Description
A classic Hungarian dessert featuring layered sponge cake, rich chocolate buttercream, and a unique caramel topping.
Ingredients
Scale
- 6 large eggs, room temperature, separated
- 3/4 cup granulated sugar (divided)
- 2/3 cup all-purpose flour, sifted
- 1 tsp vanilla extract
- Pinch of salt
- 7 oz dark chocolate (60–70%), chopped
- 1 cup unsalted butter, room temperature
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- Optional: 1 tsp espresso powder
- 1 cup granulated sugar (for caramel glaze)
- 2 tbsp water
- 1/2 tsp lemon juice
- 1/2 tsp butter (for greasing knife)
- Candied cherries or fruit (for decoration)
- Extra chocolate buttercream for piping
Instructions
- Preheat your oven to 375°F (190°C). Grease and line 6–7 round 8-inch cake pans.
- Beat the egg yolks with 1/2 cup sugar and vanilla until thick.
- In another bowl, beat the egg whites with salt until foamy, then gradually add the remaining sugar until stiff.
- Fold the egg whites into the yolk mixture, then fold in the flour.
- Spread a thin layer in each pan and bake for 6–8 minutes. Let them cool.
- Melt the chocolate and let it cool down.
- Beat the butter until creamy, then add the powdered sugar and vanilla, beating until fluffy.
- Mix in the cooled chocolate. If the buttercream is too soft, chill it briefly.
- Place one sponge layer on a cake board. Spread a layer of buttercream on it, repeat with the remaining layers, leaving the top layer bare.
- Cover the sides and top with buttercream and chill the cake.
- In a saucepan, combine the sugar, water, and lemon juice. Cook on medium heat until it turns amber in color.
- Pour the caramel over the top sponge layer and slice it into wedges before it hardens.
- Arrange the caramel wedges in a fan pattern on top. Decorate with candied fruits or cherries and pipe buttercream stars around the edges if desired.
Notes
Ensure eggs are at room temperature for better volume. Don’t skip sifting the flour for a lighter cake. Chill buttercream briefly if too soft.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 35g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg
Keywords: Dobos Cake, Hungarian dessert, chocolate cake, layered cake, special occasion dessert