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One slice of fridge cake with marshmallows and digestive biscuits visible Tried & Tested

Frosted fudgy cake

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4.25 stars based on 4 ratings

For those who love chocolate this frosted fudgy cake is for you! The biscuits and the marshmallows go together brilliantly so you get a crispy and spongy texture all in one.

Key Information

  • Prep:
  • Bake:
  • Serves:8
  • Skill level:easy

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Ingredients

For the cake

  • 150g 5⅜ oz Plain chocolate (70% cocoa)
  • 125g 4½ oz Butter (unsalted)
  • 125g 4½ oz Digestive biscuits
  • 75g 2¾ oz Mini marshmallows
  • 50g 1⅞ oz Sultanas

For the topping

  • 2tbsp 2tbsp Milk
  • 25g 1 oz Butter
  • 180g 6½ oz Icing sugar (we use Silver Spoon)
  • 3tbsp 3tbsp Cocoa powder

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Lightly grease an 18cm (7in) cake tin.

  2. Classic mode Step 2

    Break the chocolate into a small saucepan, add 125g of butter and heat gently until melted.

    Ingredients for this step

    • 150g 5⅜ oz Plain chocolate (70% cocoa)
    • 125g 4½ oz Butter (unsalted)
  3. Classic mode Step 3

    Put the biscuits into a large bowl and break into small pieces using the end of a rolling pin. Add the marshmallows and sultanas to the bowl.

    Ingredients for this step

    • 125g 4½ oz Digestive biscuits
    • Marshmallows
    • 50g 1⅞ oz Sultanas
  4. Classic mode Step 4

    Pour the chocolate mixture into the bowl and stir well with a large metal spoon. Press the mixture into the tin and level the surface using the back of the spoon.

  5. Classic mode Step 5

    Chill in the refrigerator for at least four hours or overnight, until set. When set, run a round bladed knife around the edge of the cake and turn out of the tin. Turn the cake over and transfer to a plate.

  6. Classic mode Step 6

    In a medium saucepan gently heat the milk and remaining butter until melted, then remove from the heat, add the icing sugar and cocoa powder to the pan and beat until smooth using a wooden spoon.

    Ingredients for this step

    • 2tbsp 2tbsp Milk
    • 25g 1 oz Butter (unsalted)
    • 180g 6½ oz Icing sugar (we use Silver Spoon)
    • 3tbsp 3tbsp Cocoa powder
  7. Classic mode Step 7

    Spread the icing over the top of the cake using a small palette knife and leave to set for about 30 minutes.