Fridge Cake Gourmet Recipe

What is a Chocolate Fridge Cake?

A refrigerator cake features sweet layers of whipped cream, fruits, and graham crackers. It's a tasty no-bake treat that needs to be chilled overnight.   

"Iceboxes" originated in the 19th Century, before the invention of refrigerators, when people would chill their food with ice-covered boxes. During that time, fridge cakes gained popularity. Now they're a symbol of deliciously easy desserts.    

 

Ingredients

For the cake:   

• 30 graham crackers   

• 900 g of fresh seasonal fruit, sliced   

• 720 g of heavy cream  

• 100 g of powdered sugar   

• Two teaspoons of vanilla extract   

 

For the chocolate ganache:   

• 480 g of heavy cream   

• 100 g of Venchi milk chocolate   

 

How to make the perfect Fridge Cake    

For best results, make your fridge cake the night before and give it ample time to chill, at least 8 hours in the refrigerator.   

Graham crackers? It may seem like a surprising choice, but it's the secret ingredient. It's amazing how the once grainy, dry cracker transforms into a soft, tender sponge as it chills. You'll be gifted with light, thin cake-like layers without any need for baking.   

How to make the perfect fridge cake? It's as easy as layering whipped cream and fresh fruit on top of a layer of savoury Graham crackers. Then repeat until you're left with a layered dessert. Our Venchi recipe calls for a chocolate ganache topping to amp up the classic fridge cake into a more sophisticated and decadent version: learning how to temper chocolate is crucial, but luckily this process is easier (and funnier) than it sounds.  

We've used Venchi milk chocolate in this recipe for a sweeter taste. Yet, you can easily swap it for dark chocolate if you love more intensity. Dark chocolate with 60% cocoa would be ideal for this recipe. Eventually, experiment with your fantasy and try a different variation by adding a sprinkle of cocoa powder on the chocolate fridge cake.   

 

Step-by-step Instructions

For the cake:   

1. Put the cream, sugar, and vanilla into a mixing bowl. Beat with an electric mixer or whisk. Start at low speed, then gradually go higher. Stop when stiff peaks form.

2. Separate the cream into four parts. Set aside.

3. Get a 9x13-inch baking pan. Cover the bottom with baking paper.

4. Fill the bottom of the pan with a tight layer of graham crackers. If needed, break crackers to make them fit. This will make the bottom of your fridge cake.

5. Spread ¼ of the cream mixture on the entire layer of crackers.

6. Garnish the cream with 1/3 of sliced fresh fruit. We used strawberries for this recipe.

7. Put a second layer of graham crackers on top.

8. Spread with another ¼ of cream and 1/3 of fruit.

9. Put a third layer of graham crackers on top.

10. Spread with another layer of cream and fruit.

11. Put the final layer of graham crackers on top.

12. Decorate the top of the refrigerator cake with the final layer of cream and fruit.

13. Put the cake in the refrigerator. Let it cool for at least 8 hours.

14. Start to make the chocolate ganache.   

 

For the chocolate ganache topping:   

1. Chop up the chocolate and place it in a mixing bowl.

2. Put a saucepan on low heat. Pour in the cream and watch closely.

3. As soon as the cream starts to boil, take it off the heat.   

4. Slowly pour the cream onto the chocolate. Whisk as you go.

5. Keep whisking until the chocolate is completely melted and smooth.

6. Let the chocolate cool in the refrigerator for about 10 minutes.

7. Next, take out your cake from the refrigerator. Pour the chocolate ganache on top, starting from the middle.

8. Refrigerate the fridge cake for 8 hours before serving.

 

Mint and Pistachio Chocolate Fridge Cake: our variation on a classic recipe  

Balance out the sweetness of the classic refrigerator recipe with our Mint and Pistachio Fridge Cake, bursting with sophisticated, nutty flavours.   

Simply top the recipe with chopped pistachios or layer with pistachio pudding instead of whipped cream for a luxurious twist on the easy dessert. Opt for Bronte’s Pistachio, known as green gold, if you're looking for the finest flavour and quality.