This is another bake sale effort (see also Lemony Lemon Cake and Spiced Apple Crumble Cake!) but I didn’t really think it through, because while it attracted the kids like flies, it was more suited to a grown up palate! If you want to make this Ginger Chocolate Fridge Cake for little ones, use different biscuits – not everyone loves a ginger nut as much as I do!
- 250g butter
- 300g dark chocolate (I used Green & Blacks)
- 300g brown sugar
- 1tbsp vanilla extract
- 250g digestive biscuits
- 250g ginger nuts
- 300g milk chocolate
- Grab bag of Smarties
- Chunks of honeycomb (you can get these in tubs, you don’t really need it if you can’t find it but it is nice)
Grease and line a large brownie tin (mine is 20×30)
Chop the dark chocolate and then melt 200g of the butter (save 50g for later) in a pan, then take off the heat and stir in the chocolate until it’s smooth then add the vanilla and the sugar.
Crush up all your biscuits in a bowl, and pour over the chocolate mix. Stir until they are all coated, and then press the mix into the lined tin. Whack it in the fridge for two hours or until it’s set hard.
Melt the remaining butter in a bowl, and chop the milk chocolate and melt it all together. Smooth it over the top of the biscuity base and sprinkle over the smarties and honey comb before putting back in the fridge for an hour.
Once it’s all firm you can cut it up into squares and enjoy! It’s a lovely mix of sweet and spice from the ginger biscuits. Keep it in a tin with kitchen paper layers – it’ll keep well for a week or so.
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