A Rich and Layered Hungarian Classic
Relive the sweet moments of your childhood with this classic Dobos Cake. This traditional Hungarian dessert features thin layers of sponge cake alternating with creamy chocolate filling, topped with a crunchy caramel layer. The rich flavor and delicate texture of this cake make it a timeless favorite, perfect for bringing back fond memories.
Why You’ll Love This Recipe
You’ll love this Dobos Cake because it combines multiple textures and rich flavors in one elegant dessert. The thin, delicate sponge layers provide a light and airy base, while the chocolate cream offers a smooth and luscious contrast. The caramel topping adds a delightful crunch and a hint of sweetness, making each bite a symphony of flavors and textures. This cake is not only delicious but also a beautiful centerpiece for any occasion.
Perfect Occasion
This Dobos Cake is perfect for special occasions such as birthdays, anniversaries, and holiday gatherings. Its impressive presentation and sophisticated taste make it a standout dessert that will impress your guests. It’s also a wonderful treat for family gatherings, bringing a touch of nostalgia and delight to the table.
Decoration Tips
Enhance the presentation of your Dobos Cake with these decoration tips:
- Caramel Shards: Create additional caramel shards to decorate the top for a dramatic and elegant look.
- Chocolate Curls: Add chocolate curls or shavings on top of the cake for a rich and decadent finish.
- Fresh Berries: Garnish with fresh berries for a pop of color and a touch of freshness.
- Edible Gold Leaf: Apply edible gold leaf for a luxurious and festive touch.
Ingredients:
For the Sponge Cake Layers (2 Sheets):
- 5 eggs
- 25g melted butter
- ½ teaspoon vanilla essence
- 85g powdered sugar
- 85g flour
For the Chocolate Cream:
- 360g eggs (approximately 7 large eggs)
- 300g sugar
- 1 teaspoon vanilla essence
- 300g chocolate
- 400g butter
- 30g cocoa powder
For the Caramel:
- 120g sugar
- 2 tablespoons vinegar
- 15g butter
Instructions:
- Prepare the Sponge Cake Layers:
- Preheat your oven to 180°C (350°F).
- Line two 42x33cm baking trays with parchment paper.
- In a large bowl, whisk the eggs and powdered sugar until light and fluffy.
- Add the melted butter and vanilla essence, mixing well.
- Gently fold in the flour until fully incorporated.
- Divide the batter evenly between the two prepared baking trays, spreading it into a thin, even layer.
- Bake for 10-12 minutes, or until the cake is lightly golden and springs back when touched.
- Let the cakes cool completely before removing them from the trays.
- Prepare the Chocolate Cream:
- In a heatproof bowl, whisk the eggs and sugar together.
- Place the bowl over a pot of simmering water (double boiler) and whisk constantly until the mixture thickens and reaches a temperature of about 70°C (160°F).
- Remove from heat and add the vanilla essence.
- Melt the chocolate and let it cool slightly.
- In a large bowl, beat the butter until creamy and smooth.
- Gradually add the egg mixture to the butter, beating until well combined.
- Add the melted chocolate and cocoa powder, mixing until smooth and creamy.
- Assemble the Cake:
- Cut each sponge sheet into equal-sized rectangular layers.
- Place one layer on a serving plate and spread a thin, even layer of chocolate cream over it.
- Repeat with the remaining layers, finishing with a layer of chocolate cream on top.
- Prepare the Caramel:
- In a saucepan, melt the sugar over medium heat until it turns a deep amber color.
- Add the vinegar and butter, stirring quickly to combine (be careful, as it will bubble vigorously).
- Pour the caramel over the top layer of the cake, spreading it evenly.
- Allow the caramel to set and harden.
- Serve:
- Carefully cut the cake into slices, using a sharp knife to avoid cracking the caramel.
- Garnish with caramel shards, chocolate curls, fresh berries, or edible gold leaf as desired.
Enjoy your delightful Dobos Cake, a perfect blend of rich flavors and delicate textures that bring back the sweet memories of childhood!
