This gooey chocolatey syrupy fridge cake is a real favourite. It is high in calories, but there are a few vitamins hiding inside it through using dried fruit and nuts.
As the name suggests, the cake requires no baking. Chilling in a fridge helps stick all the ingredients together.
Store the cake in the fridge to keep it firm and cut slices as required.
Watch How To Make Fridge Cake
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Fridge cake is a comforting rich chocolatey treat that requires no baking. This recipe includes dried cranberries and hazelnuts that contribute flavour and some vitamins to create an indulgent treat.
Grease a container with butter to help make the fridge cake easier to remove when made.
The cake uses a biscuit base. Hobnobs are ideal, or you could use digestives – break these apart and add them to a large bowl.
The cake is bound together by a mixture of butter, melted chocolate, and syrup. Add all of these to a bowl, and melt on a low power setting in a microwave. Do not use a high power setting as this can spoil the taste of the chocolate.
Pause the microwave every 30 seconds to stir. Stop heating as soon as the butter and chocolate are melted enough to blend together.
Whilst the chocolate cools, split the hazelnuts in half to help them spread better, before adding to the bowl containing the broken biscuits.
Next add the dried cranberries. Pull apart any cranberries that are stuck together, or chop them into small pieces.
Mini marsh mellows add chewiness to the cake, add these to the large bowl too.
When all the ingredients are in the bowl, finish by adding the melted chocolate butter syrup mixture. It is important to give everything a really good stir to ensure everything is coated with the mixture, as otherwise the fridge cake will not stick together well and be too crumbly.
When all is combined, pour the mixture into the greased container.
Either using the back of a spoon, or scrunched up baking paper, press down onto the cake mixture firmly to press all the pieces together, paying special attention to the edges. It is worth spending time doing this to make sure the cake is well pressed together.
I wrap the cake in plastic film before placing in the fridge, where it will need at least two hours to set hard.
If using a silicone tray, it is possible to lift the whole cake out to cut it. Alternatively, carefully cut the cake into slices in the tray.
It is best to store the cake in the fridge, where it will remain good to eat for several days.