Bounty Full Chocolate Biscuit Birthday Cake
Last year I asked CT what he would like for his birthday. A trifle was his response. OK. I duly made a trifle and very nice it was too, but this year I didn’t ask. I know he’s very fond of tiffin, otherwise known as biscuit cake or refrigerator cake. If Prince William can have one for his wedding, I couldn’t see any reason why CT shouldn’t have one for his birthday.
But it was a birthday cake, so it couldn’t be just any old biscuit cake, it had to be a full on tiffin with plenty of chocolate and one that could be easily sliced. I remembered seeing a potentially suitable recipe in Kate Doran’s excellent book, Homemade Memories, which I reviewed a while back. Well, it was suitable and I duly went about adapting it and adding a rich chocolate glaze to the top, just in case there was any danger of chocolate stinginess. In the end, the cake used a whopping half a kilogram of chocolate!
Kate’s recipe included honeycomb, but I omitted that and used toasted coconut flakes instead. CT has a rather unhealthy attraction to Bounty bars, so I thought I’d go several better than that. Not only did I use coconut flakes, but I also added some Latvian chocolate coconut vodka that I won from Dashing Dom over at Belleau Kitchen last year with this pomegranate choctail.
CT was duly impressed and vowed to give up Mars confectionery – if I made this every week. It had a good coconut flavour, sliced well and was richly decadent. This is not a cake to be eaten on the go as it needs to be savoured with a nice cup of tea. Heaven.
- 125g salted butter
- 350g dark chocolate (70%)
- 1 tbsp golden syrup
- 1 egg
- 1 tbsp Stoli - chocolate coconut vodka (can use rum or other coconut liqueur)
- 200g digestive biscuits
- 50g coconut chips - toasted
- 50g pecans - toasted and roughly chopped
- 150g milk chocolate 40%
- 25g salted butter
- 2 tbsp Stoli or other coconut liqueur
- Melt the butter, chocolate and syrup in a pan over gentle heat. Stir until melted.
- Remove from the heat and beat in an egg whilst the mixture is still warm to pasteurise it.
- Stir in the Stoli.
- Place the biscuits into a large mixing bowl and bash them with the end of a rolling pin until they are a mixture of varying size pieces and crumbs.
- Add the coconut chips and pecans.
- Pour the chocolate mixture over the top and stir until just combined.
- Press into a 1 kg (2lb) silicone loaf tin or lined tin using the back of a spoon making sure the mixture is smooth (ish) and level on top.
- Leave in the fridge or cool place to set for 3-4 hours or overnight.
- Place all ingredients into a pan and melt over a gentle heat. Remove from the heat and stir until smooth.
- Allow to cool a little and when thick enough, pour over the cake allowing some to dribble down the sides.
- Decorate with toasted coconut chips.
- No cooking required, but a few hours setting time is needed.
Other Tiffin recipes you might like
Chocolate amaretto biscuit cake – Tin and Thyme
Chocolate quinoa crunch bars – Rough Measures
Leftover Easter chocolate fridge cake – Foodie Quine
Marvellous Creations fridge cake – Sew White
Over the top chocolate caramel tiffin bars – SuperGolden Bakes
Super fruity chocolate tiffin – Family Friends Food