Ah, Dobos Torte — a legendary Hungarian cake 🍰🇭🇺, famous for its multiple layers of light sponge cake, rich chocolate buttercream, and a shiny caramel top. It’s elegant, indulgent, and truly show-stopping! Here’s a traditional recipe:
🍫 Dobos Torte (Hungarian Layer Cake)
Ingredients (10–12 servings)
For the sponge cake layers (6 layers):
- 6 large eggs, separated
- ¾ cup (150 g) granulated sugar
- ½ cup (60 g) all-purpose flour
- ½ cup (50 g) cornstarch
- Pinch of salt
For the chocolate buttercream:
- 1 cup (225 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 4 oz (115 g) dark chocolate, melted and cooled
- 2 large egg yolks
For the caramel topping:
- ½ cup (100 g) granulated sugar
- 2 tsp water
- 1 tsp lemon juice
Directions
Step 1: Make the sponge layers
- Preheat oven to 350°F / 175°C.
- Beat egg yolks with half the sugar until pale and thick.
- In another bowl, beat egg whites with a pinch of salt until soft peaks form. Gradually add remaining sugar, beating until stiff peaks.
- Gently fold egg whites into yolks. Sift flour and cornstarch over mixture, fold in gently.
- Divide batter into 6 equal portions. Bake each layer on a greased 8-inch / 20 cm round pan, 8–10 minutes, until lightly golden. Cool completely.
Step 2: Make the chocolate buttercream
- Beat butter until fluffy.
- Gradually add sugar and egg yolks, then fold in melted chocolate. Mix until smooth.
Step 3: Assemble the cake
- Place one sponge layer on a cake board or plate. Spread a thin layer of chocolate buttercream.
- Repeat with remaining layers, leaving top layer without buttercream.
- Chill the assembled cake for 30 minutes to firm up.
Step 4: Make the caramel top
- In a small saucepan, combine sugar, water, and lemon juice. Heat over medium heat until sugar melts and turns amber brown, swirling occasionally (do not stir).
- Quickly pour hot caramel over the top sponge layer, spreading evenly. Let harden.
Step 5: Serve
- Chill cake for at least 1 hour before slicing.
- Slice carefully with a sharp knife heated in hot water for clean cuts.
Tips
- Sponge layers can be baked ahead and stored, wrapped tightly.
- Use high-quality chocolate for the buttercream — it really elevates the flavor.
- Caramel must be poured carefully — it’s extremely hot!
- Optional: garnish sides with chopped nuts or toasted almonds.
If you want, I can also give a simplified Dobos Torte version with fewer layers and a soft chocolate glaze instead of hard caramel — easier to make but still tastes authentic.
Do you want that version?
