<\/p>\n

\n

A traditional Polish murzynek with the warm flavours of festive spices. This richly chocolatey cake is wonderfully aromatic, beautifully moist thanks to the addition of plum jam or plum butter, and stays fresh for several days. It’s a quick and easy way to satisfy any chocolate craving, and a simple recipe that’s sure to please everyone. This cake is wonderfully reliable – you can count on it turning out perfectly every time.<\/em><\/p>\n<\/blockquote>\n

Ingredients for spiced chocolate cake:<\/span><\/p>\n

\n
• 125 g butter<\/li>\n
• 3 large eggs<\/li>\n
• 300 g plain flour<\/li>\n
• 200\u2013300 g caster sugar<\/li>\n
• 250 ml milk<\/li>\n
• 5 tablespoons plum jam or plum butter<\/li>\n
• 2 teaspoons ground cinnamon<\/li>\n
• 1 teaspoon bicarbonate of soda<\/li>\n
• 2 teaspoons mixed spice<\/li>\n
• 5 teaspoons cocoa powder<\/li>\n<\/ul>\n

  All the ingredients should be at room temperature.<\/p>\n

  Place the sugar, cocoa powder, milk and butter into a saucepan. Stir, heat gently, then bring to the boil. Simmer briefly until the sugar has dissolved, then remove from the heat and leave to cool completely. Sift the flour, bicarbonate of soda, cinnamon and mixed spice directly into the cooled chocolate mixture. Whisk briefly, just until combined. Add the plum jam (or plum butter) and stir in with a spoon.<\/p>\n

  In a separate bowl, whisk the egg whites until stiff peaks form. Gradually add the egg yolks while continuing to whisk until fully incorporated. Gently fold the egg mixture into the batter using a spatula.<\/p>\n

  Grease and flour a 25 cm bundt tin. Transfer the batter to the tin and level the surface.<\/p>\n

  Bake at 170\u00b0C for 45\u201360 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool, then cover with the cocoa glaze.<\/p>\n

  Ingredients for cocoa glaze:<\/span><\/p>\n

  \n
  • 2 tablespoons butter<\/li>\n
  • 4 tablespoons caster sugar<\/li>\n
  • 3 tablespoons cocoa powder<\/li>\n
  • 5 tablespoons double cream<\/li>\n<\/ul>\n

    Melt the butter in a small saucepan. Add the sugar, cocoa powder and double cream. Stir well, bring briefly to the boil and cook until the glaze thickens. The glaze will continue to thicken as it cools, so pour it over the cake only once it has reached a thick, pourable consistency.<\/p>\n

    Enjoy!<\/p>\n

    <\/p>\n","protected":false},"excerpt":{"rendered":"

    A traditional Polish murzynek with the warm flavours of festive spices. This richly chocolatey cake is wonderfully aromatic, beautifully moist thanks to the addition of plum jam or plum butter, and stays fresh for several days. It’s a quick and easy way to satisfy any chocolate craving<\/p>\n","protected":false},"author":1,"featured_media":2697,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[19,50,72,27],"tags":[86,107,130,323],"duration":[],"tag_group":[],"class_list":["post-2696","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bundt-cakes-loaf-cakes","category-chocolate-cakes","category-christmas","category-gingerbreads","tag-cinnamon","tag-cocoa-powder","tag-jam","tag-mixed-spices"],"acf":[],"yoast_head":"\n