Michałek cake

Michałek cake is one of the most popular layered cakes in Poland. It features two layers of soft chocolate sponge filled with a rich cocoa custard buttercream studded with chopped Michałki chocolates, then topped with fluffy whipped cream and even more chopped Michałki. If you’re a fan of these chocolate and hazelnut sweets, you’ll fall in love with this cake!

Ingredients for the chocolate sponge:

• 6 large eggs
• 170 g caster sugar
• 150 ml sunflower or rapeseed oil
• 180 g plain flour
• 30 g cocoa powder
• 1 teaspoon baking powder

All the ingredients should be at room temperature.

Place the eggs (without separating them) and the sugar into the bowl of a mixer. Whisk on high speed until the mixture becomes very pale, thick and fluffy, tripling in volume. This takes about 7–10 minutes in a stand mixer or 10–15 minutes with a hand mixer. The batter should fall slowly from the whisk in a ribbon. Gradually pour in the oil while continuing to whisk. Sift the flour, cocoa powder and baking powder directly into the bowl and gently fold everything together with a spatula until just combined.

Line the base of a 23 × 35 cm baking tin with baking paper. Do not grease the sides. Pour in the batter and level the surface.

Bake at 175°C for 35–40 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool completely.

Slice the sponge horizontally into 2 even layers using a serrated knife.

Ingredients for the cocoa custard buttercream:

• 750 ml milk
• 150 g caster sugar
• 8 g vanilla sugar
• 3 tablespoons plain flour
• 3 tablespoons cornflour
• 1 tablespoon cocoa powder
• 200 g butter, at room temperature
• 170 g Michałki chocolates, finely chopped

Bring 500 ml of the milk to the boil with both sugars. Blend the remaining 250 ml milk with the flour, cornflour and cocoa powder until smooth. Pour the mixture into the boiling milk, whisking constantly. Cook for several minutes until thick, like a custard. Cover the surface directly with cling film and leave to cool completely.

Beat the butter until light and fluffy. Gradually add the cooled custard in several additions, beating well after each one. Fold in the chopped Michałki chocolates.

Ingredients for the whipped cream topping:

• 250 ml double cream, chilled
• 2 tablespoons mascarpone, chilled
• 1 tablespoon icing sugar

Whip all the ingredients together until stiff peaks form.

Ingredients for the soaking syrup:

• 60 ml coffee (made by dissolving 1 teaspoon instant coffee in 100 ml hot water)
• 20 ml dark rum or vodka

Mix together.

You’ll also need:

• 1 jar plum butter or blackcurrant jam
• 50 g Michałki chocolates, finely chopped

To assemble:

Place one sponge layer back into the baking tin. Brush with half of the coffee syrup. Spread with the plum butter or blackcurrant jam. Spread the cocoa buttercream evenly over the top. Cover with the second sponge layer and brush with the remaining syrup. Spread the whipped cream over the cake. Sprinkle generously with the chopped Michałki chocolates. Chill overnight before serving.

Store the cake in the refrigerator.

Enjoy!

Source of inspiration: Przyślij Przepis, recipe adapted.