Simply stunning chocolate fridge cake

Simply stunning chocolate fridge cake

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(2 ratings)

Prep: 35 mins Cook: 10 mins plus overnight chilling


Serves 10 - 12
The beauty of this pudding is the simplicity of the ingredients, put together stylishly. Use chocolate biscuits and a Baileys mascarpone cream

Nutrition and extra info

Nutrition: per serving

  • kcal858
  • fat62g
  • saturates39g
  • carbs63g
  • sugars40g
  • fibre4g
  • protein8g
  • salt0.7g


  • 200g bar dark chocolate, broken into chunks
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 700ml double cream
  • 5 boxes good milk chocolate biscuits, 48 biscuits in total (we used Marks & Spencer's All butter Fairtrade double chocolate chip cookies), or to make your own see tip, below
  • 400g mascarpone
  • 5 tbsp Baileys
  • 5 tbsp icing sugar, sifted


  1. Melt the chocolate and 150ml of the cream together in a small pan. Cool until spreadable, then use to sandwich pairs of the cookies together.

  2. Choose a cake stand or flat plate to assemble your cake. Tip the remaining cream, the mascarpone, Baileys and icing sugar into a big bowl, and use an electric hand whisk to beat until thick and the mixture is just holding its shape.

  3. Arrange some of your cookie sandwiches to make a base that almost covers the plate. Dot a little of the cream under each, and stick into position. Spread or dollop over a good layer of cream, then add another layer of cookies, a little smaller than the first. To get a neat finish, choose a front to your cake – and always start by arranging the outside ring of cookies from there (then you can snap cookies in half to fill in the middle). Repeat, making the layers smaller each time, until you finish with a single cookie and a dollop of cream on top! Chill in the fridge overnight.

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Comments, questions and tips

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22nd Mar, 2015
Very yummy and simple. Made the cookies from the recipe given. They were very nice and went well with the dish, but I just about got 30 from it, no way would it have stretched to 48. Portions were still generous though so I would use it agaiin
13th Jan, 2014
I made this for the new years dinner at work. It was lovely. I had some mascarpone cream mixture left over so I put it in a bowl next to the cake for anyone who wanted more to dip their cookie in. Next time, however, I would add a few spoonfuls of baileys to the chocolate mixture as well as to the cream. I had to use Baileys variation orange and truffle because that was the only one available, but it tasted very good anyway.
2nd Jan, 2014
This is a great pudding with wow factor, have done it several times. Only thing is I don't have room for it in my fridge over night as its huge! So I whip the cream and put together right before serving.
8th Dec, 2013
Lovely flavours. But even without whipping, the mascarpone-cream mixture was so thick that it didn't moisten the cookies enough to soften them after 17 hours in the fridge. So next time I will use less mascarpone, and whipping instead of double cream to lighten the mix. And, although the presentation suggested was beautiful (especially with edible gold glitter sprinkled lightly from a height), I will layer this as a standard fridge cake to make it easier to serve. Recommended with reservations
16th Dec, 2013
I want to make this for the children on Christmas Day, but don't want to use alcohol (or anything coffee flavoured). Can anyone suggest an alternative to adding baileys? What would it taste like if nothing extra was added? Thanks
24th Dec, 2013
I would add some vanilla extract, start with 1tsp then taste.
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