A rich, moist, and deeply chocolatey Hungarian-style cake with a silky chocolate filling and glossy ganache topping. Perfect for celebrations — or when you just need serious chocolate comfort 🍫✨
📝 Ingredients
For the Cake:
2 cups (250g) all-purpose flour
1 cup (200g) sugar
½ cup (50g) unsweetened cocoa powder
1½ teaspoons baking powder
1 teaspoon baking soda
Pinch of salt
2 eggs
1 cup (240ml) milk
½ cup (120ml) vegetable oil
1 teaspoon vanilla extract
1 cup (240ml) hot coffee (enhances chocolate flavor)
For the Chocolate Filling:
1 cup (200g) dark chocolate, chopped
¾ cup (180ml) heavy cream
2 tablespoons butter
For the Ganache Topping:
¾ cup (150g) dark chocolate
½ cup (120ml) heavy cream
👩🍳 Instructions
1️⃣ Prepare the Cake Batter Preheat oven to 350°F (180°C). Grease and line two 8-inch cake pans.
In a bowl, mix flour, sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla. Mix until smooth. Slowly pour in hot coffee and mix (batter will be thin).
2️⃣ Bake Divide batter evenly between pans. Bake 30–35 minutes or until a toothpick comes out clean. Cool completely.
3️⃣ Make the Filling Heat cream until just simmering. Pour over chopped chocolate and butter. Let sit 2 minutes, then stir until smooth. Cool until thickened but spreadable.
4️⃣ Assemble Place one cake layer on a plate. Spread chocolate filling evenly. Top with second layer.
5️⃣ Prepare Ganache Heat cream and pour over chocolate. Stir until smooth and glossy. Pour over cake and let it drip naturally.
6️⃣ Chill & Serve Refrigerate 30–60 minutes before slicing.
💡 Serving Tip: Dust lightly with cocoa powder or decorate with chocolate curls for an elegant Hungarian bakery look.
