Biscuit cake, also fondly known as tiffin or fridge cake, is a cherished childhood memory for many. This simple, no-bake dessert offers a delightful combination of crunchy biscuits, rich chocolate, and often a touch of sweetness from dried fruits or nuts. Whether you’re craving a quick treat or need a show-stopping dessert for a potluck, biscuit cake is a versatile choice that always impresses.
Ingredients You’ll Need:
- 250g digestive biscuits
- 100g unsalted butter
- 100g dark chocolate
- 50g milk chocolate
- 1 tablespoon golden syrup
- 50g mixed dried fruits (optional)
- 50g chopped nuts (optional)
Tools of the Trade:
- Large mixing bowl
- Saucepan
- Wooden spoon
- 8-inch square baking tin
- Parchment paper
Let’s Get Baking:
Step 1: Prep Your Workspace
Line your baking tin with parchment paper, ensuring it covers the base and sides. This will prevent sticking and make it easier to remove the cake later.
Step 2: Create the Biscuit Base
Break the digestive biscuits into smaller pieces, aiming for a mix of textures, including some fine crumbs. You can do this by hand or use a food processor for a quicker option.
Step 3: Melt the Chocolatey Goodness
In a saucepan over low heat, melt the butter, dark chocolate, milk chocolate, and golden syrup, stirring constantly until smooth and glossy. This step is crucial for achieving that luscious, melt-in-your-mouth texture.
Step 4: Combine and Conquer
Pour the melted chocolate mixture over the crushed biscuits and stir well, ensuring all the biscuit pieces are evenly coated. If you’re adding dried fruits and nuts, gently fold them in at this stage.
Step 5: Set the Stage for Deliciousness
Transfer the mixture into your prepared baking tin and press it down firmly using the back of a spoon or a spatula. Ensure the surface is even for a polished look.
Step 6: Chill and Indulge
Refrigerate the cake for at least 2-3 hours, or preferably overnight, to allow it to set completely. This chilling time is what transforms the mixture into a sliceable cake.
Tips & Tricks for Biscuit Cake Perfection:
- For a richer flavor, try using a combination of dark and milk chocolate. You can also experiment with white chocolate or flavored chocolates like orange or mint.
- Don’t be afraid to get creative with your mix-ins! Chopped nuts, dried fruits, marshmallows, and even pretzels can add exciting flavors and textures.
- If you find your chocolate mixture is too thick, you can add a tablespoon of milk or cream to loosen it up.
- To achieve a smooth and even top, place a piece of parchment paper over the cake and use a flat-bottomed glass or mug to press down firmly.
- Slice the biscuit cake into squares or bars and serve chilled.
Frequently Asked Questions:
Can I use different types of biscuits?
Absolutely! While digestive biscuits provide a classic flavor and texture, feel free to experiment with other types like graham crackers, Oreos, or even ginger nuts.
How long will the biscuit cake keep?
Once set, biscuit cake can be stored in an airtight container in the refrigerator for up to 5 days. However, it’s so delicious, it might not last that long!
Indulge and Enjoy!
Making a biscuit cake is a delightful experience that combines simplicity with delicious results. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is a surefire winner. So gather your ingredients, unleash your inner pastry chef, and get ready to savor the sweet reward of a perfectly crafted biscuit cake!
Ingredients for Biscuit Cake
Biscuit Cake Chilling in the Fridge
Don’t forget to check out our other delicious and easy dessert recipes, like our guide on How to Make Chocolate Biscuit Cake, a decadent twist on the classic, or explore the creamy goodness of our No-Bake Cheesecake recipe. Happy baking!
