This Polish Cake is a no-cook, chocolate refrigerator cake. It’s easy for children to make and is a great addition to a party table, however old you are!
The recipe was given to my mother by a Polish friend over 50 years ago, but it certainly stands the test of time. No-bake traybakes are quick and easy to make when you want a special teatime treat.
Key Ingredients for Polish Cake
Any sort of cocoa is good in this recipe, just make sure it isn’t drinking chocolate, which contains sugar and milk powder too, and isn’t chocolatey enough for this recipe.
Milk or plain chocolate to cover your fridge cake?
The original recipe used chocolate cake covering, which was very common in the seventies but has to be called something else now because it’s not really chocolate.
For myself, and other adults, I use half and half milk and very dark chocolate as a coating. If I’m making a chocolate fridge cake for children I always use milk chocolate. So use what you prefer.
Ring the changes
Secrets of Success
Bash the biscuits to the right size
Bashing the biscuits is very therapeutic, but you can overdo it. You want some pieces of biscuit that are large enough to see, but some must be almost powdered so that it absorbs the syrup and butter. Look at the photos to get the idea.
The easiest way to do it is to put the biscuits in a plastic bag and hit them with a rolling pin or a meat hammer. Now that I’m more conscious of the environment, I might use a paper bag or a biodegradeable one. You could try putting the biscuits through a food processor but a) the biscuits are easily pulverised or left too big, and b) it isn’t so satisfying.
What equipment do you need?
You will need a 20cm (8inch) square traybake tin or equivalent rectangular tin, probably 18cm x 22cm.
Instead of greasing the tin, I use a non-stick reusable liner. Just cut it to size and keep it in the tin. It cuts down on the washing up, as the tin is cleaner without greasing, and the cake doesn’t stick. Best of all the liner goes in the dishwasher.
If you like this…
…Why don’t you try:
For the Polish Cake:
- 300 g Rich Tea biscuits
- 150 g butter
- 40 g light brown soft sugar
- 200 g golden syrup
- 25 g cocoa powder, (not drinking chocolate)
- Grease the tin with a little butter OR line the base with baking parchment or a linerThe advantage of lining the tin is that it's easier to clean and the finished cake comes out more easily
For the Polish Cake:
- Crush the biscuits: Put the biscuits in a large bag. Beat with a rolling pin until the biscuits are in small piecesSome of the biscuit will be powdered and some will be in larger pieces – that is what you want
- In a large saucepan, melt the butter, sugar, and golden syrup and mix well. Turn off the heat and add the crushed biscuits and cocoa. Mix thoroughly. The chocolate colour should be quite evenly distributed
- Press the mixture into the tin with the back of a spoon. Push it down firmly. Turn the spoon over and use its edge to tidy up the edges of the cake base
- Leave to cool.
For the topping:
- When the base has cooled, tip it out of the tin and remove the liner
- Melt the chocolate. Put the chocolate in a small basin and EITHER melt in the microwave on 30-sec bursts OR Put the basin over a saucepan of hot water. Don't let the water boil or touch the bowl. Keep stirring.For step-by-step instructions see How to Melt Chocolate
- When the chocolate has melted, pour over the base and spread evenly using a knife
- Leave to cool, then cut into squares
- If the cocoa has lumps, don’t bother to sift it. Just make sure you mix it in thoroughly, pressing the lumps out as you go