Traditional Polish chocolate cake with chocolate glaze (Murzynek)....

I'm pretty sure that everyone, at least everyone living in Poland or of Polish heritage, came across that cake at least once in their lifetime. Well, if you actually came across that cake, you'll then make it your business to come across it again - it's SO good! So very chocolaty, moist and I absolutely love the glazing! But, I'm warning - if you'll be like me - there's a danger that you'll "eat" the glaze before you'll have a chance to cover the cake with it! So please, pretty please, do try making this cake! And if you won't like it (which I probably won't believe in) please do let me know about it. Nothing more to add, so... ENJOY!

How to make it...

- 250 g unsalted vegan butter (like Flora)
- 3 tablespoons dark cocoa powder
- 1 tablespoon vegan chocolate spread (like Vego)
- 1 1/2 cup caster sugar
- 7 tablespoons water
- 3 aquafaba eggs (9 tablespoon aquafaba)
- 1 1 /2 cup self-raising flour
- 1/4 teaspoon baking powder


- Preheat the oven to 180 C and prepare the baking tin (traditionally a long, loaf like tin will be used for this cake, but I personally prefer my cakes round). 
- On a medium heat, in a pot (big enough to fit all the ingredients in) melt the butter, sugar, water, cocoa and chocolate spread. 
- Keep stirring (wooden spoon works the best here) until everything is dissolved and combined (you'll have a glossy and smooth chocolate sauce like mixture). 
- Take 3/4 cup of that chocolate mixture and put aside - that is your glazing (how simple is that?! - again I'm warning: don't eat it all!). 
- Put the pot with your chocolate mixture aside to cool down. 
- In the meantime whisk the aquafaba eggs until stiff (it's best to use a mixer, rather tan doing it by hand as it takes some time). 
- When the mixture is cool gradually add the flour and baking powder, stirring constantly. 
- When all the flour is incorporated gradually and slowly, folding rather than stirring add beaten aquafaba eggs. 
- Transfer the cake batter into prepared tin (carefully trying not to lose the air from the eggs). 
- Bake for about 1 hour until the cake skewer comes completely dry. Don't over bake the cake as it won't be so soft and moist. 
- When the cake cools off slightly pour over your chocolate glaze (if it cooled down too much and is too thick put it into a microwave for 15 seconds so you can spread it more evenly). 
- Leave to cool completely before serving.


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  1. With a glass of milk, I would like that...

    1. Yes, murzynek IS perfect with a glass of warm milk :)
      Pozdrawiam, Anula.

  2. AnonymousJune 21, 2014

    What is the oven temp for the US?

    1. Hi,
      you can find all the conversions here:
      For this specific recipe it's 350°F = 180°C = gas mark 4
      Pozdrawiam, Anula.

  3. Stacey SzyperekAugust 30, 2014

    Hi. First I must explain how awful I am at baking. Everything I try to make usually goes wrong. So I was pretty apprehensive when my husband asked me to make one of his favourite childhood cakes...murzynek. He found the recipe on your site for me and I agreed to give it a go. It was simple to follow and I felt pretty confident. I'm happy to report the cake came out fabulously and tasted wonderful. Thank you so much. My husband was very happy.

    1. Hi Stacey,
      I was so happy to read your comment! I'm glad it worked well for you and your husband approved. It's also one of my favourite childhood cakes and the only one that my Mum makes - she can't bake anything else! ;) Hope your confidence is better now and you'll try baking more (maybe even you'll give a go another of my own recipes).
      Pozdrawiam, Anula.

  4. I am from poland. It is look so good.

    1. Thank you Adrian :)
      Pozdrawiam, Anula.


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Pozdrawiam, Anula.