Today, we're making a Chocolate Fridge Cake recipe, a no-bake treat that's perfect for satisfying your sweet tooth without turning on the oven. This delightful dessert combines crunchy digestive biscuits, rich chocolate, and a mix of dried fruits and nuts. It's easy to make and even easier to enjoy!
Fridge cakes, also known as tiffin or chocolate biscuit cakes, have a storied history in the UK. These no-bake wonders became particularly famous when Prince William chose a chocolate biscuit cake for his wedding to Kate Middleton. This versatile dessert has since become a beloved favourite, adored for its simplicity and the endless possibilities for customization.
Chocolate Fridge Cake is delicious on its own, but you can make it even more special by serving it with a dollop of whipped cream or a scoop of vanilla ice cream. For a bit of contrast, try it with some fresh berries on the side. You can also sprinkle a bit of sea salt on top for a modern twist.
Store any leftover cake in an airtight container in the refrigerator, where it will keep for up to a week. If you want to keep it longer, you can freeze the cake. Wrap individual squares in cling film, then place them in a freezer-safe bag. They will keep well for up to three months. Just thaw in the fridge before serving.
We hope you love this Chocolate Fridge Cake as much as we do! It's a quick and easy treat that's perfect for any occasion. We'd love to hear how yours turned out, so please share your thoughts in the comments below. And don't forget to subscribe for more tasty recipes!
This Chocolate Fridge Cake is a no-bake delight that's perfect for satisfying your sweet tooth without the need for an oven. Combining crunchy digestive biscuits, rich chocolate, and a mix of dried apricots and raisins, this easy-to-make treat is ideal for any occasion. With optional additions like pecans and Maltesers, you can customize it to suit your taste. Perfect for sharing, this cake is sure to be a hit with both kids and adults alike!
Line a 20cm (8in) shallow, square-shaped tin with cling film, leaving extra cling film hanging over the sides for easy removal later.
Place the digestive biscuits in a plastic bag and crush them into small pieces using a rolling pin. Aim for a mix of fine crumbs and larger chunks for texture.
In a heatproof bowl, combine the milk chocolate, dark chocolate, unsalted butter, and golden syrup. Set the bowl over a pan of simmering water, ensuring the bowl does not touch the water. Stir occasionally until everything is melted and smooth.
Remove the bowl from the heat and stir in the crushed biscuits, dried apricots, raisins, and pecans (if using). If you like, add Maltesers for extra crunch.
Spoon the mixture into the prepared tin. Use a potato masher or the back of a spoon to press the mixture down firmly and level the surface.
Leave the cake to cool at room temperature, then place it in the fridge for 1-2 hours to set.
Once set, turn the cake out onto a cutting board, peel off the cling film, and cut into 12 squares. Enjoy!
Servings 12
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Fiona O'Sullivan is the passionate editor of Great Food Ireland, a popular blog dedicated to celebrating traditional Irish cuisine and culinary heritage. With a rich background in food writing and a deep love for Ireland's gastronomic culture, Fiona brings a wealth of knowledge and enthusiasm to her role. She curates authentic recipes, shares culinary stories, and explores the vibrant food scene across Ireland. Fiona's dedication to promoting Irish food traditions has made Great Food Ireland a beloved resource for food enthusiasts around the world.
