Mary Berry Chocolate Refrigerator Cake Recipe

Name: Mary Berry Chocolate Refrigerator Cake Recipe
Prep time: 20 min
Ingredients: 250g digestive biscuits; 150g unsalted butter; 200g dark chocolate (about 70%), broken into pieces; 3 tbsp golden syrup; 25g cocoa powder; 100g sultanas or raisins; 75g glacé cherries, quartered; 50g hazelnuts or almonds, roughly chopped; Pinch of salt; 150g dark chocolate, broken into pieces; 25g unsalted butter; A little butter, for greasing; Baking parchment

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This chocolate refrigerator cake is a classic no-bake slice with a rich, fudgy chocolate base and plenty of crunch from crushed biscuits. It is studded with fruit and nuts for that proper tea-time feel, then finished with a glossy chocolate topping. It’s wonderfully simple, very forgiving, and ideal when you want something impressive without turning the oven on. Total time is about 3 hours 20 minutes, including chilling.

Ingredients

For the chocolate biscuit cake

250g digestive biscuits
150g unsalted butter
200g dark chocolate (about 70%), broken into pieces
3 tbsp golden syrup
25g cocoa powder
100g sultanas or raisins
75g glacé cherries, quartered
50g hazelnuts or almonds, roughly chopped
Pinch of salt

For the chocolate topping

150g dark chocolate, broken into pieces
25g unsalted butter

To line the tin

A little butter, for greasing
Baking parchment

How to Make Mary Berry Chocolate Refrigerator Cake Recipe

Oven preparation: There’s no baking for this one, so you can leave the oven off. Lightly grease a 2lb loaf tin (or a 20cm square tin) and line it with baking parchment, leaving a generous overhang so you can lift the cake out easily. Clear a flat space in the fridge for the tin to chill.
Mixing: Put the digestive biscuits into a freezer bag and bash with a rolling pin until you have a mix of small chunks and crumbs. Tip into a large bowl. Add the sultanas, glacé cherries and chopped nuts to the bowl and mix briefly so they’re evenly distributed. In a saucepan over a low heat, melt the butter, dark chocolate and golden syrup together, stirring until smooth. Sift in the cocoa powder, add the pinch of salt, and stir well. Pour the warm chocolate mixture over the biscuit mixture and stir until every piece is coated.
Baking: This is a refrigerator cake, so it sets by chilling rather than baking. The key is pressing it firmly so it slices neatly once set.
Cooling: Let the mixture stand for 5 minutes so it cools slightly and thickens. This makes it easier to pack into the tin without the fruit and biscuits floating up.
Assembling: Spoon the mixture into the lined tin and press down very firmly with the back of a spoon, getting right into the corners. For the topping, melt the 150g dark chocolate with the 25g butter over a low heat (or in short bursts in the microwave), stirring until smooth. Pour over the biscuit cake and tilt the tin to level it, or spread gently with a palette knife. Chill for at least 3 hours, or until completely firm. Lift out using the parchment overhang, then slice with a warm knife (wipe between cuts).

Tips

How do I stop my refrigerator cake from crumbling when I slice it?

Press the mixture very firmly into the tin, then chill until fully set. If it still feels a little soft, give it another hour in the fridge before slicing.

Why is my chocolate topping dull or streaky?

Overheating chocolate can make it look streaky. Melt it gently and stir often. Adding the small amount of butter helps the topping set with a nicer finish.

Can I make it without nuts or dried fruit?

Yes. Swap nuts for extra biscuits, or use mini marshmallows. If skipping dried fruit, add another 50g biscuits for a similar texture.

How do I get clean, neat slices?

Use a large sharp knife warmed under hot water, then dried. Cut in confident downward strokes and wipe the blade between slices.

Serving Suggestions

With a mug of tea or coffee
As part of an easy dessert platter with fresh berries
With a spoonful of lightly whipped cream
Packed into lunchboxes as a sweet treat

Storage

Room temperature

Best avoided unless your kitchen is cool. If it’s a chilly day, it will sit out for 1 to 2 hours for serving, but it softens quickly.

Refrigerator

Keep in an airtight container in the fridge for up to 7 days. Separate layers with baking parchment so the slices do not stick.

Freezing

Freeze slices (wrapped well) for up to 3 months. Defrost overnight in the fridge, still wrapped, to prevent condensation making the topping sticky.

Nutrition

Per slice (based on 12 slices):

Calories: 450 kcal
Carbohydrates: 42g
Protein: 5g
Fat: 26g
Saturated fat: 13g
Sodium: 180mg

Nutrition values are estimates and will vary depending on the brands and exact ingredients used.

FAQs

Can I use milk chocolate instead of dark chocolate?

Yes, but the cake will be sweeter and slightly softer. If you prefer a more balanced flavour, use a mix of half milk and half dark chocolate.

What tin should I use for chocolate refrigerator cake?

Allow at least 3 hours, or until completely firm. If your fridge runs warm or you’ve made it quite thick, it may take closer to 4 hours.

Can I add extra ingredients like marshmallows or honeycomb?

Absolutely. Stir in about 50g of mini marshmallows or crushed honeycomb once the chocolate mixture has cooled for a few minutes, so they don’t melt.

Why is my cake too hard straight from the fridge?

Very cold butter and chocolate firm up a lot. Let the cake sit at room temperature for 10 minutes before slicing for a softer bite.