Dobos Cake was first created in 1884 by József Dobos at the National Association of Bakery Industry Exhibition in Budapest. The original cake was made with layers of sponge cake, chocolate buttercream, and a caramelized sugar crust. József Dobos wanted to create a cake that would be both visually stunning and delicious, and he succeeded! The popularity of his creation quickly spread throughout Hungary and beyond. Stay with Cooking County to make this delicious cake.
How to make Dobos Cake?
- 6 large eggs
- 150 grams powdered sugar
- 130 grams flour
- Salt as needed
- 115 grams dark chocolate
- 300 grams butter (at room temperature)
- 2 tablespoons cocoa powder
- 125 grams powdered sugar
- 1 teaspoon vanilla extract
- 100 grams of granulated sugar
We start by making the biscuit batter. Preheat the oven to 200°C and cover a baking tray with baking paper.
Pour the egg yolk with half the powdered sugar into a bowl. Stir well using a hand mixer until the mixture becomes thicker, for which you must mix for at least five minutes.
In another bowl, beat the egg whites and stir them. Then, mix the other half of the powdered sugar until the egg whites become ‘glossy’.
Now, pour ¼ of the egg white mixture into the yolks. Then add the rest of the egg white and stir gently. Add salt to the flour and mix in a bowl. Then add the flour to the egg mixture slowly.
Note: Do not stir the mixture too much because the batter will lose its fluffiness.
Divide the batter into two portions, and spread one portion on the baking sheet. Smooth out with the spatula so that all corners are well covered (the batter should be thin). Place the baking tray in the oven, and bake the dough for 5-7 minutes in the preheated oven.
Take Dobos cake out of the oven, cover the dough with baking paper and place a cutting board on top of the dough for a few minutes (don’t forget the edges and corners). Then turn the baking sheet over and let the dough cool on the baking paper. Repeat the above steps for the second batch of batter.
While the dough is cooling, make the chocolate cream.
Chop the chocolate into pieces and melt it, then let it cool to a lukewarm temperature. Now mix the cream with a hand mixer.
Mix cocoa powder and sugar in a bowl for a minute. Then add the vanilla extract and the melted chocolate and mix again. Now that the sponge cake has cooled and the chocolate cream is ready to use, let’s start making our Dobos cake.
Cut each slice of dough into four equal pieces, trimming the sides if necessary to get eight squares (or rectangles) of identical size. Spread part of the chocolate cream on one slice of the dough.
To prepare the second layer, place a new slice of dough on top of the cream, and spread a part of the chocolate cream on the dough. Continue until all the slices are covered with chocolate cream.
Cover the top and sides with the last part of the chocolate cream. Let the cake set in the fridge for at least 30 minutes (or overnight) because you can also cut it better.
Half an hour before serving the cake, make the caramel sauce for the decoration.
Note: Making the caramel sauce before putting the Dobos cake in the fridge will soften it. So, it is better to prepare it before serving.
For the caramel, melt the sugar in a pan. Keep stirring the sugar regularly with a spoon to prevent crystals.
As soon as the sugar is golden, your caramel sauce is ready. Remove it from the heat and use a tablespoon to make decorations. Let the caramel dry on a piece of baking paper, and decorate the top of the cake with them.
How to Serve Dobos Cake?
When the Dobos cake is ready, take it out of the fridge, cut it into slices, serve it with your favorite drink and enjoy!
Key Points about Baking Dobos Cake
Dobos cake is a Hungarian dessert that consists of layers of sponge cake, filled with chocolate buttercream and topped with caramel. It is a very rich and decadent cake, so it is best to serve it in small slices.
Here are some key points to keep in mind when making Dobos cake:
- Make sure the sponge cake layers are thin and evenly baked. If they are too thick or not cooked through properly, the cake will be difficult to cut and will not have the desired light and airy texture.
- The chocolate buttercream filling should be smooth and spreadable, but not too runny. If it is too stiff, it will be difficult to spread evenly between the cake layers. If it is too runny, it may seep out of the sides of the cake or make the layers hard to stack.
In conclusion, this recipe is perfect for anyone looking for a delicious and easy to follow vanilla cake recipe. With only a few simple ingredients, this recipe is perfect for any occasion. So what are you waiting for? Give it a try!