Dobos Cake is a symbol of sophistication in Hungarian pastry, a creation that has transcended both time and geography. Invented in 1884 by the famous pastry chef József C. Dobos, this spectacular cake quickly won the hearts of dessert lovers across Europe. At the 1885 General Exhibition in Budapest, the cake was even tasted by Empress Elisabeth of Austria-Hungary (Sissi) and Emperor Franz Josef, a moment that solidified its reputation.
Unlike the overly ornate desserts of its time, Dobos cake introduced a revolutionary concept: thin sponge cake layers, alternating with a rich chocolate buttercream, and topped with a crunchy caramelized sugar glaze. This contrast of textures and flavors turned it into a beloved classic that remains a staple at birthdays, weddings, and other special occasions.
Ingredients for the Sponge (for a 22 cm cake)
6 eggs
100 g sugar
100 g flour
35 g melted butter
Preparing the Sponge Layers:
Separate the eggs. Beat the yolks with half of the sugar until light and fluffy.
In a separate bowl, beat the egg whites with the remaining sugar until stiff peaks form.
Gently fold the two mixtures together, then gradually incorporate the sifted flour and melted butter, mixing gently.
Divide the batter into 6 equal parts and bake each layer in a round, lined pan at 190–210°C (375–410°F) for 10–12 minutes, until golden.
Once baked, gently remove the layers with a knife.
Ingredients for the Chocolate Cream:
4 eggs
200 g powdered sugar
235 g room-temperature butter
17 g vanilla sugar
35 g cocoa mass
35 g cocoa butter
200 g dark chocolate (at least 50% cocoa)
Preparing the Cream:
In a double boiler, melt the cocoa mass, cocoa butter, and dark chocolate, stirring constantly.
In another bowl, beat the butter with the vanilla sugar until fluffy.
Separately, heat the eggs with the powdered sugar to no more than 85°C (185°F), then continue beating until completely cooled.
Combine the egg foam with the butter mixture, then gently fold in the melted chocolate mixture until fully combined.
Assembly:
Reserve one of the sponge layers to become the caramelized top.
Spread an even layer of chocolate cream between the remaining sponge layers, smoothing them out nicely.
For the reserved top layer, melt sugar until it turns golden caramel and pour it evenly over the layer. Let it set, then cut it into 20 equal wedges.
Arrange the caramel wedges on top of the cake in a fan shape or circular design.
TIP!
For a flawless finish, refrigerate your Dobos cake for at least 2 hours before serving. This allows the cream to set beautifully and the flavors to meld perfectly.
Dobos Cake is more than just a dessert: it’s a journey through time, a tribute to classic elegance, and a perfect example of confectionery perfection.
Ideal for special occasions, yet refined enough to impress any chocolate lover, this cake invites you to rediscover the authentic flavors of Central Europe.
