Dobos Torte Recipe – Hungarian Special
Dobos Torte is a stunning layered sponge cake filled with rich chocolate buttercream and crowned with a delicate caramel crown, making it an elegant centerpiece for special occasions. With its origins in 19th-century Hungary, this classic dessert blends texture and flavor beautifully, offering a sophisticated yet indulgent treat for celebrations.
- Prep Time1 hr 30 min
- Cook Time1 hr
- Total Time2 hr 30 min
For the Sponge Cake:
- 6 large eggs, separated
- 1 cup (200g) granulated sugar
- 1 cup (120g) all-purpose flour
- 1/4 cup (30g) cornstarch
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
For the Chocolate Buttercream:
- 1 cup (230g) unsalted butter, softened
- 1 cup (120g) powdered sugar
- 1/2 cup (50g) unsweetened cocoa powder
- 1/4 cup (60ml) heavy cream
- 1 teaspoon vanilla extract
For the Caramel Topping:
- 1 cup (200g) granulated sugar
- 1/4 cup (60ml) water
- 1 tablespoon unsalted butter
- 1 tablespoon lemon juice
Preparing the Sponge Cake:
Preheat the Oven: Preheat your oven to 350°F (175°C). Line the bottom of 4 round cake pans (8-inch diameter) with parchment paper. Grease the sides of the pans.
Prepare Egg Yolks: In a large bowl, beat the egg yolks with 1/2 cup (100g) of the granulated sugar until pale and thick. Add vanilla extract and mix well.
Sift Dry Ingredients: In a separate bowl, sift together the flour, cornstarch, baking powder, and salt.
Combine Ingredients: Gradually add the sifted dry ingredients to the egg yolk mixture, folding gently until combined.
Beat Egg Whites: In another clean bowl, beat the egg whites with the remaining 1/2 cup (100g) of sugar until stiff peaks form.
Fold in Egg Whites: Gently fold the beaten egg whites into the egg yolk mixture until just combined.
Bake: Divide the batter evenly among the prepared pans. Bake for about 15-20 minutes, or until the cakes are golden and a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Making the Chocolate Buttercream:
Cream Butter: Beat the softened butter in a large bowl until creamy.
Add Sugar and Cocoa: Gradually add the powdered sugar and cocoa powder, mixing well after each addition.
Incorporate Cream and Vanilla: Add the heavy cream and vanilla extract, beating until the buttercream is smooth and fluffy.
Preparing the Caramel Topping:
Cook Caramel: In a medium saucepan over medium heat, combine the granulated sugar and water. Stir until the sugar dissolves, then stop stirring and let it cook until it turns a deep amber color.
Finish Caramel: Remove from heat and stir in the butter and lemon juice until smooth. Be careful as the mixture will bubble up.
Cool: Allow the caramel to cool slightly until it thickens but is still pourable
Assembling the Torte:
Level the Cakes: If necessary, level the tops of the cakes to make them even.
Layer with Buttercream: Place one cake layer on a serving platter. Spread a layer of chocolate buttercream on top. Repeat with the remaining cake layers, ending with a layer of buttercream.
Apply Caramel: Spread the remaining buttercream over the top and sides of the cake.
Decorate with Caramel: Drizzle the caramel over the top of the cake. Allow the caramel to set before slicing.
Recipe Notes:
A sugar thermometer tip ensures the caramel reaches the ideal amber stage—this precision prevents burning and guarantees a crisp, beautiful top.
Keeping sponge moist is key—lightly brushing each layer with simple syrup enhances tenderness without overpowering texture.
The caramel cutting time is brief—score and slice while the caramel is still slightly pliable; once hardened, it becomes difficult to cut cleanly.
Coat the sides with nuts by pressing finely chopped hazelnuts or almonds into the buttercream—this adds flavor, texture, and a polished finish.
