🍰 Dobos Cake – The Famous Hungarian Layer Cake 🇭🇺✨

🍰 Dobos Cake – The Famous Hungarian Layer Cake 🇭🇺✨

The Dobos Cake (Dobos Torte) is a classic Hungarian dessert, famous for its thin sponge cake layers, rich chocolate buttercream, and signature caramel topping. This elegant cake was created by József Dobos in the late 19th century and remains one of Hungary’s most cherished desserts. Perfect for special occasions or when you want to impress! 😍✨

🛒 Ingredients

For the Sponge Cake Layers:

✔ 6 eggs, separated 🥚
✔ 150g (¾ cup) granulated sugar 🍚
✔ 1 teaspoon vanilla extract 🌿
✔ 120g (1 cup) all-purpose flour 🌾
✔ ¼ teaspoon salt 🧂
✔ 60g (¼ cup) melted butter 🧈

For the Chocolate Buttercream:

✔ 200g (7 oz) dark chocolate, melted 🍫
✔ 200g (1 cup) unsalted butter, softened 🧈
✔ 150g (¾ cup) powdered sugar 🍚
✔ 2 tablespoons cocoa powder 🍫
✔ 1 teaspoon vanilla extract 🌿

For the Caramel Topping:

✔ 150g (¾ cup) granulated sugar 🍚
✔ 1 teaspoon lemon juice 🍋
✔ 1 tablespoon butter 🧈

👩‍🍳 Instructions

1️⃣ Make the Sponge Cake Layers

  1. Preheat your oven to 180°C (350°F) and line baking trays with parchment paper.
  2. Beat the egg yolks with sugar until pale and creamy. Add vanilla extract.
  3. In a separate bowl, whisk the egg whites with salt until stiff peaks form.
  4. Gently fold the egg whites into the yolk mixture, then sift in the flour and mix carefully.
  5. Stir in the melted butter and mix until just combined.
  6. Divide the batter into 6 thin, round layers (about 9-inch circles). Bake each layer for 6-8 minutes, until golden.

2️⃣ Prepare the Chocolate Buttercream

  1. Melt the chocolate and let it cool slightly.
  2. Beat the butter and powdered sugar together until fluffy.
  3. Add the cocoa powder, vanilla extract, and melted chocolate, then mix until smooth.

3️⃣ Assemble the Cake

  1. Layer the sponge cakes with chocolate buttercream between each layer.
  2. Cover the sides and top with more buttercream, smoothing it evenly.

4️⃣ Make the Caramel Top

  1. In a saucepan, heat sugar and lemon juice over medium heat, stirring until it turns a deep amber color.
  2. Quickly pour the caramel over one of the cake layers and spread evenly.
  3. Let it cool slightly, then score it into 8-10 slices with a buttered knife before it hardens.
  4. Arrange the caramel slices on top of the cake in a fan shape.
PREPARATION