Grease and line 6 round cake pans (or bake layers one at a time in a single pan and slice).
Beat egg yolks with half of the sugar until pale and creamy. Stir in melted butter and vanilla.
In a separate bowl, beat egg whites until soft peaks form. Gradually add the remaining sugar and beat until stiff peaks form.
Gently fold flour and cornstarch into yolk mixture, then fold in egg whites carefully to keep it airy.
Pour batter into prepared pans and bake for 8–10 minutes per layer (thin layers bake quickly). Let cool completely.
2. Make the Chocolate Buttercream
In a small saucepan, combine sugar and water. Cook over medium heat until sugar dissolves completely and forms a simple syrup. Let cool slightly.
Beat the butter until fluffy, then gradually add the syrup.
Fold in melted chocolate and vanilla extract until smooth.
3. Assemble the Cake
Place one sponge layer on a serving plate. Spread a thin layer of chocolate buttercream on top.
Repeat layering until all sponge layers are stacked, covering top and sides with buttercream.
4. Prepare the Caramel Topping
In a small saucepan, combine sugar and water. Cook over medium heat without stirring until the sugar turns a golden caramel color.
Pour the caramel onto the top layer of the cake, spreading quickly and evenly. Be careful—it’s very hot!
Let caramel harden.
5. Optional Garnish
Press chopped nuts around the sides of the cake while the buttercream is still soft.
Tips:
The sponge layers should be very thin and light. You can use parchment rings to help keep the shape perfect.
Caramel hardens fast—work quickly to spread it evenly.
Dobos Torte can be made a day ahead; store in the fridge to allow flavors to meld.
If you like, I can also give a simplified version of Dobos Torte that’s easier to make at home but still tastes authentic, without needing six thin sponge layers.
