Sometimes you just need something like this lovely Chocolate Fridge Cake. Sweet, chocolatey and full of crunchy pieces of digestive biscuit. It is so delicious and super easy to make. Even better, you don’t need to do any baking and you can mix it all in one large mixing bowl. Save on washing up!
The below chocolate fridge cake recipe is a variation on my grannys recipe. I don’t know if hers was a recipe from the war when chocolate was scarce, but it used a lot more butter then many others I had seen. So I substituted half of the butter for melted milk chocolate for extra chocolatey goodness and to give it a more fudge-like texture. Also a little bit better for you, although lets be honest this is definitely a treat food!
This isn’t the same as rocky road, but very similar. Fridge cake has no marshmallows and is made in a loaf tin, whereas rocky road is often in a tray like flapjacks. Obviously if you love a marshmallow feel free to add a handful!
Many recipes for chocolate fridge cake say that you should bash the biscuits with a rolling pin, I find this just gives you quite a lot of powdered pieces of biscuit which then give the cake a gritty texture. I just break the biscuit into pieces by hand, which doesn’t take long at all.
My husband loves eating a square of this before going for a run or a cycle as an energy boost. If it lasts long enough fridge cake should keep for a few days, just keep it wrapped in clingfilm so it doesn’t pick up the smell of any cheese or garlic that it shares the fridge with.
- 150g (5oz) Butter
- 150g (5oz) Milk Chocolate
- 5 Tablespoons of Golden Syrup
- 18 Plain Digestive or Rich Tea Biscuits
- 12 Glace cherries, halved
- Handful of raisins, nuts or other dried fruit
- Grease a medium loaf tin and line with baking paper, leaving plenty of overhang at the top of the tin so you can lift the cake out with ease.
- Break the chocolate into small pieces and place in a heatproof bowl. Bring a saucepan (one that the glass bowl fits snuggly in to without touching the base) of water to a simmer and then turn low, placing the bowl on top, and let the chocolate gently melt.
- Once melted add the butter and golden syrup and stir until melted and combined.
- Remove from the heat, and using oven gloves remove the glass bowl from the saucepan and place on a heatproof surface.
- Break the digestives into small pieces and gently mix the biscuit pieces into the chocolate sauce until completely coated.
- Add the cherries and dried fruit, and stir.
- Pour the mixture into the lined tin and pat down. Leave to cool on the side for 10 minutes.
- Finally, cover with clingfilm and place in the fridge for at least an hour or until firm.
- Cut into slices, and enjoy!