Food Challenge Week 3: Chocolate Fridge Cake

After having made 2 savoury recipes, I wanted to try something sweet. Despite everyone being on diets this month, I figured screw that because I’m not.

I wanted something fairly low maintenance and also something I could easily make dairy-free.

Enter the Hummingbird Bakery Fridge Cake. This is NOT a healthy recipe. It’s got so much sugar and fat in it that I felt bad every time I ate one. And this recipe makes so much I took a load into work and a week later they’re not all gone yet…. I should probably chuck them. BUT if you’re having a party or need something for a bake sale or coffee morning then these would be perfect.

There’s no baking involved in this recipe, hence the name ‘fridge cake’ and you can play around with what you put inside it. I decided that because I don’t like raisins, I would add some jelly beans. I also wanted to add pop rocks, but couldn’t find any…. alas.

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The first thing I did for this recipe was to smash up 800g of digestive biscuits (I found the Tesco own-brand ones are vegan, so no dairy!) I used a rolling pin and bashed them lightly inside a ziplock bag.

To this I added 200g of jelly beans, but you can add raisins if you like them.

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To bind all this together, you need to make the liquid for the cake, so you put cocoa powder (100g), butter (400g! – I used Vitalite) and then 200ml of golden syrup, into a large saucepan. I warned you this wasn’t for the health-conscious!

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Look at all that butter sitting proudly in my saucepan…… I can feel my arteries hardening just looking at the picture…..

Heat all this over a medium heat, until melted and smooth, stirring occasionally.

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You can see from my picture, when you raise the spoon, you’ll be able to see if your butter hasn’t melted yet as the mix runs off. Just make sure it’s all melted through before you combine your ingredients.

Then you mix the wet ingredients into your dry ingredients until completely coated.

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It’ll look like a nice brown mess!

You need to line a large baking tray with greaseproof paper. I put clingfilm in first, because I wanted to be able to lift the whole lot out easily. I made sure the clingfilm hung long over the sides, and then lined on top of that with greaseproof paper. Then you put the whole lot into the tray, pressing down with a large metal spoon as you go. Then lay another sheet of greaseproof paper on top, grab another baking tray (you’re going to use this as a makeshift lid) and push down. Then pop some heavy cans on top of that to weigh it down, and leave until completely cool. Once you’re happy everything has cooled down, transfer the whole thing into the fridge for a minimum of a couple of hours, but preferably over night.

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This is what I had after about 4 hours in the fridge. I lifted the whole lot out of the tray, using the clingfilm, which made it so much easier. And then I sliced the slab into squares using a large sharp knife.

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The recipe states it makes 14 bars, but I cut this into about 25 squares, which were plenty large and filling.

At first I was a little put off by the jelly bean’s fruity flavour, but I have quickly gotten used to them and have eaten far too many in one week for my liking.

This is definitely a great recipe though, and I’ll keep it in my repertoire for when I need to make something for a party or occasion! Tasty and dairy-free too! I’ll give this recipe an 8/10!

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