Ohh yes, Ashley — let’s talk about a rich, old-world Hungarian Chocolate Cake 🇭🇺🍫 that melts in your mouth with every bite. Deep cocoa flavor, silky layers, and that European-style charm… This isn’t just a cake, it’s an experience. Perfect for birthdays, Sunday dessert, or impressing guests with a taste of Hungary.
🍫 Traditional Hungarian Chocolate Cake (Csokoládétorta)
Moist chocolate sponge cake layered with smooth chocolate cream, finished with a glossy ganache glaze.
🍰 Ingredients
For the Cake:
- 1 cup (200g) granulated sugar
- 4 large eggs, room temperature
- ½ cup (120ml) vegetable oil or melted butter
- ½ cup (120ml) milk
- 1 tsp vanilla extract
- ¾ cup (90g) all-purpose flour
- ½ cup (45g) unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
For the Chocolate Cream Filling:
- 1 ½ cups (360ml) whole milk
- 3 tbsp flour or cornstarch
- 3 tbsp cocoa powder
- ½ cup (100g) sugar
- 1 tsp vanilla
- 100g (about 7 tbsp) unsalted butter, softened
For the Chocolate Ganache:
- 150g dark chocolate (about 5 oz), chopped
- 150ml (about ½ cup + 2 tbsp) heavy cream
👩🍳 Instructions
1. Make the Cake Layers:
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- In a large bowl, beat eggs and sugar until light and fluffy (about 3-5 minutes).
- Add oil, milk, and vanilla. Mix well.
- In another bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
- Gradually add the dry ingredients into the wet mixture. Stir gently until just combined.
- Pour batter evenly into prepared pans. Bake for 20–25 minutes or until a toothpick comes out clean.
- Let cool completely, then carefully slice each cake in half horizontally for 4 layers total (or leave as 2 thicker layers if you prefer).