Hungarian Orange Chocolate Cake

 Ingredients

For the chocolate cake:

150 g all-purpose flour

30 g unsweetened cocoa powder

120 g sugar

2 eggs

100 ml milk

80 ml vegetable oil

1 tsp baking powder

½ tsp baking soda

1 tsp vanilla extract

A pinch of salt

For the cream layer:

400 ml milk

1 packet vanilla pudding powder

70 g sugar

100 g butter, softened

1 tsp vanilla extract

1 tbsp finely grated orange zest

For the orange topping:

250 ml fresh orange juice

40 g sugar

1 packet orange-flavored jelly powder or gelatin

1 tbsp cornstarch

Instructions

Make the chocolate base: Preheat the oven to 180°C (350°F). Mix the flour, cocoa, baking powder, baking soda, salt, and sugar.

Add the eggs, milk, oil, and vanilla. Mix until smooth.

Pour into a greased 22–24 cm cake pan and bake for about 25–30 minutes. Let it cool completely.

Prepare the cream: Cook the milk, pudding powder, and sugar over medium heat, stirring constantly until thick. Cool completely.

Beat the softened butter until creamy, then gradually add the cooled pudding. Mix in the vanilla and orange zest.

Spread the cream evenly over the cooled chocolate cake.

Prepare the orange topping: Heat the orange juice, sugar, and cornstarch while stirring until slightly thickened. Add the jelly powder or prepared gelatin according to its package instructions.

Pour the orange mixture gently over the cream layer.

Refrigerate for at least 4–6 hours, preferably overnight.

Slice and serve chilled.

Tip: For an authentic Hungarian-inspired flavor, use plenty of fresh orange zest and serve th

e cake with a cup of strong coffee.