Hungarian Layered Chocolate Cream Cake

 

Hungarian Layered Chocolate Cream Cake

Ingredients:

• 4 eggs
• 150 g sugar
• 100 ml vegetable oil
• 100 ml milk
• 180 g all-purpose flour
• 30 g cocoa powder
• 1 tsp baking powder
• 1 tsp vanilla extract

Cream:

• 500 ml milk
• 2 egg yolks
• 80 g sugar
• 40 g cornstarch
• 1 tsp vanilla extract
• 200 g butter, softened

Topping:

• Powdered sugar

Instructions:

1. Preheat oven to 180°C (350°F). Line a rectangular baking pan.
2. Beat eggs and sugar until fluffy. Add oil, milk, and vanilla.
3. Mix flour, cocoa, and baking powder, then fold into the wet mixture.
4. Bake for 20–25 minutes. Let cool completely.
5. For the cream, whisk milk, egg yolks, sugar, and cornstarch. Cook over medium heat until thick. Cool completely, then beat with softened butter and vanilla until smooth.
6. Slice the cake horizontally into 4 thin layers.
7. Spread cream evenly between each layer.
8. Chill for at least 3 hours.
9. Cut into squares and dust generously with powdered sugar before serving.