This chocolate ginger fridge cake is a quick no bake cake recipe which takes just 10 minutes to prepare. The combination of spicy, fiery ginger and bittersweet chocolate, with dried apricots adding a little sweetness, makes this no bake fridge cake irresistible.
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Why we love this recipe
- No bake – and fun for the kids to help bake.
- 6 ingredients
- A delicious recipe to use up digestive biscuits, you can scale the recipe up or down to fit in with the amount of biscuits you have left over.
- Makes a tasty edible gift – there’s something about a biscuit slice that people find hard to resist!
- It can be made ahead – the slice can be kept in the fridge for a few days, or freeze it until needed.
Ingredients Notes and Substitutions
- Biscuits – I use digestive biscuits, but you can use graham crackers or Arnotts shredded Wheatmeal.
- Butter – unsalted butter. I have also made this fridge cake with margarine.
- Uncrystallised Ginger – I use uncrystallised bare ginger, but if you can’t get it you can use crystallised ginger in this recipe, which is slightly sweeter.
- Dried Apricots – you can use any type of dried apricots for this recipe.
- Chocolate – I like to use a mixture of 70% dark chocolate and white chocolate, but you can use milk chocolate too, or any combination of the 3.
How to make fridge cake
Please note that the full recipe, in detail, is in the recipe card below.
- Melt the butter in a small saucepan.
- In a medium mixing bowl, combine the crushed biscuits with chopped uncrystallised ginger, dried apricots and chocolate.
- Pour over the warm malted butter and stir to combine.
- Place in a lined tin and press down.
- Drizzle over a little melted chocolate (optional)
- Refrigerate for a couple of hours.
- Cut into square, and enjoy!
FAQ
What is Uncrystallised Bare Ginger?
It is similar to crystallised ginger in that the ginger root is cooked a syrup until soft and sticky. However, crystallised ginger goes through an extra step and is then coated in granulated sugar.
What’s the best way to crush biscuits?
You can place the biscuits in a bag and bash with a rolling pin, or place them in a small food procesor and blitz to crumbs.
Can I make fridge cake ahead?
Yes, you can make fridge cake up to 5 days ahead. Or make it and freeze for up to 2 months.
What’s the best way to cut fridge cake?
Take out of the fridge 30 minutes before you want to cut the cake. Also, heating a sharp knife under the hot tap, then patting dry before cutting help slice the fridge cake.
My Recipe Tips
- Use the best quality chocolate you can.
- To make a gluten free slice: Use gluten free cookies. Keep in mind you may need to slightly adjust the amount of butter you use.
- White chocolate slice: you can make this into a white chocolate apricot ginger slice by using all white chocolate.
- Chocolate ginger slice: leave out the dried apricots.
Storing Fridge Cake
- You need to keep it in the refrigerator, otherwise it can begin to melt if left at room temperature, especially on a warm day.
- Keep in the fridge for up to 5 days.
- You can also freeze this cake: wrap well and keep in the freezer for up to 2 months.
More no bake recipes (which are also made with digestive biscuits)
Chocolate Ginger Fridge Cake
Author: Robyn
This chocolate ginger fridge cake is a quick no bake cake recipe which takes just 10 minutes to prepare. The combination of spicy ginger and bittersweet chocolate, with dried apricots adding a little sweetness, makes this no bake fridge cake irresistible.
Ingredients
- 100g (½c) butter
- 200g (2c) digestive biscuits, crushed or graham crackers
- 60g (⅓c) dried apricots roughly chopped
- 60g (⅓c) uncrystallised bare ginger roughly chopped
- 50g (⅓c) dark chocolate roughly chopped
- 50g (⅓c) white chocolate roughly chopped
- Topping optional
- 25g (¼c) dark chocolate melted
- 2 cubes uncrystallised bare ginger finely chopped
Instructions
- Line a 20cm x 20cm (8" x 8") tin with baking paper and lightly grease with a little butter.
- In a small sauce pan, melt the margarine/butter over a low heat.
- Meanwhile, mix the crushed biscuits with the ginger and dried apricots in a mixing bowl, then add the chocolate on the top.
- Pour over the melted butter and stir to combine – the heat from the butter should melt the chocolate slightly, but still leave some chunks.
- Press the mixture into the tin, then either place in fridge, or drizzle over a little melted chocolate and finely chopped ginger before placing it in the fridge for a couple of hours to firm up.
- Cut into squares and enjoy!
Notes
Chocolate – use the best quality chocolate you can. You can use all dark, all white chocolate, or milk chocolate; or a combination of all 3.
Biscuits – I use digestive biscuits, but you can use graham crackers or Arnotts shredded Wheatmeal, or another hard plain biscuit.
Butter – unsalted butter. I have also made this fridge cake with margarine.
Uncrystallised Ginger – I use uncrystallised bare ginger, but if you can’t get it you can use crystallised ginger in this recipe. However the slice will taste sweeter.
Dried Apricots – you can use any type of dried apricots for this recipe.
To make a gluten free slice: Use gluten free cookies. Keep in mind you may need to slightly adjust the amount of butter you use.
White chocolate slice: you can make this into a white chocolate apricot ginger slice by using all white chocolate.
Chocolate ginger slice: leave out the dried apricots.
Nutrition
Calories: 164kcalCarbohydrates: 19gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 14mgSodium: 109mgPotassium: 104mgFiber: 1gSugar: 12gVitamin A: 294IUVitamin C: 1mgCalcium: 16mgIron: 1mg
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