classic layered sponge cake with chocolate buttercream

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This is a classic layered sponge cake with chocolate buttercream and caramel topping, known as a Dobos Torte in Hungarian. Here’s how you prepare it:

Components

Regarding the Layers of Sponge Cake:

  • Nine big eggs, divided
  • 1 1/3 cups (170g) sifted powdered sugar
    One teaspoon of vanilla extract; one and a third cups (170g) of sifted all-purpose flour
  • A dash of salt

For the Buttercream Chocolate:

  • Four big eggs – One cup (200g) granulated sugar
  • 12 ounces (340 grams) of melted, chilled semi-sweet chocolate
  • 1 1/2 cups (340g) room-temperature, chopped unsalted butter

For the Topping of Caramel:

  • One cup (200g) of powdered sugar – One tablespoon of lemon juice
    – Two tsp unsalted butter

Guidelines

How to Prepare the Layers of Sponge Cake:

  1. Set the oven’s temperature to 175°C/350°F. Put parchment paper on baking sheets.

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