📋 Ingredients (for a Classic Dobostorta)

Sponge Cake:

6 large eggs, separated
¾ cup granulated sugar, divided
¾ cup all-purpose flour, sifted
1 teaspoon vanilla extract
Pinch of salt

Chocolate Buttercream:

7 oz dark chocolate (high-quality, about 60% cocoa)
1 cup unsalted butter, softened
¾ cup powdered sugar, sifted
1 teaspoon vanilla extract

Caramel Topping:

½ cup granulated sugar
2 tablespoons water
1 tablespoon butter

🥄 How to Make It (Step-by-Step)

Step 1: Bake the Sponge Layers

Preheat your oven to 375°F (190°C). Line several baking sheets with parchment paper.
Beat egg yolks with half the sugar until thick and pale.
In a separate bowl, beat egg whites with a pinch of salt until soft peaks form. Gradually add the rest of the sugar and beat until stiff peaks form.
Gently fold the yolk mixture into the whites, then carefully fold in the sifted flour and vanilla.
Spread the batter into thin rounds (about 6–8 inches across) — you’ll need 6–8 thin layers.
Bake each layer for 6–8 minutes or until lightly golden. Let cool completely.

Step 2: Make the Chocolate Buttercream

Melt the chocolate over a double boiler or gently in the microwave. Let it cool slightly.
Beat the butter and powdered sugar until fluffy.
Add the melted chocolate and vanilla, beating until smooth and creamy.

Step 3: Assemble the Layers

Place the first sponge layer on a serving plate.
Spread a thin layer of chocolate buttercream over it.
Repeat, stacking the layers and buttercream neatly, until the last layer.
Leave the top bare for now — it’s time for the shiny caramel crown!

Step 4: Make the Caramel Topping

In a small saucepan, heat the sugar and water over medium heat until it turns a deep amber color.
Quickly stir in the butter.
Immediately pour the caramel over the final sponge layer (placed separately) and spread it evenly.
Score the caramel-topped layer into wedges before it hardens completely.

Step 5: Final Assembly

Carefully place the caramel wedges on top of the cake like a fan, or arrange them slightly upright for a dramatic effect.
Chill the cake for at least 2–3 hours before slicing to let the flavors meld together beautifully.

✨ Why It’s So Loved:

Elegant and dramatic presentation with the shiny caramel top
Rich but balanced flavors — deep chocolate with delicate sponge
Historic and meaningful — a true taste of Hungary’s culinary pride
Perfect for celebrations like birthdays, weddings, and special holidays

🌸 Serving Tips:

Serve small slices because it’s rich!
Pair it with a cup of strong coffee, espresso, or even Tokaji wine for an authentic Hungarian experience.

Would you like me to also give you another iconic Hungarian favorite like Krémes (the creamy vanilla slice)? 🇭🇺🍮
It’s another masterpiece that’s beloved — I can write it out for you too if you want! 🎀