Dominican Chocolate Wuzetka

Ingredients

In this adaptation, the traditional Polish Wuzetka is transformed into a Dominican delight by incorporating flavors and ingredients commonly found in Dominican cuisine. The original recipe's filling is replaced with a creamy mixture of sweetened condensed milk, vanilla extract, and a hint of cinnamon, which adds a unique twist to the dessert. Additionally, the cake is soaked in a rum-infused syrup, paying homage to the Dominican Republic's love for rum-infused desserts. We alse have the original recipe for Wuzetka, so you can check it out.

• For the chocolate cake: For the chocolate cake:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 1/2 cups (300g) granulated sugar 1 1/2 cups (300g) granulated sugar
• 3/4 cup (75g) unsweetened cocoa powder 3/4 cup (75g) unsweetened cocoa powder
• 2 teaspoons baking powder 2 teaspoons baking powder
• 1 teaspoon baking soda 1 teaspoon baking soda
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 1/2 cup (120ml) vegetable oil 1/2 cup (120ml) vegetable oil
• 2 large eggs 2 large eggs
• 2 teaspoons vanilla extract 2 teaspoons vanilla extract
• 1 cup (240ml) boiling water 1 cup (240ml) boiling water
• For the rum syrup: For the rum syrup:
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/4 cup (60ml) dark rum 1/4 cup (60ml) dark rum
• For the creamy filling: For the creamy filling:
• 1 can (14oz/397g) sweetened condensed milk 1 can (14oz/397g) sweetened condensed milk
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• For the whipped cream topping: For the whipped cream topping:
• 2 cups (480ml) heavy cream 2 cups (480ml) heavy cream
• 1/4 cup (30g) powdered sugar 1/4 cup (30g) powdered sugar
• For garnish: For garnish:
• Grated chocolate Grated chocolate

Nutrition

• Calories (kcal / KJ): 480 kcal / 2010 KJ
• Fat: 26g (Saturated Fat: 14g)
• Carbohydrates: 57g (Sugars: 40g)
• Protein: 7g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 350°F (180°C). Grease and flour a 9x13-inch baking pan.
2. 2.
   In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. 3.
   Add the milk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until well combined.
4. 4.
   Gradually add the boiling water to the batter, mixing continuously until the batter is smooth.
5. 5.
   Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. 6.
   While the cake is baking, prepare the rum syrup. In a small saucepan, combine the water and sugar. Bring to a boil, stirring until the sugar is dissolved. Remove from heat and stir in the dark rum. Set aside to cool.
7. 7.
   Once the cake is baked, remove it from the oven and let it cool in the pan for 10 minutes. Then, using a fork or skewer, poke holes all over the cake.
8. 8.
   Pour the rum syrup evenly over the cake, allowing it to soak in. Let the cake cool completely.
9. 9.
   In a mixing bowl, combine the sweetened condensed milk, vanilla extract, and ground cinnamon. Mix until well combined.
10. 10.
    In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form.
11. 11.
    Cut the cooled cake horizontally into two equal layers. Spread the creamy filling evenly over the bottom layer.
12. 12.
    Place the top layer of the cake over the filling and spread the whipped cream over the entire cake.
13. 13.
    Garnish with grated chocolate.
14. 14.
    Refrigerate for at least 2 hours before serving to allow the flavors to meld together.
15. 15.
    Slice and serve chilled.

Treat your ingredients with care...

• Dark rum — If you prefer a non-alcoholic version, you can substitute the rum with rum extract or omit it altogether.
• Grated chocolate — Use a high-quality dark chocolate for grating, as it adds a rich flavor to the cake.

Tips & Tricks

• For an extra burst of flavor, you can add a teaspoon of instant coffee to the cake batter.
• Make sure to let the cake cool completely before adding the creamy filling and whipped cream to prevent them from melting.
• To make the cake even more indulgent, you can sprinkle some chocolate shavings on top of the whipped cream.

Serving advice

Serve the Dominican Chocolate Wuzetka chilled for the best taste and texture. Cut the cake into slices and serve on dessert plates.

Presentation advice

To enhance the presentation, you can dust the top of the cake with cocoa powder before adding the whipped cream. Additionally, you can pipe decorative patterns or rosettes with the whipped cream on top of the cake.