Dobos Torta
A classic Hungarian layer cake featuring delicate sponge cake, rich chocolate buttercream, and a distinctive caramel top. This elegant dessert is perfect for special occasions, offering a delightful contrast of textures and flavors.
An original recipe by Forkin
- Total time
- 5 hr 15 min
- Serves
- 12
- Difficulty
- Hard
- Per serving
- 741 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
cake
- 12 pcsegg, separated
- 240 ggranulated sugar
- 200 gall-purpose flour, sifted
- 170 gunsalted butter, melted, cooled
buttercream
- 340 gunsalted butter, room temperature
- 170 gpowdered sugar, sifted
- 170 gdark chocolate, melted, cooled
- 30 gcocoa powder, sifted
- 1 tspvanilla extract
caramel topping
- 200 ggranulated sugar
- 15 gunsalted butter
Equipment
round cake pans · sharp knife · offset spatula · large bowl · wire rack · parchment paper · oven · stand mixer · heavy-bottomed saucepan
The method
Step by step
- 1
Preheat your oven to 180°C (350°F) and line 6-7 round cake pans (20cm/8-inch) with parchment paper. If you only have one or two pans, you will need to bake in batches.
About 10 min
Cook’s note: Using multiple pans allows for faster baking and less risk of deflating the batter between batches.
- 2
In a large bowl, beat the egg yolks with half of the cake granulated sugar until light and creamy.
About 5 min
- 3
Gently fold in the sifted all-purpose flour and the melted, cooled cake unsalted butter into the egg yolk mixture until just combined.
About 3 min
Cook’s note: Do not overmix, as this can develop the gluten and make the cake tough.
- 4
In a separate clean bowl, beat the egg whites until soft peaks form, then gradually add the remaining cake granulated sugar, continuing to beat until stiff, glossy peaks form.
About 7 min
Cook’s note: Ensure your bowl and beaters are completely grease-free for best results with egg whites.
- 5
Carefully fold one-third of the egg white mixture into the egg yolk batter to lighten it, then gently fold in the remaining egg whites until no streaks remain.
About 5 min
Cook’s note: Use a light hand to preserve the airiness of the egg whites.
- 6
Divide the batter evenly among the prepared cake pans, spreading it thinly.
About 3 min
Cook’s note: Aim for about 1/4 inch thickness for each layer.
- 7
Bake each cake layer for 8-10 minutes, or until the edges are lightly golden and the center springs back when gently touched. Cool completely on a wire rack.
About 45 min
Cook’s note: Bake in batches if necessary, keeping an eye on the oven to prevent overbrowning.
- 8
To make the buttercream, beat the room temperature buttercream unsalted butter in a stand mixer until light and fluffy.
About 5 min
Cook’s note: Room temperature butter is crucial for a smooth buttercream.
- 9
Gradually add the sifted powdered sugar to the butter, beating until well combined and smooth.
About 3 min
- 10
Stir in the melted, cooled dark chocolate, sifted cocoa powder, and vanilla extract until fully incorporated and the buttercream is homogenous.
About 3 min
Cook’s note: Ensure the chocolate is cooled to avoid melting the butter.
- 11
Assemble the cake by placing one cake layer on a serving plate or cake stand. Spread a thin, even layer of chocolate buttercream over it.
About 10 min
Cook’s note: Save a small amount of buttercream for the sides of the cake.
- 12
Repeat with the remaining cake layers and buttercream, stacking them neatly. Reserve the best-looking top layer for the caramel topping.
About 5 min
- 13
Once stacked, use the remaining buttercream to lightly coat the sides of the cake.
About 5 min
- 14
For the caramel topping, melt the caramel topping granulated sugar in a heavy-bottomed saucepan over medium heat without stirring.
About 5 min
Cook’s note: Swirl the pan gently if needed to ensure even melting, but avoid stirring with a spoon.
- 15
Once the sugar has completely melted and turned into a rich amber caramel, remove from heat and quickly stir in the caramel topping unsalted butter.
About 2 min
Cook’s note: Work quickly as caramel can harden fast.
- 16
Pour the hot caramel over the reserved top cake layer, spreading it quickly and evenly with an offset spatula.
About 1 min
Cook’s note: The caramel sets quickly, so speed is essential.
- 17
While the caramel is still warm but beginning to set, score it into 12 equal wedges using a sharp, lightly oiled knife.
About 2 min
Cook’s note: Scoring prevents the caramel from cracking unevenly when cutting the cake.
- 18
Carefully place the caramel-coated top layer onto the assembled cake.
About 1 min
- 19
Refrigerate the Dobos Torta for at least 3 hours to allow the buttercream to set and the flavors to meld.
About 3 hr
Per serving
Nutrition
- Calories
- 740.7kcal
- Protein
- 10.4g
- Carbs
- 74.1g
- Fat
- 46.4g
- Fibre
- 2.3g
- Sugar
- 58g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store the Dobos Torta in an airtight container in the refrigerator.
Empty if eaten cold
More recipes
All recipesbeverage
Freddo Espresso
Experience the invigorating chill of a classic Freddo Espresso, a beloved Greek iced coffee. This vibrant, dairy-free version combines bold, freshly brewed espresso with a touch of sweetness, frothed into a luxurious, creamy foam that sits atop a bed of ice. It's the perfect pick-me-up for any warm day, offering a sophisticated balance of strong coffee flavor and refreshing coolness.
7 min 21 kcalside dish
Israeli Couscous with Herbs
This simple and flavorful Israeli couscous, also known as ptitim, makes a wonderful side dish for almost any meal. It's lightly toasted then simmered in vegetable broth until tender, and finished with fresh herbs.
35 min 295 kcaldessert
Chocolate Religieuse
A classic French pastry consisting of a large choux puff topped with a smaller one, both filled with a decadent chocolate pastry cream. Each puff is glazed with a smooth chocolate ganache and joined by a decorative ring of vanilla buttercream.
4 hr 850 kcalsnack
Kavum (Oil Cakes)
Kavum are traditional Sri Lankan deep-fried sweet cakes made from a rice flour and treacle batter. These crispy-on-the-outside, soft-on-the-inside treats are a staple during festivals and celebrations. They offer a unique flavor profile from the roasted rice flour and cardamom.
50 mindinner
Classic Meat Lasagna
This recipe features layers of pasta, a rich and savory ground beef sauce, and a creamy ricotta cheese filling. Topped with melted mozzarella, it's a comforting and substantial main course suitable for a family meal.
1 hr 55 min 659 kcalmain course
Callos a la Madrileña
This hearty Spanish stew features tender beef tripe simmered in a rich, smoky broth with chorizo, ham, and chickpeas. It's a flavorful and comforting dish, perfect for a cold day.
3 hr 30 min 659 kcalbreakfast
Basic Chia Seed Pudding
This simple chia seed pudding is a versatile and nutritious base for a healthy breakfast or snack. It's easy to prepare ahead of time, allowing for quick meal assembly on busy mornings. Customize with your favorite fruits, nuts, or sweeteners.
4 hr 5 min