Ahh, the legendary Dobos Torte (Dobos Torta) — a true Hungarian masterpiece! ðŸ‡ðŸ‡ºâœ¨ This iconic cake was created by József C. Dobos in the late 1800s and became famous for its thin sponge cake layers, rich chocolate buttercream, and that unmistakable caramel-glazed top layer.
Here’s a traditional and doable version for you, Ashley — one that will wow your audience and your taste testers!
ðŸ‡ðŸ‡º Classic Dobos Torte Recipe
Thin sponge layers • Silky chocolate buttercream • Crunchy caramel top
✨ Ingredients
For the sponge cake (makes 6–8 layers):
- 6 large eggs, room temp
- 3/4 cup (150g) granulated sugar
- 3/4 cup (90g) all-purpose flour
- 1 tsp vanilla extract
- Pinch of salt
For the chocolate buttercream:
- 8 oz (225g) semisweet chocolate (melted & cooled)
- 1 cup (225g) unsalted butter, room temp
- 1 cup (120g) powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
For the caramel top:
- 1/2 cup (100g) granulated sugar
- 1 tbsp lemon juice or water
- Butter for greasing knife and parchment