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Rigojancsi cake served
Classic and tasty homemade Rigojancsi cake

Chocolate Cream Cube Cake (Rigó Jancsi)

Author: Flavelo
Recipes Cakes and Desserts
A sweet memento of a scandalous turn-of-the-century romance between Gypsy violinist Rigó Jancsi and a Belgian Princess. Like love, it's dark, sweet, and intoxicating. Light chocolate sponge meets a massive layer of chocolate whipped cream mousse.
🕒 Prep Time 30 mins
🍳 Cook Time 20 mins
⌛ Total Time 2 hrs 50 mins
🍽️ Servings 8 servings
🔥 Calories 550 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Cake pan or frame
  • Whisk
  • Double boiler

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

For sponge: beat eggs with sugar until very pale and fluffy.

Tip: Air bubbles whipped in here support the cake.
2 ✓

Sift in flour and cocoa, then gently fold in melted butter. Bake at 350°F (180°C) for 15-20 mins. Cool.

Tip: Drizzle butter down the side to avoid deflating the foam.
3 ✓

Mousse: Melt chocolate. Bloom gelatin in cold water, then dissolve in small amount of warm water. Whip cream with confectioners' sugar.

Tip: Cream must be cold to whip.
4 ✓

Fold lukewarm melted chocolate and gelatin into whipped cream.

Tip: Work fast; chocolate sets quickly in cold cream.
5 ✓

Cut sponge into two layers. Spread mousse thick. Glaze top sponge with melted chocolate, then place on mousse. Chill 2 hours.

Tip: Cut top glazed layer with hot knife before assembling to avoid squashing the cream when serving.

Recipe FAQ

Why did cream curdle?
Chocolate and cream temps were too different, or gelatin was added too hot.

Ingredients

  • 1 1/4 cups All-Purpose Flour
  • 1/4 cup Unsweetened Cocoa Powder
  • 4 large Eggs
  • 1/2 cup Granulated Sugar
  • 3.5 tbsp Melted Butter
  • 3.5 oz Dark Chocolate (for mousse)
  • 1 3/4 cups Heavy Cream (min. 30%)
  • 1/2 cup Confectioners' Sugar
  • 1 tsp Powdered Gelatin
  • 3.5 oz Dark Chocolate (for glaze)