No Bake Chocolate Fridge Cake / Tiffin
Updated: Jun 11, 2020
I never know what the correct name is for this easy to make chocolatey biscuity square of goodness but... I don't care, it rocks.
I don't have the sweetest tooth in the world but this puppy gets me every time. I think it's the biscuit, chocolate cherry combo that compels me to fill my face every time I'm in the same room as a Fridge Cake.
I think the first time I had it was when my Grandma made it for us. Occasionally when my sister and I were kids, my Mum & Dad would deposit us at the grand parents house on a Saturday night so they could enjoy a rare night out together having dinner or seeing friends. I never complained because that meant we got a comfy seat in front of the telly on a Saturday night watching "3-2-1" (the most random game show in the world featuring a robot called Dusty Bin. I kid you not.) with a big glass of Kia-Ora orange squash (sooooo much better than the cheap crap we were given at home, presumably because we could consume a whole bottle of squash in a matter of hours) along with a Kit-kat or even better, some of Grandma's awesome home baking. Grandma could certainly bake. Having raised 7 kids, most through rationing during world war II, she knew how to take a bag of lour, sugar and a lump of butter and perform child Alchemy. From melting moments to Bakewell tart and my future favourite, Fridge Cake.
Luckily for me, despite being no-bake it does take a little time to make due to the chocolate setting required in the fridge (hence the term Fridge Cake) so it's reserved for special occasions and in particular bake sales or anywhere there's going to be a lot of home made desserts and you want to impress. This is apologetically decadent and never fails to impress a co-worker or coffee morning crowd. Just try and keep it out of mind as it's one of those that you'll hear calling you from the fridge.
I have had my share of disappointments over the years when I thought I was buying a piece of fridge cake in Starbucks or similar establishments. There is unfortunately an imposter from the USA of A called Rocky Road which is a very similar recipe but uses marshmallows instead of biscuit. Marshmallow? why? It's the crunch of the buttery digestive biscuit which makes it so special. Marshmallow? what is wrong with you?
Anyhoo, to the recipe:
- 150g Butter
- 3 Table Spoons Caster Sugar
- 3 Table Spoons Golden Syrup
- 6 Tea Spoons of Cocoa
- Handful of raisins
- 6-10 of Glace’ Cherries (Optional, I just really like them)
- 110g of Milk Chocolate
- 110g of Dark Chocolate
1. Butter a small baking tin really well (or you can line with baking paper)
2. Break the biscuits into pieces (size doesn’t really matter but 4 pieces per biscuit works well)
3. In a saucepan, melt the butter, sugar and cocoa and stir together
4. Stir in the biscuits, raisins and cherries
5. Pour the mixture into the baking tin and smooth out evenly
6. Break the chocolate into pieces in a bowl
7. Microwave the chocolate for 20 seconds at a time, stirring each time until it’s all nicely melted (don’t overdo it, or it will burn and be unusable)
8. Pour the chocolate over the mixture into the tin and smooth out evenly
9. Put the tin into the fridge for at least 2 hours but preferably overnight
10. Either cut into squares with a warmed knife or turn out whole (if it’s difficult to get out of the tin, sit the tin in hot water for a few seconds to release it
This will make about 8-10 servings. It still works fine if you double up all the ingredients
Top Tips & Tricks
For me, it isn't the real deal without the cherries and it doesn't work with anything other than Glace' cherries. Those gorgeous little red bastards are like crack to me. I think it's because my mum used to bake a lot of cakes for people so always had them in and despite her attempts to hide them, eventually I'd sniff them out, but knowing that mum would blow her stack if I ate them all I'd take just one or two at a time. That would last until there was only one left, which I would never eat, so whenever she needed the cherries, there'd only be one left. I'd get shouted at, but it was always worth it.
For a Christmas vibe, substitute the cherries for Cranberries and if you're super adventurous swap out the milk chocolate for white chocolate and try a marble effect by melting the two chocolate bars separately.
There is a temptation to use more chocolate, don't do it. It ends up rock hard and impossible to cut. The slight gooiness (Chef term) from the syrup keeps it manageable and prevents it being a bar of chocolate.
Maltesers work well as a substitution for the biscuits if you don;t have digestives to hand. I've tried other biscuits and they simply weren't as good although I do intend to try shortbread at some point as something tells me that could work very well.
Final tip is use flavored chocolate. I've done it with Orange milk chocolate and dark chocolate with lime to get a citrus kick into it, it was good, and added another dimension. I wouldn't recommend adding more sweetness by using caramel infused chocolate, it's rich already so will become sickly.
Either way, it's hard to screw this up if you stick to the fundamentals of the recipe so it can stand a bit of experimentation.
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