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Rigó Jancsi Cake – Rich Chocolate Cream Slices from Vienna’s Empire

Discover the rich, romantic history behind Rigo Jansci, a classic Hungarian chocolate cake layered with a boozy chocolate mousse and ganache.

A slice of Rigo Jansci, a Hungarian Chocolate Cake


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.

Rigo Jansci

 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

Rigo Jansci - Hungarian Chocolate Cream Cake

Yield: 35 Small Slices
Prep Time: 1 hour
Cook Time: 20 minutes
Inactive Time: 2 hours
Total Time: 3 hours 20 minutes

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

  1. In a medium saucepan, combine the heavy cream and chocolate chips.
  2. Stir over medium-low heat until the chocolate has melted.
  3. Reduce heat to very low and simmer, stirring constantly, until mixture has thickened slightly.
  4. Pour into a medium mixing bowl and refrigerate for at least an hour.
  5. *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*
  6. When the chocolate cream is cold and the cake has cooled, add the rum and vanilla extract to the chocolate cream.
  7. Beat with a whisk or electric mixer until filling is smooth and creamy. Do not over beat.

Directions for the Cake

  1. Preheat oven to 350°F (175°C).
  2. Prepare a jelly roll pan by buttering it and dusting it with flour. Tap out any excess flour.
  3. Melt the unsweetened chocolate using a double boiler, stirring constantly until fully melted. Set aside to cool. Set chocolate aside to cool.
  4. In a mixing bowl, cream the butter and 1/4 cup of the sugar together until light and fluffy.
  5. Beat in the melted chocolate, then add the egg yolks one at a time, mixing well after each addition.
  6. In a separate bowl, beat the egg whites with a pinch of salt until they begin to hold soft peaks.
  7. Gradually add the remaining 1/4 cup sugar to the egg whites and continue beating until stiff, glossy peaks form.
  8. Gently fold 1/3 of the egg whites into the chocolate mixture using a rubber spatula.
  9. 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.
  10. Pour batter into the prepared jelly roll pan and spread evenly - it will be thin.
  11. 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.
  12. Loosen the cake from the edges with a knife and invert it onto a cooling rack. Let cool completely.
  13. Once cooled, cut the cake in half to make two equal layers.

Assemble the Cake

  1. Spread the prepared chocolate cream filling evenly over one cake layer.
  2. Place the second cake layer on top.
  3. Refrigerate on a rack for about an hour.
  4. *After 40 minutes start making the glaze*

Directions for the Glaze

  1. In a medium saucepan, combine the sugar, water, and chocolate chips.
  2. Heat over medium-low, stirring constantly, until the sugar has dissolved and the chocolate is melted.
  3. Remove from heat, cover, and let cool for about 20 minutes.
  4. Set the cake (on its rack) over a jelly roll pan to catch drips.
  5. Stir the glaze. Then pour it evenly over the cake, holding the saucepan about 2 inches above.
  6. Refrigerate the cake for about 20 minutes, or until glaze is firm.

Notes

  • This cake is traditionally served in small squares due to its richness.
  • The chocolate cream filling is fantastic in other cakes and desserts.
  • 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 grams
    Amount 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.

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