Grease and line a 9×13-inch (23×33 cm) baking pan with parchment paper.
Step 2: Prepare the Batter
Beat the eggs and sugar together for about 5 minutes until pale, thick, and fluffy.
Mix in the vanilla extract.
Slowly add the vegetable oil while mixing.
Stir in the milk.
In another bowl, whisk together:
Flour
Baking powder
Salt
Gradually fold the dry ingredients into the wet mixture until smooth.
Fold in the chocolate chips using a spatula.
Step 3: Bake
Pour the batter into the prepared pan and spread evenly.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely before glazing.
Step 4: Make the Chocolate Glaze
Heat the heavy cream until it just begins to simmer.
Pour it over the chopped chocolate.
Let sit for 2 minutes.
Add the butter and stir until smooth and glossy.
Step 5: Finish the Cake
Pour the chocolate glaze evenly over the cooled cake.
Spread gently with an offset spatula.
Allow the glaze to set for about 1 hour, or refrigerate for 20–30 minutes.
Cut into squares and serve.
Tips for the Best Cake
Toss the chocolate chips with a tablespoon of flour before folding them into the batter to help prevent sinking.
Use good-quality dark or semi-sweet chocolate for the richest flavor.
Let the cake cool completely before adding the glaze.
Chill slightly before slicing for clean, bakery-style squares.
Variations
Try adding:
Chopped walnuts
Toasted hazelnuts
Orange zest
Dried cherries
White chocolate chips
Rum extract for a traditional Hungarian touch
Storage
Room Temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keeps fresh for 5 days.
Freezer: Freeze individual slices for up to 3 months.
Frequently Asked Questions
Can I use milk chocolate instead of dark chocolate?
Yes, but the cake will be noticeably sweeter.
Can I skip the glaze?
Absolutely. The sponge cake is delicious on its own or simply dusted with powdered sugar.
Why are my chocolate chips sinking?
Coating them lightly with flour before mixing them into the batter helps keep them evenly distributed.
Can I make this cake ahead of time?
Yes. It’s even better the next day once the flavors have had time to develop.
Nutrition (Per Serving)
Calories: 330
Carbohydrates: 40g
Protein: 5g
Fat: 17g
Saturated Fat: 8g
Sugar: 24g
Fiber: 2g
Sodium: 140mg
Final Thoughts
This Hungarian Chocolate Chip Sponge Cake (Csokidarabos Piskóta) is a simple yet irresistible dessert that combines a light, fluffy sponge with rich chocolate chips and a silky chocolate glaze. Whether served at a celebration or enjoyed with a cup of coffee, this classic Hungarian-inspired cake is sure to become a favorite in your kitchen.
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