What is Murzynek?
Murzynek is a traditional Polish chocolate cake known for its moist and fluffy texture. The cake is made with basic ingredients like cocoa powder, butter, and sugar, and is often topped with a chocolate glaze.
The cake originated in Poland during the PRL (Polish People’s Republic) period, where it became popular for its simplicity and affordability. It’s often served during festive occasions like Easter or family birthdays, making it a nostalgic treat for many.
Traditionally served during holidays like Easter or Christmas, this cake has been a staple on Polish dessert tables for generations. It’s simple yet decadent, with a deep chocolate flavor that makes it a beloved treat for both kids and adults.
Why I Love This Recipe
This Murzynek recipe is one of my favorites because it’s both easy to make and incredibly satisfying. The cake is light and airy, yet rich in chocolate flavor, which makes it perfect for both everyday dessert and special occasions.
The chocolate glaze adds a luxurious touch, and I love how it stays moist for days. Plus, this cake brings back fond memories of family gatherings and holiday celebrations in Poland.
Key Ingredients
Cake Batter:
- Butter: Adds richness and moisture to the cake.
- Sugar: Provides sweetness and helps create a soft crumb.
- Cocoa Powder: The star of the show, giving the cake its deep chocolate flavor.
- Flour: Forms the base of the cake, ensuring a light texture.
- Eggs: Bind the ingredients together and add structure.
- Baking Powder: Helps the cake rise and become fluffy.
- Milk: Keeps the batter smooth and adds extra moisture.
Chocolate Glaze:
- Dark Chocolate: Melts smoothly for a rich, glossy topping.
- Butter: Helps make the glaze silky and easy to spread.
How to Store?
Store your Murzynek in an airtight container at room temperature for up to 3 days. If you prefer, you can refrigerate it, but let it come to room temperature before serving to maintain its soft texture.
You can also freeze slices of the cake for up to 1 month—just wrap them tightly in plastic wrap and store in an airtight container.
How to Serve?
Murzynek is best served at room temperature with a hot cup of tea or coffee. You can top each slice with a dollop of whipped cream, a dusting of powdered sugar, or fresh fruit like strawberries for a little extra flair.
It’s a versatile cake that’s perfect for both casual afternoons and festive occasions. I love to serve it alongside other traditional Polish desserts, like this classic Polish sernik.
Expert Tips
Use Room Temperature Ingredients: To ensure your batter mixes smoothly, make sure the butter, eggs, and milk are at room temperature before you start.
Don’t Overmix the Batter: Once you add the dry ingredients, mix the batter just until everything is combined. Overmixing can make the cake dense instead of light and fluffy.
Let the Cake Cool Completely Before Glazing: Make sure your cake is fully cooled before pouring the chocolate glaze on top, or the glaze will melt into the cake instead of sitting on the surface.
Variations and Substitutions
Nutty Murzynek: Add chopped nuts like walnuts or almonds to the batter for added texture.
Spiced Murzynek: Add a teaspoon of cinnamon or a pinch of nutmeg to the batter for a subtle spiced flavor.
Gluten-Free Version: Substitute the all-purpose flour with a gluten-free baking mix to make this cake gluten-free.
Print
Murzynek – Polish Chocolate Cake
- Total Time: 50 minutes
- Yield: 12 servings 1x
Description
This Murzynek (Polish Chocolate Cake) is a moist, fluffy chocolate cake topped with a rich chocolate glaze, perfect for any occasion.
Ingredients
For the Cake:
- 3/4 cup (170g) butter, softened
- 1 cup (200g) sugar
- 3 tablespoons cocoa powder
- 1 1/2 cups (190g) all-purpose flour
- 2 large eggs
- 1 teaspoon baking powder
- 3/4 cup (180ml) milk
For the Chocolate Glaze:
- 4 oz (115g) dark chocolate, chopped
- 1/4 cup (60g) butter
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8×8-inch (20×20 cm) baking pan.
- Make the Batter: In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the cocoa powder.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
- Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake for 25-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the Chocolate Glaze: In a small saucepan, melt the dark chocolate and butter over low heat, stirring until smooth and glossy.
- Glaze the Cake: Once the cake is completely cool, pour the chocolate glaze over the top, spreading it evenly with a spatula. Let the glaze set for about 15 minutes before serving.
Notes
For an extra rich flavor, use dark cocoa powder instead of regular.
This cake stays moist for days, making it perfect for make-ahead dessert planning.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: Polish
Nutrition
- Calories: 280
- Sugar: 25g
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
Nutrition Information
This website offers estimated nutritional details, which may vary depending on the specific ingredients used.
Frequently Asked Questions
Can I freeze Murzynek?
Yes, Murzynek freezes beautifully. Wrap the cake tightly in plastic wrap and place it in an airtight container before freezing for up to 1 month. Thaw at room temperature before serving.
What’s the difference between Murzynek and other chocolate cakes?
Murzynek has a lighter texture compared to dense chocolate cakes, and it’s often topped with a simple chocolate glaze rather than frosting, which makes it distinct in flavor and appearance.
Can I use other types of chocolate for the glaze?
Absolutely! You can use milk chocolate for a sweeter glaze or white chocolate for a fun variation.
Picture looks like it was baked in a loaf pan. What would be the cooking time in a loaf pan?
Yes, you can definitely bake murzynek in a loaf pan 😊
If you switch to a standard loaf pan, bake it at the same temperature, but expect the time to be around 45–55 minutes. Start checking at about 45 minutes with a toothpick—if it comes out clean or with just a few moist crumbs, it’s ready.
Because the batter is deeper in a loaf pan, it may need a bit longer than a flatter pan. If the top starts browning too quickly, you can loosely cover it with foil toward the end.
It will come out just as delicious—slightly taller and beautifully soft inside 💛
My cake came out dense and dry
I’m sorry to hear that! A dense, dry Murzynek is usually caused by overmixing the batter or baking it a little too long. Ovens can vary quite a bit, so I recommend checking for doneness a few minutes early next time. I hope you’ll give it another try! 😊