Dobos Crepe Cake

Dobos Crepe Cake – A modern take on the famous Hungarian Dobos Torte made with crepes. Delicious and elegant chocolate cake that will impress your guests.

Dobos Crepe Cake

Imagine delicious crepes with chocolate buttercream topped with a hard caramel shell and embellished with chocolate whipping cream. You would think making this cake is very hard or complicated to do but actually, this Dobos Crepe Cake is very easy to make.

The original Dobos Torte is a famous Hungarian cake made with very thin layers of spongy cake. If you are a chocoholic you will love this cake. I tried this dessert for the first time when my grandmother made it.

She bakes it regularly and everybody goes crazy for it. She usually spends hours in the kitchen making the 10 – 15 layers of the cakes required to make this Dobos Torte so I thought to myself: There has to be a better way! So crepes came to mind. Making crepes is super easy and each one takes seconds to make.

If you find the crepe-making process daunting I have a secret for you: buy them ready made! I tried crepe cakes with homemade crepes and store-bought ones and nobody even knew the difference. So keep that in mind when planning to make this Dobos Crepe Cake. All you have to do is make the chocolate buttercream, and caramel and assemble it.

Not only is this cake beautiful, it’s delicious as well. It’s one of those desserts that have the “wow” factor.  The exact recipe for this Dobos Crepe Cake is adapted from my grandmother’s recipe.

She makes the classical way that involves a lot of steps and double boilers. But don’t worry, this method has the same ingredients but the process is more simple.

Here’s a little bit of the process:

I hope you can make this delicious Dobos Crepe Cake at home. If you do, please tag me on Instagram @livingsweetmoments and/or use the hashtag #LivingSweet – I promise to Repost it.

Print Recipe

5 from 1 vote

Dobos Crepe Cake

Dobos Crepe Cake – A modern take of the famous Hungarian Dobos Torte made with crepes. Delicious and elegant chocolate cake that will impress your guests.

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Course: Dessert

Cuisine: hungarian

Keyword: crepe cakes, dobos, dobos cake, holiday no bake desserts

Servings: 12

Calories: 701kcal

Author: Tiffany Bendayan

Ingredients

For Crepes*

• 6 Eggs beaten
• 3 Cups Milk
• 6 Tablespoons Melted Butter
• 2 Teaspoons sugar
• 3 Cups Self Rising Flour
• Butter for cooking

For Chocolate Buttercream

• 6 egg yolks
• 1/2 Cup sugar
• 3/4 cup unsalted butter softened
• 10 oz semi-sweet chocolate
• 1 Teaspoon Vanilla

For Caramel

• 1 Cup sugar
• Juice of 1 lime or lemon

Chocolate Buttercream

• 1 Cup whipping cream chilled
• 1 Tablespoon Cocoa
• 1/2 Cup sugar

US Customary - Metric

Instructions

For Crepes

• Place all ingredients in a blender and blend until combined
• In a 9-10 inch skillet, melt butter
• Add 2 tablespoons of batter at the center of the skillet and swirl it around until the bottom of the skillet is covered. Cook for 2 minutes
• Flip and cook for 30 more seconds
• Remove from heat and repeat the process until 20 crepes are made
• Keep each crepe separated by a layer of parchment paper

For Chocolate Buttercream

• In a mixer, add the egg yolks and sugar
• Mix on med-high speed for 4-5 minutes or until the mixture becomes thick and creamy
• Add the butter and the vanilla and keep mixing. Don't worry if mixture looks broken
• Meanwhile melt the chocolate: Place it in a bowl and microwave in 20 second intervals. Stir between each interval until all the chocolate is completely melted. Let it cool for 3-4 minutes
• To the butter mixture add the melted chocolate and mix until completely combined

To assemble

• Place a crepe on a cake plate
• With a spatula add a bit of the chocolate cream and spread a thin layer completely covering the crepe
• Cover with another crepe and repeat the process with 18 more crepes
• With the remaining buttercream cover the sides
• Refrigerate while making the caramel

To make the caramel

• Place a crepe on top of a silicone mat or parchment paper
• Pour the sugar in a heavy bottomed pot over medium heat
• Let the sugar melt and caramelize until it achieves an amber color. Do not stir
• Remove caramel from the heat and add the lemon juice. BE CAREFUL because caramel can splash and burn the skin. Mix with a wooden spoon
• Pour caramel all over the crepe completely covering it
• Let it set in the fridge for 10-20 minutes
• When caramel is set, place it on top of the crepe cake

For Chocolate Whipping cream

• In a mixer place the heavy cream, cocoa and sugar
• Mix on high speed until the mixture is creamy and thick. 4 to 5 minutes
• Spread the whipping cream on top and the sides of the cake in a decorative manner
• Refrigerate until ready to set

Notes

*You can purchase store bought crepes for this recipe. Make sure they are 10" in size and come refrigerated.

Nutrition

Calories: 701kcal | Carbohydrates: 73g | Protein: 11g | Fat: 40g | Saturated Fat: 23g | Cholesterol: 259mg | Sodium: 124mg | Potassium: 310mg | Fiber: 2g | Sugar: 45g | Vitamin A: 1180IU | Vitamin C: 0.1mg | Calcium: 130mg | Iron: 2.5mg

Here’s another crepe cake that’s delicious too!

Toblerone Crepe Cake

Classic Opera Cake