Hungarian Chocolate–Vanilla Cream Cake (Kakaós–Vaníliás Szelet)

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Ingredients

For the chocolate sponge:

• 5 eggs
• 180 g sugar
• 120 ml oil
• 120 ml milk
• 220 g all-purpose flour
• 30 g cocoa powder
• 10 g baking powder
• Pinch of salt

For the vanilla cream:

• 500 ml milk
• 120 g sugar
• 40 g cornstarch
• 2 egg yolks
• 1 teaspoon vanilla extract
• 80 g butter

For the topping:

• 200 ml whipping cream, whipped
• Chocolate sprinkles (optional)

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Instructions

1. Preheat oven to 180°C / 350°F.
2. Whisk eggs and sugar until light and fluffy.
3. Add oil and milk, mix well.
4. Combine flour, cocoa, baking powder, and salt; fold into the batter.
5. Pour into a lined baking pan and bake for 30–35 minutes. Let cool completely.
6. For the cream, heat milk with sugar, egg yolks, cornstarch, and vanilla, stirring until thick.
7. Remove from heat and mix in butter. Let cool.
8. Cut the cake horizontally into two layers.
9. Spread the vanilla cream evenly between the layers.
10. Top with whipped cream and sprinkle with chocolate.
11. Refrigerate for at least 2 hours before slicing.