Recently I recently had a major craving for dobos torta–notwithstanding its mega calories. I even considered baking one. I did bake a few many, many years ago, and although they were a lot of work, they turned out great. But, I’m not looking for that much work right now–more like sort of instant gratification was what I was looking for. Well, one solution, if you live in Orange County California is a bakery in La Habra, Cakes-n-Stuff. They make a killer dobos torta, rectangular and easy to cut with the hard sugar pieces pre-cut for the actual slices. Their phone number is 562-694-3845. Their cake is unbelievably delicious, unbelievably priced, very reasonable. I have used them many times for our larger events. But, I was still hungry, so came upon an idea.
I bought a Sara Lee pound cake at Albertson’s. It is rectangular, so I sliced it carefully into 5 layers (they didn’t turn out perfectly even, but close). Then I made a mocha frosting and frosted the layers and then made the sugar top. I managed to cut the rectangular sugar piece when it was almost hardened and put the pieces on top of the cake just like Cakes-n-Stuff does. Well, mine wasn’t quite as pretty, but it tasted great. So, just throwing that idea out there. So no, it isn’t completely authentic, but it is very close.
If you really want to make an authentic dobos torta there are many variations and recipes online you can try. I think the most important part is the frosting–coffee and chocolate flavor is the key, which is fairly easy to do. The sugar top part is a little challenging, but not that bad. So, here is the frosting recipe I used.
1 1/2 bricks of 8 oz cream cheese
1/2 stick butter
Cream these in your mixer until very fluffy.
Add 2 cups powdered sugar,
2 tsp vanilla
cold strong coffee by tablespoons to taste.
Powdered unsweetened cocoa to taste
Continue mixing and check for flavoring and add more cocoa or coffee if needed.
Frost all layers and stack on top of each other. Frost sides.
Prepare sugar top:
Place about 1 1/2 cups sugar into a saucepan and add about 3 tbsp water. Cook stirring frequently slowly on medium heat until it is a nice dark golden brown (don’t let it get blackish). Remove from heat and pour onto a buttered piece of foil you have shaped with some sides to the same size as the cake. Let it set for a few minutes and cut into 1 1/2 inch wide pieces and place pieces on top of cake. You can make them slightly angled standing up on the cake by placing a glob of frosting under each piece of sugar (this looks very nice). If you wish you can frost around the edges of the cake to hide any imperfections, but not necessary.
This cake tasted every bit as good as any I’ve had, I think. It’s really not so much about the cake, as it is about the frosting and the sugar tops!!!
The authentic cake with its many thin layers is hard the hardest part to do from scratch, so try this alternative and satisfy your craving for delicious dobos torta!