This Chocolate Fridge Cake is kid friendly and so delicious. It uses up biscuits, dried fruit, milk and dark chocolate and can be thrown together in minutes!
Hiya everyone, how are you doing? Hanging in there? I know times are hard right now and life is looking very different to us all. However, today I’m sharing this Chocolate Fridge Cake in the hopes it takes your mind off of things for a while.
I’m also making a conscious effort to make things using ingredients that we would normally have in our cupboard., It’s not as easy to just pop to the shops right now. Well, in the UK, there isn’t anything to buy even if you can make it to a shop. That’s a rant I’m not having here though.
A Chocolate Fridge Cake is a recipe that you can throw together and use a mixture of whatever you have to hand. It’s not a cake in the sense that it has eggs, sugar etc. and is baked. It’s a no bake, chocolate, dried fruit and biscuit creation that just needs to firm up in the fridge.
I don’t know why it’s taken me so long to make a Chocolate Fridge Cake because as it turns out, they are delicious! I used a mixture of biscuits; chocolate digestives, malted milks and nice biscuits. I also added raisins and crushed meringues (totally optional, but I had some leftover from this recipe). I also used a mixture of milk and dark chocolate.
Because this has a lot of sweet things in, I wanted to make sure that it didn’t become sickly. So I added some dark chocolate to cut through that sweetness.
The kids will love crushing biscuits and mixing the melted chocolate mixture with all of the additions. It’s messy and fun!
To make this Chocolate Fridge Cake you’ll need, butter, golden syrup, chocolate, biscuits, dried fruit and meringues.
I started by crushing the meringues and biscuits into a large bowl. Then I added in the raisins and left the bowl to one side.
The next step is to place the butter, golden syrup and chocolate into a sauce pan over a low heat. I stirred the mixture frequently until everything was melted. You can do this step in the microwave, but be careful not to burn the chocolate.
After that, pour the melted chocolate mixture over the biscuit mixture. Mix it together, tip it into an 8×8 inch square pan and squish into an even layer.
Then comes patience. Something I don’t have much of haha! The bit that makes this a Chocolate Fridge Cake comes next, leave it to chill in the fridge for 2 hours until it’s set. After that is the best bit: eating it!!
I can’t believe how delicious this Chocolate Fridge Cake is. It melts inyour mouth, but then has crunchy bits and chewy bits. The flavours all marry together so perfectly. This really is the perfect dessert to make when you’re stuck indoors!
Chocolate Fridge Cake
- 1 cup (100g) chocolate digestives
- 1 cup (80g) nice/shortcake biscuits
- 1 cup (80g) malted milk biscuits
- 1/2 cup (82g) raisins or dried apricots
- 4 meringue nests, optional
- 1/2 cup (65g) chopped pecans/pistachios, optional
- 1 stick (113g) unsalted butter
- 5 tbsp golden syrup
- 5 oz (140g) milk chocolate
- 5 oz (140g) dark chocolate
- Place a double layer of cling film into an 8×8 inch square pan and spray with cooking spray.
- Break up the biscuits and meringue nests into a large bowl and then add the dried fruit and nuts (if using).
- Place the butter, golden syrup, milk and dark chocolate into a medium sized saucepan and place over a low heat. Stir frequently until everything is melted. Be careful not to scorch or boil the chocolate. Once you see there are a few tiny lumps left, remove from heat and continue to stir until everything is melted.
- Pour the chocolate mixture into your biscuit mix and stir until all the biscuit mixture is covered in chocolate.
- Tip the whole mixture into your prepared pan and squish into an even layer with a wooden spoon/spatula.
- Place in the fridge for at least 2 hours, you can also leave it overnight. Once set, gently lift the fridge cake out of the pan and peel the cling film off. Place on a cutting board, dust with cocoa powder, if desired and slice into 9-12 squares.
- Chocolate Fridge Cake will keep in an airtight container, in the fridge, for a week.