Chocolate sponge with whipped cream - wuzetka

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Today I'd like to share a recipe for a classic cake that's fairly legendary among Polish housewives - chocolate sponge layered with whipped cream, covered with chocolate glaze and decorated with a mandatory blob of whipped cream - wuzetka.

Chocolate sponge is moist yet fluffy, and coffee liqueur notes are easily distinguishable. Whipped cream is pleasantly sweet and vanilla, while tart confiture provides balance. It's no wonder wuzetka is such a crowd pleaser!

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients (18 x 28 cm tin)

Sponge

  • 2/3 cups (100 g) cake flour
  • 2 heaped tbsp (30 g) cornstarch
  • 2 heaped tbsp (30 g) dark cocoa
  • 1 heaped tsp baking powder
  • 5 large or 6 medium eggs, at room temperature, separated
  • Pinch of salt
  • 1/2 cup (100 g) caster sugar
  • 2 heaped tbsp (30 g) vanilla sugar
  • 60 ml rapeseed oil

Whipped cream

  • 12 g powdered gelatin
  • 100 ml hot water
  • 500 ml whipping cream (36%)
  • 2 heaped tbsp (70 g) icing sugar
  • 1 tsp vanilla paste
Cake soak
  • 100 ml coffee liqueur
  • 100 ml water
  • 130 g tart confiture, eg. blackcurrant

Glaze

  • 100 dark chocolate
  • 100 ml whipping cream (36%)

Method

  1. Sift 100 g cake flour, 30 g cornflour, 30 g dark cocoa and 1 heaped tsp baking powder into a bowl. Stir dry ingredients through with a whisk to distribute them evenly.
  2. Pour 6 medium egg whites into a separate large, glass bowl. Add a pinch of salt and whip the egg whites with an electric mixer until fluffy, and the beaters leave marks in the egg whites. Add 30 g vanilla sugar and 100 g sugar into the egg whites. Do it in batches, a teaspoon at a time, while beating them with the mixer at high speed. It should take around 30 s per batch. Once all of the sugar is in continue to whip for another minute until thick and glossy.
  3. Add 6 medium egg yolks, one at a time, while continuing to mix at high speed. Once all the egg yolks are in turn the mixer speed down to low and trickle in 60 ml vegetable oil.
  4. Add dry ingredients to the batter. Do it in a few batches, two or three tablespoons at a time, folding them in with a silicone spatula, only until you can no longer see unmixed flour.
  5. Pour the batter into a 18 x 28 cm baking tin. The bottom of the tin should be greased and lined with baking paper; sides should be left clean. Even out the top of the cake carefully with a silicone spatula and tap the tin lightly against the worktop to remove large air bubbles. Put the cake into an oven preheated to 170 deg C (no fan) for 35-40 minutes, until a skewer inserted into the middle of the cake comes out clean.
  6. Take ready cake out of the oven and drop it onto the worktop from the height of 50 cm. Set it aside to cool completely.
  7. Pour 100 ml coffee liqueur and 100 ml water into a jug. Mix them together and set the cake soak aside.
  8. Cut the sides of the sponge from the tin and take it out. Cut the sponge into two equal layers. Optionally, remove the raised top from the top layer to even it out. Place the first layer into the bottom of the tin. Soak the sponge with a half of prepared cake soak and spread 130 g tart confiture evenly across the surface.
  9. Pour 100 ml freshly boiled water into a small bowl and add 12 g powdered gelatin. Stir them energetically until gelatin dissolves in water and set it aside for a few minutes to cool.
  10. Pour 500 ml cold whipping cream (36%) into a large, separate bowl and add 70 g icing sugar and 1 tsp vanilla paste. Whip cream with an electric mixer until almost stiff. Add 1 tbsp whipped cream into cool gelatin solution and mix them together carefully with a whisk. Pour tempered gelatin into whipped cream in a slow trickle while mixing it in with a mixer at low speed.
  11. Transfer whipped cream onto the chocolate sponge and spread it evenly across the surface. Cover whipped cream with a second chocolate sponge layer and press it down lightly to it sticks to cream. Soak the top layer with remaining cake soak.
  12. Put 100 g dark chocolate into a small heatproof bowl and add 100 ml whipping cream. Put the bowl into a microwave oven for 20 seconds, take it out and stir its contents to prevent chocolate from scorching and return it to the microwave for another 10-15 seconds. Repeat the steps until smooth chocolate glaze forms. Pour chocolate glaze directly onto the top chocolate sponge and spread it in a thin, even layer. Put the cake into a fridge for at least 2 hours or, best, overnight for the cream to set.
  13. Serve the cake cut into squares, decorated with additional dollops of whipped cream.
  14. Enjoy!

Approximate nutritional value

100 g

  • 326 kcal
  • Carbs: 27 g 
  • Fat: 21 g
  • Protein: 5 g
  • Fibre: 1 g

1 slice (recipe makes 20 slices)

  • 275 kcal
  • Carbs: 22 g 
  • Fat: 18 g
  • Protein: 4 g
  • Fibre: 0 g

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