Hungarian Chocolate Cream Slice (Csokis Krémes)

Ingredients

For the sponge layers:

• 4 eggs
• 150 g sugar
• 120 ml milk
• 120 ml oil
• 250 g all-purpose flour
• 10 g baking powder
• 1 teaspoon vanilla extract

For the chocolate cream:

• 500 ml milk
• 100 g sugar
• 40 g cornstarch
• 2 tablespoons cocoa powder
• 50 g butter

For the chocolate topping:

• 150 g dark chocolate
• 100 ml heavy cream

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Instructions

1. Preheat oven to 180°C / 350°F.
2. Whisk eggs and sugar until light and fluffy.
3. Add milk, oil, and vanilla; mix well.
4. Fold in flour mixed with baking powder.
5. Bake batter in a lined pan for 30–35 minutes. Let cool and cut into layers.
6. For the cream, heat milk with sugar, cocoa, and cornstarch, stirring until thick.
7. Remove from heat and mix in butter. Let cool slightly.
8. Layer sponge cake and chocolate cream evenly.
9. Heat cream and pour over chopped dark chocolate; stir until smooth.
10. Spread chocolate topping over the cake.
11. Refrigerate for at least 3 hours before slicing.