Chocolate and coffee fridge cake

Top tip: you can adapt this recipe to suit your tastes by adding cherries, raisins, almonds, pecans, or even cherry liqueur at the final mixing stage

Heaven in a bite

Owing to a few too many glasses of cab sav at the weekend, I didn’t get round to cooking nearly as much I should have done — leaving a distinct lack of naughty nibbles to get me through the week. Come yesterday afternoon, all of the lemon and poppy seed cake had gone, and I needed to replenish the sweet treat stocks. I wanted something quick, something super tasty, and something that incorporated the new loaf tin I’d kindly been sent by the lovely Great British Bakeware people. So I settled on chocolate fridge cake.

I adapted a recipe from BBC good food (having never made fridge cake before) and the results were fantastic. I took the gorgeous little squares into work and they went down an absolute storm!

You’ll need:

  • 8oz digestive biscuits
  • 10oz quality chocolate (I used a mixture of 50% and 70% cocoa)
  • 3½oz unsalted butter
  • 6oz golden syrup
  • 2 tsp instant espresso powder mixed with a tbsp of water, plus a tsp of brown sugar

Make the magic happen:

  1. Line a loaf tin with cling film, leaving plenty of excess hanging over the sides so you can lift it out once its set
  2. Place the biscuits into a large plastic mixing bowl, then bash the hell out of them with a wooden spoon (this was unbelievably therapeutic)
  3. Pop a separate bowl over a pan of simmering water (being careful not to let the bowl touch the water), and melt the chocolate, butter and syrup together, stirring occasionally

    Go on, dip a finger in

  4. Pour in the sweetened espresso mixture and stir. It’s worth pointing out at this stage that it’s largely impossible to adequately mix the gooey chocolate loveliness without getting covered – but that’s no bad thing

    Add a caffeine kick

  5. When completely melted, remove from the heat and stir in the bashed up biscuits
  6. Spoon the unctuous mixture into the lined loaf tin, then leave to cool in the fridge overnight

    Messy but worth it

  7. Lift out using the cling film, dust with icing sugar, and cut into as many pieces as you’d like

    How many can YOU eat in one go?

Enjoy with a fresh, creamy coffee.

Love Emma xx


One thought on “Chocolate and coffee fridge cake

  1. Pingback: Great British Bakeware « Kitchen Bitching Approved

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