This easy No Bake Chocolate Fridge Cake is rich and indulgent and takes just 15 minutes to make. This biscuit cake recipe includes Maltesers for extra crisp and makes the perfect easy afternoon tea or birthday cake.
I’m currently in love with this No Bake Chocolate Fridge Cake. Supremely chocolatey and literally 15 minutes to throw together, what’s not to love?!!
Chocolate, cookies and Maltesers all mixed up and set so that you can slice it like a cake, this one’s a no bake dream. It’s a great dessert to get the kiddies involved in since the only real cooking is melting the chocolate mix together in the microwave and heating the cream for the ganache.
- Super delicious
- 8 ingredients
- 15 minutes to make
- No oven required
- Great for kids to make …
- … but perfect for grown ups too
- Make ahead
What is chocolate biscuit cake?
You might also know this as a chocolate biscuit cake, a favourite of the Royals, and one that Prince William had as his grooms cake.
It’s also very similar to what we know in Australia as a hedgehog slice and consists of broken up biscuits (cookies) mixed into a chocolate mixture that sets to an almost fudge-like texture.
The biscuits soften a little, so I added Maltesers to add a few little crunchy bursts and I top mine with a very simple chocolate ganache. I know you’re going to love this one.
- Start by breaking up crunchy biscuits into pieces about 1-2 cm in size
- Place butter, golden syrup, cocoa, cream and salt in a bowl and microwave it in 30 second increments, stirring well in between until smooth.
- Add the biscuits and Maltesers, then tip it into a greased and lined 8 inch spring form tin and level it out.
- To make the ganache, pour hot cream over some dark chocolate and let it sit for a few minutes before stirring to a smooth ganache.
- Tip the ganache over the cake and level it out, then place the cake in the fridge to set for about 3 hours or
How to store fridge cake
Chocolate fridge cake needs to be kept cool at all times as it will begin to soften and if left in hot weather may start to melt and be gooey. Keep it in the fridge until 30 minutes before you want to serve.
It will last well in the fridge for 4-5 days in an airtight container or tightly wrapped in plastic wrap. You can freeze it too, also wrapped in plastic wrap and / or inside an airtight container for 1-2 months.
Oh yeah, did I mention this can be made ahead too? Well it can. Since it’s a cake that sets in the fridge you can make it a couple of days in advance. Make sure to store it in an airtight container.
- Biscuits: Milk Arrowroot or Milk Coffee biscuits work perfectly but you can also use digestive biscuits like McVites or Graham Crackers.
- Golden Syrup is important in this recipe – it gives it sweetness and adds to the rich flavour. I most often use CSR brand but Lyle’s golden syrup is also wonderful.
- Cocoa: I like to use Dutched Process Cocoa for it’s dark colour but any cocoa will work.
- Just melt the chocolate mixture, making sure not to overheat. This should take no longer than 2 minutes in the microwave but make sure to do it in 30 second bursts and stir well between each one.
- No need to wait for the cake to set before making the ganache, you can add this straight away.
There are so many ways to customise this cake. Here are just a few ideas
- Biscuits: As noted above, you can use anything from regular tea time biscuits to Graham crackers and everything in between. Just go for something crunchy. I imagine Biscoff cookies would be amazing, and so would Oreos.
- Chocolate: Use milk chocolate in the ganache instead of dark.
- Maltesers: You could leave them out or add more. For that matter swap them for broken up Kit Kat or honeycomb.
- Add ins: Try nuts, coconut or marshmallows – or add them all to get a rocky road cake. Or how about some dried fruit or sprinkles.
- Decorating: I used Maltesers to decorate this one really simply but you could make extra ganache and pipe it on, use sprinkles or chocolate curls or even crumble up loads of Maltesers and pile them up in the middle.
Get the kiddos involved and have them choose their favourite add ins and decoration. No Bake Chocolate Fridge Cake is equally as good as an afternoon tea as it is an easy birthday cake.
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No Bake Chocolate Fridge Cake
FOR THE CAKE
FOR THE GANACHE
- 3/4 cup cream
- 150 g dark (50%) chocolate, finely chopped
FOR THE CAKE
- Grease and line an 8 inch round springform tin with baking paper
- Break up the biscuits into 1-2cm pieces and set aside.
- In a large bowl, melt together the butter, golden syrup, cocoa, cream and salt, in the microwave in 30 second bursts. Stir well between each until it's just melted together. Don't overheat.
- Add the biscuit pieces and 2/3 of the maltesers to the chocolate mixture and mix well.
- Tip into prepared tin, pressing down well.
- Place in the fridge.
FOR THE GANACHE
- Heat the cream in a saucepan or microwave until hot (if on the stove you’ll see bubble just start to appear).
- Place finely chopped chocolate in a bowl and pour the hot cream over. Sit for 3 minutes before stirring to a smooth ganache.
- Pour it over the cake and let it set 3 hours or overnight.
- Arrange remaining Maltesers around the top.
- Biscuits: Milk Coffee or Milk Arrowroot work perfectly, but you could also use graham crackers or digestive biscuits (like mcvites). You just need a crunchy cookie.
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