Hungarian Dobos Torte (Dobos Cake) Recipe

Ingredients

For the sponge layers:

• 8 large eggs
• 200 g granulated sugar
• 200 g all-purpose flour
• 50 g melted butter
• 1 tsp vanilla extract

For the chocolate buttercream:

• 250 g unsalted butter (softened)
• 150 g dark chocolate (melted)
• 100 g powdered sugar
• 2 tbsp cocoa powder
• 1 tsp vanilla extract

For the caramel topping:

• 200 g granulated sugar
• 2 tbsp water

Instructions

1. Preheat the oven to 180°C (350°F).
2. Beat the eggs and sugar until light and fluffy.
3. Fold in the flour, vanilla, and melted butter.
4. Divide the batter into 8–10 thin portions and bake each layer for 6–8 minutes until lightly golden.
5. Beat the butter until creamy, then mix in the melted chocolate, cocoa powder, powdered sugar, and vanilla to make the buttercream.
6. Stack the cake layers, spreading a thin layer of chocolate buttercream between each.
7. Melt the sugar with water until it becomes a deep amber caramel.
8. Pour the caramel over the top layer and spread quickly before it hardens.
9. Decorate the edges with chocolate buttercream and chocolate or biscuit pieces if desired.
10. Chill for at least 2 hours before slicing and serving.