The layers of a Dobostorte are basically thin versions of sponge cake. They are very eggy and lack leavening, depending on beaten eggs for lightness. I decided to use a recipe for some sort of one-layer sponge-type cake in order to approximate the texture of the cake rounds. I didn't feel like separating and beating eggs a lot, so I went a step further in laziness and used a (more or less) one-bowl génoise recipe from the late 1800s that I found on Wikipedia. (I've "translated" it into modern cookery speak.)
The chocolate buttercream frosting is done with no shortcuts, but even it is easier than it looks, provided you've already learned a few basic baking skills. The caramel glaze is even simpler; since you're applying it to a frosted cake, all you do is drizzle it on and even it out a bit with a spoon.
You can feel free to garnish or decorate the cake as you wish to pretty it up, but I like it as-is.
Lazy Woman's Dobostorte
Serves 8 (or more--it is very rich)
For the Génoise:
- 1 3/4 c. plus 2 T. all-purpose flour
- 1 c. plus 2 T. sugar
- 4 eggs
- 1/2 c. (8 T. or one stick) unsalted butter, melted
- 1/2 to 1 T. vanilla extract
- 1/2 c. strong coffee (not cold)
After this time, invert the cake twice so that the top is facing up, peel parchment (if using) from the bottom and allow cake to cool completely. When the cake is cool, use a fork to poke holes in the cake in several places on the top. Slowly pour the coffee over the holes in the cake, allowing time for the liquid to be absorbed and keeping the coffee from spilling over the sides. Moisten the entire cake in this manner (you may not need the entire amount of coffee--you're not trying to make the cake soggy). Allow cake to sit long enough to absorb the coffee well, about an hour.
For the Chocolate Buttercream Frosting:
- 1-3/4 cups semisweet chocolate chips
- 1/3 cup plus 2 tablespoons brewed coffee
- 1/3 cup plus 2 tablespoons sugar
- 7 egg yolks, lightly beaten
- 1-1/4 teaspoons vanilla extract
- 1 cup butter, softened
In a small saucepan, melt chips with coffee and sugar; stir until smooth. Remove from the heat. Add a small amount of mixture to egg yolks; return all to the pan, stirring constantly. Cook for 2 minutes or until mixture is thickened and reaches 160°, stirring constantly. Remove from the heat; stir in vanilla. Cool to room temperature.
In a large bowl with a whisk attachment, beat butter until fluffy, about 5 minutes. Gradually beat in chocolate mixture. If necessary, refrigerate until frosting achieves spreading consistency. (If you refrigerate the frosting for too long, it's easy to soften it up again; just stick it in the microwave for ten seconds at a time until it's spreadable.) Frost cake.
For the Caramel Topping
- 12 caramels (the soft, chewy kind, not hard candy)
- 7 teaspoons evaporated milk
In a small saucepan, melt caramels with milk. Remove from the heat; drizzle evenly over the top of the cooled, frosted cake. With a tablespoon (the eating utensil, not the measuring instrument), carefully spread frosting to cover the cake evenly. (It's okay if it doesn't reach the edge--it probably won't--just so long as it is neat-looking and distributed so that each potential slice has an equal amount of caramel topping.) Allow to cool before cutting into slices.
This was rather admired by my boyfriend's family, and I was asked for the recipe. For my next trick, I will attempt to make this masterpiece low-carb, for all you Hunky peeps who are diabetic and/or who are against the whole concept of stuffing your faces with copious amounts of sugar and refined starches. Stay tuned.
Recipes from: http://en.wikipedia.org/wiki/Genoise, http://allrecipes.com/recipe/genoise/ and http://www.tasteofhome.com/recipes/Dobostorte