Hungarian Decadent Chocolate Cake- inspired by the original recipe of Rigo Jancsi Cake, an elegant dessert from the 19th century in the Austro-Hungarian Empire.
This recipe is part of my collection of cakes where you can find various other recipes to make before holidays or celebrations. Check out this Walnut Chocolate Rum Cake, or this Chocolate Ganache Meringue Cake Recipe.
These Chocolate Cupcakes With Rum Chocolate Ganache are absolutely delicious, but this Salted Chocolate Ganache Yellow Cake is perfect for chocolate lovers.
Jump to:
❓What is Rigó Jancsi Chocolate Cake
Today I am going to share a delicious Hungarian Decadent Chocolate Cake recipe. Maybe you have heard of it. This recipe is inspired by the classic Rigó Jancsi cake, named after the legendary Hungarian Gypsy violinist.
If you have never had this cake, you do not know what you are missing. If you are a chocolate lover but not only, this cake is a must-try. Once you have had it, this recipe will become one of the family treasures. At least, this is what happened in our house, and I am confident that it will happen in yours as well.
Moist and delicious, with a hint of rum extract and coffee (flavors that are so traditional in Eastern Europe), the cake has a decadent layer of chocolate ganache and a glaze that makes the cake handsome and presentable. This elegant dessert resembles the rich, decadent life of the 19th century in the Austro-Hungarian Empire.
📝 Ingredients you need
This cake has three main layers: cake, chocolate ganache filling, and glaze. The cake layers are brushed with a sugar syrup flavored with rum.
Ingredients for the chocolate ganache and topping:
- Heavy Cream - In the US, heavy cream has about 36% fat. You will need 32 fl. oz.
- Unsalted butter - please use unsalted butter in all your baking recipes unless the recipe tells you you can replace it.
- Granulated sugar- We will use just a small amount of sugar. Please do not skip it.
- Semisweet chocolate- In this recipe, we do not use chocolate chips. We need a semisweet chocolate bar, like Baker's semisweet chocolate. It has to be about 53-56% cacao.
- Dark Rum - some legends will tell you that the original chocolate cake doesn't use rum. I like to add it, as it makes the cake different, but you can skip the rum if you want to avoid the alcohol.
- Vanilla extract - for a great flavor, please use the best vanilla extract you can buy or afford.
Ingredients for the syrup:
A simple syrup is usually made with water and granulated sugar boiled until the sugar is melted. For this recipe, we will also add a little dark rum or rum extract for flavor.
Ingredients for the cake:
- Vanilla extract- Try to use the best vanilla you can afford. Real vanilla is better than fake one.
- Instant coffee powder - The original recipe doesn't require coffee. Still, doing the testing in my kitchen, I discovered that coffee actually enhances the taste of the chocolate in the recipe, so I use it. The Nescafe brand is the most popular one in the US. Look for instant coffee without any added milk or sugar.
- All-purpose flour - please do not replace the flour with self-rising or other types of flour.
- Unsweetened cocoa powder - this cocoa powder is designed for baking. Please do not use cocoa powder or other products with added sugar or milk solids, among other ingredients. If you like baking, you should probably have a bag of cocoa powder in your pantry.
- Baking soda -helps the cake batter rise.
- Large eggs - large eggs are standard for baking in the US.
- Granulated sugar- for making the cake sweet.
- Salt- a pinch of salt is all you need, but please do not skip it. It enhances the flavors and is the "umami" of the recipe.
👩🍳 How to make Rigo Jancsi Chocolate Cake
Preparation Tips:
- Read the instructions carefully before starting. This dessert isn't too complicated, but it does require attention to detail.
- The cake batter contains a bit of baking soda, but the real key to its rise is the air whipped into the egg whites. Make sure to beat the eggs until they are stiff, but not dry.
- You will need a 9x9" cake pan for this recipe.
Important Reminders:
- After making the chocolate ganache, remember to set aside 1 cup for the final glaze. It's an easy step to overlook – I've done it myself!
Step 1. Make the Chocolate Ganache:
Start by chopping the chocolate and set it aside.
Heat the heavy cream, sugar, and butter in a large saucepan over medium heat. Stir until the sugar and butter are melted and the cream begins to simmer (look for small bubbles around the edges, but don't let it boil, as this can separate the fat and ruin the ganache).
Remove from heat, add 20 ounces of the chopped chocolate and reserve 2 ounces for later use. Let it sit for 5 minutes to melt. Then whisk until smooth. The ganache will be runny at first but will thicken as it cools. Whisk in rum and vanilla.
Important Tip:
Transfer one cup of the warm mixture to a small bowl and add the 2 ounces of chocolate. This will be the final glaze. Mix until smooth and set aside.
Transfer the rest of the chocolate mixture into a larger bowl to use as a filling. Chill until cold and thick for a few hours. Leaving the ganache in the refrigerator overnight is best if you make the cake a day in advance.
Note: Some readers complained that the ganache was runny after many hours in the refrigerator. It never happened to me. If you use 36% fat heavy cream, measure the chocolate and the rest of the ingredients correctly, and avoid boiling the heavy cream, then there is no reason for the ganache to be runny.
In the photo below, you can see what my chocolate ganache looked like after a night in the refrigerator. It is creamy, thick, and ready for the cake. Definitely, not runny!
Step 2. Make the syrup.
The syrup will flavor and make the cake moist. Bring water and sugar to a boil. Boil for a minute, then remove and let cool. Add the rum extract or the rum. Set aside.
Step 3. Make the cake.
Here are some notes on the recipe before you make it:
- Make sure you dissolve the instant coffee powder in the vanilla extract so the coffee mixes properly inside the batter. If you forget, combine the flour, cocoa powder, baking soda, and instant coffee into a bowl.
- Preheat the oven to 350F/ 180C.
- Line the bottom of a 9x9" pan with parchment paper and then butter the paper.
- As I said before, combine the flour, cocoa powder, baking soda, and coffee powder into a bowl. (if you forgot to add the instant coffee to the vanilla.)
- Using an electric mixer, beat the egg yolks and ½ cup sugar in a medium bowl until they get very thick and light in color. Add the vanilla.
- Use a hand or standing mixer and beat the egg whites and salt until soft peaks form. Add the rest of the sugar and continue beating until stiff but not dry. This step will allow the batter to rise during baking as we incorporate air into the egg whites.
- Fold ½ of the egg whites into a yolk mixture. Fold in half of the flour mixture. Fold the remaining whites, then the remaining flour mixture.
- Transfer batter to prepared pan and spread gently to an even thickness.
Transfer batter to prepared pan and spread gently to an even thickness. Bake cake for about 18 minutes until it puffs up and a toothpick inserted into the center comes out clean. Cool in pan on rack. It might shrink a little bit.
Step 4. Assemble the cake:
Before you assemble the cake, remove the bowl with chocolate ganache from the refrigerator. Use an electric mixer to beat the cold chocolate ganache until thick and lighter in color for about a minute.
Note: Do not overbeat it, as you risk transforming the ganache into butter.
Cut the cake horizontally in half using a serrated knife. Place one half, cut side up, on a platter. Use a pastry brush to brush syrup over the cake surface.
Spread all filling evenly over the cake layer, aligning with the sides of the cake. Brush with syrup the other half of the cake, the cut side one. Place the layer with syrup side down on top of the chocolate ganache.
Step 5. Glazing the cake.
Rewarm the reserved cup of ganache over low heat until pourable. Pour it over the top of the cake, starting in the center.
Use a spatula and spread topping to edges, trying not to spill over.
❄️ How to store this cake
Store the cake by chilling it overnight, covered loosely with foil or a cake dome. Keep it in the fridge, but let it come to room temperature before serving. For longer storage, wrap the cake in foil and freeze it in a freezer bag for up to three months. Thaw in the refrigerator when ready to enjoy.
🙋♀️ Recipe faqs
It's best to use finely chopped high-quality chocolate, not chocolate chips. Chocolate chips are designed to hold their shape and might not melt smoothly, affecting the texture and flavor of your ganache. (Please the notes in the recipe card)
Allowing the ganache to cool and thicken is crucial. It should be chilled until cold and thick, preferably for at least 6 hours or overnight. This ensures the right consistency for spreading and assembling the cake layers.
Yes, you need to prepare this cake in advance. Once assembled, you can refrigerate it (covered loosely with foil or a cake dome) for up to a few days. Just remember to serve it at room temperature for the best flavor and texture.
Use a long serrated knife to cut the cake horizontally. Ensure the cake is completely cooled before cutting to avoid crumbling. A steady hand and gentle sawing motion will help you get even layers.
🎂 More cake recipes to love
📖 Recipe
Hungarian Decadent Chocolate Cake- Rigo Jancsi
Equipment
Ingredients
Ingredients for the Chocolate Ganache and Topping
- 4 cups heavy cream
- ¼ cup unsalted butter (or ½ stick butter)
- ¼ cup sugar
- 20 ounces semisweet chocolate finely chopped (do not use chocolate chips)
- 2 ounces semisweet chocolate (we will use it for glazing the cake)
- ⅓ cup dark rum
- 2 teaspoons vanilla extract
Ingredients for the Syrup
- ¼ cup water
- 2 tablespoons granulated sugar
- 2 tablespoons dark rum or 1 teaspoon rum extract
Ingredients for the Cake:
- 1½ teaspoon vanilla extract
- ¾ teaspoons instant coffee powder
- ⅔ cup all-purpose flour
- 3 tablespoons unsweetened cocoa powder
- ½ teaspoon baking soda
- 3 large eggs (separated)
- ¾ cup granulated sugar divided into ½ cup and ¼ cup
- ¼ teaspoon salt
Instructions
Make the Chocolate Ganache:
- Stir the heavy cream, butter, and sugar together in a saucepan.
- Place the saucepan over medium heat and heat it until the sugar dissolves and the heavy cream comes to a simmer. Do not boil.
- Remove from heat.
- Add 20 ounces of chocolate. Whisk until melted and smooth.
- Whisk in rum and vanilla.
- Transfer one cup of the warm mixture to a small bowl and add the 2 ounces of chocolate to it. This will be the final glaze. Mix until smooth. Set aside.
- Transfer the rest of the chocolate mixture into a larger bowl to use as a filling.
- Chill until cold and thick, at least 6 hours or overnight.
- Make the Syrup: It will be used to flavor and make the cake moist)
- Bring water and sugar to a boil. Remove and let cool. Mix in the rum.
Make the Cake:
- Preheat the oven to 350F.
- Line the bottom of a 9x9" pan with parchment paper and then butter the paper.
- Combine the flour, cocoa powder, baking soda, and coffee powder into a bowl.
- Using an electric mixer, beat the egg yolks and ½ cup sugar in a medium bowl until they get very thick and light in color.
- Beat in the vanilla coffee mixture.
- Use clean, dry beaters to beat egg whites and salt until soft peaks form in another bowl.
- Add remaining ¼ cup sugar, beating until stiff but not dry.
- Fold ½ of the egg whites into a yolk mixture. Fold in half of the flour mixture. Fold the remaining whites, then the remaining flour mixture.
- Transfer batter to prepared pan and spread gently to an even thickness.
- Bake cake for about 18 minutes until it puffs up and a toothpick inserted into the center comes out clean.
- Cool in pan on rack. It might shrink a little bit.
Assemble the cake:
- Cut around the pan to loosen up the cake.
- Turn it out onto the work surface and peel off the parchment paper.
- Using a long serrated knife, cut the cake horizontally in half.
- Place one half, cut side up, on a platter.
- Use a pastry brush to brush syrup over the cake surface.
- Using an electric mixer, beat the cold chocolate ganache until thick and lighter in color for about a minute. Do not overbeat, as you might transform the ganache into butter.
- Spread all the filling evenly over the cake layer, aligning with the sides of the cake.
- Brush with syrup the other half of the cake, the cut side one.
- Place the layer of cake side down on top of the chocolate ganache.
- Rewarm the reserved cup of ganache over low heat until pourable.
- Pour it over the top of the cake, starting in the center.
- Use a spatula and spread topping to edges, trying not to spill over.
- Chill the cake overnight, covering loosely with foil or with a cake dome after two hours.
- Keep refrigerated but serve it at room temperature.
Tina says
Why not use chocolate chips?
Gabriela says
Hi Tina,
Chocolate chips are designed to retain their shape when heated, which is ideal for applications like chocolate chip cookies. They contain stabilizers and sometimes wax, so they don't melt as smoothly or evenly as high-quality chocolate. For a ganache or a cake where a smooth, even melt is desired, high-quality chocolate, with its higher cocoa butter content, melts more uniformly, creating a silkier texture. I hope this helps.
Tina says
Thank you! This is helpful.