This looks like a Hungarian Chocolate Caramel Layer Cake.

Ingredients

Chocolate Sponge

• 4 eggs
• 120 g sugar
• 100 g flour
• 20 g cocoa powder
• 1 tsp baking powder

Cream Filling

• 400 ml whipping cream
• 200 g mascarpone or cream cheese
• 80 g powdered sugar
• 1 tsp vanilla sugar

Caramel Layer

• 200 g caramel sauce (or dulce de leche)

Chocolate Nut Glaze

• 200 g milk chocolate
• 100 ml heavy cream
• 50 g chopped nuts

Instructions

1. Bake the cake
   • Beat eggs with sugar until fluffy.
   • Mix flour, cocoa and baking powder, fold into eggs.
   • Bake at 180°C (350°F) for 20–25 minutes.
   • Cool and cut into 3 layers.
2. Make the cream
   • Whip cream with powdered sugar.
   • Mix with mascarpone and vanilla.
3. Assemble
   • Layer cake → cream → caramel.
   • Repeat layers until finished.
4. Chocolate topping
   • Heat cream and pour over chopped chocolate.
   • Mix until smooth and add nuts.
5. Finish
   • Pour glaze over cake.
   • Refrigerate 2–3 hours before serving.

Cut and enjoy!