Hiiiiiiiiii. Happy Monday everyone ! So yeah, this cake is a superstar. My momma is a baker & this is, by far, her most popular cake. For those of you that don’t know, dobos is a Hungarian sponge cake with very thin layers. It was created by a man named Dobos in a time when cooling…
My momma is a baker & this is, by far, her most popular cake.
For those of you that don’t know, dobos is a Hungarian sponge cake with very thin layers. It was created by a man named Dobos in a time when cooling techniques were limited. So basically, because these layers are so thin, by the time you remove the second piece from the oven, the first one has already cooled. You can begin putting this cake together while some of your layers are still in the oven. That’s crazy.
Originally it was topped with a hardened caramelized sugar (like the texture of the top of creme brulee) but most people top it with chocolate now. I love the caramel topping on the original dobos but I haven’t tried it on this one. The original has white layers with chocolate buttercream but I prefer chocolate layers with vanilla buttercream. &&&& it also looks so much prettier like this, doesn’t it?! I love the contrast between dark and light. The white cake with chocolate buttercream blends together more so you can hardly even see each layer.
Honestly, I’m not even really sure why every Romanian is obsessed with dobos BUT I decided to make it anyway & I made it my way, lol. I mean don’t get me wrong, it tastes amazing both ways but growing up I think everyone just wanted this so we’re kinda at a point where we’re over it.
This cake got twice as much engagement on my social media pages so I know someone will make this. If you do, please take a photo & tag #bakewithb or tag me @baranbakery , I’d LOVE to see it! If you have any question that I didn’t answer on here, feel free to comment down below or send me a message here. Thanks for stopping by loves, have a blessed day.
2tspgelatin powder, dissolved in 2 Tbsp cold water.
Chocolate Sponge Cake
120gramsall-purpose flour, spooned and leveled
60gramsDutch-process cocoa powder, spooned and leveled
1/4tspfine sea salt
8large eggs, separated and room temperature
150gramsgranulated sugar
120mLcanola oil
Ganache
120mL heavy cream
120gramsdark chocolate
Method
Vanilla Diplomat Cream
In a medium bowl, whisk together the egg yolks, sugar, cornstarch and salt aggressively for 1-2 minutes, until the mixture becomes smooth and runny, with no more chunks.
In a medium saucepan (preferably stainless steel or nonstick – avoid aluminum), heat the milk over medium heat, just until it comes to a simmer.
480 mL whole milk
Temper the eggs by streaming half of the milk into the egg mixture while continuing to whisk.
Dump the whole mixture back into the saucepan and cook over medium-low heat, while whisking continuously. Within 1-3 minutes, the mixture should start to thicken, keep whisking (continuously but not aggressively) .
After another couple minute, it'll starting to stick to the pan, now whisk aggressively for another 30-60 seconds. Remove from the heat and pour into a bowl with the butter and vanilla.
Allow the heat from the pastry cream to melt the butter for a second and then gently whisk it. It may separate at first but it'll come back together as you whisk it.
The pastry cream should be smooth and silky now, if you have any lumps, feel free to push it though a sieve too.
Cover the surface with plastic wrap and allow it to cool completely to room temperature. *I usually make my cakes during this time*.
Once the pastry cream has cooled, place the whipped cream and powdered sugar into the bowl of a stand mixer or a large bowl with the hand mixer and beat until it's thickened to stiff peaks. I usually start at medium speed so it doesn't splash and then increase the speed a bit as it thickens. Set aside.
30 grams powdered sugar, 480 mL heavy whipping cream
Bloom the gelatin in a small cup with the cold water. Mix it together, allow it to set for a minute then microwave it for 5 seconds.
2 tsp gelatin powder dissolved in 2 Tbsp cold water.
Add the gelatin and a couple of spoonfuls of whipped cream into the pastry cream and whisk it really well until it's well combined.
Fold in the rest of the whipped cream into the pastry cream in 2-3 increments, until it's all combined and light and fluffy.
Chocolate Sponge Cake
Preheat the oven to 425F (218C) convection (400F/204C conventional)
Whisk together the flour, cocoa powder and salt and set aside.
120 grams all-purpose flour spooned and leveled, 60 grams Dutch-process cocoa powder spooned and leveled, 1/4 tsp fine sea salt
On medium speed, begin beating the egg whites and slowly add in the sugar, like the start of a meringue. Beat until it is fluffy – about doubled in size. .
8 large eggs separated and room temperature, 150 grams granulated sugar
Add in the egg yolks and beat until fully combined. Then add in the oil and beat until fully combined.
120 mL canola oil
Scrape the edge of the bowl, and sift half of the dry ingredients on top. Use a rubber spatula to fold the dry ingredients into the batter. Then repeat with the rest of they dry ingredients.
Grease the bottom side of an 8" cake pan and use just enough batter to cover the surface of the pan. I used roughly 50 grams of batter for each cake layer. Make sure to go all the way to the edge, leaving just a a couple of millimeters so it doesn't run off.
Bake for about 3-5 minutes, until it no longer looks wet. Remove from the oven and use a knife to release the cake from the pan and flip it onto the prepared tablecloth.
Assemble
I used a cake ring and acetate to build my cake up. I recommend layering the first few layers before wrapping the acetate around the cake because it's hard to reach to spread the cream on top them.
If you're not using any support, you can layer the cake on it's own but I recommend refrigerating or freezing it every couple of layers or so, so it doesn't topple over. Refrigerate the cake for at least an hour before making the ganache.
Chocolate Ganache
Heat the heavy cream in a sauce pan just until it begins to simmer.
120 mL heavy cream
Place the chocolate in a heat proof bowl and pour the hot cream on top. Allow it to rest for a minute and gently stir it starting in the center and working your way to edge of the bowl, until it's silky smooth.
120 grams dark chocolate
Allow the ganache to cool just enough to where it's not hot but still runny. Pour on top of the chilled cake and then refrigerate it again for several hours before removing any support or slicing.
Notes
You can make an 8″ (or a shorter 9″) cake or two 6″ cakes with this batter. For the 6″, you will want to bake each layer for 2-4 minutes and for a larger cake, about 5-7 minutes.I put one pan in the oven and then two minutes later I put the other in, so it made an assembly line. By the time I finished removing one from the oven and putting the new one in, the second pan was ready to come out.
So glad you like it Kristen! I have refrigerated it for up to a week & you can also freeze it for a few weeks. However, if you leave some of the layers exposed, like I did, they may dry out. To avoid that, you can keep in an airtight container or wrap it with plastic wrap .
…also, what’s the recipe for the chocolate ganache on top?
I normally make my chocolate ganache with 1 cup chocolate & 1/2 cup heavy cream, I will add it the recipe!
I would actually double that for this recipe though, so 2 cups chocolate & 1 cup cream. I’ve added it above.
Ok thanks very much!! Definitely going on my list of cakes to make very soon. 🙂
So glad to hear that! I’d love to see it & I hope you like it ?
This looks spectacular!!! How far ahead could you make this?
So glad you like it Kristen! I have refrigerated it for up to a week & you can also freeze it for a few weeks. However, if you leave some of the layers exposed, like I did, they may dry out. To avoid that, you can keep in an airtight container or wrap it with plastic wrap .
Beautiful layers! ❤ If I want to the plain one, omit the cocoa powder & replace with 3/4 cups of flour?
Yes, that should work Linda!
Love, B
Amazing !!!!!! Beautiful !!!!!! I will make this cake as soon as possible ???hahahha , and I will let you know????????
Thank you sooo much! I’d LOVE to see it <3