Wuzetka

Wuzetka (Polish Chocolate Cream Cake)

A classic Warsaw café cake of two thin chocolate sponge layers sandwiched and topped with billowy whipped cream and a glossy chocolate glaze. The name comes from the nearby ulica Wróbla, nicknamed 'Wuzetka' by regulars of the famous Blikle café.

Prep

45 min

Cook

25 min

Total

70 min

Serves

10-12

Difficulty

Medium

Recipe ingredients

• •240 g (1 cup) all-purpose flour
• •200 g (1 cup) granulated sugar
• •60 g (½ cup) unsweetened cocoa powder, good-quality, sifted
• •4 whole (4 large) eggs, separated, at room temperature
• •120 ml (½ cup) whole milk
• •120 ml (½ cup) neutral oil or melted butter, sunflower oil is traditional
• •5 g (1 tsp) baking powder
• •2 g (½ tsp) fine salt
• •5 ml (1 tsp) vanilla extract
• •600 ml (2½ cups) heavy whipping cream (36%), cold; Polish 36% tłuszcz śmietanka is standard
• •40 g (3 tbsp) powdered sugar, for the cream
• •5 ml (1 tsp) vanilla extract, for the cream
• •150 g (5¼ oz) dark chocolate (70%), for the glaze, finely chopped
• •60 g (¼ cup) heavy cream, for the ganache glaze
• •15 g (1 tbsp) unsalted butter, for the glaze
• •120 ml (½ cup) strong coffee or milk, for soaking the sponge

Steps

1. 1 Heat the oven to 175°C (350°F). Line a 33×23 cm (13×9 in) sheet pan with parchment and lightly grease the sides.
2. 2 Whisk the egg yolks with half the sugar and the vanilla until pale and thick. Slowly stream in the oil, then the milk, whisking constantly.
3. 3 Sift the flour, cocoa, baking powder and salt over the yolk mixture and fold in gently until smooth.
4. 4 In a clean bowl, beat the egg whites to soft peaks, then gradually add the remaining sugar and beat to stiff, glossy peaks.
5. 5 Fold the whites into the chocolate batter in three additions, keeping the mixture airy. Spread evenly in the prepared pan (it should be about 1 cm / ⅜ in thick).
6. 6 Bake 20–25 minutes, until the top springs back when pressed and a toothpick comes out with moist crumbs. Do not overbake — the sponge must stay soft to soak up the liquid. Cool completely in the pan.
7. 7 Whip the 600 ml cream with powdered sugar and vanilla to soft, spreadable peaks (do not overwhip — Polish Wuzetka uses a soft, cloud-like cream, not stiff).
8. 8 Cut the cooled sponge in half crosswise to make two equal rectangles (about 33×11.5 cm / 13×4.5 in each). Place the bottom layer on a serving tray and brush generously with the coffee or milk.
9. 9 Spread two-thirds of the whipped cream evenly over the bottom layer. Place the second sponge on top, soak it as well, and spread the remaining cream over the top and sides.
10. 10 Make the glaze: heat the 60 g cream just to a simmer, pour over the chopped chocolate, let sit 1 minute, then stir from the center until smooth. Stir in the butter until glossy.
11. 11 Let the ganache cool for 8–10 minutes until it just begins to thicken but is still pourable, then pour onto the center of the cake and spread gently to the edges, allowing some to drip down the sides in the traditional manner.
12. 12 Chill at least 4 hours, preferably overnight. Cut with a hot, dry knife into rectangles or squares (Wuzetka is classically served as small slices with a cup of black coffee).