Bake-me-not chocolate cake

This recipe is for a delicious chocolate treat for kids and big kids alike. Taken from Scrumptious, which is a book by Diverse Abilities Plus, this recipe is featured on Holly Bell’s website, Recipes from a normal mum.

Bake me not chocolate cake - Holly Bell


  • 300g plain chocolate (70% cocoa solids) broken into pieces
  • 75g unsalted butter
  • 2 tbsp golden syrup
  • 405g tin condensed milk (though mine was just under 400g – no matter)
  • 175g sultanas
  • 125g mini marshmallows
  • 200g Malted Milk biscuits all broken into bits


  1. Line a large tray with greaseproof paper and check it fits in your fridge.
  2. Melt the chocolate, butter, condensed milk and syrup in a pan on a low heat until completely smooth and combined.
  3. Remove from the heat and leave to cool a little – about 5 mins. Add everything else and stir until all covered in chocolate.
  4. Tip onto the lined tray and then cover the lot with a large piece of greaseproof paper and use your hands to manipulate the lot into a block of fridge cake that’s pretty much even in thickness all over.
  5. Leave in the fridge until set which takes about 4 hours.
  6. Once set, take the entire block (with both layers of paper still on) and place on a chopping board.
  7. Then peel off the top layer of greaseproof paper and use it to rest one hand on top of the block as you saw the cake into strips with a serrated knife. (Warm hands melt the fridge cake quickly, hence why the greaseproof paper is so useful as a hand-rest.)
  8. You could then package these strips up into bars to go into lunch boxes, or saw again into smaller bites as you see in the picture.

NB: You can eat more smaller bites than whole bars. That’s a rule of bake-me-not chocolate cake.

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