🍫🍰 Rigó Jancsi Cake

A decadent Hungarian chocolate cake with layers of airy sponge and rich chocolate mousse, all topped with a glossy chocolate glaze. A romantic dessert with a history as rich as its flavor.

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📝 Ingredients

For the Chocolate Sponge Cake:

• 4 large eggs, room temperature

• 1 cup granulated sugar

• 1 cup all-purpose flour

• ¼ cup unsweetened cocoa powder

• 1 tsp baking powder

• Pinch of salt

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For the Chocolate Mousse:

• 8 oz dark chocolate, chopped

• 1 cup heavy cream, chilled

• 2 tbsp powdered sugar

• 1 tsp vanilla extract

• 1–2 tbsp dark rum (optional, for authentic flavor)

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For the Chocolate Glaze:

• 4 oz dark chocolate, chopped

• ½ cup heavy cream

• 1 tbsp unsalted butter

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👨‍🍳 Instructions

Step 1: Make the Chocolate Sponge Cake

1. Preheat oven to 350°F (175°C). Grease and line a 9-inch square baking pan with parchment paper.

2. In a large mixing bowl, beat eggs and sugar until pale, thick, and fluffy (about 5–7 minutes).

3. In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.

4. Gently fold the dry ingredients into the egg mixture until fully combined. Do not overmix.

5. Pour the batter into the prepared pan and smooth the top.

6. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.

7. Let the cake cool completely in the pan, then remove and slice horizontally to create two even layers.

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Step 2: Prepare the Chocolate Mousse

1. In a heatproof bowl over a pot of simmering water, melt the chopped chocolate, stirring until smooth. Remove from heat and cool slightly.

2. In a separate bowl, beat chilled heavy cream, powdered sugar, vanilla extract, and rum (if using) until stiff peaks form.

3. Gently fold the melted chocolate into the whipped cream until fully incorporated and smooth.

4. Set aside or refrigerate briefly if too soft.

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Step 3: Assemble the Cake

1. Place one layer of the cooled sponge cake on a serving platter or cake board.

2. Spread half of the chocolate mousse evenly over the layer.

3. Gently place the second sponge layer on top, and spread the remaining mousse over it.

4. Smooth the surface and sides. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight to set.

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Step 4: Make the Chocolate Glaze

1. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (do not boil).

2. Pour over the chopped chocolate in a bowl and let sit for 2–3 minutes.

3. Add the butter and stir until smooth, glossy, and well combined.

4. Let cool for a few minutes until slightly thickened but still pourable.

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Step 5: Finish the Cake

1. Remove the chilled cake from the fridge.

2. Pour the ganache glaze over the top, spreading gently with an offset spatula to cover evenly.

3. Chill for an additional 30–60 minutes to set the glaze.

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🍽️ To Serve

• Slice into neat squares or rectangles using a warm knife for clean cuts.

• Optional: Dust with cocoa powder or top with chocolate curls for added flair.

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💡 Tips

• Use high-quality dark chocolate for the mousse and glaze—this cake is all about rich flavor.

• For easier slicing, dip your knife in hot water and wipe clean between each cut.

• This cake keeps well in the fridge for up to 3 days—perfect for making ahead.