Dobos Torte Recipe

Preheat the oven to 350°F (175°C). Grease and line four 8-inch round cake pans.

In a mixing bowl, beat the eggs and sugar until light and fluffy. In a separate bowl, sift together the flour, cocoa powder, and baking powder. Gradually add the dry ingredients to the egg mixture, mixing well.

Divide the batter equally among the prepared cake pans. Smooth the tops with a spatula. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely.

In a mixing bowl, cream the butter and powdered sugar until light and fluffy. Add the melted chocolate and vanilla extract, and mix until well combined. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the chocolate mixture.

Spread a thin layer of the chocolate buttercream on top of each cake layer. Stack the layers on top of each other, finishing with a layer of buttercream on top. Place the assembled cake in the refrigerator to set for at least 1 hour.

In a saucepan, combine the granulated sugar and water. Cook over medium heat until the sugar dissolves, then increase the heat to high and cook until the mixture turns a golden caramel color. Remove from heat and immediately pour the caramel over a silicone mat or greased parchment paper. Allow to cool and harden.

Break the caramel into shards and decorate the top of the cake with them. Serve and enjoy!