Traditional Hungarian dessert • Preparation: 45 minutes • Baking: 25 minutes • Servings: 10–12
Ingredients
For the sponge cake:
- 6 large eggs
- 150 g granulated sugar
- 150 g all-purpose flour
- 1 teaspoon vanilla extract
- A pinch of salt
For the chocolate buttercream:
- 200 g dark chocolate
- 250 g unsalted butter, softened
- 150 g powdered sugar
- 2 tablespoons cocoa powder
- 1 teaspoon vanilla extract
For the caramel topping:
- 150 g granulated sugar
- 2 tablespoons water
- 1 teaspoon lemon juice
Instructions
1. Prepare the oven: Preheat the oven to 180°C (350°F). Line several thin cake pans or baking trays with parchment paper.
2. Make the batter: Beat the eggs and sugar until thick, pale, and fluffy. Gently fold in the flour, vanilla extract, and salt.
3. Bake the layers: Divide the batter into six thin layers. Bake each layer for approximately 5–7 minutes, or until lightly golden. Allow them to cool completely.
4. Prepare the buttercream: Melt the dark chocolate and let it cool slightly. Beat the butter and powdered sugar until creamy. Add the cocoa powder, vanilla, and melted chocolate, then mix until smooth.
5. Assemble the cake: Spread chocolate buttercream between each sponge layer. Cover the top and sides with the remaining buttercream.
6. Make the caramel: Heat the sugar, water, and lemon juice in a saucepan until the sugar melts and turns golden amber. Carefully pour the caramel over the top layer and spread it quickly before it hardens.
7. Decorate and chill: Decorate with chocolate buttercream swirls if desired. Refrigerate the cake for at least 2 hours before serving.
Serving suggestion
Serve this delicious Hungarian cake with a cup of coffee or tea. Its delicate sponge layers, rich chocolate buttercream, and crisp caramel topping make it a beautiful dessert for birthdays and special occasions.
Enjoy your homemade Hungarian Dobos Torte!