This Mary Berry Chocolate Refrigerator Cake is a rich and crunchy no-bake recipe, which is made with digestive biscuits and golden syrup. It’s a classic, foolproof recipe, perfect for a quick and easy treat that doesn’t require an oven.
Mary Berry Chocolate Refrigerator Cake Ingredients
- 225g (8oz) plain chocolate, broken into pieces
- 225g (8oz) milk chocolate, broken into pieces
- 100g (4oz) butter
- 3 tbsp golden syrup
- 225g (8oz) digestive biscuits, broken into small pieces
- 100g (4oz) raisins or sultanas (optional)
- 100g (4oz) pecans or other nuts, roughly chopped (optional)
How To Make Mary Berry’s Chocolate Refrigerator Cake
- Prep the tin: Line a 20cm (8in) square, shallow cake tin with cling film or baking parchment, leaving enough overhang to help you lift the cake out later.
- Melt the chocolate base: In a large, heatproof bowl set over a pan of simmering water (a bain-marie), melt the plain chocolate, milk chocolate, butter, and golden syrup together. Stir occasionally until the mixture is smooth and fully combined.
- Combine the ingredients: Remove the bowl from the heat. In a separate large bowl, place the broken biscuit pieces, raisins, and pecans (if using). Pour the melted chocolate mixture over the biscuit mixture.
- Mix and set: Stir everything together until the biscuits and fruit are completely coated in chocolate. Spoon the mixture into the prepared tin and level the surface by pressing down firmly with the back of a spoon or a potato masher.
- Chill the cake: Place the tin in the fridge to set for at least 2 hours, or until completely firm.
- Serve: Once firm, use the overhanging cling film to lift the cake out of the tin. Carefully peel off the cling film and cut the cake into squares or slices to serve.
Recipe Tips
- How to get the perfect texture? The key is to break the biscuits into small, irregular pieces, not fine crumbs. You want a variety of textures in the final cake.
- Can I use different biscuits? Yes. While digestive biscuits are classic, you can also use Rich Tea, shortbread, or even ginger biscuits for a different flavor profile.
- How to customize the fillings? This recipe is incredibly versatile. You can add other ingredients like mini marshmallows, glacé cherries, or different types of dried fruit and nuts to make it your own.
- Can I make this ahead of time? This is the perfect make-ahead treat. It needs time to set in the fridge and will keep well for up to two weeks.
What To Serve With Chocolate Refrigerator Cake
This rich, chocolatey treat is perfect on its own but also pairs wonderfully with:
- A cup of hot tea or coffee
- A tall glass of cold milk
- A simple scoop of vanilla ice cream
How To Store Chocolate Refrigerator Cake
- Refrigerate: This cake must be stored in the refrigerator. Keep it in an airtight container, and it will stay fresh and delicious for up to 2 weeks.
Chocolate Refrigerator Cake Nutrition Facts
- Serving Size: 1 square
- Calories: 350 kcal
- Fat: 22g
- Carbohydrates: 35g
- Protein: 4g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
It’s very similar! All three are no-bake “fridge cakes.” The main difference is that Rocky Road typically includes marshmallows, while a traditional Tiffin often has a higher ratio of raisins and a solid chocolate topping. This recipe is a classic, simple version.
This can happen if the chocolate gets too hot or if it comes into contact with water. Melt the ingredients gently over a low, simmering heat, and make sure the bottom of the bowl does not touch the water.
Yes, you can adjust the chocolate to your preference. Using all milk chocolate will result in a much sweeter cake, while all dark chocolate will give it a richer, more intense flavor.
Try More Recipes:
- Mary Berry Chocolate Torte Cake Recipe
- Mary Berry Gluten-Free Chocolate Cake Recipe
- Mary Berry Dairy-Free Chocolate Cake Recipe
Mary Berry Chocolate Refrigerator Cake Recipe
Description
A classic no-bake chocolate fridge cake from Mary Berry, packed with crunchy biscuits and chewy raisins in a rich chocolate mixture.
Ingredients
Instructions
- Line a 20cm (8in) square tin with cling film.
- Gently melt both chocolates, the butter, and the golden syrup together in a bowl over a pan of simmering water until smooth.
- In a large bowl, combine the broken biscuits, raisins, and pecans.
- Pour the melted chocolate mixture over the biscuit mixture and stir until everything is well coated.
- Press the mixture firmly and evenly into the prepared tin.
- Chill in the refrigerator for at least 2 hours until firm.
- Lift out of the tin and cut into squares to serve.
Notes
- For easy and clean cutting, use a sharp knife that has been warmed in hot water.
- This recipe is perfect for making with kids as it requires no baking.
- Feel free to experiment with different add-ins like mini marshmallows, dried cranberries, or other nuts.
- Pressing the mixture down firmly in the tin is key to ensuring the cake holds together well when sliced.
