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Pieces of Polish Cake on a patterned plate
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4 from 8 votes

Polish Cake

This Polish Cake is a no-cook, chocolate fridge cake. It's easy for children to make and is a great addition to a party table, however old you are!
Prep Time15 minutes
Cooling Time1 hour
Total Time1 hour 15 minutes
Course: Teatime
Cuisine: European
Servings: 20 pieces
Author: Susie@Everyday Cooks

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)

For the topping:

  • 200 g chocolate, dark or milk as you prefer

Equipment

or
Plastic bag and rolling pin to crush the biscuits
Large saucepan

Instructions

Preparation:

  • Grease the tin with a little butter OR line the base with baking parchment or a liner
    The 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 pieces
    Some 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
    Polish cake in the tin before the chocolate covering is added.
  • 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
    Polish cake in the tin with a chocolate covering.
  • Leave to cool, then cut into squares

Notes

Everyday Cooks tips:
  • 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
Storage:
Polish Cake keeps well for a week or so in an airtight tin or plastic box. It will keep for longer in the fridge, but the chocolate may look less shiny.