📝 Ingredients
For the Cake:
- 4 large eggs
- ¾ cup (150 g) sugar
- ½ cup (120 ml) milk
- ½ cup (120 ml) oil (sunflower or neutral)
- 1 tsp vanilla extract
- 1 tbsp unsweetened cocoa powder
- 1½ cups (180 g) all-purpose flour
- 1 tsp baking powder
For the Filling:
- 1 cup (250 ml) milk
- 2 tbsp cocoa powder
- ½ cup (100 g) sugar
- 3 tbsp semolina (or substitute with cornstarch)
- 100 g (3.5 oz) unsalted butter
- 1–2 tbsp dark rum or rum flavoring
For the Chocolate Topping:
- 100 g (3.5 oz) dark chocolate
- 2 tbsp butter or heavy cream
👩🍳 Directions
1. Make the Cake Base:
- Preheat oven to 350°F (180°C). Grease a 9×13 inch (23×33 cm) baking pan.
- In a bowl, beat eggs and sugar until pale and fluffy.
- Mix in milk, oil, and vanilla.
- Sift in flour, baking powder, and cocoa. Stir until smooth.
- Pour into pan and bake for 25 minutes, or until a toothpick comes out clean. Let cool.
2. Prepare the Filling:
- In a saucepan, whisk milk, cocoa, sugar, and semolina.
- Cook over medium heat until it thickens (5–6 minutes).
- Remove from heat, stir in butter and rum.
- Let cool slightly, then spread over the cooled cake base.
3. Add the Glaze:
- Melt chocolate with butter or cream until smooth.
- Pour over the filling and smooth it out.
- Chill until set (30 minutes or overnight).
🍽️ To Serve
- Cut into small squares or bars — this is rich!
- Serve with coffee, tea, or a little glass of Tokaji for a true Hungarian treat.
💌 Share it Like You Mean It
“It’s so good, I sent it to everyone who’s ever sent me something sweet. You deserve this too.”
Would you like a printable version or a shareable image for Facebook or Instagram? I can make one styled like your favorite recipe cards!
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