Refrigerator cake is a sneaky cake if ever there was one. Everybody’s recipe is different and changing a single ingredient can send people spiralling off into tirades, completely incensed that you might suggest an alternative! Some call it refrigerator cake, some call it tiffin, some call it rocky road. They are all made on the same premise and I cannot work out the difference between them. Whatever you call it, it’s very popular and decadently delicious. Kate and Wills had it for a wedding cake – who needs a higher accolade?
The recipe I am sharing with you includes one of my favourite flavours, ginger. Mixed with the honeycomb of the Crunchie bars and the gooey marshmallows, this is my absolutely favourite version of this very moorish cake. I’ll be interested to hear what yours are.
- 450g milk chocolate
- 150g ginger biscuits, broken up haphazardly
- 100g small marshmallows
- 2 x 40g Crunchie bars, cut into 1cm chunks
How to make it
Line a 20cm square cake tin with baking parchment.
Place the milk chocolate in a heat-proof bowl set over a saucepan of simmering water. Allow the chocolate to melt slowly. Once the chocolate has melted, remove from the heat and allow the chocolate to cool to just above room temperature, otherwise it will melt the marshmallows.
Stir in the other ingredients and press into the prepared tin. Place in the fridge to chill for at least 2 hours or until set, then cut into squares and serve!