)
- 50 animal crackers
My solution is to use graham crackers instead of digestive biscuits, and to
substitute animal crackers for rich tea biscuits.
- Line a 9 x 5 inch loaf tin with plastic wrap.
- Break the crackers or biscuits into small pieces in a mixing bowl.
- Place a heat proof bowl over a pot of simmering water. Add the chocolate
chips, butter, and golden syrup to melt. Stir the mixture frequently so that it
- Remove the chocolate from the heat and allow to cool slightly. Stir in the
- Combine the wet with the dry ingredients and mix well to ensure the cracker
pieces are completely covered in chocolate.
- Pour into the lined loaf pan, pressing the mixture down with a spatula to
prevent any “air locks” and smooth out the top.
- Cover the cake with the excess plastic wrap, then refrigerate for at least 3
- Cut into small squares or fingers to serve.
- This cake can be covered in plastic wrap and stored in the fridge for up to 2