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 in Polish Cake
Cocoa
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
Add a handful of sultanas or raisins when you stir in the biscuits for a fruity variation.
I also have two other versions of this no bake chocolate cake: Chocolate Tiffin and Christmas Tiffin. Both have dried fruit in and the Christmas version has it soaked in your favourite tipple.
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:
Chocolate Tiffin
Mocha Squares
Cherry Flapjack
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Polish Cake
Ingredients
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)
Equipment
Instructions
Preparation:
- 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 want300 g Rich Tea biscuits
- 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 distributed150 g butter, 40 g light brown soft sugar, 200 g golden syrup, 25 g cocoa powder,, 300 g Rich Tea biscuits
- 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 Chocolate200 g chocolate,
- When the chocolate has melted, pour over the base and spread evenly using a knife
- Leave to cool, then cut into squares
Notes
- 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
RT says
Delicious , first time i've made with chocolate on the top and not in the base . Tasty and so easy to make . Thanks for this recipe.
Susie Collings says
Glad you like them 🙂
Rosalie Balfour says
I used to make this recipe faith my grandpa in the 1960s - I’d never heard of it being a Polish recipe though. I’m planning to make it with my grandsons today. More modern recipes use melted chocolate in the base, but I think that’s too rich. This is definitely the recipe I was looking for.
Susie Collings says
Hi Rosalie, That's great. I hope your grandsons love helping you 🙂
Clare says
I've made this for when we meet my Brother's polish fiance this weekend
I've tasted it and it's a definite yes from me
Susie Collings says
Hi Clare, Glad you like it. Hope the family do too 🙂
Ali Goodworth says
My aunty Angela used to make this for us as kids…she always added a layer of mint butter cream below the chocolate layer…only later did I realise this was her own “twist”
Still love it her way 🙂
Susie Collings says
Love those variations 🙂 Lovely reminders of childhood too.
Mark Hilder says
I'm an Englishman living in Poland. I'm
making this for my Polish friend's birthday party. We all love it. I've made it many times before and will make it again. I use 300g of dark chocolate in my version. 🙂
Susie Collings says
Hi Mark. So pleased you and your friends love it. Definitely dark chocolate for grown-ups 🙂
Jan says
Can this be frozen?
Susie Collings says
Hi Jan, You can freeze Polish Cake. Wrap in baking parchment or foil and put in an airtight box. The chocolate coating may lose its gloss, so an alternative is to freeze it before covering in chocolate.
Sarah says
I used to get these from a polish owned bakery in England and they added chocolate chunks, digestives and cherries on occasion. I'm now in NC, USA and i'm going to make this asap!!
Susie Collings says
Hi Sarah. good to hear from you in NC - hope all is well there. There is a recipe for Chocolate Tiffin that has raisins and cherries. (Or Christmas Chocolate Tiffin if you want something boozy for a treat). Enjoy whichever version you make. Hope it reminds you of the UK 🙂
Chris says
Digestives and black treacle in my Granny’s recipe which dates back to before I was born. Now I make this for my kids
Susie Collings says
Hi Chris, It's so good to keep making these traditional family recipes 🙂
kimberley yardley says
My mum using digestives and sultanas
Susie Collings says
Hi Kimberley, I guess there are many variations on the recipe. I also have a Chocolate Tiffin recipe with dried fruit. Maybe that's similar? Hope you enjoyed it anyway. Cheers - Susie
Nigel says
love this one, easy to make, easier to eat 🙂
Susie says
Glad you like it. It's one of our family favourites.