- Dish type
- Fridge cake
This lovely chocolate fridge cake recipe has been in the family for many years. Easy to make and economical, it calls for cocoa powder and lots of crushed digestives.
12 people made this
- 85g butter
- 1 tablespoon golden syrup
- 1 tablespoon caster sugar
- 1 tablespoon cocoa powder
- 1/2 teaspoon almond extract
- 250g digestive biscuits, crushed
MethodPrep:10min ›Extra time:2hr chilling › Ready in:2hr10min
- Line a dish or pudding mould with a double layer of clingfilm.
- In a saucepan, melt the butter and add the syrup, sugar, cocoa powder and almond extract. Mix till smooth, then add the biscuits. Press the mixture into the prepared dish.
- Chill in the fridge for 2 hours, or until set. Remove using the clingfilm to help you and turn out onto a serving plate. Slice and serve.
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
I was quite disappointed there was to much biscuits for the chocolate then it was literally made out off biscuits i had to double the syrup the sugar and the cocoa powder but in the end after i had literally changed the recipe it turned out too be a great hit for the guests that came over. Note:serve in bite sized pieces as it does get sickly.btw come follow me on social media-14 Apr 2018
Easy Chocolate Fudge Cake
A very chocolatey, moist Chocolate Fudge Cake that is similar to chocolate mud cake, but not as dense. Made with both melted chocolate and cocoa, AND topped with chocolate ganache, this one is sure to satisfying your chocolate cravings!
Super easy to make, very forgiving, no stand mixer or beater. Just one bowl and a wooden spoon!
For this No Bake Chocolate dessert, you will need the following ingredients. You will probably have most of them in your storecupboard already, but you can mix and match some of the ingredients as I've listed them below.
- Butter - or you could use margarine. But butter will give you a better flavour
- Mixed Dried Fruit - or do a mix and match of your favourite dried fruits. Especially if you don't like candied peel
- Golden Syrup - or you could try dark treacle for a much darker mixture and strong flavour
- Cocoa Powder - use 100% cocoa powder rather than drinking chocolate which contains added sugar and sometimes dried milk.
- Digestive Biscuits - or any kind of chunky plain biscuit.
- Brown sugar - or white caster sugar will be fine. But not as flavoursome.
- Glacé cherries - no need to rinse off the syrup. But you can do it if you wish. Make sure you pat them dry if you do
- Chocolate - Milk or plain will be fine. Or you could use white chocolate to make a White Chocolate Tiffin.
Preheat the oven to 170C/335F/Gas 3. Grease and line two 20cm/8in sandwich tins.
Melt the chocolate, butter and water together in a saucepan over a low heat, stirring occasionally, until smooth. Set aside to cool slightly.
Meanwhile, sift the flours and cocoa powder into a bowl and mix in the muscovado and caster sugar.
Beat the eggs and crème fraîche together in a separate bowl, then beat in the chocolate mixture. Fold in the flour mixture until smooth.
Divide the cake batter between the tins and bake for 35-40 minutes, or until the top is firm to the touch.
Remove the cakes from the oven and set aside to cool completely.
Meanwhile, for the chocolate fudge icing, melt the chocolate in a bowl set over a pan of simmering water. (Do not allow the base of the bowl to touch the surface of the water.)
Beat the butter in a bowl until soft, then gradually beat in the icing sugar. Add the vanilla extract and fold in the melted chocolate until smooth (add a few drops of milk if the mixture is a little stiff).
For the chocolate ganache, heat the cream, vanilla extract, butter and chocolate in a heavy-based pan. Remove the pan from the heat and whisk the mixture until smooth and thickened.
To assemble the cake, run a round-bladed knife around the inside of the cake tins to loosen the cake. Carefully remove the cakes from the tins.
Spread the fudge buttercream over the top of one of the chocolate cakes, then carefully top with the other cake.
Transfer the cake to a serving plate and spoon the chocolate ganache over the top of the cake, allowing it to drizzle over the edge. Garnish with chocolate shavings and serve in slices.
No-Bake Chocolate Biscuit Cake
Start by melting a few ingredients together. You can either do this in a saucepan on the stove top or another option is in the microwave.
Measure out 1 cup, 225g or 2 sticks of butter.
To the butter pour in half a cup or 125mls of golden syrup. If you can’t find golden syrup another option is corn syrup or light treacle.
Make sure it isn’t too dark as the flavour can be to overpowering.
As this is chocolate flavoured we’ll also need half a cup or 50g of cocoa powder.
Unsweetened is best as we already have enough sweetness with the other ingredients.
Lastly, add half a cup or 100g of sugar and 1/4 cup of water.
Place the saucepan over medium to low heat to melt the ingredients together.
Give them a stir occasionally just to make sure nothing is getting stuck on the bottom of the pan.
The main ingredient in this cake instead of flour is biscuits and there are a few different kinds you can choose from.
The most traditionally speaking biscuit to use would be digestives or tea biscuits but it’s really up to you.
If you don’t have digestive biscuits where you live graham crackers are very very similar.
Those biscuits don’t have a huge amount of flavour on their own so your really letting the other ingredients come through.
Although, if you do decide to use something different, make sure to choose something that has a pretty hard texture so it won’t turn to mush.
In between make sure to give the butter and chocolate mixture a good stir.
You’ll need 800g or 28 ounces which may seem like a lot but this will make a 20cm or 8-inch cake that can easily serve 8-12 people.
The packets I had were 400g each so I’m using two but just check the measurement to see how much you will need.
Break the biscuits up using clean dry hands or another option is in a bag with a heavy object like a rolling pin or fry pan.
You don’t want to use a food processor as we don’t want crumbs, we want a variety of sizes.
Some smaller pieces that will absorb a lot of the butter and chocolate mixture and some larger pieces which are going to provide really great texture to the cake.
Make sure you’re using a large enough bowl as we’ll need to mix the butter and chocolate mixture in at the end.
This is a pretty simple cake with not too many ingredients meaning its incredibly easy make.
It does, however, leave it open to the option of adding additional ingredients if you would like.
A few options would be nuts like hazelnuts or almonds, dried fruit like cranberries or raisins, or even something like Maltese’s or other chocolate, anything that you think would add great texture as well as flavour.
By this point, your butter and chocolate mixture should be ready. Check it’s completely smooth, no lumps of unmelted butter or other ingredients that haven’t quite mixed in and set to the side to cool for a few minutes.
Break up the last few biscuits before pouring the melted butter mixture into the bowl.
Using a wooden spoon fold the ingredients together, making sure to get everything at the bottom of the bowl. It will look like a huge mess, don’t worry.
Our aim here is to cover all the bits of biscuits in the chocolate so it should all look dark.
As you mix some of the biscuit pieces will break up smaller, absorbing the liquid making the whole thing turn into a kind of cake batter.
Pour the biscuit cake ingredients into a lined 8 inch or 20cm springform cake tin.
Using one of these makes it so much easier at the end to remove the cake.
Using the back of the spoon press the cake down quite hard, removing any gaps underneath and compacting it so it holds together as it sets.
Place the cake in the fridge to set while we make the topping. To top the chocolate biscuit cake I’m using a sweetened chocolate ganache.
It’s a little more luxurious than just a standard chocolate icing but it needs a bit more sweetness than a standard chocolate ganache.
Measure out a cup of cream and heat it over medium heat until just before it comes to a boil.
Remove the cream from the heat and pour it over 200g or 7oz of a good quality 50% dark chocolate that has been chopped into small pieces.
To the cream and chocolate add a cup of powdered sugar or icing sugar.
These are both the same ingredients just different names depending on where you live in the world.
Give the ganache a good stir until it comes together and the chocolate has completely melted.
Remove the chocolate biscuit cake from the fridge and top with the ganache.
Using the back of a spoon spread it evenly to the edges.
The cake will need to be refrigerated for at least 6 hours to set completely or overnight.
- For the Cake:
- 2 1/2 cups (about 12 1/2 ounces) flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup hot water
- 1/2 cup (about 1 1/2 ounces) Dutch-processed cocoa powder (Hershey's Special Dark also works)
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups (about 14 ounces) granulated sugar
- 2 large eggs
- 1 cup (about 8 ounces) buttermilk, at room temperature
- 2 teaspoons vanilla extract
- For the Frosting:
- 1 1/2 cups (about 11 1/4 ounces) packed light brown sugar
- 1 cup (about 8 ounces) evaporated milk
- 1/2 cup (1 stick) unsalted butter, softened and cut into 1/2 inch pieces
- 1/2 teaspoon salt
- 8 ounces bittersweet chocolate, coarsely chopped
- 1 teaspoon vanilla extract
- 3 cups (about 12 ounces) confectioners' sugar, sifted
AEG Fridge Cake
I used a 7″ tin but 6″or 8″ will work too – the smaller the tin, the longer it will take to set.
In a metal or glass bowl, set over a pan of simmering water (just an inch or so – the water shouldn’t touch the base of the bowl), melt your chocolate, cubed butter, cocoa and double cream. Stir to combine evenly and remove from the heat when all your butter and chocolate has just melted.
Let the mixture cool until your bowl is no longer warm.
Pour this all into you tin and pop it in your fridge to set for about 30 mins.
Place the chocolate in a bowl
In a small pan, heat your cream until simmering (until you think its hot enough to melt chocolate and no hotter!), Pour this over your chopped chocolate and stir (minimally and gently) to melt all the chocolate, try not to incorporate any air bubbles if you want a smooth finish and promise me you won’t over mix it.
(if you still have some lumps of chocolate that won’t melt, place the bowl over simmering water in the pan as you did for the last step, and melt very gently until all the chocolate is combined)
Pour this carefully over your cake mix and return to the fridge to set completely. Maybe an hour or 2? You’ll know…
Decorate however you like. Maltesers look cute!
Whenever you are working with melted chocolate, you need to be careful to prevent accidentally causing your chocolate to ‘seize’ (this is when it looks curdled, with a rough or grainy texture and appearance)
The easiest way to cause your chocolate to seize is if you allow it to come into contact with any water or liquid. With this in mind, take steps to prevent that happening!
Make sure all your equipment and bowls are dry before using them, and avoid wooden spoons & boards that might have absorbed liquid.
Add to this equation the fact that you’re being asked to use a method that is literally powered by steam – sending droplets of moisture all over the place and you can see how easily annoying accidents can happen. When using a Bain-Maire (or double boiler – our bowl placed over simmering water technique), keep the water hot but not on a rolling boil, and low enough in the pan to prevent splashing. Always wipe the bottom of your bowl when you remove it from the pan – make this a habit and never skip it! It’s just way too easy for those cheeky droplets to get back into whatever it is you’re working hard on making. And finally, never use a lid on your bowl as this will surely lead to condensation that will work its way right back into your mix.
Ok so nobody’s perfect and lets be honest, its way to hard to control every droplet of steam in the room. So seizing can happen to the best of us – it’s counterintuitive, but the best way to fix chocolate that has seized is actually to add more liquid to it. Adding just the right amount of water (or another liquid) will dissolve the sugar and cocoa that have clumped and make it a fluid consistency again. Using 1 teaspoon of boiling water at a time, add to the seized chocolate and stir vigorously until the mixture is smooth. Please note this works just fine if you’re chocolate is destined for a sauce, or something fairly liquid and loose, but you dont want to mess too much with a recipe by adding lots of extra liquid.
Take care at each step – wipe the bottom of your bowl every time and you will be fine!
If you are using the chocolate for baking projects, there is another solution. Stir solid vegetable shortening into the chocolate, using 1 tablespoon for every 6 ounces of chocolate. Mix gently and evenly until the chocolate has loosened and the shortening is incorporated. You can now use this chocolate for brownies, cakes, cookies, or other recipes that call for melted chocolate.
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Making this cake is a process, but it pays off with a serious treat for chocolate-lovers. The cake layers are dense enough to hold up to the whipped fudge filling while still having a light, cakey texture, and the sweet milk chocolate in the buttercream is toned down with the addition of bittersweet chocolate. The whole cake is wrapped in a decorative chocolate-drizzle cage, but if you’re not feeling confident about pulling off that final flourish, just drizzle the melted chocolate over the top of the cake—I’m sure no one will complain.
Game plan: You can prepare the cake layers up to a day in advance. Just wrap them tightly in plastic wrap and store at room temperature. The fudge filling and buttercream are best used right away. You can also prepare the entire cake up to 2 days in advance and refrigerate it. Just let it come up to room temperature for about 1 to 2 hours before serving.
This recipe was featured as part of our birthday cake recipe gallery.
Tips for Christmas and Eggs
Eggs should keep a consistent and low temperature. This is best achieved by placing their carton in the center of your fridge. The eggs should also remain in their original packaging to avoid the absorption of strong odors.
It is wise to follow the “best by” date to determine overall freshness, but eggs can be tested by simply dropping them into a bowl of water. Older eggs will float while fresh eggs will sink. This is due to the size of their air cells, which gradually increase over time.
Cooked eggs have a refrigerator shelf life of no more than four days, while hard-boiled eggs, peeled or unpeeled, are safe to consume up to one week after they’re prepared.
The beauty of an egg is its versatility. Eggs can be cooked in a variety of ways. Here are some tips in accomplishing the four most common preparations.
Scrambled: Whip your eggs in a bowl. The consistency of your scrambled eggs is a personal preference, though it seems like the majority of breakfast connoisseurs enjoy a more runny and fluffy option. In this case, add about ¼ cup of milk for every four eggs. This will help to thin the mix. Feel free to also season with salt and pepper (or stir in cream cheese for added decadence). Grease a skillet with butter over medium heat and pour in the egg mixture. As the eggs begin to cook, begin to pull and fold the eggs with a spatula until it forms curds. Do not stir constantly. Once the egg is cooked to your liking, remove from heat and serve.
Hard-boiled: Fill a pot that covers your eggs by about two inches. Remove the eggs and bring the water to a boil. Once the water begins to boil, carefully drop in the eggs and leave them for 10-12 minutes. For easy peeling, give the eggs an immediate ice bath after the cooking time is completed. For soft-boiled eggs, follow the same process, but cut the cooking time in half.
Poached: Add a dash of vinegar to a pan filled with steadily simmering water. Crack eggs individually into a dish or small cup. With a spatula, create a gentle whirlpool in the pan. Slowly add the egg, whites first, into the water and allow to cook for three minutes. Remove the egg with a slotted spoon and immediately transfer to kitchen paper to drain the water.
Sunny Side Up/Over Easy/Medium/Hard: For each of these preparations, you are cracking an egg directly into a greased frying pan. For sunny side up, no flipping is involved. Simply allow the edges to fry until they’re golden brown. To achieve an over easy egg, flip a sunny side up egg and cook until a thin film appears over the yolk. The yolk should still be runny upon serving. An over medium egg is flipped, fried, and cooked longer until the yolk is still slightly runny. An over hard is cooked until the yolk is hard.
Eggs can easily be frozen, but instructions vary based on the egg’s physical state. As a general rule, uncooked eggs in their shells should not be frozen. They must be cracked first and have their contents frozen.
Uncooked whole eggs: The eggs must be removed from their shells, blended, and poured into containers that can seal tightly.
Uncooked egg whites: The same process as whole eggs, but you can freeze whites in ice cube trays before transferring them to an airtight container. This speeds up the thawing process and can help with measuring.
Uncooked yolks: Egg yolks alone can turn extremely gelatinous if frozen. For use in savory dishes, add ⅛ teaspoon of salt per four egg yolks. Substitute the salt for sugar for use in sweet dishes and/or desserts.
Cooked eggs: Scrambled eggs are fine to freeze, but it is advised to not freeze cooked egg whites. They become too watery and rubbery if not mixed with the yolk.
Hard-boiled eggs: As mentioned above, it is best to not freeze hard-boiled eggs because cooked whites become watery and rubbery when frozen.
- 1 Heat the oven to 350°F and arrange a rack in the middle. Cut out 2 (8-inch) rounds of parchment paper set aside. Coat 2 (8-inch) cake pans with butter, place the rounds in the pans, and coat the parchment with more butter. Coat the pans and parchment with flour and tap out any excess set aside.
- 2 Whisk together the measured flour, baking soda, and salt in a medium bowl until combined set aside.
- 3 Whisk together the cocoa and boiling water in a small bowl until combined. Slowly whisk in the milk set aside.
- 4 Place the measured butter in the bowl of a stand mixer fitted with a paddle attachment and beat on medium-high speed until fluffy and light in color, about 3 minutes. Add the sugar and vanilla and continue to beat for another 4 minutes. Stop the mixer and scrape down the sides of the bowl and the paddle with a rubber spatula.
- 5 Return the mixer to medium-high speed. Add the eggs 1 at a time, letting each incorporate fully before adding the next. Stop the mixer and scrape down the sides of the bowl and the paddle.
- 6 Add a third of the flour mixture and turn the mixer to low speed, mixing until the flour is just incorporated. Add half of the cocoa mixture and mix until just incorporated. Continue with the remaining flour mixture and cocoa mixture, alternating between each and ending with the flour, until all of the ingredients are incorporated and smooth. Stop the mixer, remove the bowl, and stir in any remaining flour streaks by hand, making sure to scrape the bottom of the bowl.
- 7 Divide the batter evenly between the prepared pans. Bake them side by side on the rack for 15 minutes. Rotate the pans from left to right and back to front and continue baking until the cake edges slightly pull away from the pans and a cake tester or toothpick inserted into the center comes out dry with just a few crumbs, about 15 to 20 minutes more.
- 8 Remove the pans from the oven and let them cool on a wire rack for about 15 to 20 minutes. Run a knife around the perimeter of each cake, turn them out onto the rack, and slowly peel off the parchment rounds. Let cool completely, about 1 1/2 hours. Meanwhile, make the buttercream and filling.
For the milk chocolate buttercream:
- 1 Fill a medium saucepan with 2 inches of water and bring it to a boil over high heat. Reduce the heat to low so the water is just simmering. Place the milk and bittersweet chocolates in a heatproof bowl large enough to sit over the water without touching it. Place the bowl over the saucepan and stir until the chocolate is melted and smooth. Set aside until cooled slightly but still pourable, about 5 to 10 minutes.
- 2 Beat the butter in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 3 minutes.
- 3 Add the milk and beat until incorporated. Pour in the chocolate and mix until completely incorporated. Add the vanilla and salt and mix until incorporated. Stop the mixer and scrape down the sides of the bowl and the paddle with a rubber spatula.
- 4 Turn the mixer speed to low and slowly add the powdered sugar until it’s incorporated and the mixture is creamy set aside at room temperature. Meanwhile, make the filling.
For the whipped fudge filling:
- 1 Place the chocolate in the bowl of a stand mixer (the bowl must be heatproof) set aside.
- 2 Whisk together the cream and corn syrup in a small saucepan and bring to a boil over medium heat. Pour the cream mixture over the reserved chocolate and whisk until melted and smooth. Refrigerate uncovered, stirring occasionally, until cooled to room temperature, about 45 minutes to 1 hour.
- 3 Place the bowl on the stand mixer and fit the mixer with a paddle attachment. Beat on high speed until the chocolate mixture is lighter in color and fluffy in texture, about 1 minute. Immediately assemble the cake (the whipped fudge filling will harden and be difficult to spread as it sits).
- 1 Place 1 cake layer on an upside-down cake pan or serving plate. Working quickly, spread all of the whipped fudge filling evenly over the top of the layer, then place the second cake layer on top, top-side down. (If the whipped fudge starts to set in the bowl, stir vigorously until smooth.)
- 2 Using an offset spatula or a long, thin knife, spread the buttercream evenly over the top and sides of the cake. (If the buttercream seems too soft, refrigerate until stiffer but not hard. You can save about 3/4 cup to use for additional decorating, if you like.)
- 3 To make the decorative chocolate drizzle, use a dark marker or pen to draw 2 parallel lines 14 inches long and 4 inches apart on a sheet of parchment paper. Repeat with a second set of lines on the same sheet of parchment. Flip the parchment over, place it on a baking sheet, and place the baking sheet in the freezer.
- 4 Fill a medium saucepan with 2 inches of water and bring it to a boil over high heat. Reduce the heat to low so the water is just simmering. Place the chopped chocolate in a heatproof bowl large enough to sit over the water without touching it, place the bowl over the saucepan, and stir until the chocolate is melted and smooth.
- 5 Remove the baking sheet from the freezer. Using a spoon, drizzle a thin stream of chocolate in between the 2 sets of lines in random patterns, making 2 (14-by-4-inch) strips of decorative chocolate drizzles. Return the baking sheet to the freezer until the chocolate is just set, about 5 minutes.
- 6 Working quickly because the chocolate will get soft, carefully peel the chocolate strips off of the parchment and apply them to the sides of the cake, wrapping them around and pressing slightly to get them to adhere. Don’t worry if the strips break, just press them onto the sides of the cake. (If the chocolate starts to soften, place it back in the freezer for a few minutes to harden.)
- 7 Serve immediately or refrigerate for up to 2 days. If refrigerated, let the cake sit at room temperature for 1 to 2 hours before serving.
Chocolate Fridge Cake 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 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! No Bake Rocky Road Fridge Cake Recipe
I have such a weakness for this rocky road. It’s ridiculously sweet and it’s fairly adaptable and it’s so, so delicious!
Starbucks used to do a rocky road that was like this, and smothered in icing sugar, but they don’t seem to do it anymore. I’ve tried many other rocky roads, but they all use chocolate to make it set, and it’s just not the same as this soft version. Soft does have its down sides, of course, but for the most part it’s worth it!
You can adapt this recipe – add candied orange peel or ginger or raisins, whatever you like, really. My favourite combo is marshmallows, biscuits and glace cherries, but try it your own way!
I make this recipe in the Thermomix®, but it’ll work in any food processor. Also, if you make a full batch there’s too much for one Thermomix® bowl, so you have to split it in half before you do the final mix or pour it out into a bigger bowl and mix by hand.