Dobos Torta, a legendary Hungarian dessert, is a masterpiece of European pastry. Created by renowned Hungarian confectioner József C. Dobos in 1884, this elegant cake was designed to be a long-lasting yet delicious treat. Featuring multiple layers of delicate sponge cake, rich chocolate buttercream, and a signature caramel topping, Dobos Torta quickly became an international sensation. Today, it remains a beloved classic in Hungary and beyond.
The History of Dobos Torta
József C. Dobos was a pioneering chef and entrepreneur who sought to create a cake that would stay fresh longer than traditional pastries. His innovative use of buttercream—an uncommon ingredient at the time—allowed the cake to maintain its texture and flavor without drying out. The caramel top not only added a unique crunch but also protected the cake from spoiling. The first Dobos Torta was presented at the National General Exhibition of Budapest in 1885, where it was enjoyed by notable figures such as Emperor Franz Joseph I and Empress Elisabeth of Austria.
Ingredients of Dobos Torta
This sophisticated cake consists of three main components: the sponge cake layers, the luscious chocolate buttercream, and the crisp caramel glaze.
For the sponge cake:
6 large eggs, separated
¾ cup (150g) granulated sugar
1 teaspoon vanilla extract
1 cup (125g) all-purpose flour, sifted
¼ teaspoon salt
For the chocolate buttercream:
1 cup (225g) unsalted butter, softened
1 cup (120g) powdered sugar, sifted
4 oz (115g) dark chocolate, melted and cooled
2 teaspoons vanilla extract
For the caramel glaze:
¾ cup (150g) granulated sugar
3 tablespoons water
1 teaspoon lemon juice
1 teaspoon unsalted butter
Step-by-Step Preparation
1. Preparing the Sponge Cake Layers
Preheat your oven to 350°F (175°C). Grease and line six 8-inch (20 cm) cake pans, or bake in batches if necessary.
In a large bowl, whisk egg yolks with half the sugar and vanilla extract until pale and fluffy.
In a separate bowl, beat egg whites with salt until foamy. Gradually add the remaining sugar, beating until stiff peaks form.
Gently fold the egg whites into the yolk mixture, maintaining as much air as possible.
Sift the flour over the mixture and fold gently until fully incorporated.
Divide the batter evenly among the pans and bake for 8–10 minutes, or until lightly golden. Let the layers cool completely.
2. Making the Chocolate Buttercream
In a mixing bowl, beat the softened butter until creamy and light.
Gradually add the powdered sugar, beating until fluffy.
Pour in the melted and cooled chocolate, followed by the vanilla extract. Mix until smooth and velvety.
3. Assembling the Cake
Place one sponge layer on a serving plate and spread a thin layer of chocolate buttercream evenly across it.
Repeat this process, stacking the layers, but leave the top layer bare for the caramel topping.
Use the remaining buttercream to coat the sides of the cake, smoothing it out evenly.
