Dobos Torta
A quick take on the classic Hungarian layer cake: chocolate sponge layers with caramel filling and a crisp caramelized sugar top.
- Total time
- 45 min
- Servings
- 8
- Calories
- 450
- Protein
- 6g
Ingredients
- 1 box chocolate cake mix
- 3 large eggs
- ½ cup vegetable oil
- 1 cup water
- 1 cup caramel sauce
- ½ cup granulated sugar
Instructions
- 1
Preheat oven to 350°F. Grease two 9-inch round pans. Prepare chocolate cake mix with eggs, oil, and water as directed on box. Divide batter evenly between pans.
- 2
Bake for 25-30 minutes until a toothpick inserted in center comes out clean. Let cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- 3
Once cool, slice each cake horizontally to make 4 thin layers. Spread caramel sauce between each layer, stacking them. Place the cake on a serving plate.
- 4
In a small saucepan, melt sugar over medium heat, stirring constantly, until golden and syrupy, about 5-7 minutes. Immediately pour over the top layer, spreading quickly with a spatula.
- 5
Let the caramel topping set for 5 minutes, then slice and serve. The top will crack when cut—that's classic Dobos.
Tools you’ll need
- 9-inch round cake pans
- mixing bowl
- whisk
- wire cooling rack
- serrated knife
- small saucepan
- spatula
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