Dobostorta - Hungarian Layered Cake

Ingredients

• For the sponge cake: For the sponge cake:
• 6 large eggs 6 large eggs
• 150g (1 1/4 cups) granulated sugar 150g (1 1/4 cups) granulated sugar
• 150g (1 1/4 cups) all-purpose flour 150g (1 1/4 cups) all-purpose flour
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Pinch of salt Pinch of salt
• For the chocolate buttercream: For the chocolate buttercream:
• 200g (7 oz) dark chocolate, chopped 200g (7 oz) dark chocolate, chopped
• 250g (1 1/4 cups) unsalted butter, softened 250g (1 1/4 cups) unsalted butter, softened
• 200g (1 cup) powdered sugar 200g (1 cup) powdered sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• For the caramelized sugar topping: For the caramelized sugar topping:
• 100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar

Nutrition

• Calories (kcal / KJ): 480 kcal / 2010 KJ
• Fat (total, saturated): 30g, 18g
• Carbohydrates (total, sugars): 50g, 35g
• Protein: 6g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and line the bottom of a 9-inch round cake pan with parchment paper.
2. 2.
   In a large mixing bowl, whisk together the eggs, sugar, and salt until pale and fluffy.
3. 3.
   Sift the flour into the egg mixture and gently fold it in using a spatula until well combined.
4. 4.
   Pour the batter into the prepared cake pan and smooth the top with a spatula.
5. 5.
   Bake for 20-25 minutes or until the cake is golden brown and springs back when lightly touched.
6. 6.
   Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
7. 7.
   Meanwhile, prepare the chocolate buttercream. Melt the dark chocolate in a heatproof bowl set over a pan of simmering water. Let it cool slightly.
8. 8.
   In a separate bowl, beat the softened butter until creamy. Gradually add the powdered sugar and beat until light and fluffy.
9. 9.
   Pour the melted chocolate and vanilla extract into the butter mixture and beat until well combined and smooth.
10. 10.
    Once the cake has cooled, carefully slice it horizontally into 5 equal layers.
11. 11.
    Place one layer of cake on a serving plate and spread a generous amount of chocolate buttercream on top. Repeat this process with the remaining layers, reserving some buttercream for the sides.
12. 12.
    Spread a thin layer of buttercream on the sides of the cake, smoothing it with a spatula.
13. 13.
    To prepare the caramelized sugar topping, heat the granulated sugar in a small saucepan over medium heat until it melts and turns golden brown. Pour the caramelized sugar over the top layer of the cake, spreading it evenly with a spatula.
14. 14.
    Allow the caramelized sugar to cool and harden before serving. Refrigerate the cake for at least 2 hours to allow the flavors to meld together.
15. 15.
    Slice and serve the Dobostorta, savoring each layer of this delectable Hungarian delight.

Treat your ingredients with care...

• Dark chocolate — Use high-quality dark chocolate with at least 70% cocoa solids for a rich and intense flavor.
• Eggs — Make sure the eggs are at room temperature before whisking them with the sugar to achieve maximum volume.
• Butter — Use unsalted butter and make sure it is softened to room temperature for easy incorporation into the buttercream.
• Granulated sugar — When caramelizing the sugar for the topping, be careful not to let it burn. Stir constantly and remove from heat as soon as it turns golden brown.
• All-purpose flour — Sift the flour before adding it to the batter to ensure a smooth and light texture in the sponge cake.

Tips & Tricks

• To achieve even layers, use a serrated knife or a cake leveler to slice the sponge cake.
• For a more pronounced chocolate flavor, you can add a tablespoon of cocoa powder to the buttercream.
• If you prefer a softer caramelized sugar topping, pour it over the cake while it is still warm. If you prefer a harder topping, let the caramelized sugar cool and harden before pouring it over the cake.
• To enhance the presentation, you can pipe additional buttercream decorations on top of the cake.
• Serve the Dobostorta at room temperature for the best texture and flavor.

Serving advice

Serve each slice of Dobostorta on a dessert plate, allowing the layers to be visible. Garnish with a dusting of cocoa powder or a dollop of whipped cream for an extra touch of elegance.

Presentation advice

To create an eye-catching presentation, place a chocolate curl or a small piece of caramelized sugar on top of each slice. Arrange the slices on a cake stand or a decorative platter, allowing the caramelized sugar topping to glisten in the light.