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5 from 1 vote

Chocolate Biscuit Birthday Cake

A rich and indulgent chocolate tiffin, also known as biscuit cake or fridge cake. Studded with coconut and flavoured with coconut liqueur, this is a not overly sweet adult version of a children's classic.
Servings: 12
Author: Choclette



  • 125 g salted butter
  • 350 g dark chocolate (70%)
  • 1 tbsp golden syrup
  • 1 egg
  • 1 tbsp Stoli - chocolate coconut vodka (can use rum or other coconut liqueur)
  • 200 g digestive biscuits
  • 50 g coconut chips - toasted
  • 50 g pecans - toasted and roughly chopped


  • 150 g milk chocolate 40%
  • 25 g 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.
Adapted from Homemade Memories by Kate Doran