Hungarian Decadent Chocolate Cake

Here’s a recipe for a Hungarian Decadent Chocolate Cake—rich, moist, and indulgent, perfect for chocolate lovers:

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Ingredients (8–10 servings)

For the cake:

• 1 ¾ cups (220 g) all-purpose flour
• 2 cups (400 g) granulated sugar
• ¾ cup (75 g) unsweetened cocoa powder
• 2 tsp baking powder
• 1 ½ tsp baking soda
• ½ tsp salt
• 1 cup (240 ml) milk
• ½ cup (120 ml) vegetable oil
• 2 large eggs
• 2 tsp vanilla extract
• 1 cup (240 ml) boiling water

For the chocolate ganache frosting:

• 1 cup (240 ml) heavy cream
• 8 oz (225 g) semi-sweet or dark chocolate, chopped
• 2 tbsp unsalted butter (optional, for shine)

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Instructions

1. Preheat oven and prepare pan:
   • Preheat oven to 175°C (350°F).
   • Grease and flour a 9-inch (23 cm) round cake pan or line with parchment paper.
2. Mix dry ingredients:
   • In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Mix wet ingredients:
   • In another bowl, combine milk, vegetable oil, eggs, and vanilla extract.
4. Combine:
   • Gradually add wet ingredients to the dry ingredients, mixing until smooth.
   • Carefully stir in boiling water (batter will be thin—that’s okay).
5. Bake:
   • Pour batter into prepared pan.
   • Bake 30–35 minutes or until a toothpick inserted in the center comes out clean.
   • Cool in pan 10 minutes, then transfer to a wire rack to cool completely.
6. Make ganache:
   • Heat heavy cream in a small saucepan until just simmering.
   • Pour over chopped chocolate in a heatproof bowl.
   • Let sit 2–3 minutes, then stir until smooth.
   • Stir in butter for extra shine.
   • Let ganache cool slightly until pourable.
7. Frost cake:
   • Pour ganache over the cooled cake, letting it drip down the sides.
   • Smooth with a spatula if needed.
   • Optional: Decorate with chocolate shavings, cocoa powder, or berries.
8. Serve:
   • Let ganache set for 15–20 minutes before slicing.
   • Serve at room temperature.

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💡 Tips:

• For extra moistness, brush cake layers with a simple syrup (½ cup sugar + ½ cup water, boiled and cooled) before adding ganache.
• This cake can be made a day ahead—the flavors deepen overnight.
• Optional: Add ½ tsp espresso powder to the batter to intensify the chocolate flavor.

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If you want, I can also give you a Hungarian-style version with layers of chocolate cream between the cake—super rich and authentic.

Do you want me to make that version too?