Black currant cake (Porzeczkowiec)

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 While visitng in Poland (from where we just came back) a friend of mine gave me two jars of homemade blackcurrant jam. Best jam I have ever had. Around the same time, a cousin of mine shared a cake recipe with me which calls for it! I actually had a chance to try this cake at one of my family get-together and...IT. WAS. SO. GOOD! I took the recipe, brought the jams, followed the instructions and the good news is... that the cake you are looking at, tastes as good as the one we ate in Poland (: The combination of creamy, sweet mascarpone, chocolate and sour black currant jam is just perfect. We love it and I hope that you will love it as much as we do.

Enjoy! (:  



1/2 cup water (at room temperature)

3/4 cup vegetable oil

3 tbsp cocoa powder

1 1/2 cup caster sugar (white)

1 tsp baking powder

1 tsp baking soda

5 eggs

2 jars blackcurrant jam

1 milk chocolate

1 and 1/2 cup all purpose flour

For the filling:


400g mascarpone cheese


1 cup powdered sugar

473 ml Heavy whipped cream




In a medium saucepan combine water and oil. Next, add the sugar and cocoa powder. Turn on the stove. While mixing, let it boil.

Put aside to cool down.


In a large bowl combine eggs and sugar using a mixer.

Next, add 5 egg yolks. Mix on medium speed until smooth.

Turn mixer to low speed and combine in cocoa mixture, mixing until just blended.

Very gently fold in (using spoon) all of the remaining ingredients: flour, baking soda and baking powder.

Preheat an oven to 190c. Grease and flour cake pan.

Pour batter into the prepared pan.

Bake for 50 minutes until a skewer inserted in the centre comes out clean. Turn the cake out onto a wire rack and leave to cool completely. 

Preparing the Filling:

Beat heavy whipped cream in a mixing bowl until whipped.  Add mascarpone cheese and sugar and on a low speed beat until fluffy and creamy.  It should be stiff, but be careful not to over beat.

Cutting the cake Grandma’s style (:

To cut up two layers, use a thread. Just place the thread all around the cake, “drawing” a circumference, and pull each end towards the opposite direction, as shown in the picture (you could use a knife instead as well). Then with a couple of big spatulas, lift the layer off the cake and transfer to a plate or cutting board.

Place one layer, cut side up, on a cake plate. Spread black currant jam over it and thick layer of the filling cream over that. Top with the remaining layer cake, cut side down. Spread again with the jam and the filling.
Sprinkle the top with shredded chocolate

The cake is now ready to be refrigerated. You can refrigerate it for several hours (this helps the jam set up and will help the cake stay together when you cut it into petit pieces).























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