Recipe for: Homemade Buttermilk Brownie with Jam - photo 1
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Recipe for: Homemade Buttermilk Brownie with Jam

Cakes and Bakes Desserts 90 min Medium 63 wyświetleń ~28.82 PLN * 5.0 (1)
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Description

A classic, moist chocolate cake with an additional layer of fruit jam — a cake with an intense cocoa flavor and a soft, slightly chewy texture. This homemade treat features melted vegetable butter and sugar as the base, while cherry jam adds a fruity tartness and moisture. The cake is perfect as a dessert for coffee or tea, for family gatherings, and for guests. It has a rustic appearance — a dark interior with a glossy glaze, cut into thick pieces; it can be served with a cup of hot milk, whipped cream, or vanilla ice cream. The recipe thoroughly describes each step, from melting the ingredients, preparing the batter, combining with the jam, to whipping the egg whites and baking on the lower rack of the oven to achieve an evenly baked bottom and a soft, moist center.

Ingredients Used

Ingredients (11)

Servings:
12
  • Sugar 400 g
  • Butter (mass) 200 g
  • Cocoa 45 g
  • Water 500 ml
  • Egg yolk 4 szt. (~72 g)
  • Wheat flour 300 g
  • Baking powder 16 g
  • Cherry jam 300 g
  • Egg white 168 g
  • ✨ Opcjonalne
  • Powdered sugar 30 g
  • Sour cream 50 g
💰 Szacowany koszt dania: ~28.82 PLN (2.40 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Prepare the utensils and tools: a large pot with a capacity of at least 2–3 liters (for heating sugar and butter), a mixing bowl, a hand or stand mixer, a wooden spoon, a rubber spatula, a baking pan (a loaf pan 30×12 cm or a springform pan Ø24 cm), parchment paper or butter to grease the pan, and a sieve for sifting the flour. Set the oven rack to the lower position (bottom shelf). Preheat the oven to 200°C (top and bottom heat).

Use a tall pot to prevent the mixture from boiling over when heating. If you don't have a mixer, whisk the egg whites by hand — it's longer, but possible.

Cocoa glaze / base

2

In a large pot, add 400 g of sugar, 200 g of vegetable butter, 45 g of cocoa, and pour in 500 ml of water. Place the pot over medium heat. Stir with a wooden spoon until the vegetable butter melts and the sugar completely dissolves (about 5–8 minutes). When the mixture starts to boil, reduce the heat and cook for another 1–2 minutes, stirring to combine the flavors and prevent the sugar from sticking.

Use even, medium heat. If the foam starts to stick to the edges, gently scrape it off with a spatula. The mixture should be smooth, without sugar crystals; if you feel fine crystals, cook for a shorter time and stir faster.
3

Remove the pot from the heat and set the mixture aside to cool to room temperature. This is important — do not combine the hot mixture with the eggs right away. Cooling usually takes 30–40 minutes; to speed it up, you can pour the mixture into a wide container and stir occasionally.

Check the temperature by touching the inner side of your wrist — the mixture should feel distinctly cool, no warmer than around 30–35°C, to avoid curdling the yolks.

Cake

4

When the mixture is cool, add 72 g of egg yolks (from 4 eggs). Gradually pour in the yolks and vigorously mix with a whisk or mixer on low speed until the yolks are evenly combined and the mixture is smooth. After mixing, pour 125 g (half a cup) of this mixture into a separate container — this will be the base for the glaze.

Use a whisk to quickly combine; if you see lumps of yolks, mix for a shorter time and more vigorously. When pouring half a cup, do it precisely using a measuring cup.
5

Sift 300 g of wheat flour into the remaining mixture in a large bowl and add 16 g of baking powder. Mix the dry ingredients evenly with a sieve or a spoon — the goal is to distribute the baking powder throughout the flour.

Sifting the flour will aerate it and make it easier to combine with the wet ingredients later. Use a large bowl to have enough space for mixing without splattering.
6

Pour the cocoa mixture with the egg yolks into the dry ingredients and mix thoroughly with a rubber spatula or wooden spoon until everything is combined and there is no raw flour. The mixture will be thick and dark brown. Then add the entire jar (300 g) of cherry jam: use a spoon to spread the jam in places, you don't need to fully incorporate it — small layers of jam will create moist pockets after baking.

Gently mix to avoid deflating the whipped egg whites later. If the mixture is very thick, you can add 1–2 tablespoons of water, but do it gradually.
7

Whip 168 g of egg whites (whites from 4 eggs) to stiff peaks: start at low speed with the mixer, then increase the power. Add two tablespoons of sugar (optional — about 30 g) towards the end of whipping, so that the meringue is shiny and stable. The meringue should form stiff peaks that do not fall when the bowl is turned upside down.

The bowl and the mixer attachments must be dry and free from grease (a bit of grease will prevent the egg whites from whipping). If you are whisking by hand, use a vigorous whisk and more patience (about 10–12 minutes).
8

Gently fold the whipped egg whites into the cocoa-jam mixture: start by adding 1/3 of the meringue and mix more vigorously to loosen the mixture. Then add the remaining meringue in two portions and fold with a spoon from the bottom to the top (using 'folding' motions) to avoid deflating the fluffiness. Mix only until there are no visible large white streaks.

Use a wide spatula and swirling motions, not vigorous mixing. The batter should be smooth but still light.

Baking

9

Prepare the pan: lightly grease it with butter or line it with baking paper (paper on the bottom and sides for easier removal). Pour the batter into the pan evenly and smooth the top with a spatula. Place the pan on the bottom shelf of the preheated oven at 200°C. Bake for about 55–65 minutes. After 50 minutes, check the cake with a toothpick — insert the toothpick into the center; if it comes out with a few moist crumbs (not raw batter), the cake is done. If the toothpick comes out wet with raw batter, bake for another 5–10 minutes.

The bottom shelf provides a stronger base and even rising of the chocolate cake. Do not open the oven in the first 40 minutes — it may collapse. If the top browns too quickly, loosely cover the cake with aluminum foil.

Glaze

10

Heat the previously poured mass (125 g) in a small saucepan over low heat: if you want a smooth glaze, you can add 50 g of cream and gently heat, stirring until the mixture is liquid and glossy. Do not boil the cream, just warm it until combined. After a moment, turn off the heat and let it sit for 2–3 minutes so it is not very hot.

If you are not using cream, the mixture will be firmer once set. Adding cream gives a glossy, creamy glaze. Use a small saucepan and stir with a spatula.

Decoration and serving

11

After removing the cake from the oven, set the pan on a rack to cool for 15–20 minutes. Then, carefully remove the cake from the pan and drizzle it with a slightly warm glaze, spreading it over the top with a spoon. Once cooled, dust the cake with sifted powdered sugar (optional). Cut into pieces after it has completely cooled.

Pour the glaze gently to avoid soaking the sides. The cake is easier to cut after it has completely cooled — it won't crumble as much then.

Fun Fact

💡

Murzynek is a popular cocoa cake in Poland that has many regional variations. The addition of jam in the middle is a homemade trick that keeps the cake moist for longer.

Best for

popołudniowa kawa spotkanie rodzinne urodziny domowe

Tips

🍽️ Serving

Serve a slightly warm piece with a scoop of vanilla ice cream or a dollop of whipped cream. You can also serve it with a cup of strong coffee or fruit tea. When cutting, use a large, sharp knife dipped in hot water to achieve even slices.

🥡 Storage

Store in an airtight container at room temperature for up to 3 days; to maintain moisture, wrap in plastic wrap. You can also freeze cut pieces for up to 2 months — thaw at room temperature. Reheat at 150°C for 5–7 minutes or in the microwave for 15–25 seconds to regain freshness.

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