Rigó Jancsi Cake

Line a 20 cm square baking pan with parchment paper.

Preheat the oven to 170°C (340°F).

In a bowl, beat the butter and sugar together until creamy.

Add the eggs one at a time, mixing well after each addition.

Mix in the cocoa powder and continue beating.

Gradually fold in the flour, baking powder, and baking soda using gentle, enveloping motions.

Pour the batter into the prepared pan and bake in the preheated oven at 180°C (350°F) for about 30 minutes, or until a toothpick inserted in the center comes out clean.

Remove the sponge cake from the oven, unmold, and let it cool on a wire rack.

Soak the gelatin sheets in water to hydrate.

Melt the dark chocolate in a double boiler and set aside.

Squeeze out the excess water from the gelatin sheets and add them to the hot chocolate, stirring well until fully dissolved. Set aside.

Whip the heavy cream and add two tablespoons of powdered sugar.

Once the chocolate mixture has cooled to lukewarm, fold it into the whipped cream until smooth and homogeneous.

Cut the cooled sponge cake in half horizontally. Place one layer back into the cleaned baking pan, lined with fresh parchment paper for easy removal later.

Spread one tablespoon of peach jam over the first layer and cover it with the chocolate mousse.

Refrigerate until the mousse begins to set.

Before the mousse becomes too firm, place the second layer of sponge cake on top and refrigerate again, preferably overnight.

Melt the semi-sweet chocolate coating in a double boiler.

Remove the cake from the refrigerator and spread a thin layer of the melted chocolate over the top.

Return the cake to the refrigerator to allow the chocolate glaze to set.