Polish Chocolate Loaf Cake

This Polish home-baked cocoa cake, known as murzynek, uses readily available ingredients. Follow the steps and allow the cocoa mixture to cool before adding the eggs.

Ingredients

250 g wheat flour
180 g butter
180 g sugar
4 eggs
150 ml milk
3 tablespoons cocoa powder
2 teaspoons baking powder
A pinch of salt

Method

Heat the butter, sugar, milk and cocoa, stirring until combined. Leave to cool completely.
Heat the oven to 180°C and line a loaf tin about 25 cm long with baking paper.
Separate the eggs. Stir the yolks into the cocoa mixture, then add the flour mixed with the baking powder.
Beat the whites with a pinch of salt and gently fold them into the batter. Transfer to the tin.
Bake for about 45-55 minutes, until a skewer comes out clean. Cool and, if you like, finish with chocolate glaze.

Time and portions

About 1 hour 20 minutes. Makes 10 pieces.

Tips and variations

Cool the cocoa mixture before adding the eggs.
Fold the egg whites in with a spatula to retain their lightness.
If the top browns too quickly, cover it with baking paper.

Preparing the cocoa mixture

Put the butter, sugar, milk and cocoa in a saucepan. Heat gently, stirring until the butter melts and the ingredients form a smooth mixture. There is no need to boil it for long. Watch the bottom of the pan, where the cocoa can stick. Let the mixture cool completely before adding the yolks so the heat does not cook them.

Meanwhile, line the loaf tin with baking paper, leaving it a little higher at the sides to make the cooled cake easier to lift out. Mix the flour and baking powder in a separate bowl. If the cocoa has formed lumps, work them out while heating, before the mixture cools.

Combining the ingredients

Separate the eggs carefully so no yolk gets into the whites. The bowl for beating the whites should be clean and dry. Stir the yolks into the cold cocoa mixture, followed by the flour and baking powder. Mix until combined, scraping down the sides. Do not beat for long after adding the flour.

Beat the whites with the salt until they hold their shape. Stir a small amount into the batter first to loosen it. Add the rest in batches, folding gently with a spatula from the bottom upwards. This helps combine the ingredients while retaining the air in the whites. Transfer to the tin and level the top.

Baking and cooling

Put the tin in the preheated oven and check the cake towards the end of the stated time. Insert a wooden skewer into the centre at the thickest point. It should come out without wet, raw batter. If batter still sticks to it, bake for a few more minutes and test again. If the top darkens too quickly, lay baking paper loosely over it.

Let the cake rest briefly in the tin, then carefully lift it out with the paper and cool on a rack. It may crumble if sliced while hot. Add glaze only when the surface has cooled, so it does not run off.

Serving and storage

Serve the cake plain, dusted with icing sugar or topped with chocolate. Fresh fruit also goes well with a slice. Use a sharp knife and avoid pressing too hard when cutting. Once completely cool, store in a closed container to prevent it drying out. If making it ahead, add any decoration before serving.

For even portions, first mark the cuts on top with a knife. If using glaze, wait for it to set and use a clean blade. Crumbs left after slicing can be served alongside the cake, for example sprinkled over fruit.