Discover the rich, romantic history behind Rigo Jansci, a classic Hungarian chocolate cake layered with a boozy chocolate mousse and ganache.
A friend gave me a vintage cookbook called The Cooking of Vienna’s Empire. It doesn’t have any photos, just pages of old-world recipes and rich history. One recipe title immediately caught my eye—Rigo Jancsi. The book translated it simply as “Chocolate Cream Slices,” but once I read the description, I knew I had to try it. This decadent dessert practically begged to be made
Rigo Jansci” is not Austrian, but rather a Hungarian chocolate cake with a romantic backstory that crosses into Austria. It’s a rich, decadent dessert named after Rigó Jancsi, a famous Hungarian Romani violinist who fell in love with and eloped with Clara Ward, a Belgian-American princess married to a prince of Belgium. Their scandalous love affair captured European attention in the late 1800s, and this dessert was allegedly created in his honor.
During the time of the Austro-Hungarian Empire, many Hungarian dishes made their way into Viennese cuisine. As a result, Rigó Jancsi is often found in Austrian cafés and pastry shops—especially in Vienna—despite its Hungarian origins. That crossover is likely why it’s sometimes mistaken for an Austrian cake.
If you’re a fan of rich chocolate desserts, Rigo Jansci—also known as Rigó Jancsi—is a must-try. This traditional Hungarian chocolate cake may look fancy, but it’s more approachable than you’d think. While it does involve three separate steps and a few hours of chilling and layering, the result is well worth the effort.
The star of this dessert is the silky, chocolate mousse-like filling. It’s so good, I’m already planning to use it the next time I make a chocolate layer cake—seriously, it’s that delicious.
To make this easier to follow, I’ve divided the recipe into three sections: sponge cake, chocolate cream filling, and ganache topping. Be sure to read through the full recipe before you begin so everything comes together smoothly.
Rigo Jansci - Hungarian Chocolate Cream Cake
This classic Rigo Jansci (Rigó Jancsi) is a decadent Hungarian chocolate cake made with airy sponge layers, a silky chocolate cream filling, and a glossy ganache glaze. Rich, elegant, and surprisingly approachable, it’s perfect for special occasions—or whenever you’re craving a truly indulgent dessert.
Ingredients
Chocolate Cream Filling
- Ingredients
- 1 1/2 cups heavy cream
- 10 oz semisweet chocolate chips.
- 1 tsp vanilla extract
- 4 Tbsp dark rum
Cake
- 3 oz unsweetened chocolate
- 1 1/2 sticks (12 Tbsp) of butter
- 1/2 cup granulated sugar, divided
- 4 large eggs, separated
- Pinch of salt
- 1/2 cup all-purpose flour
Chocolate Glaze
- 1 cup granulated sugar
- 1/3 cup water
- 7 oz semisweet chocolate chips
Instructions
Directions for Chocolate Cream Filling
- In a medium saucepan, combine the heavy cream and chocolate chips.
- Stir over medium-low heat until the chocolate has melted.
- Reduce heat to very low and simmer, stirring constantly, until mixture has thickened slightly.
- Pour into a medium mixing bowl and refrigerate for at least an hour.
- *While the chocolate cream chills, begin making the cake. Once the cake has completely cooled, return to finish the cream filling. come back and finish making the chocolate cream*
- When the chocolate cream is cold and the cake has cooled, add the rum and vanilla extract to the chocolate cream.
- Beat with a whisk or electric mixer until filling is smooth and creamy. Do not over beat.
Directions for the Cake
- Preheat oven to 350°F (175°C).
- Prepare a jelly roll pan by buttering it and dusting it with flour. Tap out any excess flour.
- Melt the unsweetened chocolate using a double boiler, stirring constantly until fully melted. Set aside to cool. Set chocolate aside to cool.
- In a mixing bowl, cream the butter and 1/4 cup of the sugar together until light and fluffy.
- Beat in the melted chocolate, then add the egg yolks one at a time, mixing well after each addition.
- In a separate bowl, beat the egg whites with a pinch of salt until they begin to hold soft peaks.
- Gradually add the remaining 1/4 cup sugar to the egg whites and continue beating until stiff, glossy peaks form.
- Gently fold 1/3 of the egg whites into the chocolate mixture using a rubber spatula.
- Pour the chocolate mixture over the remaining egg whites. Sprinkle the flour over the top, then fold everything together gently until no white streaks remain.
- Pour batter into the prepared jelly roll pan and spread evenly - it will be thin.
- Bake for 15 to 18 minutes or until the cake pulls away from the sides of the pan and a toothpick inserted in the center comes out clean.
- Loosen the cake from the edges with a knife and invert it onto a cooling rack. Let cool completely.
- Once cooled, cut the cake in half to make two equal layers.
Assemble the Cake
- Spread the prepared chocolate cream filling evenly over one cake layer.
- Place the second cake layer on top.
- Refrigerate on a rack for about an hour.
- *After 40 minutes start making the glaze*
Directions for the Glaze
- In a medium saucepan, combine the sugar, water, and chocolate chips.
- Heat over medium-low, stirring constantly, until the sugar has dissolved and the chocolate is melted.
- Remove from heat, cover, and let cool for about 20 minutes.
- Set the cake (on its rack) over a jelly roll pan to catch drips.
- Stir the glaze. Then pour it evenly over the cake, holding the saucepan about 2 inches above.
- Refrigerate the cake for about 20 minutes, or until glaze is firm.
Notes
To Serve
Cut the cake into 35 small pieces: 5 across and 7 down.
Use a sharp knife dipped in hot water for each cut, wiping and re-dipping between slices for clean edges.
Recommendations
The 4 tablespoons of rum give the chocolate cream filling a bold, boozy flavor. If you prefer a more subtle taste, feel free to reduce the amount to suit your preference.
After making this cake, my husband and I agreed that next time, we’ll try using semisweet chocolate instead of unsweetened chocolate in the sponge for a slightly sweeter, richer flavor.
Nutrition Information:
Yield: 35 Serving Size: 1 gramsAmount Per Serving: Calories: 172Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 34mgSodium: 21mgCarbohydrates: 20gFiber: 1gSugar: 16gProtein: 2g
All amounts are estimates and DailyAppetite takes no responsibility for actual figures since calculations vary by packaging and supplier.