Have you ever heard of dobos torte? I still remember the first time I tried it. The very first Christmas after I married my husband we lived in a super tiny studio apartment, and were both working and going to school. I was also pregnant with our daughter. UPS wouldn’t just leave the packages at our door, and they wouldn’t give them to the office. If we weren’t there that is what they were supposed to do. And we were almost always gone during the day, so we had a hard time getting our packages that Christmas. Finally they left a package at our door, instead of just trying to deliver it the next day when we wouldn’t be home. It was a small rectangle box that said “perishable” from my husband’s sister. When we opened it and saw that it was a dobos torte he got very excited .
We would slice a little off of the cake each day, we truly savored that dessert. Of course that dobos torte had gluten, but it was so good. (I was so morning sick when I was pregnant that it didn’t matter if I ate gluten-free or not. So I ate it.)
Later either that year, or the next, I thought back to enjoying that first dobos torte. So resourceful me turned to the internet and re-created my own gluten-free version.
Dobos torte is basically thin layers of sponge cake layered with frosting and then topped in chocolate (traditionally the top layer gets a hard caramel shell but that wasn’t what the dobos torte I first ate had, and I love chocolate!)
Of course my recipe is gluten-free but you can easily make it dairy-free too! Just use a dairy-free butter in the frosting (like earth-balance.) and then use coconut milk instead of cream in the ganache. If I was going dairy-free on this cake I would definitely use the Swiss Meringue Buttercream instead of the American Buttercream because is has eggs as it’s base instead of the butter.
Don’t let it scare you, you can easily spread the work over several days. Make the sponge cake, cool, and then place wax or parchment paper between the layers and store in the freezer in a airtight container, make the frosting just before you want to stack the layers and you can store the layered cake in the fridge or freezer for several days before covering in the ganache, as long as it is well covered.
- 2 thin sheets of Sponge Cake (recipe below)
- 5 c. frosting (I used Swiss Meringue Buttercream this time, but my husband definitely prefers American Buttercream. (I love using chocolate frosting most, even though I used vanilla this time.) You can use my recipes or your go-to favorite.
- Chocolate Ganache to coat
- 12 oz (1 ½ c.) butter, softened
- 24 oz (5 c.) powdered sugar
- 3 Tbs heavy cream
- 2 tsp. vanilla extract
- 3/4 c. bittersweet or semisweet chocolate melted and cooled COMPLETELY
- 1 1/2 c. bittersweet or semisweet chocolate
- 1/2 c. cream
To put it all together
For American Buttercream
For the Ganache
- 4 eggs
- 2/3 c. sugar
- 1 Tbs. water
- 2/3 c. rice flour blend
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1 tsp. vanilla