A messier version of the Hungarian seven-layer Dobos Torte, this cake combines the classic flavors of chocolate and caramel, suspending them between moist layers of yellow cake. Old School Comfort Food gives the recipe.
Tips: Chef Alex says not to be "afraid of the caramel; just cook the sugar over low heat until dark amber and pour it right over the cake." She's right on target: the hot caramel reacts with the chocolate frosting exactly the way you expect it to; a little messy, a little crackly, and a lot inviting.
Tweaks: This makes an excellent birthday cake. Decorate with multicolor nonpareils to add to the caramel crackle.
Get the Recipe
As always with our Bake the Book feature, we have five (5) copies of Old School Comfort: The Way I Learned to Cook to give away.