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Wuzetka – WZ Ciasto – Polish Chocolate Cream Cake

  • Author: Polish Housewife

Description

A Polish chocolate cake filled with cream and topped with ganache!


Ingredients

for the cake:

  • 1 cup flour
  • 1/3 cup corn starch
  • 1/4 cup cocoa powder
  • 1 teaspoon baking powder
  • 8 eggs, seperated
  • pinch salt
  • 2/3 cup sugar

for the syrup:

  • 1/4 cup cherry vodka (option, use 1/4 water if you don’t want alcohol
  • 3/4 cup hot water
  • 2 tablespoons cocoa
  • 2 tablespoons powdered sugar

for the filling:

  • 4 teaspoons unflavored gelatin
  • 5 tablespoons water
  • 1 quart heavy cream, less 2 tablespoon (reserve for ganache)
  • 1 tablespoon vanilla or 2 tablespoons cheery vodka
  • 1/4 cup powdered sugar

for ganache:

  • 1 cup of chocolate chips
  • 2 tablespoons heavy cream
  • 2 tablespooons butter
  • cherries for garnish

Instructions

for the cake:

  1. Preheat oven to 350
  2. Sift the flour, corn starch, cocoa powder, and baking powder
  3. Seperate the eggs (be sure that none of the yolk gets in with the whites, the fat will keep them from whipping up), beat the whites with a pinch of salt until stiff peaks form
  4. Cream yolks with sugar for several minutes, until light and fluffy, stir flour mixture into the yolks
  5. Fold in the egg whites, in four small batches
  6. Grease pan (11 x 15) and line with parchment paper, spread batter into pan and bake for 15 minutes or until it springs back when touched lightly in the center, cook, cut into two layers, 7.5 x 11 inches each

for other components and assembly:

  1. place one cake layer on serving platter bottom side up or in parchment lined pan (let the parchment hang over the edge so you can use it to lift the cake out of the pan)
  2. Combine the cherry vodka, hot water, cocoa , and powdered sugar, spoon over the bottom layer of cake
  3. Sprinkle gelatin over 5 tablespoons water, heat just until it dissolves, and cool to room temp
  4. Whip cream with vanilla (or cherry vodka) and powdered sugar until soft peaks form, add gelatin, whip until stiff peaks form
  5. Reserve enough whipped cream to decorate the top, spread the remainder over the bottom layer, top with second cake layer, place it bottom side up, and spoon syrup over the top layer (you may not use all the syrup, but don’t miss any spots)
  6. Place chocolate chips, cream, and butter in a bowl, microwave for 45 seconds, stir until dissolved, heating for a few more seconds if necessary, stir until smooth and shinny, spread over top layer and refrigetate
  7. Before serving, cut into squares and top with a piped star or dollop of whipped cream and a cherry