DobostortaHungarian Layer Cake
Dobostorta is a Hungarian layer cake of thin sponge, chocolate buttercream, and a crisp caramel top. This version uses six sponge layers.
Prep
1h
Cook
35m
Serves
8
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Sponge
- 8pcsEgg
- 200gWhite Sugar
- 200gAll-Purpose Flour (sifted)
Buttercream
- 250gUnsalted Butter (softened)
- 180gPowdered Sugar
- 30gCocoa Powder
- 150gDark Chocolate (melted and cooled slightly)
- 5mlVanilla Extract
Caramel
- 150gWhite Sugar
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the oven to 180°C (350°F) and line baking trays or cake tins with parchment.
- 02
Beat the eggs and the white sugar until very thick, pale, and airy, then fold in the all-purpose flour gently.
- 03
Divide the batter evenly and bake six very thin sponge layers until lightly golden, then cool them completely.
- 04
Beat the unsalted butter with the powdered sugar until fluffy.
- 05
Mix in the cocoa powder, vanilla extract, and melted dark chocolate, then beat until smooth and spreadable.
- 06
Layer the sponge rounds with the chocolate buttercream, keeping one sponge layer aside for the top.
- 07
Cook the white sugar until it melts and turns amber, reaching 160°C (320°F).
- 08
Pour the caramel over the reserved sponge layer, spread it quickly, and score it into wedges while still warm.
- 09
Place the caramel-topped layer over the cake and let the caramel set before slicing.
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