2. Make the Cream Filling:
- In a saucepan, whisk milk, cocoa powder, sugar, and flour/cornstarch together.
- Cook over medium heat, stirring constantly, until thickened (about 7–10 minutes).
- Remove from heat and stir in vanilla. Let cool completely.
- Once cooled, beat in the softened butter until smooth and fluffy.
3. Assemble the Cake:
- Place the first cake layer on a serving plate.
- Spread a generous layer of chocolate cream filling.
- Repeat with remaining layers.
- Smooth out the sides and top, then chill the cake while you make the ganache.
4. Make the Ganache:
- Heat the cream just until it starts to bubble.
- Pour over chopped chocolate and let sit for 2 minutes.
- Stir gently until smooth and shiny.
- Pour over the cake, letting it drip slightly down the sides.
🍒 Optional Decoration:
- Chocolate curls, cocoa powder dusting, or whipped cream rosettes
- Fresh berries for contrast
- A sprinkle of ground walnuts (very Hungarian!)
📝 Storage:
- Chill in the fridge for at least 1–2 hours before slicing for best texture.
- Keeps well in the fridge for up to 4 days — and tastes even better on day two!
💬 Caption Idea (for sharing):
“I made this Hungarian Chocolate Cake and my kitchen smelled like a pastry shop in Budapest 🇭🇺. Rich, creamy, and decadent — the kind of cake that makes everyone stop mid-bite and say ‘wow.’”
Would you like a printable version, step-by-step photos, or a version with rum, nuts, or coffee (like a Dobos-style twist)? I can also help you turn this into a beautiful blog post or video voiceover!