No-Bake Black Forest Fridge Cake
A decadent, no-bake twist on the classic Black Forest gateau, featuring layers of chocolatey bourbon biscuits, silky vanilla cream, and boozy kirsch-soaked cherries. This effortless dessert is perfect for entertaining and only gets better as it sets in the fridge.
Servings12 Portions
Prep Time40 Mins
Cook Time15 Mins
Difficulty
Intermediate
Ingredients
12
- bourbon biscuits700 g
- dark chocolate300 g
- double cream400 ml
- full-fat soured cream250 g
- jar cherries in kirsch460 g
- icing sugar80 g
- caster sugar50 g
- vanilla bean paste0.5 tsp
- vegetable oil for the tin1 tsp
Step-by-Step Instructions
01
Prepare the tin by lightly oiling a 20 x 25cm springform cake tin. Line it with cling film, leaving some overhang on the sides to help you lift the cake out later, then lightly oil the film again.
02
Break 200g of the dark chocolate into a heatproof bowl. Melt it in the microwave in 20-second bursts, stirring until smooth, or melt it over a pan of simmering water (bain-marie). Set aside to cool for 10 minutes.
03
In a large mixing bowl, whisk together the double cream, soured cream, icing sugar, and vanilla bean paste until the mixture forms soft peaks. It should be thick enough to spread but still slightly loose. Transfer half of this cream to a separate bowl and gently fold in the cooled, melted chocolate.
04
Drain the cherries, pouring all the kirsch liquid into a saucepan. Chop half of the cherries and set the whole ones aside. Create the base of the cake by lining the bottom of the tin with a layer of bourbon biscuits.
05
Spoon half of the chocolate cream over the biscuits, followed by half of the chopped cherries, and then half of the vanilla cream. Repeat the process with a second layer of biscuits and the remaining chocolate cream, chopped cherries, and vanilla cream. Cover the tin and chill in the fridge overnight.
