This easy Hungarian chocolate cake filled with creamy cottage cheese and topped with dark chocolate ganache is a scrumptious cake for every occasion. Grab a fork and dig into this chocolatey perfection.
Hey all chocolate lovers over there, I think you’ll love this amazing chocolate and cottage cheese cake. The combination of chocolate and cottage cheese is very popular in Hungarian kitchen. We have a so called “Túró Rudi” treat which is every child’s favorite. Túró Rudi is basically a chocolate bar stuffed with cottage cheese, you can easily find these in grocery stores, and it comes in different flavors and sizes. This delicious chocolate treat gave the idea of making this “Túró Rudi cake”. Needless to say, this cake very popular in my country. I made some minor changes while I prepared my cake, but soon I’ll bake the original Túró Rudi cake and I’ll share the results with you.
The chocolate cake is an easy sponge cake (called piskóta in Hungarian) made with cocoa powder. The cottage cheese filling has a sweet, but not too sweet vanilla flavor and an amazing creamy texture. Additionally the cake is topped with a lovely dark chocolate ganache. These three parts complement each other perfectly.
The cake is easy to prepare and assemble, the only downside is you must wait 1-2 hours before serving. While the cake is resting in the fridge, the filling will harden and the flavors will come together, then you can grab a fork and dig into this chocolatey perfection.
If you’re looking to bake a special cake with new flavors, you have found the best one: this is a perfect cake recipe for birthdays, holidays, parties or just to satisfy your sweet tooth. Also, this cake could be a real hit for chocolate lovers: it’s the perfect combination of chocolate and creamy cottage cheese!
I made this “Túró Rudi” cake a couple of month ago, I just found these pictures browsing through my old folders. I thought it could be nice to share this recipe with you and bring you closer to the Hungarian cuisine. Also these beautiful tulips reminds me of spring is just around the corner. Spring is coming. I promise!
PS. I should practice making the chocolate ganache and cake decorating! Beside the fact that my cake could be prettier, trust me, it tastes amazing!
- Chocolate cake:
- 4 eggs (separated)
- 2 -2½ tbsp unsweetened cocoa powder
- 5 tbsp all purpose flour
- 4 tbsp sugar
- ½ teaspoon baking soda
- 1 teaspoon lemon juice
- 1 tbsp olive oil
- ½ teaspoon butter to grease the cake pan
- Cottage cheese filling:
- 300 g cottage cheese
- 1 cup heavy/ whipping cream
- 1 tablespoon sour cream
- 3-4 tbsp sugar (more if you desire)
- 1 teaspoon vanilla
- 1 tbsp lemon juice
- Chocolate ganache:
- ½ cup dark chocolate
- ½ tbsp butter
- CHOCOLATE CAKE:
- Preheat oven to180ºC | 350º F. Prepare two 9-inch cake pans by buttering and lightly flouring.
- Separate the eggs, put the egg whites into a bowl and the egg yolks into another.
- Beat the egg yolks with the sugar and vanilla, until it's light yellow and creamy. Whisk in the oil.
- Add the baking soda to the batter, don't stir it, just pour the lemon juice right on the soda. It will start to fizz a little, that's good. Set aside.
- Beat egg whites with a pinch of salt using mixer on high speed until stiff, glossy peaks form. (Clean the mixer before you start to whip the egg whites.)
- Gradually add the flour to the egg yolk mixture, whisk until well combined, then add the cocoa powder, finally gently fold in the egg whites. Don't over mix the batter when the egg whites are added.
- Pour batter evenly into the cake pans. *
- Bake the chocolate cake for 15-18 minutes or until the inserted toothpick comes out clean.
- Cool the cake completely on a wire rack.
- COTTAGE CHEESE FILLING:
- In a large bowl whisk the cottage cheese with the sugar and vanilla extract, until it turns creamy. Add the sour cream and lemon juice.
- In a separate bowl beat the whipping cream until stiff peaks form. Gently fold into the cottage cheese mixture. **
- Place on layer cake on a cake plate, spread half of the cottage cheese cream. Top with the second cake layer and spread the remaining frosting.
- Melt the butter and dark chocolate in a sauce pan, when it starts to boil remove from heat. Let it cool slightly before pouring it on the top of cake (about 5-10 minutes).
- Pour your ganache evenly over the top of your cake until desired coverage is reached.
- Refrigerate the cake for at least one hour before slicing.
** If you are in a hurry, pour the whipping (double) cream into the cottage cheese mixture and beat it on high speed, until the cream turns out to be smooth and light.
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