Hungarian Dobos Torte

The Hungarian Dobos Torte (Dobos torta) is a legendary layered cake made of thin sponge layers, rich chocolate buttercream, and a signature caramel-glazed top. Invented by József C. Dobos in the late 1800s, it’s elegant, rich, and an impressive showpiece.

Here’s a traditional recipe, simplified slightly for home baking — but still true to its classic roots.

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🇭🇺 Hungarian Dobos Torte

Prep Time: 1.5–2 hours
Cook Time: 15 minutes per batch (for cake layers)
Chill Time: 4 hours or overnight
Servings: 10–12

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🎂 Ingredients

For the sponge cake layers:

• 6 large eggs, separated

• 3/4 cup (150g) granulated sugar (divided)

• 1 tsp vanilla extract

• 2/3 cup (85g) all-purpose flour

• 1/4 tsp salt

For the chocolate buttercream:

• 6 oz (170g) dark chocolate (60–70%), chopped

• 1 cup (225g) unsalted butter, softened

• 1 cup (120g) powdered sugar, sifted

• 4 egg yolks, room temperature

• 1 tsp vanilla extract

For the caramel topping:

• 1/2 cup (100g) granulated sugar

• 2 tbsp water

• 1 tsp lemon juice

• Butter (for greasing the knife)

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🧁 Instructions

1. Bake the Sponge Layers (6 thin layers):

1. Preheat oven to 375°F (190°C). Line and lightly grease 6 round pans (8-inch/20 cm), or bake in batches using one pan.
   (If you have only 1 pan, bake in rounds and wipe clean between each.)

2. In a bowl, beat egg yolks with half the sugar and vanilla until pale and thick.

3. In a separate bowl, beat egg whites until soft peaks form. Gradually add the remaining sugar and beat to stiff peaks.

4. Fold yolk mixture into the whites gently. Sift in flour and salt, folding until just combined.

5. Divide batter evenly among the pans (or measure out portions) and spread thin (~1/4-inch thick). Bake each layer for 5–6 minutes until lightly golden.

6. Cool on wire racks. Handle with care — they’re delicate!

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2. Make the Chocolate Buttercream:

1. Melt chocolate gently over a double boiler or in the microwave. Let it cool slightly.

2. Beat butter until fluffy. Add powdered sugar and beat well.

3. Add egg yolks one at a time, then vanilla. Mix until smooth.

4. Stir in melted chocolate. Beat until creamy and silky. Chill slightly if it’s too soft to spread.

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3. Assemble the Cake:

1. Place the first cake layer on a serving plate. Spread a thin, even layer of buttercream.

2. Repeat with 5 layers, ending with a cake layer on top. Reserve some buttercream for the sides.

3. Frost the sides and smooth with a spatula.

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4. Caramel Topping:

1. Place the 6th sponge layer on a greased parchment sheet or tray.

2. In a saucepan, heat sugar, water, and lemon juice over medium-high heat. Cook (without stirring) until deep amber caramel forms.

3. Quickly pour over the 6th cake layer and spread evenly with a greased offset spatula.

4. While still soft, use a greased knife to score and cut the caramel-topped layer into 12 wedges (like a pizza). Do this before it hardens!

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5. Final Assembly:

1. Carefully arrange the caramel-topped wedges on top of the frosted cake, angled slightly outward if desired.

2. Chill the cake at least 4 hours or overnight for clean slicing.

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✅ Tips:

• Use a hot knife for clean slices.

• Keep refrigerated, but let sit at room temp 20–30 minutes before serving.

• Cake layers can be made a day ahead.