Hungarian Chocolate Layered Cake – Quick & Irresistible

Oh yes 😍—Hungarian Chocolate Layered Cake is rich, moist, and decadently chocolatey, with layers of chocolate sponge and silky frosting. This version is quick and doesn’t require hours in the kitchen, but still delivers that irresistible European flair.

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🍫 Hungarian Chocolate Layered Cake – Quick & Irresistible

Ingredients

Chocolate Sponge:

• 1 cup (125 g) all-purpose flour

• 1 cup (200 g) sugar

• ¼ cup (25 g) unsweetened cocoa powder

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• ½ cup (120 ml) milk

• ½ cup (120 ml) vegetable oil

• 2 large eggs

• 1 tsp vanilla extract

• ½ cup (120 ml) boiling water

Chocolate Frosting:

• ½ cup (115 g) unsalted butter, softened

• 1 cup (100 g) unsweetened cocoa powder

• 3 cups (360 g) powdered sugar

• ¼ cup (60 ml) milk (plus more if needed)

• 1 tsp vanilla extract

Optional Decoration:

• Chocolate shavings, cocoa dusting, or fresh berries

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Instructions

1. Make the chocolate sponge

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.

2. In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.

3. Add milk, oil, eggs, and vanilla. Beat until smooth.

4. Gradually stir in boiling water—batter will be thin, that’s okay.

5. Divide batter evenly between prepared pans.

6. Bake 25–30 minutes, until a toothpick comes out clean. Cool completely.

2. Make the frosting

1. Beat butter until creamy.

2. Gradually add cocoa powder and powdered sugar, alternating with milk.

3. Beat in vanilla. Frosting should be smooth and spreadable—add extra milk if too thick.

3. Assemble the cake

1. Place one cake layer on a serving plate. Spread frosting evenly on top.

2. Place second cake layer on top and frost the top and sides.

3. Decorate with chocolate shavings or berries, if desired.

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Tips for Quick & Perfect Hungarian Chocolate Cake

• Thin layers: slicing the cake horizontally for thinner layers creates a true “layered” cake feel.

• Soften frosting: leave butter at room temperature for easier spreading.

• Moist cake: the boiling water in the batter intensifies cocoa flavor and keeps it tender.

• Make ahead: cake tastes even better after chilling for a few hours, letting layers meld.

This cake is rich, chocolatey, and irresistibly soft—perfect for celebrations or whenever chocolate cravings hit.

If you want, I can also give a one-bowl version that’s done in under 45 minutes, including frosting, but still tastes bakery-level decadent