Chocolate Refrigerator Cake
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This chocolate refrigerator cake is one of my go to desserts when I want something impressive without the stress of baking. The beauty of it is that you don't need an oven, just a fridge and about fifteen minutes of hands on time. I love that cocoa powder, the star ingredient here, is packed with antioxidants and adds such a rich depth to every bite. Plus, it's incredibly budget friendly and uses simple pantry staples that most of us have on hand. Whether you're short on time or want a foolproof crowd pleaser, this no bake treat delivers pure chocolate indulgence with minimal effort.
Ella x
Ingredients
- 200 gramsdigestive biscuits
- 100 gramsunsalted butter
- 50 gramscocoa powder
- 400 milliliterscondensed milk
- 200 millilitersheavy cream
- 100 gramschocolate chips
- 1 pinchsalt
- 1 teaspoonvanilla extract
- 1 teaspoonespresso powder (optional)
- 4mint leaves (for garnish)
Detail level
Instructions
- 1
In a food processor, pulse the digestive biscuits until finely crushed.
- 2
Melt the butter and stir in the cocoa powder until smooth.
- 3
Combine the biscuit crumbs and melted butter mixture, pressing into a cake pan.
- 4
In a large bowl, whisk together the condensed milk, heavy cream, salt, vanilla extract, and espresso powder (if using) until smooth.
- 5
Pour the cream mixture over the biscuit base and refrigerate for 30 minutes.
Tip: Allow the cake to set before serving.
- 6
Just before serving, sprinkle the chocolate chips over the top and let them soften slightly.
Tip: Spread the melted chocolate chips evenly over the cake.
- 7
Garnish with mint leaves and serve.
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