Wuzetka - Decadent Polish Chocolate Cake

Ingredients

• For the chocolate sponge cake: For the chocolate sponge cake:
• 4 large eggs 4 large eggs
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1/4 cup (30g) unsweetened cocoa powder 1/4 cup (30g) unsweetened cocoa powder
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• 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 chocolate cream filling: For the chocolate cream filling:
• 2 cups (480ml) whole milk 2 cups (480ml) whole milk
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/4 cup (30g) cornstarch 1/4 cup (30g) cornstarch
• 1/4 cup (30g) unsweetened cocoa powder 1/4 cup (30g) unsweetened cocoa powder
• 4 large egg yolks 4 large egg yolks
• 6 ounces (170g) dark chocolate, chopped 6 ounces (170g) dark chocolate, chopped
• 2 tablespoons unsalted butter 2 tablespoons unsalted butter
• For the chocolate ganache: For the chocolate ganache:
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 8 ounces (225g) dark chocolate, chopped 8 ounces (225g) dark chocolate, chopped
• For garnish: For garnish:
• Whipped cream Whipped cream
• Chocolate shavings Chocolate shavings

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 52g, 38g
• Protein: 7g
• Fiber: 3g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 350°F (175°C). Grease and flour a rectangular baking pan.
2. 2.
   In a mixing bowl, beat the eggs and sugar together until pale and fluffy.
3. 3.
   In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
4. 4.
   Gradually add the dry ingredients to the egg mixture, folding gently until well combined.
5. 5.
   Pour the batter into the prepared baking pan and smooth the top.
6. 6.
   Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. 7.
   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 dissolves. Remove from heat and stir in the rum. Set aside to cool.
8. 8.
   Once the cake is baked, remove it from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
9. 9.
   While the cake is cooling, prepare the chocolate cream filling. In a saucepan, heat the milk until steaming but not boiling.
10. 10.
    In a separate bowl, whisk together the sugar, cornstarch, cocoa powder, and egg yolks until smooth.
11. 11.
    Gradually pour the hot milk into the egg mixture, whisking constantly.
12. 12.
    Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.
13. 13.
    Remove from heat and add the chopped chocolate and butter. Stir until melted and smooth.
14. 14.
    Cut the cooled cake horizontally into two equal layers. Place one layer on a serving platter.
15. 15.
    Brush the rum syrup generously over the bottom cake layer.
16. 16.
    Spread half of the chocolate cream filling evenly over the soaked cake layer.
17. 17.
    Place the second cake layer on top and repeat the process, brushing with rum syrup and spreading the remaining chocolate cream filling.
18. 18.
    Prepare the chocolate ganache by heating the cream in a saucepan until hot but not boiling.
19. 19.
    Remove from heat and add the chopped chocolate. Let it sit for a minute, then stir until smooth and glossy.
20. 20.
    Pour the ganache over the top of the cake, allowing it to drip down the sides.
21. 21.
    Refrigerate the cake for at least 2 hours to set.
22. 22.
    Before serving, garnish with whipped cream and chocolate shavings.

Treat your ingredients with care...

• Dark chocolate — Use high-quality dark chocolate with at least 70% cocoa solids for the best flavor and texture.
• Rum — If you prefer a non-alcoholic version, you can substitute the rum with rum extract or omit it entirely.
• Whipped cream — For a stable whipped cream topping, make sure the cream is cold and beat it until stiff peaks form.

Tips & Tricks

• To achieve a moist cake, make sure to generously brush each cake layer with the rum syrup.
• Allow the cake to chill in the refrigerator for a few hours before serving to enhance the flavors and set the ganache.
• For an extra touch of elegance, pipe whipped cream rosettes around the edges of the cake and sprinkle additional chocolate shavings on top.

Serving advice

Serve each slice of Wuzetka on a dessert plate, accompanied by a dollop of whipped cream and a sprinkle of chocolate shavings. Pair it with a cup of freshly brewed coffee or a glass of cold milk for a delightful experience.

Presentation advice

To present Wuzetka beautifully, place the cake on a cake stand or a decorative platter. Dust the top with a light dusting of cocoa powder before pouring the chocolate ganache for an elegant touch. Garnish with fresh berries or mint leaves for a pop of color.