Our Dobos Torte is the historically rectangular European classic made accessible to the home baker. We transform two baking sheets of cake into a six-layer beauty, brushing the cake with Vanilla Simple Syrup rather than caramel but keeping the final caramel topping and Chocolate Buttercream traditional.
Makes 1 (11x5-inch) cake
- 1¾ cups (397 grams) unsalted butter, softened
- 2 cups (400 grams) granulated sugar
- 1 teaspoon (6 grams) vanilla bean paste
- ¾ teaspoon (2.25 grams) kosher salt
- 8 large eggs (400 grams), room temperature
- 3⅓ cups (416 grams) cake flour
- Vanilla Simple Syrup (recipe follows)
- Chocolate Buttercream (recipe follows)
- Caramel Sauce (recipe follows)
- Preheat oven to 350°F (180°C). Spray 2 (17¼×12¼-inch) rimmed baking sheets with baking spray with flour. Line bottom of pans with parchment paper; spray parchment.
- In the bowl of a stand mixer fitted with the whisk attachment, beat butter, sugar, vanilla bean paste, and salt at low speed, and slowly increase mixer speed to high. Beat until light and fluffy, 6 to 8 minutes, stopping to scrape sides of bowl after 3 minutes. Reduce mixer speed to medium, and add eggs, one at a time, beating until combined after each addition. With the mixer on low speed, slowly add flour, beating just until combined. Divide batter between prepared pans (about 804 grams each). Using an offset spatula, spread batter into an even layer.
- Bake until edges are golden and a wooden pick inserted in center comes out clean, 10 to 12 minutes. Let cool completely in pans.
- Brush cooled cakes with Vanilla Simple Syrup. Freeze until firm, about 30 minutes.
- Remove 1 cake from pan; discard parchment. Trim sides of cake to make a 15×11-inch rectangle. Cut rectangle into 3 (11×5-inch) rectangles. Repeat with remaining cake.
- Place 1 cake rectangle on a serving platter. Spread ¾ cup (188 grams) Chocolate Buttercream on top, smoothing into an even layer. Top with second rectangle, and spread ¾ cup (188 grams) buttercream on top, smoothing into an even layer. Repeat procedure three times. Top with remaining rectangle. Spread remaining Chocolate Buttercream on top and sides of cake. Refrigerate until buttercream is set, 30 to 45 minutes.
- Spoon Caramel Sauce on top of cake, letting it slowly drip down sides.
Vanilla Simple Syrup
Makes ⅓ cup
- ¼ cup (50 grams) granulated sugar
- ¼ cup (60 grams) water
- ½ teaspoon (3 grams) vanilla bean paste
- In a small microwave-safe bowl, combine sugar and ¼ cup (60 grams) water. Heat on high in 30-second intervals, stirring between each, until sugar dissolves. Stir in vanilla bean paste. Let cool to room temperature before using.
Makes 7 cups
- 1½ cups (340 grams) unsalted butter, softened
- ½ cup (43 grams) Dutch process cocoa powder
- 1 cup (240 grams) sour cream
- 7½ cups (900 grams) confectioners’ sugar
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium speed until smooth and creamy, about 2 minutes. Add cocoa, beating until combined. Beat in sour cream until smooth. Gradually add confectioners’ sugar, beating until smooth and creamy. Use immediately.
Makes about 1¼ cups
- 1 cup (200 grams) granulated sugar
- 4 tablespoons (60 grams) water, divided
- ½ cup (120 grams) heavy whipping cream, room temperature
- 3 tablespoons (42 grams) unsalted butter, softened and cubed
- 2 teaspoons (8 grams) vanilla extract
- ½ teaspoon (1.5 grams) kosher salt
- In a medium saucepan, heat sugar and 3 tablespoons (45 grams) water over high heat, being careful not to splash sides of pan. (It should be the consistency of wet sand.) Use remaining 1 tablespoon (15 grams) water to brush down sides of pan, and stir to help sugar dissolve. (Do not stir once it starts to boil.) Cook until desired light amber color is reached. Remove from heat; slowly add cream, whisking until combined. (Mixture will bubble up.) Add butter, a few cubes at a time, whisking until combined after each addition. Stir in vanilla and salt. Let cool to room temperature before using.