Hungarian Rigó Jancsi Cake Recipe –

Ahhh, Rigó Jancsi—rich, romantic, unapologetically chocolate. 🇭🇺🍫
This is the classic Hungarian version: soft cocoa sponge, silky chocolate cream, glossy glaze. Old-world café energy.

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Hungarian Rigó Jancsi Cake (Classic Recipe)

What it is

Two layers of light chocolate sponge, filled with deep chocolate cream, topped with a shiny chocolate glaze. Simple ingredients, luxurious result.

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Ingredients

Chocolate Sponge Cake

• 6 large eggs, separated

• 150 g (¾ cup) sugar

• 1 tsp vanilla sugar or extract

• 2 tbsp cocoa powder

• 80 g (⅔ cup) all-purpose flour

• 1 tsp baking powder

• Pinch of salt

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Chocolate Cream Filling

• 200 g (7 oz) dark chocolate (60–70%)

• 250 ml (1 cup) heavy cream

• 50 g (¼ cup) butter

• 2 tbsp powdered sugar (adjust to taste)

• 1 tsp rum or dark rum extract (optional but traditional)

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Chocolate Glaze

• 100 g (3½ oz) dark chocolate

• 2 tbsp butter

• 1 tbsp oil or cream (for shine)

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Instructions

1. Make the Sponge

1. Preheat oven to 180°C / 350°F. Line a rectangular pan.

2. Beat egg whites with salt until stiff.

3. In another bowl, beat yolks with sugar and vanilla until pale.

4. Gently mix cocoa, flour, and baking powder into yolks.

5. Fold in egg whites carefully—keep it airy.

6. Spread evenly and bake 18–22 minutes.

7. Cool completely, then slice horizontally into two layers.

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2. Chocolate Cream

1. Melt chocolate with butter over gentle heat.

2. Let cool slightly.

3. Whip cream with powdered sugar until soft peaks.

4. Fold melted chocolate into whipped cream.

5. Add rum if using.

Cream should be smooth, thick, and luxurious—not stiff.

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3. Assemble

1. Spread all the chocolate cream over the bottom sponge.

2. Place the second sponge on top, pressing gently.

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4. Chocolate Glaze

1. Melt chocolate with butter and oil/cream.

2. Pour warm glaze over the cake.

3. Smooth quickly—this sets fast.

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5. Chill & Slice

Refrigerate at least 3–4 hours (overnight is even better).

Traditional serving:

• Cut into neat rectangles

• Sometimes decorated with a light grid pattern on top

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Texture & Flavor Notes

• Sponge: light, not dry

• Filling: deep chocolate, mousse-like

• Overall: rich but elegant—not overly sweet

This cake was named after the violinist Rigó Jancsi, and honestly… it behaves like a love affair: intense, memorable, and impossible to forget.

If you want, I can:

• Make a modern lighter version

• Adapt it to gluten-free

• Or give you the pastry-chef trick for extra-smooth cream