👩🍳 Instructions:
1. Bake the Cake:
- Preheat oven to 350°F (175°C). Grease and line a 9-inch (23 cm) round cake pan.
- In a large bowl, whisk together flour, cocoa, sugar, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla. Mix until smooth.
- Carefully stir in the hot water or coffee (the batter will be thin).
- Pour into prepared pan and bake for 30–35 minutes, or until a toothpick comes out clean.
- Let cool completely before slicing.
2. Make the Chocolate Cream:
- Heat the cream until just below boiling.
- Pour over the chopped chocolate and let sit for 2 minutes.
- Stir gently until smooth and glossy. Add vanilla or rum if using.
- Let cool and thicken slightly to spreadable consistency, or whip it for a fluffy mousse-like texture.
3. Assemble:
- Slice the cake horizontally in half (or into layers if desired).
- Spread chocolate cream between layers and over the top.
- Chill before serving for cleaner slices.
🍒 Optional toppings:
- Chopped toasted hazelnuts or walnuts
- Whipped cream rosettes
- Sour cherry preserves (meggylekvár) for a classic Hungarian touch
- Dusting of powdered sugar
Would you like a version filled with Dobos torte-style layers or a simpler one-bowl cake?
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