12 simple chocolate fridge cakes

Get your chocolate fix and impress your friends without even turning the oven on.


"What's that you say? I can make cakes without actually baking?" Yes my friends, yes you can.

The following recipes don't require you to go anywhere near an oven (although it's likely that you will be if both your fridge and oven are in the kitchen), so you don't have to worry about forgetting your cake while it's cooking and ending up with a sad, blackened mess. We've all been there. It's tragic.

These easy chocolatey cakes will go down a treat with everyone and are merely set in the fridge. Simples.

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1. Chocolate Peanut Butter Granola Squares


100g milk chocolate

2 heaped tbsp crunchy or smooth peanut butter

4 tbsp runny honey

2 handfuls fruit and nut granola


Melt together the chocolate, peanut butter and honey in a glass bowl resting on top of a pan of gently simmering water, making sure the bottom of the bowl doesn't actually touch the water, and stir as you go. Remove from the heat and stir in your granola.

Pour into a foil-lined tin, leave to cool to room temperature then transfer to the fridge to chill and set for an hour or so. Take out, slice up, and devour.

2. Super Chocolatey Cheesecake


For the base:

75g dark chocolate

50g unsalted butter

1 tbsp golden syrup

200g chocolate digestives

50g blanched hazelnuts, toasted and chopped

For the filling:

175g dark chocolate

100g milk chocolate

75ml double cream

4 large eggs, separated

40g caster sugar


Lightly grease and line a 21cm springform cake tin. Melt the chocolate, butter and syrup together in a bowl over a pan of simmering water. Stir to combine.

Bash the biscuits into crumbs, then add the hazelnuts and mix together. Add to the chocolate mixture and stir well. Spoon into the tin and press down to cover the base, then leave to chill.

For the filling, melt the dark and milk chocolate and cream together over a pan of barely simmering water. Stir briefly to combine. Cool slightly, and then stir in the egg yolks.

In a separate bowl, beat the egg whites until thick, add the sugar and beat until stiff and glossy. Using a metal spoon, fold into the chocolate mix. Spoon and spread on top of the biscuit base and return to the fridge for at least 2 hrs or until set.

3. Classic chocolate fridge cake


250g digestive biscuits or Hobnobs

150g milk chocolate

150g dark chocolate

100g unsalted butter

150g golden syrup

100g dried apricots, chopped

75g raisins

60g pecans, chopped (optional)


Line a 20cm square tin with foil. Bash the biscuits into pieces inside a sealed plastic bag using a rolling pin.

Melt the chocolate, butter and golden syrup together in a heatproof bowl set over a pan of simmering water. Stir occasionally. Remove the bowl from the heat and stir in the broken biscuits, apricots, raisins and pecans.

Spoon the mixture into the tin and smooth the top as best you can. Leave to cool, then put in the fridge for 1-2 hours to set. Turn out the cake and peel off the film. Cut the cake into squares!

4. Mars Bar Rice Krispie Cake


100g unsalted butter

2 x 62.5g Mars Bars, chopped

100g milk chocolate, broken into pieces

2 tbsp milk

Few drops vanilla extract

100g Rice Krispies

For the topping:

50g milk or plain chocolate, melted


Line a 1kg (2lb) loaf tin with baking paper. Melt the butter in a saucepan over a low heat and then add the Mars bars and chocolate and stir until the chocolate melts. Add the milk and vanilla to the pan and stir well, with the pan still on the heat until the mixture is smooth.

Remove from the heat and stir in the Rice Krispies, taking care not to crush them. Spoon the mixture into the tin and level the surface. Leave to set in the fridge until the mixture is firm.

Remove the tin from the fridge, then lift the loaf out, peel off the lining paper and lay upside down. For the topping, drizzle the melted chocolate on top. Leave for the chocolate to set before cutting into slices to serve.

5. Sweetie Rocky Road


100g mini marshmallows

100g Dolly Mix (or other soft sweets)

200g sweets for decoration

200g dark or milk chocolate

100g butter

3 tbsp golden syrup

225g digestive biscuits, crushed

50g dark chocolate for decoration, melted


Grease and line a 20cm square cake tin with baking parchment. In a medium pan melt the butter, chocolate & golden syrup, stirring until well mixed. Add the crushed biscuits and mix well. Add the marshmallows and Dolly Mix and stir until mixed.

Pour into the tin and press down until even and decorate with the extra sweets. Chill in the fridge until set and then drizzle melted chocolate over the top. Slice carefully into squares using a sharp knife.

6. Maltesers Cheesecake


For the base:

100g digestive biscuits

200g Maltesers

125g melted butter, plus extra for buttering the pan

For the filling:

800g cream cheese

200ml sour cream

200g icing sugar

Couple of drops of vanilla extract

100ml double cream

150g roughly crushed Maltesers and extra whole ones to decorate the top if desired.


For the base: Grease a 20 cm spring form pan. Whizz the biscuits and 200g of Maltesers in a blender until they resemble fine breadcrumbs. Pour this crumb mixture into a bowl and add the melted butter. Mix everything together then tip into the spring form pan. Press it down so it is level and compact with the back of a large spoon then put the tin in the fridge for a good 30 mins to firm up.

For the topping: Put the cream cheese, sour cream, icing sugar and vanilla in a bowl and beat together until combined. In another bowl whisk the double cream until it forms peaks. Fold the two mixtures together. Add the crushed Maltesers and fold to combine.

Spread the creamy mixture over the top of the biscuit base and smooth the surface. Place in the fridge for an hour or two to set. Once ready to serve, remove from the fridge and press the extra Maltesers into the topping if using. Cut and serve.

7. Chocolate Cornflake Nests


50g butter

100g milk or dark chocolate, broken into chunks

3 tbsp golden syrup

100g cornflakes

Mini eggs or other sweets/chocolates to decorate (optional)


Melt the butter, chocolate and golden syrup in the saucepan over a low heat or briefly in the microwave. Allow to cool a little before pouring in the cornflakes. Stir the ingredients together gently using a wooden spoon.

Spoon the mixture into 12 cupcake cases arranged on a muffin tray (or baking sheet, if you don't have one) and top with a mini egg. Put in the fridge to set.

8. Chocolate Custard Biscuit Layer Cake


For the base:

125g butter

2 tbsp golden caster sugar

2 tbsp cocoa

1 medium egg, beaten

1 tsp vanilla essence

300g digestive biscuits, crumbled

60g desiccated coconut

For the custard filling:

60g unsalted butter, softened

2 tbsp custard powder

½ tsp vanilla extract

250g icing sugar

3 lemon juice

For the chocolate topping:

150g dark chocolate

30g butter

4 tbsp strong black coffee


Line a 18 x 27cm (7 x 11in) traybake tin with baking paper.

To make the base: Put the butter, sugar and cocoa in a small pan over a low heat and stir until the sugar dissolves. Take off the heat and add the egg, vanilla essence, crumbs and coconut. Press mixture into the tin and level the surface. Chill for at least 30 mins.

To make the filling: Cream the butter until pale and fluffy. Whisk in the custard powder and vanilla, then the icing sugar and lemon juice. Spread this over the biscuit base and chill for 1-2 hours until set firm.

To make the topping: Melt the chocolate with the butter in a bowl over a pan of simmering water. Take off the heat and whisk in the coffee until you get a smooth icing. Spread it over the filling.

Leave until set (not in the fridge as the chocolate will lose its glossiness) then cut into bars.

9. Chocolate Tart


200g all-butter biscuits

100g butter

1 tbsp golden syrup or honey

100g dark chocolate

100g milk chocolate

1 tsp vanilla extract

2 tbsp icing sugar, plus extra for dusting

200ml whipping cream


Crush the biscuits by putting them in a large, strong, plastic food bag and bashing with a rolling pin. Melt the butter with the syrup or honey in the microwave, then stir in the biscuits. Press onto the base and up the sides of a 12 x 36cm rectangular tin (or 23-25cm round tin) and chill while you make the filling.

Break up the chocolate and put in a large bowl. Melt in the microwave for 2-3 mins on medium power, stirring halfway through. Stir in the vanilla extract, then sift in the icing sugar. Whip the cream until it just holds its shape, then fold into the melted chocolate. Pour into the prepared tin and smooth the top. Chill for at least 2 hrs.

Just before serving, remove the tart from the tin and slide it onto a flat plate (loosen edges first with the tip of a small pointed knife). You will find it easier to remove the tart if you leave it at room temperature for 30 mins.

10. Rocky Road Cheesecake


50g unsalted butter

1.5 tbsp golden syrup

100g dark chocolate, broken into chunks

50g milk chocolate, broken into chunks

125g digestive biscuits, broken into large chunks

50g marshmallows

50g hazelnuts, whole

250g cream cheese

300ml double cream, whipped

1 tbsp icing sugar

1 tsp vanilla extract

Toppings (optional):


Broken biscuits


Melted chocolate


Grease and line a deep 18cm round loose-bottomed cake tin. Set a heatproof bowl over slightly simmering water (making sure the bottom of the bowl doesn’t touch the water), add the butter, syrup and dark and milk chocolate and leave to slowly melt while stirring gently.

Put the biscuit chunks, marshmallows and hazelnuts in a larger bowl, then pour the chocolate mixture over them. Stir it all together and press it down well in the bottom of the tin. Put the tin in the fridge and leave to cool.

Next, beat the cream cheese until smooth and then fold in the whipped cream, the icing sugar and the vanilla.

When the base has hardened, spoon the cheesecake mixture on top, level the surface and then place back into the fridge for at least 4 hours. Top with a mixture of marshmallows, broken bits of biscuit and hazelnuts and pour over some melted chocolate (optional).

11. Jazzed Up Chocolate Biscuit Cake


100g butter

150g chocolate, broken into squares

3tbsp golden syrup

150g smooth peanut butter

150g Crunchie chocolate honeycomb bars, crushed into little bits

135g Malteasers (the size of one of their large bags)

50g raisins


Line a square 18cm tin with foil. Melt the butter,chocolate, syrup and peanut butter together in a large bowl over a low heat, stirring frequently until it's really smooth. Let this mixture cool for about 5 minutes, and while you wait, prepare the rest by measuring out the Crunchies, Malteasers and raisins into another bowl.

Add the biscuit mix to the chocolate mix and stir until they're well combined. Then spoon it into your tin, spreading as evenly as you can. Leave to cool until room temperature, then transfer to the fridge to chill for a few hours until set hard. Lift the cake out by the foil and cut into chunks/fingers/bites/whatever shape you like.

12. Chocolate Orange Mousse Cake


For the base:

60g dark chocolate

30g unsalted butter

2 tsp golden syrup

150g shortbread biscuits

For the filling:

100g dark chocolate

100g orange-flavoured chocolate

100g milk chocolate

5 tbsp double cream

4 medium eggs, separated

2 tbsp golden caster sugar


Line a 20cm springform tin with baking paper. To make the base: Put the chocolate, butter and syrup in a small pan and let it melt gently. Whizz the biscuits in a food processor to make crumbs. Add the chocolate mixture, mix well, then spoon it into the tin and press down firmly. Chill while you make the filling.

To make the filling: Put the chocolate and cream into a large bowl over a pan of simmering water, but don’t stir. Take off the heat, stir and leave for 5 mins, then beat in the egg yolks. Whisk the egg whites until foamy, then whisk in the sugar until stiff and glossy.

Fold the whites into the chocolate mixture. Spoon it on the base and chill for 3-4 hrs or overnight until set.