Dobos Torte

Prepare the Sponge Cake

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

In a mixing bowl, beat the egg yolks with the granulated sugar until thick and pale. Add the melted butter and vanilla extract, mixing well.

Gradually fold in the flour until just combined.

In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter.

Divide the batter evenly among the prepared cake pans.

Bake for 12-15 minutes, or until the cakes are golden brown and a toothpick inserted into the center comes out clean. Let cool completely.

Prepare the Chocolate Buttercream

In a mixing bowl, beat the unsalted butter until creamy.

Gradually add the powdered sugar and cocoa powder, beating until combined.

Add the heavy cream and vanilla extract, and continue to beat until the frosting is light and fluffy.

Prepare the Caramel Layer

In a small saucepan, combine the granulated sugar and water. Cook over medium heat, stirring occasionally, until the sugar dissolves and turns a deep amber color.

Remove from heat and carefully stir in the butter until smooth. Let cool slightly.

Assemble the Torte

Place one layer of sponge cake on a serving plate. Spread a layer of chocolate buttercream over the cake.

Repeat with the remaining cake layers and chocolate buttercream, finishing with a layer of chocolate buttercream on top.

Drizzle the caramel over the top of the cake, allowing it to set and harden.

Let the torte set for at least 1 hour before slicing and serving.