Chocolate biscuit cake, also called tiffin cake, is a favorite in Irish shops, cafés, and restaurants.
Made with chocolate and crumbled digestive and rich tea biscuits, it's a perfect cake for summer. No need to turn the oven on.
Fingers of chocolate biscuit cake are often served for afternoon tea.
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Favorite No-Bake Irish Dessert
Melting chocolate in a bain marie over a saucepan is all the "cooking" required, and this biscuit cake can be stored in the refrigerator to prevent chocolate melt down on hot summer days. I love no bake cakes.
One of my little boys LOVES chocolate biscuit cake. His Nana introduced him to this delicious Irish treat in Dublin, and ever since we got back to Kentucky, he's been asking me to make a chocolate biscuit cake.
And so, he challenged me to recreate an Irish chocolate biscuit cake using American ingredients.
Chocolate Biscuit Cake Recipe Using American Ingredients
Irish digestive and rich tea biscuits are not easily available at my local grocery story. Sometimes they're stocked in the British section at my local supermarket. But rather than search for specialty ingredients every time I need to make a chocolate biscuit cake, I tweaked my Irish recipe for cooking success in America.
My solution is to use graham crackers instead of digestive biscuits, and to substitute animal crackers for rich tea biscuits.
Remember in Ireland cookies are called biscuits and an American biscuit is called a scone. When I talk about biscuit pieces I mean cookie pieces.
These sweet cookies or crackers are not overly sugary so they work well in this cake.
And so here's my American version of chocolate biscuit cake, or perhaps I should call it chocolate cookie cake, or chocolate cracker cake.
Ingredients for Chocolate Biscuit Cake
Here's a list of ingredients. You'll find exact quantities in the printable recipe below, which allows you to choose between US and Metric measurements.
- milk chocolate chips (or a combination of milk and bittersweet chocolate chips)
- butter
- condensed milk
- golden syrup or corn syrup
- graham crackers
- animal crackers
Note - some people add a little salt to their cake to counteract all the sweetness, but I find there's plenty salt in the graham crackers so we can avoid the additional sodium. I also use salted rather than unsalted butter when making this cake.
Some people like to add a little vanilla extract to the melted chocolate mixture, but I've stuck to a more traditional recipe here.
Others add chopped hazlenuts or marshmallows to this cake. For me, these additions make it more like a rocky road than a true tiffin cake.
Directions for Chocolate Biscuit Cake
Here's my step-by-step photo instructions for making this no-bake cake, loved by Irish people.
Line a 9 x 5 inch loaf tin with plastic wrap.
Leave excess plastic wrap at each end of the pan. This will be used to wrap the cake before it gets refrigerated.
You can use a small 7-inch round cake tin for this recipe if you prefer an alternative shape for your cake. I've seen chocolate biscuit cakes presented in bundt shapes, heart shapes, shamrock shapes, Christmas pudding shapes or egg shapes for Easter. You can mold this cake into any design you choose.
Break the crackers and biscuits into small pieces in a mixing bowl.
For anyone making this cake in Ireland, I would use half of a packet of digestive biscuits and half of a packet of rich tea biscuits instead of graham and animal crackers.
I have eaten biscuit cakes where the cookie bits are extremely small, but I like to leave the pieces fairly big. I break each graham cracker into 6 or 8 pieces and simply halve the animal crackers.
Try not to make total crumbs of the biscuit pieces.
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 melts evenly.
Corn syrup can be used instead of golden syrup, since this English syrup is difficult to find in American stores. In some parts of the US you will find King syrup, which is the closest equivalent to golden syrup you can find stateside.
I use all milk chocolate chips, but feel free to use a combination of both dark bittersweet chocolate and milk chocolate chips.
Dark chocolate just isn't my thing, even though I know it's far healthier with 70% or more cocoa. I just can't do it, no matter what the doctor might say. I don't think there are many doctor's approving of chocolate biscuit cake anyway.
Remove the chocolate from the heat and allow to cool slightly. Stir in the condensed milk.
Many chocolate biscuit cakes use much more golden syrup and omit the condensed milk, but I love the fudge like consistency when condensed milk is used.
Here's a quick tip for adding a taste of Ireland to this cake. Hold back on a little of the condensed milk and substitute a little Irish cream liqueur. You'll take this recipe over the top with a creamy taste of Ireland. However, a Bailey's version of this cake is not for little ones.
This version, I'm making today, is kid-friendly and suitable for children.
Combine the wet with the dry ingredients and mix the chocolate mixture well to ensure the cracker pieces are completely covered in chocolate.
Be gently though since you don't want to smash the biscuit pieces.
Pour into the lined loaf pan, pressing the mixture down with a spatula to prevent any "air locks" and smooth out the top. An offset spatula works great for this step.
You really need to press it into the pan to squeeze out all the air. Even after all my pressing I still had a few air bubbles this time.
Remember, when you turn out this cake onto a plate, the bottom of the cake in the pan will beome the top of the cake.
Try to flatten the mixture in the pan as much as possible so that your cake will sit evenly on a plate.
Cover the cake with the excess plastic wrap. I find plastic wrap works better than parchment paper.
Refrigerate for at least 3 hours or overnight.
Cut into small squares or fingers to serve.
This is a very rich cake, and a little goes a long way. I love picking on some biscuit cake fingers with a nice cuppa tea.
This cake can be covered in plastic wrap and stored in the fridge for up to 2 weeks.
Not even a morsel has ever survived in our house for more than a week, but my mother assures me it does keep well in the fridge. Simply wrap it in plastic wrap or parchment paper and put it in an airtight container.
Another option is to cover the top of the cake with a chocolate ganache, but I like to serve this cake in finger slices.
I got a little carried away with my chocolate biscuit cake fingers. I started to build a tower. Chocolate biscuit cake Jenga anyone???
Recipe Card for Chocolate Biscuit Cake
Here's the printable recipe if you'd like to keep a copy on file.
Chocolate Biscuit Cake
Ingredients
- 11.5 ounces milk chocolate chips 1 packet or a combination of milk and bittersweet chocolate chips
- 4 oz butter 1 stick diced
- 14 fluid ounces condensed milk 1 14 ounce can
- 2 tablespoons golden syrup corn syrup can be substituted
- 8 oz graham crackers 1 sleeve
- 50 animal crackers
Instructions
- 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 melts evenly.
- Remove the chocolate from the heat and allow to cool slightly. Stir in the condensed milk.
- 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 hours.
- 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 weeks.
Notes
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I hope you all enjoy this American version of one my all time favorite Irish cakes.
This cake is also loved in the United Kingdom. Prince William chose chocolate biscuit cake for his groom's cake at the royal wedding. He has good taste in cakes.
I hope the royal chef for the House of Windsor would approve of my version of this tiffin cake.
If you're a fan of no-bake desserts why not check out some of my other favorite sweet treats that are easy to make...
Thanks for following my recipes and ramblings.
Happy easy summer baking to all!
Slán agus beannacht,
(Goodbye and blessings)
Mairéad -Irish American Mom
Pronunciation - slawn ah-gus ban-ock-th
Mairéad - rhymes with parade
Here are some other recipes and ramblings which you might enjoy....
Irish Style Egg Salad Sandwiches
Homemade Chicken Tenders or Goujons
Here's a Pinterest friendly image if you'd like to save this recipe to your Pinterest boards.
And if you'd like to check out some more Irish recipes here's my recipe index page.
Aimee
I have found this years birthday cake!! Wow, does that look good! Do you think I could use parchment paper instead of the plastic wrap? Not for keeping it in the fridge, but for 'baking'...
Irish American Mom
Hi Aimee - Parchment paper should work out fine - the chocolate might stick a little more, but it should peel off without a problem. Happy 'baking'.
Mairéad
Aimee
Wonderful! Thanks!
Irish American Mom
And happy birthday to the birthday boy or girl in your family. Hope you all enjoy this simple, easy, but delicious cake.
Maureen
I just made it and hope it comes out as nicely as yours looks!
Irish American Mom
Hi Maureen - I hope your biscuit cake is a great success. Thanks for checking out my recipe, and have a very happy New Year.
All the best,
Mairéad
Claire Fullerton
Mairead, you are endlessly enterprising! Thanks for this!
Irish American Mom
Thanks so much Claire - I have a long list of recipes and stories I need to work on for this little blog of mine. Thanks so much for continually stopping by to check out my latest recipe or rambling. I think I need a 36 hour day to get it all done.
All the best,
Mairéad
Cheryl Barker
Mairéad, glad you explained the different terminology we have for biscuits and cookies and scones, etc. I may have heard that before but had forgotten. And it's milk chocolate for you, huh? I'm a dark chocolate kind of gal myself 🙂
Irish American Mom
Hi Cheryl - Dark vs. milk chocolate - it really all comes down to taste. I wish I liked dark chocolate. Then I could indulge a little every day without the guilt.
Best wishes,
Mairéad
Maura
Looks yummy! Love the Jenga stack of biscuit cake fingers.
Irish American Mom
I got carried away stacking those fingers, Maura. Glad you like this recipe.
Mairéad
Deirdre
Oh wow so glad I found this. Brings instant childhood memories from way back when in County Donegal. Must make this weekend!
Irish American Mom
Hi Deirdre - I hope you enjoy my Americanized chocolate biscuit cake recipe. My kids love it. Hope it brings back those lovely tastes of your Donegal childhood.
All the best, and have a lovely weekend.
Mairéad
Deirdre
I secretly hope that my family don't love it too much and devour it completely before I get a chance! Also like the look of your pumpkin/baileys cheesecake for Thanksgiving! Glad I found your blog. Happy Friday!
Irish American Mom
Deirdre - So glad you found my little corner of the world wide web and thanks for checking out my recipes and ramblings.
All the best,
Mairéad
Maureen O Hanlon
Thank you Mairead for this lovely recipie, my Daughter loves this cake '
All the best Maureen
Irish American Mom
Hi Maureen - One of my little boys loves chocolate biscuit cake too. His Nana introduced him to it when she bought some for him in Dublin. I like making it with condensed milk, because you can add some Bailey's or a nice liqueur to the milk for some extra flavor (of course I don't add the Bailey's if the cake's for my little fellow).
All the best, and thanks so much for being such a great supporter of my blog.
Mairéad
Sheila Kearney
Mairead this sounds delicious! I think I'm going to try the extra tasty version by adding the Bailey's 😉 Thanks so much for posting!
Irish American Mom
Hi Sheila - Adding a little Bailey's takes this cake over the top in my opinion. I love the extra flavor it adds. Happy baking. Hope you enjoy this taste of Ireland.
Best wishes,
Mairéad
Erin Friedman
THAT looks wonderful! And my three granddaughters would love to help - thanks so much. I'd never heard of this cake, but it's on my list now.
Irish American Mom
Hi Erin - I'm delighted my blog introduced you to this taste of Ireland and the UK. It's a very popular cake and very easy to make.
All the best,
Mairéad
Sheila
I love your recipe with condensed milk. Some do not use it but I love how it softens the biscuit pieces slightly and adds an extra layer of sweetness.
Irish American Mom
Hi Sheila - You make a great point about the condensed milk. I think it's the ingredient that really enhances this chocolate biscuit cake recipe.
Best wishes,
Mairéad
Sara
I love how easily you break this down and the swaps we can use here in the US. Can't wait to try this!
Irish American Mom
Hi Sara - This cake is turns out great ssing the American ingredient substitutions I sugget. It's a British classic and found all over the British Isles.
All the best,
Mairéad
Beth
Holy. Guac. A. Mole. I have never seen a cake like this. It looks amazing! I can't wait to make it this weekend.
Irish American Mom
Hi Beth - This cake is often made for birthday parties in Ireland. It can be transformed to a birthday cake by making it in a round shape, then covering the whole cake in melted chocooate before decorating. Thanks so much for checking out this recipe.
All the best,
Mairéad
Kate
This is such a great treat for the hot summer weather!
Irish American Mom
Hi Kate - I love no bake cakes during the summer months. So glad you like this one.
All the best,
Mairéad
Tayler
We made this biscuit cake last week and it was amazing! The whole family enjoyed it!
Irish American Mom
Hi Tayler - Lovely to hear your family enjoyed this taste of the British Isles. Thanks so much for stopping by.
All the best,
Mairéad