🇭🇺🎂 Dobos Cake (Doboš Torta) – Classic Hungarian Masterpiece
Thin sponge layers, rich chocolate buttercream, and a signature caramel top. Elegant, iconic, and worth every step. Don’t lose this recipe!
🛒 Ingredients
Sponge Layers (6–7 thin layers)
- 6 large eggs, separated
- ¾ cup (150 g) sugar
- 1 tsp vanilla extract
- ¾ cup (95 g) all-purpose flour
- Pinch of salt
Chocolate Buttercream
- 1 cup (225 g) unsalted butter, softened
- 1 cup (200 g) powdered sugar
- 3 oz (85 g) dark chocolate, melted & cooled
- 1 tsp vanilla extract
- 2 tbsp cocoa powder
Caramel Topping
- ¾ cup (150 g) sugar
- 1 tbsp lemon juice or water
👩🍳 Instructions
1. Make the Sponge
- Preheat oven to 400°F (200°C).
- Beat egg yolks with half the sugar until pale.
- Beat egg whites with salt, adding remaining sugar, until stiff peaks.
- Fold yolks and vanilla into whites gently.
- Fold in flour carefully.
👉 Spread thin layers on parchment (use a plate as guide).
- Bake each layer 5–7 minutes until lightly golden.
- Cool completely.
2. Chocolate Buttercream
- Beat butter until fluffy.
- Add powdered sugar gradually.
- Mix in melted chocolate, cocoa, and vanilla.
- Beat until smooth and spreadable.
3. Assemble
- Stack sponge layers with buttercream between each.
- Reserve one best layer for the top.
4. Caramel Top (Signature Step)
- Heat sugar + lemon juice until amber caramel forms.
- Immediately pour over reserved sponge layer.
- Quickly spread thin and cut into triangular slices before hardening.
⚠️ Work fast — caramel sets quickly!
5. Finish
- Place caramel wedges on top.
- Coat sides with buttercream and optional ground nuts.
🍽️ Serving & Storage
- Slice with a hot knife
- Keeps 2–3 days refrigerated
- Best at room temperature
💡 Authentic Tips
- Thin, even layers are key
- Caramel must be cut while hot
- Classic Dobos has 6 layers
👉 Save this recipe 🇭🇺 & comment YES if you love traditional European cakes!
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