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Scottish Chocolate Tiffin (Chocolate Biscuit Cake)
Scottish Chocolate Tiffin is a decadent no-bake chocolate biscuit cake with a rich history. Beloved by Queen Elizabeth, this indulgent treat combines crunchy biscuits, cocoa, butter, and golden syrup, topped with a luscious layer of melted chocolate. It’s an easy, crowd-pleasing dessert that requires no baking—perfect for afternoon tea or special occasions. Whether you call it Tiffin or the “Chocolate Sloth,” this Scottish classic is sure to satisfy your sweet tooth.
- Prep Time: 20 minutes
- Cook Time: 0 minutes (no-bake)
- Total Time: 4-5 hours (includes chilling)
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: Scottish
- Diet: Vegetarian
Ingredients
Scale
For the base:
- 11 oz (320 g) biscuits (Digestive or Tea Biscuits, crushed)
- 8.5 oz (240 g) unsalted butter
- 2.5 oz (70 g) golden syrup (or honey, maple syrup, or date syrup)
- 1.75 oz (50 g) high-quality cocoa powder
- 2 tbsp brown sugar (optional)
- 1.75 oz (50 g) raisins or chopped nuts (optional)
For the topping:
- 5.3 oz (150 g) dark chocolate (70% cocoa or more)
- 5.3 fl oz (150 ml) heavy cream (optional, see notes)
Instructions
Step 1: Prepare the Biscuit Base
- Crush the biscuits into a mix of fine crumbs and small chunks. You can place them in a ziplock bag and crush them with a rolling pin.
- In a saucepan over medium heat, melt the butter, golden syrup, sugar, and cocoa powder. Stir continuously until smooth.
- Remove from heat and mix in the crushed biscuits and raisins (if using). Stir well to ensure the biscuits are fully coated.
Step 2: Shape and Set
- Line a 20 cm (8-inch) round or square pan with parchment paper.
- Transfer the biscuit mixture into the pan, pressing it down firmly to create an even layer.
Step 3: Prepare the Chocolate Topping
- Finely chop the chocolate and place it in a heatproof bowl.
- In a saucepan, heat the cream until it just begins to bubble (but do not boil).
- Pour the hot cream over the chocolate, cover, and let sit for 3-4 minutes. Stir until smooth.
- Pour the chocolate mixture over the biscuit base and spread evenly.
Step 4: Chill and Serve
- Refrigerate for at least 4-5 hours (or overnight) until firm.
- Once set, slice into squares or wedges and serve.
Notes
Ingredient Substitutions
- Golden syrup: Use honey, maple syrup, or date syrup.
- Chocolate: Swap dark chocolate for milk or white chocolate for a milder taste.
- Raisins: Use chopped nuts for extra crunch.
Storage & Reheating
- Storage: Keep in an airtight container in the fridge for up to a week.
- Freezing: Freeze for up to 4 hours; thaw overnight in the fridge before serving.
Pro Tips & Troubleshooting
- For an extra crunch, toast the nuts before adding them.
- To prevent a grainy topping, stir the chocolate mixture gently and avoid overheating.
Variations & Dietary Adaptations
- Vegan: Use dairy-free butter and coconut cream instead of heavy cream.
- Gluten-Free: Use gluten-free biscuits.
Serving Suggestions
- Pair with a cup of Earl Grey tea or coffee.
- Top with whipped cream or a sprinkle of sea salt for an extra flavor boost.
Nutrition
- Serving Size: Per Serving
- Calories: 320
- Sugar: 18g
- Sodium: 80mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 35mg
