Classic Hungarian Dobos Torte Recipe: Layered Chocolate Caramel Cake

Mary’s version of the classic Hungarian Dobos torte becomes an impressive two-tier showstopper here, with twelve delicate sponge layers and a rich caramel buttercream finish. The assembly uses stacked sponge rounds, praline-coated almonds and caramel-covered hazelnuts for decoration. A piping bag fitted with a medium star nozzle is useful for finishing rosettes.

Ingredients

For the caramel buttercream

• 800g granulated sugar
• 400ml double cream
• 450g butter, softened

For the sponge cake

• 8 large free-range eggs
• 350g caster sugar
• 300g sifted self-raising flour

For the caramel, praline and hazelnut decoration

• 75g flaked almonds
• 16 blanched hazelnuts
• 400g granulated sugar

Method

1. Make the caramel for the buttercream by combining the sugar and 100ml water in a large saucepan. Heat gently, stirring until the sugar dissolves. Increase the heat and boil without stirring until a deep golden caramel forms. Remove from the heat, stir in the double cream, then leave to cool and chill until set.

2. Beat the softened butter in a free-standing mixer until pale and fluffy. Gradually add spoonfuls of the cooled caramel, whisking between additions until fully incorporated. Scrape the bowl as needed and chill the buttercream until required.

3. Preheat the oven to 200°C (180°C fan)/Gas 6. Mark six 20cm (8in) circles and six 15cm (6in) circles on baking parchment and place the sheets on baking trays.

4. For the sponge layers, whisk the eggs and caster sugar together with a hand-held electric mixer until light, foamy and the whisk leaves a trail when lifted. Gently fold in the sifted self-raising flour in small additions until just combined.

5. Divide the batter evenly between the 12 marked circles, smoothing each to an even thickness. Bake a few at a time for about 8–10 minutes until pale golden and springy to the touch. Trim the edges with a sharp knife, peel off the parchment and cool on a wire rack.

6. Prepare the almond praline and caramel hazelnuts: spread the flaked almonds on baking parchment. Insert cocktail sticks into each hazelnut for dipping.

7. Melt 400g sugar with 8 tablespoons water over low heat until dissolved, then raise the heat and boil until the syrup reaches a deep golden-brown colour. Pour roughly half of the hot caramel over the flaked almonds, stirring to coat, then leave the praline to cool and set.

8. Dip each hazelnut into the remaining hot caramel using the cocktail stick, turning to coat thoroughly. Invert the sticks and secure them into an orange or foam block to set the caramel coating.

9. Take one 15cm sponge round, place it on silicone or parchment and pour the leftover hot caramel over it. When the caramel starts to set, use an oiled knife to mark and cut the round into eight wedges. Allow to cool.

10. Assemble the tiers: sandwich the six 20cm sponges together with the caramel buttercream, spreading buttercream around the sides and top of the completed larger stack. Sandwich the five remaining 15cm sponges with buttercream and finish the smaller stack in the same way. Position the smaller tier on top of the larger to form a two-tier cake.

11. Break the almond praline into small pieces and press them into the sides of both tiers, covering the visible buttercream for texture and flavour.

12. Fill a piping bag fitted with a medium star nozzle with the chilled caramel buttercream. Pipe 16 rosettes around the top edge of the larger tier and place one caramel-coated hazelnut on each rosette. Pipe eight rosettes around the top of the smaller tier and place a caramel-topped wedge of sponge, at an angle, on each rosette to create the decorative top layer.