🥣 Instructions
- Bake the sponge:
- Preheat oven to 180°C (350°F).
- Beat egg whites with a pinch of salt until stiff.
- In another bowl, whisk yolks with sugar and vanilla until pale.
- Gently fold in flour and cocoa, then carefully fold in beaten egg whites.
- Pour into a lined round cake pan and bake 25–30 minutes. Cool completely.
- Make the chocolate cream:
- Heat cream until almost boiling. Pour over chopped dark chocolate, stir until smooth.
- Let it cool, then beat in butter and powdered sugar until creamy.
- Assemble:
- Slice cake into 2–3 layers. Spread chocolate cream between layers and over the outside.
- Chill for at least 2 hours.
- Finish:
- Decorate with whipped cream swirls or cover with a smooth chocolate glaze.
- Optionally garnish with chocolate shavings or fruit.
👉 This Hungarian-style chocolate cream cake is less sweet than American versions, with a rich cocoa depth and silky cream.
Would you like me to also share the classic Budapest café-style version, where they soak the sponge with rum syrup before adding the chocolate cream?