Hungarian Cocoa Cake

Background and History

The Hungarian Cocoa Cake, known as "Kakaós Torta" in Hungarian, is a classic dessert that holds a cherished place in Hungary's rich culinary heritage. This delightful cake is rooted in the 19th-century traditions of Central Europe, a time when Hungary was part of the Austro-Hungarian Empire. This era saw a significant fusion of various culinary offerings, where delicate cakes and pastries became a staple of the region's dessert culture.

This cake often features prominently at birthdays, Christmas, and other festive occasions. It offers a rich, chocolatey flavor that pairs perfectly with coffee or tea, making it a favorite among dessert enthusiasts across the continent. What makes this cake particularly unique is its balance of sweet, slightly bitter, and deep cocoa flavors, highlighted by traditional Hungarian techniques.

Ingredients

• All-purpose flour - 2 cups
• Granulated sugar - 1 3/4 cups
• Cocoa powder - 3/4 cup
• Baking powder - 1 1/2 teaspoons
• Baking soda - 1 1/2 teaspoons
• Salt - 1 teaspoon
• Eggs - 2 large
• Buttermilk - 1 cup
• Vegetable oil - 1/2 cup
• Vanilla extract - 2 teaspoons
• Boiling water - 1 cup

Frosting Ingredients

• Unsalted butter - 1/2 cup, softened
• Cocoa powder - 2/3 cup
• Powdered sugar - 3 cups
• Milk - 1/3 cup
• Vanilla extract - 1 teaspoon

Preparation Steps

1. Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing them lightly and dusting them with flour.
2. In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. This ensures that all dry ingredients are evenly combined.
3. Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry mixture. Beat on medium speed using a hand mixer or stand mixer until the mixture is smooth and well blended.
4. Pour in the boiling water slowly at low speed; it will thin the batter slightly. Ensure the mixture is smooth and well-combined; this is crucial for the cake's texture.
5. Distribute the batter evenly between the prepared cake pans and smooth out the tops.
6. Bake for about 30 to 35 minutes, checking for doneness at the 30-minute mark using a toothpick or cake tester. The tester should come out clean or with minimal crumbs. If needed, extend the cooking time by a few minutes.
7. Once baked, remove the cakes from the oven and allow them to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

Frosting Preparation

1. To prepare the frosting, cream the butter in a medium-sized bowl until it becomes fluffy; a hand mixer works well for this.
2. Gradually add the cocoa powder and mix until well-integrated.
3. Alternately add the powdered sugar and milk; beat the mixture at medium speed to reach your desired frosting consistency. More milk may be added if you prefer a softer texture.
4. Beat in the vanilla until all components are thoroughly combined and the frosting is smooth.

Assembling the Cake

1. Ensure the cake layers are cooled completely to prevent the frosting from melting.
2. Place one layer on your serving plate or a cake stand. Spread a generous amount of frosting over the top using a spatula, ensuring even coverage.
3. Place the second layer on top, pressing gently to ensure the layers sit evenly. Apply frosting over the top and sides of the entire cake.
4. For an extra touch, you can decorate the cake with chocolate shavings or a sprinkle of cocoa powder on top.

Tips for Enjoyment

The Hungarian Cocoa Cake is best served at room temperature. Pairs delightfully with a cup of coffee or tea. For added indulgence, serve with a dollop of whipped cream or a scoop of vanilla ice cream on the side. Due to its rich flavor, a small slice is typically satisfying. Store any leftovers in an airtight container at room temperature or refrigerate for extended freshness.