Chocolate Honeycomb Fridge Cake

By Thursday, January 26, 2017

Chocolate fridge cake is one of the easiest sweet treats to make - it requires no baking, takes less than 10 minutes to prepare, needs very minimal washing up...aaaaaand taste divine. People's preferences for fridge cake do vary, so I do think that once you find a trusty fridge cake recipe that works for you in terms of flavour and consistency, you must stick with it! This recipe is my staple fridge cake recipe, but I will often mix up the fillings depending on my mood (nuts, dried fruit and chocolate chips also make really good additions). However, I will forewarn you that this cake comes with a health warning...which is a pretty high risk of a heart attack in every bite, BUT boy oh boy is it worth it. 

The cake itself is indulgently rich and, you guessed it...chocolatey, but the star of this cake is the honeycomb which adds incredible sweetness and crunch. My favourite honeycomb brand is Mighty Fine, who produce a variety of premium honeycomb products that use real honey and come in four delicious flavours (milk, dark, peanut butter and salted caramel). Their products are truly unique, high quality and without doubt the. best. honeycomb. you. will. ever. eat. Also to make things even better Mighty Fine donates 5% of its profits to Friends of the Honeybee, a charity run by the British Beekeepers Association that aims to stop the declining honeybee population in the UK. So, you get the joy of eating really delicious honeycomb whilst also helping save the bee population. Pretty great huh! 


You will need:

200g dark chocolate
200g milk chocolate
500g digestives
80g butter
1 heaped tbsp golden syrup
2 bars / 100g Mighty Fine honeycomb bars (I used salted caramel), roughly chopped
50g marshmallows 
pinch of sea salt

Begin by melting the chocolate, golden syrup and butter in a bain-marie over a simmering heat. Once melted, removed the pan from the heat and leave to cool slightly. 

Place the biscuits in a large sealed freezer bag and then gently bash with a rolling pin until the mixture crumbles into large chunks (you can also pulse a few times in a food processor if you prefer). Place the biscuit chunks into a large mixing bowl with the salt then pour the melted chocolate mixture over along with the honeycomb and marshmallows. Stir until everything is well coated. 

Pour the mixture into a lined roasting tray and leave to chill in the fridge for at least an hour, preferably overnight. Once set, serve and enjoy!


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