Mary Berry Chocolate Refrigerator Cake​ Recipe

This simple Mary Berry Chocolate Refrigerator Cake is a no-bake treat made with melted chocolate, golden syrup, butter, and crunchy digestive biscuits. The result is a wonderfully rich and chewy chocolate slice, packed with texture and perfect for satisfying any sweet craving. It’s the perfect easy recipe for a bake sale or children’s party, especially in summer when you don’t want to turn on the oven, and makes about 12 generous squares.

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Mary Berry Chocolate Refrigerator Cake Ingredients

• ½ cup unsalted butter
• 4 tbsp golden syrup
• 7 oz good-quality dark chocolate (or a mix of dark and milk), broken into pieces
• 9 oz digestive biscuits
• 1 cup raisins or sultanas (optional)

How To Make Mary Berry Chocolate Refrigerator Cake

1. Prepare the tin: Lightly grease an 8-inch (20cm) square baking tin and line it with a single piece of parchment paper, leaving some hanging over the sides to act as handles later.
2. Crush the biscuits: Place the digestive biscuits into a large, sturdy plastic bag. Using a rolling pin, bash the biscuits until you have a mixture of small, chunky pieces and finer crumbs. Pour the crushed biscuits into a large mixing bowl and stir in the raisins, if using.
3. Melt the chocolate base: In a medium saucepan, gently heat the butter, golden syrup, and broken chocolate pieces over a very low heat. Stir continuously until everything has melted together into a smooth, glossy sauce. Do not let the mixture boil.
4. Combine the ingredients: Remove the saucepan from the heat and pour the melted chocolate mixture over the crushed biscuits and raisins in the bowl. Stir everything together quickly until all the biscuit pieces are thoroughly coated in chocolate.
5. Press into the tin: Spoon the mixture into the prepared tin. Using the back of a metal spoon, press the mixture down very firmly and evenly across the entire tin. This is key to ensuring the cake holds together.
6. Chill until firm: Place the tin in the refrigerator and chill for at least 3 hours, or until the cake is completely cold and very firm to the touch.
7. Cut and serve: Once firm, use the parchment paper handles to lift the entire cake out of the tin. Place it on a cutting board and, using a sharp knife, cut it into 12 squares.

Recipe Tips

• Don’t Crush Biscuits to Dust: For the best crunchy and chewy texture, aim for a mix of biscuit sizes. You want some fine crumbs to bind with the chocolate, but also larger, pea-sized pieces to provide a satisfying crunch in every bite.
• Use Gentle Heat: It is very important to melt the chocolate, butter, and syrup together over a low and gentle heat. If the mixture becomes too hot, the chocolate can “seize” and become grainy, or it can burn, ruining the flavor.
• Press Down Firmly: Don’t be gentle when pressing the mixture into the tin. Compacting it as firmly as you can is the most important step for ensuring your refrigerator cake holds together properly and doesn’t crumble when you slice it.
• Chill Thoroughly: Patience is key! The cake needs to be completely cold and set before you attempt to slice it. A minimum of 3 hours in the refrigerator is required to get clean, neat squares that don’t fall apart.

What To Serve Chocolate Refrigerator Cake

This is the ultimate stand-alone treat. It is rich, sweet, and satisfying all on its own and requires no special accompaniments. It is perfectly paired with a simple glass of cold milk or a hot cup of tea or coffee to balance its decadent flavor.

How To Store Chocolate Refrigerator Cake Leftovers

• Refrigerate: This cake must be stored in the refrigerator to remain firm. Keep the squares in an airtight container, where they will stay fresh and delicious for up to one week.
• Freeze: Chocolate refrigerator cake freezes exceptionally well. Place the cut squares in a freezer-safe container or bag, separating any layers with parchment paper. They can be frozen for up to 3 months. Thaw for an hour or so in the refrigerator before enjoying.

Mary Berry Chocolate Refrigerator Cake Nutrition Facts

• Serving size: 1 square (1/12th of cake)
• Calories: 360 kcal
• Total Fat: 20g
• Saturated Fat: 12g
• Sugars: 28g
• Sodium: 150mg
• Total Carbohydrate: 42g
• Protein: 4g

Frequently Asked Questions

• What is golden syrup and is there a substitute? Golden syrup is a thick, amber-colored inverted sugar syrup with a unique buttery flavor, very popular in British baking. If you cannot find it, the best substitute is light corn syrup. While the flavor will be slightly different, it will provide the correct sweetness and texture.
• What are digestive biscuits and what can I use instead? Digestive biscuits are a classic British semi-sweet, crumbly wheat biscuit. The best and most widely available substitute in the United States would be graham crackers. Shortbread cookies would also work well.
• Can I add other ingredients to my refrigerator cake? Absolutely! This recipe is incredibly versatile. Feel free to add about a cup of other ingredients, such as chopped walnuts or pecans for extra crunch, mini marshmallows for a chewy texture, or other dried fruits like chopped apricots or cranberries for a tart flavor.

Try More Recipes:

• Mary Berry Chocolate Birthday Cake​ Recipe
• Mary Berry All In One Chocolate Cake​ Recipe
• Mary Berry Chocolate Sponge Cake Recipe