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Chocolate-Spiced Cake with Plum Jam and Crumble - photo 1
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Chocolate-Spiced Cake with Plum Jam and Crumble

Cakes and Bakes Desserts Dishes for Special Occasions 110 min Medium 10 wyświetleń ~21.59 PLN - (0)
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Description

Here is a transformed version of the classic Polish cake that will take you to a whole new dimension of flavor. This Murzynek is not an ordinary bake – it is a deeply chocolatey, moist, and aromatic cake, enriched with spicy notes that perfectly complement the tart sweetness of thick plum preserves. The secret to its intense flavor lies in the use of both high-quality dark cocoa and melted bitter chocolate, giving it a texture similar to brownies. On top, there is a crunchy cocoa crumble that provides an excellent contrast to the soft interior. The cake is incredibly easy to prepare, and the final result delights both in appearance and taste. It is perfect for autumn and winter afternoons, served with a cup of hot coffee or tea. This is a dessert that will surely become a hit at any family gathering.

Składniki (16)

Servings:
12
  • Mąka pszenna tortowa (typ 450) 280 g
  • Butter (min. 82% fat) 175 g
  • White sugar 150 g
  • Brown sugar (demerara) 50 g
  • Chicken eggs (size L) 3 szt.
  • Dark cocoa (unsweetened) 60 g
  • Dark chocolate (min. 70% cocoa) 50 g
  • Plum preserves 150 g
  • Water 80 ml
  • Baking powder 10 g
  • Baking soda 5 g
  • Ground ginger 1 g
  • 🌿 Przyprawy
  • Ground cinnamon 2 g
  • Ground cloves 1 g
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Almond flakes 20 g
💰 Szacowany koszt dania: ~21.59 PLN (1.80 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Cocoa Crumble

1

Prepare the crunchy crumble. In a medium-sized bowl, place 80g of wheat flour, 50g of brown sugar, and 20g of dark cocoa. Mix the dry ingredients with a fork to combine them evenly.

Ingredients: Mąka pszenna tortowa (typ 450), Brown sugar (demerara), Dark cocoa (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

Add 50g of cold butter, cut into small cubes, to the bowl with the dry ingredients. Using your fingertips, quickly rub the butter into the dry ingredients until the mixture resembles wet sand. Try to work quickly to prevent the butter from warming up. Place the finished crumble in the refrigerator while preparing the dough.

Ingredients: Butter (min. 82% fat)
The key to the perfect crumble is using VERY COLD butter, straight from the fridge. Do not knead the mixture, just rub it between your fingers. Kneading for too long will cause the butter to melt, resulting in a hard crumble instead of a crunchy one.

Chocolate Dough

3

In a medium saucepan with a thick bottom, place 125g of diced butter, 150g of sugar, 40g of cocoa, and 80 ml of water. Heat over low flame, stirring constantly with a whisk, until all ingredients dissolve and combine into a smooth, shiny mixture. Remove from heat and let cool for about 15-20 minutes. The mixture should be warm, not hot.

Ingredients: Butter (min. 82% fat), White sugar, Dark cocoa (unsweetened), Water
Use a silicone spatula or whisk to mix the mixture thoroughly, gathering ingredients from the bottom and sides of the saucepan. This will prevent burning. Check the temperature of the mixture by touching the outside of the saucepan with the back of your hand – it should be warm but not hot.
4

When the cocoa mixture is lukewarm, add 50g of dark chocolate broken into small pieces. Stir vigorously until all the chocolate melts due to the heat of the mixture, creating an even thicker and creamier sauce. Set aside.

Ingredients: Dark chocolate (min. 70% cocoa)
If the mixture has cooled down too much and the chocolate won't melt, you can place the saucepan on the stove for literally 10-15 seconds on the lowest heat, stirring constantly. Be careful not to let it boil!

The Cake Itself

5

Prepare a baking pan - a square one with a side of 24 cm or a springform pan with a diameter of 24-26 cm. Line the bottom of the pan with parchment paper, and lightly grease the sides with butter and dust with flour. Preheat the oven to 175°C with the top and bottom heating function.

Properly preparing the pan is very important; it will prevent the cake from sticking. Lining the bottom with parchment paper ensures that you can easily remove the cake after baking.
6

In a large bowl, combine the dry ingredients: 200g all-purpose flour, 10g baking powder, 5g baking soda, 2g cinnamon, 1g ginger, 1g cloves, and 1g salt. Mix everything thoroughly with a whisk to ensure the leavening agents and spices are evenly distributed in the flour.

Ingredients: Mąka pszenna tortowa (typ 450), Baking powder, Baking soda, Ground cinnamon, Ground ginger, Ground cloves, Salt
Sifting the dry ingredients through a sieve will make the dough even fluffier and aerated. It's a good habit for every baking.
7

Separate the yolks from the whites of three eggs. Place the whites in a clean, dry bowl. Add one yolk at a time to the still warm chocolate mixture, mixing vigorously with a whisk or mixer on low speed each time until fully combined.

Ingredients: Chicken eggs (size L)
Make sure that not a drop of yolk or fat has gotten into the egg whites, as this will prevent them from whipping properly. The chocolate mixture must be lukewarm; otherwise, the yolks will curdle and lumps will form.
8

Add the mixed dry ingredients to the chocolate-egg mixture. Using a mixer on the lowest speed or a spatula, mix just until the ingredients are combined and no dry flour is visible. Do not mix for too long.

This is a key moment for the texture of the cake. Mixing too long after adding the flour activates gluten, which can make the cake tough and dense instead of light and fluffy. Mix briefly and decisively.
9

In a separate, clean bowl, beat the egg whites with a pinch of salt until stiff, glossy peaks form. Use a mixer with clean attachments for this. The meringue is ready when stiff peaks form that do not droop when the beaters are lifted.

Ingredients: Chicken eggs (size L), Salt
Start beating on low speed, and when the egg whites begin to foam, increase the speed to maximum. Well-beaten egg whites are the key to the lightness of this cake.
10

Add 1/3 of the whipped egg whites to the chocolate mixture and mix quite vigorously to loosen it. Then add the remaining egg whites in two batches, this time very gently folding them into the batter using a large silicone spatula. Make movements from the bottom to the top, scooping the batter from the bottom of the bowl and folding it over the top while rotating the bowl. Mix only until the ingredients are combined.

This technique is called 'folding'. It allows you to retain as much air as possible incorporated into the egg whites, which translates to the fluffiness of the final baked good. Do not use a mixer for this!

Assembling and Baking

11

Transfer the prepared dough to the previously prepared pan and smooth the surface with a spatula. On top of the dough, place dollops of plum jam at equal intervals.

Ingredients: Plum preserves
When spreading the jam, leave some space between the dollops to create a nice pattern.
12

Using a skewer or the handle of a spoon, gently 'scratch' the surface of the batter, combining the dollops of jam with the chocolate mixture to create a marbled pattern. Do not mix too vigorously to keep the pattern clear.

Make a few movements in the shape of a figure eight or a wave. The goal is to create swirls of jam in the dough, not to completely mix them together.
13

Take the chilled crumble out of the fridge and evenly sprinkle it over the entire surface of the cake. If using, also sprinkle with almond flakes. Place the dish in the preheated oven.

Ingredients: Almond flakes
Chilled crumble will hold its structure better during baking and will be crunchier. Sprinkle it loosely, do not press it down onto the dough.
14

Bake the cake at 175°C for about 45-50 minutes. After 40 minutes, perform the toothpick test – insert it into the center of the cake. If it comes out dry or with a few moist crumbs, the cake is ready. If there is raw batter on it, bake for another 5-10 minutes.

Every oven bakes differently, so the baking time is approximate. The toothpick test is the most reliable method to check if the cake is done. Insert the toothpick in an area without jam.
15

Remove the baked cake from the oven and leave it in the pan for about 15 minutes to cool slightly. Then carefully remove it from the pan and transfer it to a wire rack to cool completely. It tastes best when it is at room temperature.

Cooling on a rack ensures air circulation from the bottom, which prevents the cake from becoming 'steamed'. Do not cut the cake while it is hot, as it may crumble and have a soggy bottom.

Fun Fact

💡

'Murzynek' is one of the most nostalgic cakes in Poland, whose popularity grew during the PRL era. Its name and simplicity stemmed from the limited availability of ingredients – it was based on cheap cocoa rather than expensive, imported chocolate. This version is a tribute to the classic in a modern, richer edition.

Best for

Niedzielny deser Spotkanie przy kawie z przyjaciółmi Słodki poczęstunek do pracy lub szkoły Jesienny wieczór z książką

Tips

🍽️ Serving

The cake is delicious on its own at room temperature. To enhance its flavor, it can be served with a dollop of thick 18% sour cream or Greek yogurt, which will balance the sweetness. In a more dessert-like version, it pairs perfectly with a scoop of vanilla or cream ice cream. Before serving, it can be gently dusted with powdered sugar.

🥡 Storage

Store the cake in an airtight container at room temperature for up to 4 days. Thanks to the large amount of butter and the addition of chocolate, it retains its freshness and moisture for a long time. It is not recommended to store it in the refrigerator, as the cake may harden and the crumble will lose its crunchiness.

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