Homemade Buttermilk Murzynek with Jam - photo 1
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Homemade Buttermilk Murzynek with Jam

Cakes and Bakes Desserts 90 min Medium 12 wyświetleń ~24.62 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 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)
  • Egg white 168 g
  • Wheat flour 300 g
  • Baking powder 16 g
  • Cherry jam 300 g
  • ✨ Opcjonalne
  • Powdered sugar 30 g
  • Sour cream 50 g
💰 Szacowany koszt dania: ~24.62 PLN (2.05 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Prepare the dishes 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 flour. Set the oven rack to the lower level (bottom shelf). Preheat the oven to 200°C top and bottom.

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 powder, 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.

Ingredients: Sugar, Cocoa, Water
Use even, medium heat. If the foam starts to stick to the edges, gently scrape it 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 transfer the mixture to a wide container and stir occasionally.

Ingredients: Sugar, Cocoa, Water
Check the temperature by touching the inside of your wrist — the mixture should be 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.

Ingredients: Egg yolk, Sugar, Cocoa, Water
Use a whisk for a quick mix; if you see lumps of yolk, 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.

Ingredients: Wheat flour, Baking powder
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.

Ingredients: Wheat flour, Sugar, Cocoa, Water, cherry jam
Gently mix to avoid deflating the whipped egg whites. If the mixture is very thick, you can add 1–2 tablespoons of water, but do it gradually.
7

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

Ingredients: egg white, Sugar
The bowl and mixer attachments must be dry and free of grease (a little 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.

Ingredients: egg white, cherry jam, Sugar
Use a wide spatula and a folding motion, rather than vigorous mixing. The batter should be uniform but still light.

Baking

9

Prepare the pan: lightly grease it with butter or line it with parchment 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.

Ingredients: Wheat flour, Baking powder, cherry jam
The lower shelf provides a stronger base and even rising for 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 mixture (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.

Ingredients: Sour cream, Sugar, Cocoa, Water
If you are not using cream, the mixture will be firmer once it sets. Adding cream gives a shiny, 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 with a slightly warm glaze, spreading it with a spoon over the top. Once cooled, dust the cake with sifted powdered sugar (optional). Cut into pieces after it has completely cooled.

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

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 get even slices.

🥡 Storage

Store in an airtight container at room temperature for up to 3 days; to retain 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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