This Hungarian-style Dobos Torte is a decadent layered sponge cake filled with silky chocolate cream

This Hungarian-style Dobos Torte is a decadent layered sponge cake filled with silky chocolate cream, crowned with glossy caramel wedges and candied fruit jewels — a true Central European masterpiece.

Ingredients

For the Sponge Cake Layers

🥚 6 large eggs, room temperature, separated

🍬 ¾ cup granulated sugar (divided)

🌾 ⅔ cup all-purpose flour, sifted

🍦 1 tsp vanilla extract

🧂 Pinch of salt

For the Chocolate Buttercream

🍫 7 oz (200 g) dark chocolate (60–70%), chopped

🧈 1 cup (225 g) unsalted butter, room temperature

🍬 ¾ cup powdered sugar

🍦 1 tsp vanilla extract

☕ Optional: 1 tsp espresso powder

For the Caramel Glaze

🍬 1 cup granulated sugar

💧 2 tbsp water

🍋 ½ tsp lemon juice

🧈 ½ tsp butter (for greasing knife)

Optional Decoration

🍒 Candied cherries or fruit (as shown)

🍫 Extra chocolate buttercream for piping

Instructions

1️⃣ Prepare the Sponge Layers 🎂

Preheat oven to 375°F (190°C). Grease and line 6–7 round 8-inch cake pans or bake in batches.

Beat egg yolks with ½ cup sugar and vanilla until thick and pale. In a separate bowl, beat egg whites with salt until foamy, then slowly add remaining ¼ cup sugar and beat until stiff.

Gently fold whites into yolk mixture, then sift and fold in the flour.

Spread a thin layer into each prepared pan and bake for 6–8 minutes until lightly golden. Cool on racks.

2️⃣ Make the Chocolate Buttercream 🍫

Melt the chopped chocolate, then let cool slightly.

Beat the butter until creamy, add powdered sugar and vanilla, and beat until fluffy. Mix in cooled chocolate and espresso powder (if using). Chill slightly if too soft.

3️⃣ Assemble the Cake 🧁

Place one sponge layer on a cake board. Spread a thin, even layer of buttercream. Repeat with remaining layers, leaving the top bare. Cover the sides and top of the stack with buttercream and smooth it out. Chill briefly.

4️⃣ Make the Caramel Glaze 🍯

In a heavy saucepan, combine sugar, water, and lemon juice. Cook over medium heat without stirring until the syrup turns a deep amber.

Quickly pour over one remaining sponge layer set on parchment paper. Grease a sharp knife with butter and immediately slice into wedges before the caramel hardens.

5️⃣ Decorate the Cake ✨

Place the caramel-glazed wedges in a fan pattern around the top. In the center, arrange candied fruits or cherries as shown. Optional: pipe buttercream stars between the caramel points or around the base.

Recipe Details

Prep Time: 45 minutes

Bake Time: 45 minutes

Assembly Time: 30 minutes

Total Time: ~2 hours

Servings: 12–16 slices

Difficulty: Advanced

Why You’ll Love It

🍫 That rich chocolate buttercream sandwiched between soft sponge layers is perfectly balanced by the crisp caramel glaze.

🎂 The unique look and texture make it as impressive to serve as it is satisfying to eat.

✨ A caramel crown, a chocolate heart — this is elegance, the Hungarian wa