I adore this cake. I’ve named it ‘Chocolate Tiffin Fridge Cake’, because I don’t actually know where the recipe came from. I’ll explain more…
Pete came home from work one day expressing how much he enjoyed a cake that one of his work colleagues had made. A few weeks later he received the recipe from said colleague, who had kindly taken the time to email it to him. At the time I added it to the vast pile of printed/torn out recipes that we have (I have been saying for the last seven years, at some point I will organise them all and of course I never have) and thought I’d give it a go soon.
Regrettably it wasn’t until a couple of years later that I actually got round to trying it. Although it benefited my waist line, I was annoyed that I’d missed out on it for all those years. I was hooked on the first mouthful. It’s the best chocolate fix! If you are craving chocolate but can’t decide between chocolate cake and chocolate biscuits (which is often the case for me), this cake has it all!
Unfortunately I have never been able to find out where the recipe came from, as the lady who gave it to Pete very sadly passed away from cancer. Even though I never knew her, I always think of her when I’m making this cake and I hope that she’d be pleased that we enjoy it so much.
I named it ‘Chocolate Tiffin Fridge Cake’ as it tastes like a Tiffin and is set and kept in the fridge and to be honest I don’t know the difference between a Tiffin and Fridge Cake so I’ve named it both!
It’s really quick and easy to make so a good one to do if you are baking with little ones. You can totally pick and choose what you add to it. The original recipe said to add glace cherries but I’m not a fan so I never have.
I normally use half Digestive biscuits and half Chocolate Hob Nobs because I prefer them to Digestives and it makes it even more chocolaty!!
It can be frozen, which is always handy. I never have frozen it as we always eat it before I get the chance to save any. Next time, I am going to make double the amount and freeze half so we have some on hand when people come over unexpectedly (if that ever happens anymore) or I have some ready made, for when I’m craving it.
125g/4oz unsalted butter
50g/2oz caster sugar
2 tablespoons golden syrup
2 tablespoons milk
2 tablespoons drinking chocolate
1 tablespoon cocoa
250g/8oz Digestive biscuits
150g/5oz Chocolate Hob Nobs
For the topping
175g/6oz plain chocolate
15g/1/2oz unsalted butter
You’ll need a 20cm/8ins loose bottomed sandwich tin, lined.
- Break up the biscuits into chunks – I tend to put them in a freezer bag and bash them a few times with a rolling pin.
- Gently heat the butter, sugar, syrup and milk in a sauce pan.
- Once the butter has melted and the ingredients are mixed in, remove from the heat and stir in the drinking chocolate and cocoa.
- Mix in half the biscuits and stir well.
- Add in the remaining biscuits and raisins, along with any extras you may have chosen.
- Press the biscuit mixture into the tin and pop in the fridge to chill, until it sets.
- Melt the chocolate and butter in a small bowl over a pan of boiling water. Spread it over the biscuit mixture and put it back into the fridge to set hard.
- Once set, you may want to warm a knife slightly with warm water to make it easier to cut the cake into slices. Keep in an airtight container in the fridge.
If you give this recipe a go, let me know if you love it as much as I do. You can reach me @theachetobake or contact me.