Hungarian Dobos Torte with Caramel Buttercream and Chocolate Layers
A classic Hungarian layered cake featuring thin chocolate sponge layers, rich caramel buttercream, and a signature caramel glaze. This elegant dessert is a showstopper with its perfect balance of sweet, bittersweet, and creamy textures.
Ingredients
Ingredients
- 6 large eggs at room temperature
- 3/4 cup granulated sugar divided
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 cup unsalted butter softened for buttercream
- 1 cup powdered sugar
- 1/2 cup heavy cream
- 1 cup granulated sugar for caramel
- 1/4 cup water for caramel
- 1 tbsp unsalted butter for caramel
- 1 tsp vanilla extract
- 1/4 tsp salt
Notes
Storage: Cover and refrigerate for up to 3 days. Bring to room temperature before serving. Make-Ahead: Bake layers and make caramel glaze up to 2 days ahead; assemble day of serving. Variations: Add chopped toasted nuts between layers for extra crunch. For a dairy-free version, use vegan butter and coconut cream in the buttercream.