This Mary Berry Chocolate Biscuit Cake (or Tiffin) is a rich and crunchy recipe, which is made with digestive biscuits, golden syrup, and raisins. It’s a classic, no-bake British treat, perfect for making with kids and ready in just a few hours.
Mary Berry Chocolate Biscuit Cake Ingredients
- 225g (8oz) digestive biscuits
- 150g (5½oz) butter
- 3 tbsp caster sugar
- 6 tsp cocoa powder
- 3 tbsp golden syrup
- 1 handful of raisins or sultanas (about 75g)
- 110g (4oz) milk chocolate
- 110g (4oz) dark chocolate
How To Make Mary Berry’s Chocolate Biscuit Cake
- Prep the Tin and Biscuits: Lightly grease a 20cm (8in) square tin and line it with baking parchment. Place the digestive biscuits in a plastic bag and crush them with a rolling pin until you have a mix of coarse crumbs and small, chunky pieces.
- Melt the Base Ingredients: In a medium saucepan, gently melt the butter, caster sugar, cocoa powder, and golden syrup over a low heat, stirring until everything is combined and smooth.
- Combine the Base: Remove the pan from the heat. Add the crushed biscuits and raisins to the chocolatey mixture and stir well until all the biscuit pieces are thoroughly coated.
- Press into Tin: Tip the mixture into the prepared tin. Use the back of a spoon to press it down firmly and evenly into the base. Place the tin in the refrigerator to chill while you prepare the topping.
- Melt the Chocolate Topping: Break the milk and dark chocolate into a heatproof bowl. Set the bowl over a pan of simmering water (making sure the bowl doesn’t touch the water) and stir until the chocolate is completely melted and smooth.
- Top and Chill: Pour the melted chocolate over the chilled biscuit base and spread it out into an even layer. Return the tin to the refrigerator and chill for at least 2 hours, or until the chocolate is completely firm.
- Slice and Serve: Once firm, remove the tiffin from the tin using the baking parchment and cut it into squares or fingers to serve.
Recipe Tips
- What are the best biscuits to use? Digestive biscuits are the classic choice for their plain, wheaty flavour. Rich Tea biscuits also work very well.
- How to get a clean slice? For the neatest slices, let the tiffin sit at room temperature for about 10-15 minutes before cutting. Use a large, sharp knife, and it can help to run the blade under hot water between cuts.
- Can I add other ingredients? Absolutely! Tiffin is very versatile. You can add chopped nuts, glacé cherries, or mini marshmallows to the biscuit base for a “rocky road” style treat.
- What is golden syrup? Golden syrup is a thick, amber-coloured inverted sugar syrup that is a staple in British baking. It has a unique buttery flavour. If you can’t find it, light corn syrup is the closest substitute.
What To Serve With Chocolate Biscuit Cake
This rich, sweet treat is perfect on its own, but it’s traditionally served with:
- A cup of tea or coffee
- A glass of cold milk
How To Store Chocolate Biscuit Cake
- Refrigerate: Tiffin must be stored in the refrigerator. Keep it in an airtight container where it will last for up to a week.
- Freeze: This recipe freezes very well. You can freeze the whole slab or individual slices, well-wrapped, for up to 3 months. Thaw in the refrigerator before enjoying.
Mary Berry Chocolate Biscuit Cake Nutrition Facts
- Calories: 300-350 kcal
- Fat: 18g
- Carbohydrates: 35g
- Protein: 3g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
It’s very similar! The late Queen Elizabeth’s favourite cake was a chocolate biscuit cake, and this recipe follows the same core principles. It’s a beloved classic across Britain.
This is called “chocolate bloom” and can happen if the chocolate gets too hot or experiences a drastic temperature change. The key is to melt the chocolate very gently over low, simmering water and let it cool slightly before pouring it over the cold base.
Yes. To make this dairy-free, use a dairy-free butter substitute (a hard block margarine is best) and ensure you use good-quality dairy-free dark chocolate for both the base and the topping.
Try More Recipes:
- Mary Berry Chocolate Traybake Recipe
- Mary Berry Chocolate and Beetroot Cake Recipe
- Mary Berry Malted Chocolate Cake Recipe
Mary Berry Chocolate Biscuit Cake Recipe
Description
A classic British no-bake treat made with crushed biscuits and raisins, bound in a rich chocolate syrup, and topped with a thick layer of smooth chocolate.
Ingredients
Instructions
- Line a 20cm (8in) square tin. Crush the biscuits into small pieces.
- Gently melt the butter, sugar, cocoa powder, and golden syrup in a saucepan.
- Remove from the heat and stir in the crushed biscuits and raisins until well coated.
- Press the mixture firmly into the prepared tin and chill.
- Melt the milk and dark chocolate together in a bowl over simmering water.
- Pour the melted chocolate over the chilled biscuit base and spread evenly.
- Refrigerate for at least 2 hours, or until completely firm, before slicing.
Notes
- This is a perfect no-bake recipe, making it ideal for getting kids involved in the kitchen.
- Pressing the biscuit base down firmly is key to ensuring the tiffin holds together well when sliced.
- For a decorative finish, you can drizzle a little melted white chocolate over the top and drag a skewer through it to create a marbled effect before chilling.
- The tiffin must be stored in the fridge to stay firm.
