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Velvety chocolate cake with plum jam and cocoa crumble - photo 1
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Velvety chocolate cake with plum jam and cocoa crumble

Cakes and Bakes Desserts Dishes for Special Occasions 120 min Medium 4 wyświetleń ~32.62 PLN - (0)
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Description

This is not your ordinary 'Murzynek'! It is a richer, more refined version that will delight any chocolate and fruit lover. The cake is incredibly moist and dense, with a deep, intensely chocolate flavor achieved by combining dark chocolate and high-quality cocoa. At its heart lies a layer of homemade plum jam, which with its sweet and sour note perfectly balances the richness of the chocolate. The whole is topped with a crunchy, buttery crumble with cocoa, adding a wonderful contrast of textures. This cake is perfect for autumn afternoons, paired with a cup of hot coffee or tea. Served on an elegant plate, dusted with powdered sugar, it becomes a dessert worthy of a special occasion. Its preparation, although consisting of three stages, is simple and yields an incredibly satisfying result.

Składniki (17)

Servings:
12
  • Mąka pszenna tortowa (typ 450) 330 g
  • Butter (min. 82% fat) 200 g
  • Brown sugar 50 g
  • Dark cocoa powder (unsweetened) 70 g
  • Pitted Hungarian plums 500 g
  • Brown sugar (e.g. muscovado) 80 g
  • Lemon juice 15 ml
  • Dark chocolate (min. 70% cocoa) 100 g
  • Cukier drobny do wypieków 13.3 łyżek
  • Eggs (size L) 3 szt.
  • Buttermilk 250 g
  • Baking powder 10 g
  • Baking soda 5 g
  • 🌿 Przyprawy
  • Ground cinnamon 2 g
  • Salt 0.1 szczypt
  • ✨ Opcjonalne
  • Walnuts 30 g
  • Powdered sugar 15 g
💰 Szacowany koszt dania: ~32.62 PLN (2.72 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Cocoa Crumble

1

Start by preparing the crumble. In a medium-sized bowl, combine 80g of all-purpose flour, 50g of brown sugar, and 20g of dark cocoa powder. Mix the dry ingredients with a whisk or fork until they are evenly combined and there are no cocoa lumps.

Ingredients: Mąka pszenna tortowa (typ 450), Brown sugar, Dark cocoa powder (unsweetened)
Use a bowl that is comfortable for you to mix the ingredients with your fingers. Thoroughly mixing the dry ingredients at this stage will ensure a uniform color and flavor of the crumble.
2

Take 50g of very cold butter out of the fridge. Cut it into small cubes (about 1x1 cm) and add it to the dry ingredients. Now for the most important part: with your fingertips, quickly rub the butter into the flour, sugar, and cocoa. Use a motion as if you were trying to 'pinch' the ingredients. Do this until small, moist clumps form and the mixture resembles wet sand. If you like, you can add 30g of chopped walnuts.

Ingredients: Butter (min. 82% fat), Walnuts
The key is to keep the butter cold and to work quickly. The heat from your hands can melt the butter, which will make the crumble dense instead of crispy. Do not knead it into a smooth mass!
3

Place the prepared crumble in the refrigerator for at least 30 minutes. Chilling will cause the butter clumps to harden, making the crumble crispier after baking and preventing it from melting immediately in the oven.

You can prepare the crumble a day in advance and store it in the refrigerator in a sealed container. It's a great way to save time.

Plum jam

4

Now prepare the jam. If you are using fresh plums, wash them, cut them in half and remove the pits. You can cut each half in half again. If you are using frozen plums, you do not need to thaw them beforehand. Place 500g of prepared plums in a heavy-bottomed pot.

Ingredients: Pitted Hungarian plums
A pot with a thick bottom is important because it evenly distributes heat and prevents the fruits from burning. Use a pot with a capacity of about 2 liters.
5

In a pot, add 80g of brown sugar, 2g (one teaspoon) of cinnamon, and 15ml (one tablespoon) of lemon juice to the plums. Mix everything and place over medium heat. Bring to a boil, then reduce the heat and cook for about 15-20 minutes, stirring occasionally. The plums should break down and create a thick jam. Remove from heat and set aside to cool slightly.

Ingredients: Brown sugar (e.g. muscovado), Ground cinnamon, Lemon juice
The jam will thicken even more as it cools. It should have the consistency of thick jam. Stir every few minutes to prevent it from sticking to the bottom of the pot.

Chocolate cake

6

Prepare the baking pan. A square pan with a side of 24 cm or a rectangular one measuring about 20x30 cm works best. Line the bottom and sides of the pan with parchment paper. Then preheat the oven to 180°C with the top and bottom heating function.

Lining the baking pan with parchment paper is very important – this way the cake won't stick to the pan and you can easily remove it after baking. Preheating the oven ensures that the cake immediately goes into the right temperature.
7

In a large bowl, prepare the dry ingredients. Place a sieve in it and sift through 250g of all-purpose flour, 50g of dark cocoa powder, 10g (2 teaspoons) of baking powder, 5g (1 teaspoon) of baking soda, and 2g (2 pinches) of salt. Then mix everything thoroughly using a whisk.

Ingredients: Mąka pszenna tortowa (typ 450), Dark cocoa powder (unsweetened), Baking powder, Baking soda, Salt
Sifting is key! It aerates the ingredients and removes any lumps, making the dough lighter and fluffier. Don't skip this step.
8

In a small pot, place 150g of diced butter and 100g of broken dark chocolate. Prepare a water bath: set the pot over a larger pot with a small amount of boiling water (the bottom of the smaller pot should not touch the water). Heat over low heat, stirring until the butter and chocolate are completely melted and combined into a smooth, shiny mixture. Remove from heat and let it sit for 5-10 minutes to cool slightly.

Ingredients: Butter (min. 82% fat), Dark chocolate (min. 70% cocoa)
A water bath is a gentle method for melting chocolate that prevents it from burning. Alternatively, you can melt the butter with the chocolate in the microwave, heating in 30-second intervals and stirring each time.
9

In a separate, large bowl, place 3 eggs (180g) and 200g of fine sugar. Using a mixer on high speed, beat the ingredients for about 5-7 minutes. The mixture should become very light, fluffy, and triple in volume. When you lift the mixer beaters, the mixture should flow from them in a thick, stretchy ribbon that holds its shape on the surface for a moment.

Ingredients: Eggs (size L), Cukier drobny do wypieków
This is the most important step for achieving a fluffy cake! Use a hand mixer or a stand mixer. Properly aerating the eggs with the sugar will give the cake lightness, despite its dense, chocolatey nature. Make sure the bowl is clean and dry.
10

Reduce the mixer speed to the minimum. While mixing, slowly pour in the cooled chocolate-butter mixture in a thin stream into the whipped eggs. Mix only until the ingredients are combined into a uniform mass. Do not mix too long to avoid losing the fluffiness of the egg mixture.

Make sure the chocolate mixture is not hot, as it could curdle the eggs. It should be slightly warm to the touch. Pouring it slowly allows for a gentle combination of the ingredients.
11

Now you will alternately add the dry ingredients and buttermilk. Add 1/3 of the flour mixture to the batter and mix on low speed until combined. Then pour in half of the buttermilk (125ml) and mix briefly again. Repeat: add another 1/3 of the flour, mix, pour in the remaining buttermilk, mix, and finally add the last portion of flour. Mix only until no dry ingredients are visible.

Ingredients: Buttermilk
Alternating the addition of ingredients prevents lumps from forming and makes it easier to combine them without excessive mixing, which could make the dough tough. Finish by adding the dry ingredients.

Assembling and baking

12

Pour half of the prepared chocolate batter into the lined baking pan. Use a silicone spatula to scrape the batter from the bowl and smooth the surface in the pan.

You can weigh the bowl with the dough and then pour half of the weight into the mold to ensure the layers are even. However, estimating by eye will also be fine.
13

Spread the prepared plum jam evenly over the layer of dough. Use a spoon to gently distribute it across the entire surface, leaving about 1 cm of free margin at the edges of the pan.

Leaving a margin will prevent the jam from leaking out the sides of the pan and burning during baking.
14

Carefully spread the remaining chocolate cake batter over the layer of jam. Gently smooth it out with a spatula or spoon, trying to completely cover the jam and level the top of the cake.

Do this slowly and gently so that the layers of cake and jam do not mix together. You can add the cake in portions (with a spoon) in different places, and then gently combine them.
15

Take the chilled crumble out of the fridge. Crumble it with your fingers and evenly sprinkle it over the entire surface of the cake. Do not press it down.

The chilled crumble will be hard and easy to break apart. Try to make the clumps of different sizes, which will create a more interesting visual and textural effect.
16

Place the pan in the preheated oven at 180°C and bake for about 45-55 minutes. After 45 minutes, perform the toothpick test: insert a wooden skewer into the center of the cake. If it comes out clean (without traces of raw batter), the cake is ready. If it is coated with batter, bake for another 5-10 minutes and check again.

Every oven bakes differently, so the baking time is approximate. The toothpick test is the most reliable method. If the top of the cake starts to brown too quickly, you can loosely cover it with aluminum foil.
17

Remove the baked cake from the oven and set it in the pan on a rack to cool for about 20-30 minutes. After this time, carefully grasping the protruding parchment paper, remove the cake from the pan and transfer it to the rack to cool completely. Before serving, you can dust it with powdered sugar.

Ingredients: Powdered sugar
Cooling the cake on a rack is very important as it allows air circulation from the bottom, preventing it from becoming soggy. Do not cut the cake while it is still hot, as it may crumble.

Fun Fact

💡

The classic 'Murzynek' is one of the most popular cakes in Poland, especially during the PRL era. Its simplicity and the availability of ingredients (cocoa instead of expensive chocolate) made it a staple in almost every home. The name, now considered controversial, comes from its dark color.

Best for

Podwieczorek Spotkanie z przyjaciółmi Świąteczny stół Jesienny deser

Tips

🍽️ Serving

The cake tastes best at room temperature, when its chocolate structure is the most velvety. It pairs perfectly with a scoop of vanilla ice cream or a dollop of sour cream, which balance its intense sweetness. Before serving, it can be dusted with powdered sugar for an elegant appearance.

🥡 Storage

Store the cake in an airtight container at room temperature for up to 3 days. In the refrigerator, it will stay fresh for up to 5 days, but remember to take it out about 30-40 minutes before serving to regain its ideal texture and full flavor.

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