Grease and line two 8-inch (20 cm) round cake pans.
In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, whisk together eggs, sugar, oil, buttermilk, and vanilla.
Gradually mix the dry ingredients into the wet until smooth.
Stir in hot water or coffee carefully—the batter will be thin, that’s normal.
Divide batter evenly between the pans.
Bake 25–30 minutes or until a toothpick comes out clean.
Let cakes cool in pans for 10 minutes, then transfer to a wire rack.
Prepare the frosting:
Heat heavy cream until just simmering.
Pour over chopped dark chocolate and let sit 2–3 minutes.
Stir until smooth.
Add butter and stir until melted and glossy.
Cool slightly until it thickens to a spreadable consistency.
Assemble the cake:
Place one cake layer on a serving plate.
Spread a layer of chocolate frosting.
Top with the second cake layer and frost the top and sides.
Optional decoration:
Sprinkle grated chocolate, cocoa powder, or chocolate shavings on top.
Chill for 30 minutes before serving to set frosting.
Tips:
For extra flavor, brush each cake layer with coffee or rum syrup.
Use high-quality dark chocolate for a richer, more authentic Hungarian taste.
Can be stored in the fridge for up to 3 days—bring to room temp before serving.
If you want, I can also give you a quick viral-style Facebook post version of this Hungarian Chocolate Cake with a catchy description and step-by-step visual instructions—it usually gets tons of shares.
