Dobos Torte/Dobostorta/Hungarian Layered Cake

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Dobos Torte/Dobostorta/Hungarian Layered Cake

Bake the most deliciously fluffy and moist cake for any occasion with these yummy and simple cake recipes!

Cooking Time

Preparation Time :1 Hr 0 Min

Cook Time : 40 Min

Total Time : 1 Hr 40 Min


Serves : 6
  • Sponge Cake:

  • 8 Eggs (separated)

  • 1/2cup Sugar

  • 1/2tsp Vanilla extract

  • 1+1/4cup Sifted All-purpose Flour

  • Chocolate Buttercream Filling:

  • 200grams Dark chocolate

  • 3tablespoons Strong coffee

  • 1cup Butter

  • 1+1/2cup Confectioner's Sugar

  • Silvered Almonds (for decorating)

  • Caramel Sauce:

  • 1/2cup Sugar


  • Prepare six 9-inch cake tins for baking, cut 6 circles of waxed paper or baking parchment to fit the bottom of the pans, grease the bottom of each one with butter, place the pan.
  • Set the pans aside until ready to use.Preheat the oven to 350 F.Beat the egg whites with a pinch of the salt until foamy; continue beating until stiff peaks are formed. Set aside.
  • Using an electric mixer, beat the egg yolks and the sugar together until lemon-colored and very thick.
  • Sift the flour on top of the egg yolk and sugar mixture and fold it in.
  • Mix a tablespoonful of beaten egg whites into the batter to lighten it, and then gently fold in the rest of the whites.
  • Take a prepared pan and spread one-sixth of the batter on the bottom as evenly as possible. Place it in the middle of the preheated oven.
  • Bake for 5 to 6 minutes or until the cake hardens and begins to turn color.
  • Remove from the pan with spatula, invert, and quickly but carefully tear off all the paper. Cool on cake rack. Continue this until all the layers are baked.
  • Meanwhile melt the chocolate with the coffee in a double boiler.
  • Cream the butter with the sugar and beat until fluffy. Add the melted chocolate and beat until fluffy.Keep the filling in the refrigerator until ready to use.
  • When all the layers are ready, pick the best one for the top.
  • Place it on a piece of baking paper and set it aside. Spread filling on the fifth layers and stack them; put the sixth layer on top.
  • Saving enough filling for the sixth layer plus a little extra, frost the outside of the cake and then the sixth layer.
  • Meanwhile, melt the sugar in a light-colored heavy skillet over low heat. Continue cooking until the caramel is smooth and quite brown.
  • When ready, pour it quickly over the seventh layer, spreading it evenly with a spatula.
  • With an oiled or buttered knife, quickly cut the caramel-topped layer into 7-8 wedges before the caramel hardens.
  • As soon as it dries, place the wedges on top of the cake and use the rest of the filling to frost the outside of the layers.
  • Pipe a design around the edge of the dobos torte. Coat the sides of the cake with silvered almonds.
  • Leave the cake in fridge for atleast an hour. Slice and serve.