(Alcoholic) Chocolate Freezer Cake Recipe


A simple to make unbaked cake that can hold a high proportion of alcohol.

Also Known as

It is also known as 'Chocolate Refrigerator Cake', 'Chocolate Fridge Cake', 'Polish Cake' ('Polish' as in the country not as in wax) or 'Tiffin'.

The recipe (minus the alcohol) came to me twice, once called 'Chocolate Freezer Cake' & once called 'Polish Cake'. The former is a misnomer because it only uses refrigerator (fridge), not freezer, temperatures to set the cake & the latter is totally ambiguous; as is 'Tiffin', which just means a light meal.



Basic cake Digestive biscuits 250 g
Margarine 100 g (75 g if using alcohol)
Golden syrup 15 ml
Drinking chocolate powder 40 ml
Dark eating chocolate 100 g
Optional alcohol Rum or other spirit up to 100 ml
Optional rum, brandy or whiskey icing flavouring a little


Mixing bowl. A big mortar & pestle (mixing bowl & full tin can or strong wine bottle will do) to bash biscuits with; alternatively plastic bags & something to bash it. Blunt rigid knife, spatular or wooden spoon (to mix the cake with). Blunt knife (to press into cake tin with; ideally a flat flexible pallet knife but can use an ordinary knife, a spatula or even a dessert spoon). A sharp knife (for cutting the cake; ideally a long one like a carving knife). Scales & spoons (or just estimate). Microwave oven with microwaveable bowl (or a hob & saucepan). Square shallow baking tin about 20 cm sided. Baking paper, greaseproof paper or reusable equivalent. Refrigerator (or a cold day outdoors).

It requires only minimal tools. The minimum set from the above is just bowl, plastic bag, knife/spatula, baking tin and a heat source to melt the ingredients!

Detailed Instructions for Non-alcoholic Version

  1. Mash the 250 g of biscuits. Here are 3 suggestions for how to do this:
  2. Put the 100 g of margarine, 15 ml of golden syrup & 40 ml of drinking chocolate powder in a bowl & microwave until liquid.
  3. Meanwhile line the baking tin with greaseproof paper.
  4. Mix the liquid.
  5. Pour the liquid into the bowl of broken biscuits & mix thoroughly.
  6. Put the mixture into the baking tin & press flat.
  7. Melt the 100 g of chocolate in a bowl in the microwave (if using the same bowl as before, wash it first to prevent left-over bits of biscuit making the chocolate lumpy).
  8. Top the mixture with melted chocolate. Spread the chocolate out to evenly cover the cake top.
  9. Put in refrigerator to speed solidification.
  10. Leave to firm (an hour or two).
  11. Remove from the refrigerator & slice into 16 squares (3 equally spaced cuts parallel to each axis of the tin) or 12 fingers (1 central cut parallel to one edge of the tin and 5 equally spaced cuts parallel to the other edge of the tin). To minimise the fracturing of the chocolate coating, use a long sharp knife such as a carving knife for a 'French' chef's knife. To avoid damaging the baking tin or baking tin, move the cake from the tin to a chopping board before cutting; an easy method to move the uncut cake is to lift it by the protruding edges of the greaseproof paper.

Alcoholic Version

The alcoholic version is simply the non-alcoholic version with up to 100 ml of drinking spirit mixed in. Because the cake is not cooked, it does not evaporate & it can end up with up to one third of a unit of ethanol per slice. The cake will be a lot more soft (well, slimy actually) though. Some tips to keeping it solid:

White Chocolate Version

It can be made with a white chocolate topping. The base is mostly hidden but could be made to match by missing out the drinking chocolate powder & using gin or white rum for the spirit. As that is less flavoursome, some appropriate additional flavour could be added such as grated lemon rind or lime juice.


This started as a non-alcoholic middle-school cookery lesson recipe. It was done in two different years, being called 'Chocolate Refrigerator Cake' the first time but 'Polish Cake' the second time. It was simple to make so I, many years later, made some for a lunch party and added some cheap rum. It was only going to be a little rum but I made an arithmetic slip when increasing the quantities from my initial experimental version to the production version which quadrupled the proportion of rum. The overly alcoholic version was so popular that I subsequently experimented to find the maximum amount of rum I could put in the cake. Ever since then, I keep being asked to make it for parties so often that I got rather bored with making it! Hence I tried some variations, with the white one being be the best but still not as good as the original. At least it is very quick & easy to do.