The original seven layer cake happens to be called a Dobos Torte
Or sometimes called the Dobosh Torte
This classic cake hails from Hungary where József Dobos a delicatessen owner in Budapest put it on the map
The Dobos Torte has definitely stood the test of time adding it to the classic cakes list!
Luscious layers of vanilla sponge cake and silky chocolate buttercream
Each slice topped with caramel decor is what makes it an authentic Dobos Torte
What is a Torte?
There is some mixed information about what exactly defines a Torte Vs a Cake
For me I classify a torte as any cake that has multiple layers
In fact, the act of “torting” a cake means just that
Slicing or baking the cake into thin multiple layers
Some will say in order to be classified as a torte, the recipe should not have flour, but instead be made with nut flour
But if we use this classic Dobos Torte as the example
Indeed it is a sponge cake with multi layers!
With just two simple recipes and a bit of caramelized sugar
You are on your way to advanced classical pastry with a vegan flare!
Notes for Success:
Cooking sugar for caramel is very dangerous so please take care and watch it ever step of hte way
A heavy bottom sauce pot is essential as we are cooking the sugar to 330°F
A candy thermometer is not necessary as you can rely on sight to tell you when you have reached this temperature
Watch the full video tutorial to see the visuals for how to make the caramel decor for the Dobos Torte.
it is helpful to have several cake pans since we are baking each layer seprately for a perfect thickness on each layer
I am using 7″ cake pans for mine and the recipe below is worked out perfectly for that size pan
If you have 8″ cake pans I would say to increase the batter per pan to 250g each
But the total recipe for 1½x the Yellow Cake will stay the same
CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE DOBOS TORTE
For more classic cake recipes click the links below!
- 1½ X Recipe Yellow Cake *be careful with your math conversions!
- 1 Recipe Your Favorite Buttercream *I used American Buttercream
- Cocoa Powder 3 Tablespoons (
- Hot Water 2 Tablespoons (30ml)
- Semi Sweet Vegan Chocolate 4 ounces melted
- For the Caramel Layer:
- Granulated Sugar ¾ cup (150g)
- White Vinegar ¼ teaspoon
- Water 3 Tablespoons (45ml)
- Preheat your oven to 350° F
- Grease and parchment line as many 7" cake pans as you have, but you will need 8 layers total
- Prepare the yellow cake recipe as per the instructions on that page and bake the batter 175g in each pan for 15 minutes at 350°F
- YOU WILL HAVE EXTRA BATTER~ Bake it into whatever you like & use it for the toasted cake crumb garnish as I did.
- When the cakes are done, cool them and quickly flip them out onto a cooling rack or a parchment liner and then wash, re-grease & re-parchment the pans to bake the remaining batter
- Once the cakes are all baked, cool them completely then refrigerate the layers so they get cold & firm (it's easier to handle them when they are cold)
- Prepare your buttercream recipe as per the instructions on that page and at the last stage of mixing, add the cocoa paste and cooled melted chocolate
- The cocoa paste mixture is made my combining the cocoa powder with hot water, whisk smooth then cool completely
- *As I state in the video it is not necessary to add both to make chocolate buttercream, however I prefer that combination. You can add one or the other it is your choice
- Build your cake with 7 of the cake layers and about ¼ cup of chocolate buttercream per layer, then crumb ice it and give it a final ice with the remaining buttercream.
- *I had about 2 cups of buttercream leftover after I made this entire cake
- With the extra cake - grind it in a food processor to crumbs and then toast for 25 minutes in a 300°F oven cool it and use it for the final garnish for the cake
- Once the cake is fully iced, prepare the caramel.
- Combine the water, vinegar and sugar together in a heavy bottom sauce pot and stir to dissolve the sugar over medium to high heat
- Once the mixture begins to boil DO NOT STIR
- let it come to a full boil and watch it closely for caramelization
- As soon as the sugar starts to turn light amber it will go to burnt very quickly!
- Remove from the heat and it will darken in color and continue cooking!
- Let it stand for 5 minutes to settle down then using a metal ring mold pour the hot caramel into the mold over the last layer of cake
- Let it set for about 5 minutes then using an oiled knife, cut the caramel cake into 12 portions
- Decorate each slice of cake with a caramel cake shard
Refrigeration will keep the cake fresh for longer~ up to 1 week, but the caramel will most likely condensate & melt even faster upon refrigeration
Cake is best served at room temperature, so be sure to let it sit out for at least an hour before serving