Lucy M. This Hungarian classic, with its delicate sponge layers, chocolate buttercream, and caramel topping, is a cake that always stands out. Its layered design makes it a stunning centerpiece for any special occasion.
Dobos Torte is a truly unique dessert. It combines soft, airy sponge layers with rich chocolate buttercream, then finishes off with a caramel topping that’s just the right amount of crunchy. This cake is perfect for a celebration, and it has a rich history that makes it feel extra special. I’ve made this cake several times, and each time it’s a hit—let me show you how to make it!
Origin and Cultural Relevance of Dobos Torte
Dobos Torte is a famous Hungarian cake created by pastry chef József Dobos in 1884. It was first introduced in Budapest and became an instant hit. The cake’s caramel topping not only made it look beautiful but also helped it stay fresh longer, making it easy to store and transport.
Today, Dobos Torte is a symbol of Hungarian baking. It’s served at special events like weddings and birthdays, and it remains one of Hungary’s most popular cakes. With its soft sponge, creamy chocolate buttercream, and crunchy caramel, it’s a beloved treat enjoyed by many around the world.
Ingredients
For the Sponge:
- 4 extra-large eggs
- ¾ cup + 2 tbsp (175g) granulated sugar
- 1¼ cups (150g) all-purpose flour, sifted
- 1¾ tsp baking powder
- ½ tsp salt
For the Chocolate Buttercream:
- 2 extra-large egg whites
- 1 cup (115g) confectioners’ sugar
- 1 cup (225g) unsalted butter, softened
- 4 oz (115g) dark chocolate, broken into pieces
For the Caramel:
- 6 tbsp (75g) granulated sugar
- 3 tbsp water
Instructions
- Preheat the Oven and Prepare Parchment Paper:
Preheat your oven to 425°F (220°C). Line baking sheets with parchment paper and mark six 8-inch circles using a pencil. - Make the Sponge Batter:
Whisk the eggs and granulated sugar together in a large mixing bowl until the mixture is light, foamy, and leaves a trail when you lift the whisk. Sift the flour, baking powder, and salt together, then gently fold them into the egg mixture, a little at a time. - Divide and Spread the Batter:
Divide the batter evenly between the six marked circles on the parchment paper. Spread the batter gently to fill the circles, ensuring even coverage. - Bake the Sponge Layers:
Bake the sponges in the preheated oven for 6–8 minutes, or until they are pale golden and springy to the touch. Remove from the oven, trim the edges with a sharp knife, and let the sponge layers cool on a wire rack. - Make the Chocolate Buttercream:
Whisk the egg whites and confectioners’ sugar in a heatproof bowl set over simmering water until the mixture holds stiff peaks. Cream the butter until soft, then add the egg white-sugar mixture a little at a time while mixing. - Melt the Chocolate:
Gently melt the dark chocolate in a heatproof bowl over simmering water, making sure the bottom of the bowl doesn’t touch the water. Stir occasionally, then let it cool slightly. - Combine the Chocolate and Buttercream:
Add the melted chocolate to the buttercream mixture and stir until the chocolate is fully blended, creating a smooth, rich frosting. - Prepare the Caramel:
In a small saucepan, dissolve the sugar in water over low heat. Increase the heat and let it boil until the syrup turns a deep golden color. Remove from heat and let it cool slightly. - Assemble the Cake Layers:
Place one of the sponge layers on a serving plate and spread a generous layer of chocolate buttercream over it. Continue stacking the sponge layers with buttercream between each layer. - Top with Caramel:
Pour the cooled caramel over the top of one sponge circle. Once the caramel begins to set, score it into 16 portions using a sharp knife. Place a caramel wedge on each buttercream rosette on top of the cake.
Dobos Torte
Ingredients
Method
- Preheat your oven to 425°F (220°C). Line baking sheets with parchment paper and mark six 8-inch circles using a pencil.
- Whisk the eggs and granulated sugar together in a large mixing bowl until the mixture is light, foamy, and leaves a trail when you lift the whisk. Sift the flour, baking powder, and salt together, then gently fold them into the egg mixture, a little at a time.
- Divide the batter evenly between the six marked circles on the parchment paper. Spread the batter gently to fill the circles, ensuring even coverage.
- Bake the sponges in the preheated oven for 6–8 minutes, or until they are pale golden and springy to the touch. Remove from the oven, trim the edges with a sharp knife, and let the sponge layers cool on a wire rack.
- Whisk the egg whites and confectioners’ sugar in a heatproof bowl set over simmering water until the mixture holds stiff peaks. Cream the butter until soft, then add the egg white-sugar mixture a little at a time while mixing.
- Gently melt the dark chocolate in a heatproof bowl over simmering water, making sure the bottom of the bowl doesn’t touch the water. Stir occasionally, then let it cool slightly.
- Add the melted chocolate to the buttercream mixture and stir until the chocolate is fully blended, creating a smooth, rich frosting.
- In a small saucepan, dissolve the sugar in water over low heat. Increase the heat and let it boil until the syrup turns a deep golden color. Remove from heat and let it cool slightly.
- Place one of the sponge layers on a serving plate and spread a generous layer of chocolate buttercream over it. Continue stacking the sponge layers with buttercream between each layer.
- Pour the cooled caramel over the top of one sponge circle. Once the caramel begins to set, score it into 16 portions using a sharp knife. Place a caramel wedge on each buttercream rosette on top of the cake.
Notes
Origin and Cultural Relevance of Dobos Torte
Dobos Torte is a famous Hungarian cake created by pastry chef József Dobos in 1884. It was first introduced in Budapest and became an instant hit. The cake’s caramel topping not only made it look beautiful but also helped it stay fresh longer, making it easy to store and transport. Today, Dobos Torte is a symbol of Hungarian baking. It’s served at special events like weddings and birthdays, and it remains one of Hungary’s most popular cakes. With its soft sponge, creamy chocolate buttercream, and crunchy caramel, it’s a beloved treat enjoyed by many around the world.Nutritional Value (Per Serving):
- Calories: 500
- Fat: 35g
- Carbohydrates: 45g
- Protein: 6g
- Fiber: 2g
- Sugar: 40g
If you’re in the mood for another delicious treat, try making Mary Berry’s blueberry muffins. They’re light, fluffy, and bursting with juicy blueberries, making them the perfect snack or breakfast alongside your Dobos Torte. Both desserts bring a unique flavor and texture that will satisfy any sweet tooth!
Conclusion
Dobos Torte is a masterpiece that combines delicate sponge, creamy chocolate buttercream, and the satisfying crunch of caramel. While it may take a little time to prepare, the result is well worth it. Whether for a special occasion or a dessert to impress your guests, this Hungarian classic will surely become a favorite in your recipe collection. Enjoy the process and the delicious result!
