Best Chocolate Refrigerator Cake Recipes

CHOCOLATE MOCHA REFRIGERATOR CAKE

Steps:

• Line an 8-by-4-by-3-inch loaf pan with plastic wrap, leaving enough overhang in each direction to completely cover the top. Line the bottom and sides of the pan with chocolate wafers and set aside.
• Sprinkle the gelatin over 1/4 cup cold water in a small saucepan (or even a metal measuring cup) and "bloom" at room temperature for 5 minutes. Then gently warm over low heat until just melted. (Do not allow to boil.) Remove from the heat and stir in the coffee liqueur, espresso powder and vanilla.
• Whip the heavy cream, powdered sugar and salt in the bowl of a stand mixer on high until soft peaks form, about 1 minute 30 seconds. Reduce the speed to low and drizzle in the cooled gelatin mixture. Increase the speed back to high and whip to stiff peaks, about 30 seconds more.
• Fill the prepared pan 3/4 of the way with the whipped cream mixture. Insert the remaining chocolate wafers vertically (edge first) into the whipped cream to create 4 rows of about 12 cookies each, keeping each cookie slightly separated by cream.
• Spread the remaining whipped cream evenly over the cookie rows. Fold the excess plastic wrap over the cake and refrigerate for at least 8 hours and up to 24.
• To serve: Pull back the plastic wrap and invert the cake onto a serving dish. Remove the plastic wrap, slice and serve immediately.

CHOCOLATE ECLAIR REFRIGERATOR CAKE

Steps:

• Mix pudding with milk until thick, then fold in Cool Whip.
• In 9X13 Pyrex pan, layer graham crackers, pudding, crackers, pudding, crackers.
• In saucepan, heat butter and corn syrup, then sift in confectioner’s sugar.
• After mixing thoroughly, add the chocoBake.
• Add just enough milk to be able to spread on last layer of Graham Crackers.
• Chill in fridge overnight.
• Do not cover.

PEANUT BUTTER MOUSSE CAKE WITH CHOCOLATE CRUST (REFRIGERATOR)

Steps:

• For the crust: set oven to 325°F.
• In a food processor blend the wafers, sugar and cinnamon to fine crumbs.
• Add in melted butter and blend with on/off turns.
• Press the crumb mixture onto bottom and up sides of a 10-inch springform pan (this can be prepared well in advance).
• Bake for about 15 minutes, or until crust starts to puff up and darkens; cool completely.
• For the filling: using an electric mixer, beat the 2 cups peanut butter and softened cream cheese in a large bowl until well blended.
• Add in powdered sugar, and 1-1/2 tablespoons vanilla; beat well until blended.
• Using clean beaters beat the 2 cups whipping cream in a bowl until stiff peaks form.
• Using a spatula fold into peanut butter mixture in three or four additions.
• Spoon into prepared cooled crust.
• For the topping: combine 1/2 cup whipping cream, 1/4 cup sugar and espresso powder in a heavy medium saucepan; stir over medium heat until the espresso powder dissolves and mixture comes to a simmer; remove from heat.
• Add in the chopped chocolate; whisk until melted and smooth.
• Whisk in 1 teaspoon vanilla; cool for 6 minutes.
• Spread topping evenly over the filling.
• Refrigerate cake until cold (about 5 hours, longer is better!).
• Serve cake chilled and keep refrigerated.

CHOCOLATE COVERED CHERRY REFRIGERATOR CAKE

Steps:

• 1. Heat oven to 350^. Spray a 9x13-inch cake pan with no-stick spray,set aside. In a small bowl,combine jello and boiling water, stir until dissolved, add the cold water.stir to blend. Refrigerate.
• 2. In a large mixer bowl make cake according to package directions. Pour into prepared pan. Bake according to pan size directions. While cake in baking prepare pudding. Mix together the pudding mix and the cold milk with a whisk until it thickens. Place in refrigerator, until ready to use.
• 3. When cake is done-poke holes all over top of cake using a chop stick or wooden spoon handle. Pour jello mixture over hot cake slowly until all used up. Now spread pudding mixture over top of the cake, evenly.
• 4. Next spread Cool Whip over all evenly and then sprinkle chocolate chips on top. Chill for about one hour. Enjoy.

CHOCOLATE REFRIGERATOR CAKE

Steps:

• Grease round 20cm cake tin with butter.
• Put biscuits between sheets of greaseproof paper and crush with rolling pin.
• In a bowl mix together biscuit crumbs, nuts, cherries and raisins and liqueur.
• In a small saucepan over low heat add syrup, 150g chocolate and melted butter. Stir until all mixed together and melted.
• Pour this mixture over the biscuit mixture and stir well.
• Pack mixture into cake tin.
• Cover and refrigerate for several hours.
• Then melt the remaining chocolate and pour over cold cake whilst in tin.
• Allow chocolate to set in fridge and then serve in small slithers.

CHOCOLATE-BANANA REFRIGERATOR CAKE

Steps:

• 1. Line a 13x9-inch pan with foil and leave 2 inches overhanging on the ends of pan.
• 2. In a large bowl, beat vanilla pudding mix and 1-1/2 cups milk with whisk for 2 minutes. Stir in 1 cup whipped topping.
• 3. Repeat in a separate bowl with chocolate pudding mix, remaining milk and remaining whipped topping.
• 4. Break 1 graham square in half; coarsely crush 7 of the remaining graham squares. Arrange 14 graham squares and 1 graham rectangle on bottom of prepared pan; cover with vanilla pudding, remaining graham pieces and chocolate pudding.
• 5. Refrigerate for 4 hours. When ready to serve, use foil handles to lift dessert from pan; top with bananas and crushed grahams.

CHOCOLATE-PEANUT BUTTER REFRIGERATOR CAKE

Steps:

• Heat 2/3 cup cream in a large microwave safe bowl until steaming. (Time will vary depending on wattage of oven.) Add chips; whisk until smooth. Slowly whisk in remaining cream. Chill 15 minutes.
• Beat mixture in step one with mixer just until soft peaks form. Arrange 3 crackers, side by side, long edges touching on a serving plate. Spread evenly with 1/2 cup cream mixture. Repeat for 4 more layers; add 1 more layer of crackers. Chill 1 hour. Chill remaining cream.
• Spread top and sides of cake with remaining cream. Chill 4 hours or up to 2 days.
• Decorate with peanut butter chips, if desired. Slice with serrated knife using a sawing motion.