Contents
A classic Polish chocolate cake with a rich heritage
Ingredients
For the chocolate sponge cake:
- 4 large eggs
- 1/2 (100g) cup granulated sugar
- 1/4 (60ml) cup vegetable oil
- 1/2 (120ml) cup milk
- 1 (120g) cup all-purpose flour
- 1/3 (30g) cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp vanilla extract
- A pinch of salt
- 2 tbsp strong brewed coffee or dark rum optional
For the filling:
- 1 (240ml) cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
For the chocolate ganache:
- 1/2 (120ml) cup heavy cream
- 4 (115g) oz dark chocolate, finely chopped
- 1 tbsp butter for extra shine
For garnish:
- Additional whipped cream optional
- Chocolate shavings or cocoa powder optional
Instructions
Prepare the chocolate sponge cake:
- Preheat the oven to 350°F (175°C). Grease and line an 8x8-inch (20x20 cm) square baking pan with parchment paper.
- In a mixing bowl, beat the eggs and sugar together until the mixture becomes pale and fluffy. This step is crucial for incorporating air into the batter, giving the cake its signature light texture.
- Gradually add the oil and milk while continuing to mix.
- In a separate bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- Gently fold the dry ingredients into the egg mixture until well combined. Be careful not to overmix, as this can lead to a dense cake.
- Stir in the vanilla extract and brewed coffee or rum for extra richness.
- Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before slicing it in half horizontally.
Prepare the whipped cream filling:
- In a chilled bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Spread the whipped cream evenly over one layer of the cooled cake.
- Place the second layer of cake on top, pressing gently to secure it.
Make the chocolate ganache:
- Heat the heavy cream in a small saucepan over medium heat until it begins to simmer.
- Remove from heat and add the chopped chocolate, stirring until smooth.
- Stir in the butter to enhance the ganache's shine.
- Pour the ganache over the cake, using a spatula to spread it evenly.
Final touches and serving:
- Allow the ganache to set for about 30 minutes at room temperature.
- If desired, decorate with additional whipped cream or a sprinkle of cocoa powder.
- Cut into square or rectangular portions and serve with coffee or tea.
Notes
Wuzetka: a classic Polish chocolate cake with a rich heritage
Polish cuisine is home to many delightful desserts, but few hold as much historical and cultural significance as wuzetka. This exquisite chocolate cake, known for its delicate balance of textures and flavors, is a beloved treat throughout Poland. Often found in traditional pastry shops and homemade kitchens alike, wuzetka embodies the art of Polish baking with its rich chocolate sponge, airy whipped cream, and signature glossy ganache topping. Beyond its delicious taste, wuzetka carries a nostalgic charm, reminding many Poles of childhood memories, family gatherings, and cozy afternoons spent in cafes. Its combination of lightness and indulgence makes it a perfect companion for a cup of coffee or tea, making it a favorite among dessert lovers.
