Chocolate Biscuit Birthday Cake

5 from 2 votes

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.

Prep Time15

Cook Time0

Setting Time3

Total Time3 15

Course: Afternoon Tea, Dessert, Snack

Cuisine: British

Keyword: birthday cake, biscuit cake, biscuits, chocolate, coconut, fridge cake, tiffin

Servings: slices

Calories: 474kcal

Author: Choclette @ Tin and Thyme

Ingredients

Tiffin

125 g salted butter
350 g dark chocolate (I used 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 pecan nuts toasted and roughly chopped

Ganache

150 g milk chocolate (I used 40%)
25 g salted butter
2 tbsp Stoli - chocolate coconut vodka or other coconut liqueur

Metric - US Customary

Instructions

Tiffin

Melt the butter, chocolate and syrup in a pan over gentle heat. Stir until melted.
125 g salted butter, 350 g dark chocolate, 1 tbsp golden syrup
Remove from the heat and beat in an egg whilst the mixture is still warm to pasteurise it.
1 egg
Stir in the Stoli.
1 tbsp Stoli - chocolate coconut vodka
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.
200 g digestive biscuits
Add the coconut chips and pecans.
50 g coconut chips, 50 g pecan nuts
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.

Ganache

Place all ingredients into a pan and melt over a gentle heat. Remove from the heat and stir until smooth.
150 g milk chocolate, 25 g salted butter, 2 tbsp Stoli - chocolate coconut vodka
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, if liked.

Notes

No cooking required, but a few hours setting time is needed.

Adapted from Homemade Memories by Kate Doran

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.

Nutrition