Dobos Torte (Hungarian Layer Cake)
A classic Hungarian sponge cake layered with rich chocolate buttercream and topped with a caramel glaze, finished with a crisp caramel edge.
- Prep
- 30 min
- Cook
- 1 hr 10 min
- Total
- 1 hr 40 min
- Serves
- 4
- Difficulty
- Medium
Method
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Step 1 of 8
Preheat the oven to 180°C / 350°F (160°C fan). Line four 20‑cm (8‑inch) round cake tins with parchment and butter the sides.
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Step 2 of 8
Whisk egg yolks with half the sugar until pale and thick, then fold in the flour and melted butter gently.
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Step 3 of 8
In a separate bowl, whisk egg whites until soft peaks form, then gradually add the remaining sugar, whisking to stiff, glossy peaks; fold into the yolk mixture in two additions.
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Step 4 of 8
Divide the batter evenly among the tins, smooth the tops and bake 12‑15 minutes until a toothpick comes out clean; cool completely on a wire rack.
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Step 5 of 8
For the buttercream, beat softened butter with icing sugar, then add cocoa, vanilla and a spoonful of melted butter, mixing until silky; spread a thin layer on three of the cooled cakes.
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Step 6 of 8
Place the fourth cake on top, then spread the remaining buttercream over the whole stack, smoothing the sides with a spatula.
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Step 7 of 8
For the caramel, combine sugar and water in a saucepan, bring to a boil and cook without stirring until amber, then whisk in butter and salt off the heat; let cool slightly until glossy but pourable.
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Step 8 of 8
Pour the caramel over the top of the cake, letting it drip down the sides, then let set at room temperature before serving.
Notes from the kitchen
If dark cocoa powder is unavailable, use Dutch‑process cocoa for a smoother flavour; store leftovers covered in the fridge for up to 3 days, allowing the buttercream to soften before serving.
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