Hungarian Dobos Torta (cake)

Hungarian Dobos Torta

Ingredients:

For the sponge layers:

• 6 eggs
• 180 g sugar
• 180 g all-purpose flour
• 1 tsp vanilla extract
• 1 pinch salt

Chocolate buttercream:

• 250 g butter (softened)
• 150 g powdered sugar
• 150 g dark chocolate (melted)
• 2 tbsp cocoa powder
• 1 tsp vanilla extract

Caramel topping:

• 150 g sugar
• 1 tsp lemon juice or water

Instructions:

1. Beat eggs and sugar until light and fluffy.
2. Fold in flour, vanilla, and salt gently.
3. Divide batter into 6 thin layers and bake each at 180°C for 8–10 minutes until lightly golden. Let cool.
4. For the buttercream, beat butter and powdered sugar until creamy.
5. Add melted chocolate, cocoa powder, and vanilla. Mix until smooth.
6. Spread chocolate buttercream between each cake layer and stack carefully.
7. Cover the sides and top (except one layer) with the remaining buttercream.
8. For the caramel, melt sugar until golden amber.
9. Quickly pour over the final cake layer and spread evenly.
10. Before it hardens completely, cut the caramel layer into slices with an oiled knife.
11. Place the caramel slices decoratively on top of the cake.