Cocoa Cake with Chocolate Glaze Recipe
This classic Polish cocoa cake is one of the most recognizable chocolate bakes from the pre-brownie era – moist, cocoa-rich, often finished with a simple glaze. It’s made in a single pot, which makes it a favorite of anyone who hates doing the dishes. It’s the kind of cake you often bake “in a hurry” when someone calls to say they’re dropping by for evening tea.
This cocoa cake with chocolate glaze is one of the most recognizable Polish cocoa cakes from before brownies became popular – intensely cocoa-flavored, moist, and made in a single pot. The simple “one-pot” method makes it a favorite for people who don’t like washing up, yet it still delivers a very satisfying result. The chocolate glaze on top turns an everyday tray bake into a full-fledged dessert for evening tea.
Chef's tips
Make sure the cocoa mixture is only warm, not hot, before adding the eggs – otherwise the eggs will scramble and form lumps. Add the flour with baking powder in batches and mix only until combined, because overmixing can make the cake tough. If you want an even moister cake, shorten the baking time by 3–4 minutes and take it out when the skewer still has slightly moist crumbs on it.
How to serve
This cake is perfect as a last-minute bake when someone calls to say they’re coming over in the evening for tea – you can slice it while it’s still slightly warm, with a soft glaze. Serve it with a mug of black tea with lemon or with milk for children. For a more elegant occasion, sprinkle the top with chopped nuts or desiccated coconut and cut the cake into smaller squares.
Ingredients
- milk - 250 ml
- sugar - 200 g
- butter - 200 g
- cocoa powder - 3 tablespoons
- wheat flour - 300 g
- baking powder - 12 g
- egg - 4 piece
- chocolate - 100 g
- cream - 80 ml
- salt - 1 pinch
Preparation
- Preheat the oven to 180°C, top and bottom heat. Line a baking tin about 25×30 cm with baking paper.
- Pour the milk into a larger pot, add the sugar, butter and cocoa. Heat over low heat, stirring, until the butter melts and the ingredients come together into a smooth, glossy mixture. Do not bring to a boil.
- Remove the pot from the heat and set aside for 10 minutes to cool slightly – the mixture should be warm but not hot, so it doesn’t scramble the eggs.
- In a separate bowl sift together the flour, baking powder and a pinch of salt.
- Crack the eggs into the slightly cooled cocoa mixture and quickly mix with a whisk or a mixer on low speed until smooth and uniform.
- Add the flour with baking powder in 2–3 batches, mixing briefly, just until combined. The batter will be quite runny.
- Pour the batter into the prepared tin and smooth the top. Place in the preheated oven and bake for about 35–40 minutes, until a skewer inserted in the center comes out dry or with a few moist crumbs, but without raw batter.
- Remove the baked cake from the oven and leave to cool completely in the tin.
- Prepare the glaze: heat the cream in a small saucepan until hot but not boiling. Remove from the heat, add the broken-up chocolate and stir until completely melted and you have a smooth glaze.
- Pour the warm chocolate glaze evenly over the cooled cake. Set aside for at least 30 minutes to allow the glaze to set slightly, then cut into pieces.
Storage
Store the cake in an airtight container at room temperature for 1–2 days, or in the fridge for up to 4 days. If refrigerated, let the slices sit at room temperature before serving so the crumb softens and the chocolate glaze isn’t too firm.
