Friday, 22 July 2011

Double topped chocolate fridge cake with apricots

Fact of life: when you love to cook/bake and your mobility is quite restricted (I'm getting there dear readers, don't worry but its slow, very slow...) you will accept help in the kitchen from anyone, and I mean anyone...including chief taster (of 'cooking is too stressful for me' fame)...passing through guests and visitors; and even if the kitchen help is only 2 (well nearly 3)...years old.

Here's the proof...see what follows a picture strip of how to make fridge cake...OR Tiffin...or more recently Prince Williams Groom cake (courtesy of McVities on that occasion)...when you are only 2 (well nearly 3).

The easiest cake to make ever, it requires no skill (other than bowl licking) or special equipment, and its been around for an awful lot of years. And its a good one to make with kids, start them off with crispie cakes then move on to this.
200g plain biscuits we used a mix of half  McVitie’s Rich Tea and half of McVitie’s Digestive.
100g cubed butter
70g golden syrup
300g dark or milk chocolate
50g dried apricots chopped (snip with scissors)
50g chopped dates
50g almonds
200g white chocolate
Dime bars
1. Line a 20cm shallow tin (square is good but not essential) with cling film, make sure you leave enough hanging over the sides to cover the cake later on.
2. Melt the butter, chocolate and golden syrup, you can do this by using a bowl over a pan of boiling water on the hob/you can microwave it or warm it through in a pan. If you put directly in a pan or use a microwave be careful to heat gently DO NOT LET THE CHOCOLATE BURN. Allow the chocolate mix to cool and while it is get on with the mix.

3. Put the chopped fruit and nuts all together into a mixing bowl. Break up the biscuits, we like ours quite chunky so if you break each biscuit into 3 or 4 pieces and put into a bowl this will do. Add the biscuits to the fruit and nut mixture and give a good mix to combine. Pour the chocolate onto the fruit/nut/biscuit mix and stir to coat everything thoroughly in chocolate.
4. Spoon the mixture into the prepared tin and level out the surface using the back of a dessert spoon and press down on the biscuit mixture to hold it together. Put this in the fridge and leave to chill for about 2 hours.
5. Get the Maltesers and chopped/smashed Dime bars and sprinkles ready. When the cake is cold melt the white chocolate and then dribble this over the top of the cake (you can pour and spread if you like). Then add your toppings, make sure you press the Maltesers and Dime bar pieces into the chocolate so they stick.                                        
Add sprinkles.

6. Remove the cake from the tin and peel off the cling film.
Cut off the sides to reveal the layers and cut with a sharp knife into small squares (its very rich so smaller is better), triangles or slices to serve.
You don't have to add any kind of topping to this as its good enough without, but we like to go a bit mad here.

Other options:
Always use the chocolate/butter/syrup and broken plain biscuit combination as your base. You can use any kind of chocolate as dark is nice and you can add any of these or a combination of.
Apricots/Sultanas/ Dried Cranberries/Glace Cherries (for grown ups ONLY soak your fruit in brandy/dark rum/Malibu etc overnight BEFORE adding)
Almonds/Walnuts/Hazelnuts/Pecans/Macadamia nuts
You can top with just about anything OR put sweet treats like these in with the mix if you do not want a topping.
Crunchie/Chocolate buttons/Smarties/marshmallows/Maltesers/crushed Dime Bars


  1. Looks fab! Your little helper adorable!

  2. Thanks Hanna, yes its lovely, no you can't stop eating it when you've made it, as rich as it is...and yes she is adorable (nice when someone else thinks so)x.

  3. I have such a soft spot for Chocolate Fridge Cake. Perfect summer time treat for afternoon tea!

  4. You can't go wrong with Chocolate Fridge Cake - a sure fire winner. I've never had it with either apricots or white chocolate before though, so very original. Thanks for participating in We Should Cocoa.

  5. Thanks Choclette, I pretty much always put apricots in any fridge cake, just love them!

  6. I love your version of the fridge cake. I might get my children making it tomorrow.

  7. Thanks Helen, go for it, they will love both making ti and eating it, I guarantee they will. x

  8. That looks really nice.

    I always like to melt chocolate cake in a microwave or oven for a bit, to make it a little gooey :-)

    Your little helper did a great job!

  9. OMG these look lovely! Thanks for linking up. I though how healthy the recipe looked with all those fruits & nuts ....then I saw the topping! ha, love it! My daughter has that top too, it must be a top for chocoholics!
    Thanks again....Helen


Please leave a comment...if you have tried one of my recipes I'd love feedback, and thank you for taking time to pop by to read my blog.

Susan x