If you love rich chocolate desserts with a touch of old-world elegance, then Dobos Szelet is a recipe worth saving! Inspired by the famous Hungarian Dobos Torte, this layered cake combines tender sponge layers, silky chocolate buttercream, and a glossy chocolate glaze. It’s a show-stopping dessert that’s perfect for holidays, birthdays, or whenever you’re craving a classic Hungarian treat.
⏱️ Recipe Information
Prep Time: 40 minutes
Cook Time: 25 minutes
Chilling Time: 2 hours
Total Time: About 3 hours
Servings: 12–16 slices
Cuisine: Hungarian
Difficulty: Intermediate
🍰 Ingredients
For the Sponge Cake
6 large eggs, separated
150 g (¾ cup) granulated sugar
150 g (1¼ cups) all-purpose flour
1 teaspoon vanilla extract
Pinch of salt
For the Chocolate Buttercream
250 g (1 cup) unsalted butter, softened
150 g (5 oz) dark chocolate, melted and cooled
120 g (1 cup) powdered sugar
1 teaspoon vanilla extract
For the Chocolate Glaze
200 g (7 oz) dark chocolate
2 tablespoons butter
3 tablespoons heavy cream
👩🍳 Instructions
Step 1: Prepare the Sponge Cake
Preheat your oven to 180°C (350°F).
Line a rectangular baking pan (approximately 9×13 inches) with parchment paper.
In a large bowl, beat the egg whites with a pinch of salt until soft peaks form.
Gradually add the sugar and continue beating until glossy and stiff.
In a separate bowl, whisk the egg yolks with vanilla.
Gently fold the yolks into the egg whites.
Sift in the flour and carefully fold until fully incorporated.
Pour the batter into the prepared pan and spread evenly.
Bake for 20–25 minutes, or until lightly golden and a toothpick inserted into the center comes out clean.
Allow the cake to cool completely.
Step 2: Make the Chocolate Buttercream
Beat the softened butter until light and fluffy.
Gradually add the powdered sugar and continue mixing.
Pour in the melted, cooled chocolate and vanilla extract.
Beat until smooth, creamy, and spreadable.
Step 3: Assemble the Cake
Once the sponge cake has cooled, cut it horizontally into two or three even layers.
Place the first layer on a serving tray.
Spread a generous layer of chocolate buttercream.
Repeat with the remaining layers.
Cover the top and sides with a thin layer of buttercream.
Refrigerate for 30 minutes to firm up.
Step 4: Prepare the Chocolate Glaze
Place the chocolate, butter, and cream in a heatproof bowl.
Melt gently over simmering water or in short microwave intervals.
Stir until smooth and glossy.
Allow the glaze to cool slightly but remain pourable.
Step 5: Glaze the Cake
Pour the chocolate glaze over the chilled cake.
Use a spatula to spread it evenly across the surface.
Allow the glaze to set before slicing.
For the cleanest cuts, chill the cake for at least 1 hour before serving.
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