No-Bake Chocolate Tiffin Cake

We just love a cake that you don’t even have to turn the oven on for! This Chocolate Tiffin Cake is a no-bake sweet treat from our neighbors across the pond, and it is absolutely delicious. Originating in Scotland and popular throughout the UK, it’s similar to an American icebox cake, where the cake is chilled until set instead of baked. It’s a refreshing change from our usual dessert fare. It’s sweet, crispy, and a little bit chewy, and we can’t get enough of it.

Why You’ll Love This Recipe

This no-bake Chocolate Tiffin Cake is perfect for those warm days when you’d rather not heat up the kitchen. It’s quick to prepare and offers a delightful combination of textures and flavors. Plus, it’s versatile enough for you to get creative with the ingredients!

Kitchen Equipment You’ll Need

• Loaf pan
• Plastic wrap
• Large heat-safe bowl
• Microwave or stovetop
• Ziplock bag
• Rolling pin or glass
• Spatula

Ingredients

• 1 cup digestive biscuits (or graham crackers or shortbread cookies)
• 1/2 cup butter
• 1/2 cup light corn syrup
• 1/2 cup Brazil nuts (or macadamias or other nuts), chopped
• 1/2 cup raisins
• 8 oz. semi-sweet chocolate bar, chopped

Step-by-Step Instructions

1. Line a loaf pan with plastic wrap, leaving enough to cover the top of the mixture when the pan is full. Set aside.
2. In a large heat-safe bowl, combine the butter, corn syrup, and chocolate. Heat in the microwave in 30-second intervals until melted, stirring in between. Once melted, mix the ingredients together well.
3. Meanwhile, place the biscuits in a ziplock bag and smash them with a rolling pin or the bottom of a glass. You don’t want to turn them into crumbs, just lightly break them up.
4. Add the crushed biscuits, raisins, and nuts to the bowl and stir to combine.
5. Pour the mixture into the prepared loaf pan, using a spatula to smooth out the top and press out any air bubbles. Fold the plastic wrap over the top and cover completely.
6. Chill in the fridge until set, about 3 hours.
7. Once chilled, invert onto a serving plate and peel off the plastic wrap. Enjoy!

Tips for Success

• Ensure the chocolate mixture is thoroughly melted and well combined before adding the dry ingredients.
• Don’t over-crush the biscuits; you want some texture to remain in the cake.
• Press the mixture firmly into the pan to avoid any gaps or air bubbles.

Additional Tips and Variations

• Feel free to experiment with different types of nuts or dried fruits based on your preference.
• For a richer flavor, try using dark chocolate instead of semi-sweet.

Nutritional Highlights (Per Serving)

The exact nutritional content will vary based on the specific ingredients used, but expect a deliciously indulgent treat that’s rich in flavor!

Frequently Asked Questions (FAQ)

Can I use other types of cookies? Yes, you can substitute with graham crackers or shortbread cookies if you can’t find digestive biscuits.

How long can I store the tiffin cake? It can be stored in the refrigerator for up to a week, making it a great make-ahead dessert!

Conclusion

We hope you enjoy making and devouring this delightful No-Bake Chocolate Tiffin Cake as much as we do. It’s a simple yet satisfying treat that’s sure to impress. We’d love to hear how your tiffin cake turns out, so be sure to share your experiences and any creative variations you try!