Saturday, 29 December 2012
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Chocolate Dobash Cake: Possibly the Best Cake, Ever
There's nothing quite like a chocolate dobash cake!
A dobash cake is a delectably light and fluffy chiffon cake with chocolate pudding and frosting. It's simple, but legitimately one of the best things you'll ever taste. Unless you don't like chocolate, cake, or pudding. In which case...more cake for me!
Dobash cake hails from Hawaii, but is also available in Los Angeles from King's Hawaiian. King's cake is always well made and fresh, so whenever I'm visiting home and am in need of a cake (this happens more often than you'd think) I make the pilgrimage to King's Hawaiian.
However, if you're interested in making your own (and you should because it's really a very simple and rewarding recipe!) check out this straightforward and helpful recipe.
from Cooking Hawaiian Style
Cake:
3 large eggs, separated
1 1/2 c. white sugar
1 1/2 c. all purpose flour
3/4 tsp. baking soda
3/4 tsp. salt
3/8 c. unsweetened cocoa
3/8 c. vegetable oil
1 c. milkFrosting:
1 1/2 c. water
1 c. sugar
1/4 tsp. salt
1/4 c. butter
1/2 c. unsweetened cocoa
3/8 c. cornstarch
1/2 c. water1 tsp. vanilla extract
Cooking Process:
What's your favorite type of cake?- Preheat oven to 350 degrees. Generously grease 2 - 8" round pans.
- Gradually beat egg whites until frothy. Add 1/2 c. of sugar. Continue beating until stiff.
- In a mixing bowl; sift dry ingredients. Add oil and half of milk. Beat until well blended. Add remaining milk and egg yolks. Beat until smooth. Fold in stiff egg whites.
- Divide batter into prepared pans. Bake for 30-35 minutes. Cool and slice each layer in half, horizontally, to make 4 layers.
- Note: Optional to bake in a 9x13-inch baking pan. Frost with Dobash frosting.
- Frosting: In a saucepan over medium heat; whisk together water, sugar, salt, butter and cocoa. Bring to a boil. In a mixing bowl; combine cornstarch and water. Whisk into cocoa mixture; stirring constantly until mixture thickens. Stir in vanilla. Pour frosting over cake while still hot; spread evenly with a spatula. Note: Work quickly as frosting will set up as it cools.
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About the Author
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- From: joshiro
- Name: joshiro
- Location: Brooklyn, New York, United States
- About Me: reluctant millennial & brooklynite
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Comments (12)
Can't choose, really, but now I know what kind of cupcake I plan on making next so thank you!
My favorite is probably German Chocolate Cake, but really, I love any (and I mean ANY) type of chocolate cake.
My mama's yellow cake with fudge icing! Mmmmmm!
Mine is chocolate mousse cake :) Though this one looks amazing. I'd love to try it
I don't think I can choose, but I most often pick fluffy chocolate or yellow/vanilla cake. As long as they are moist and topped with fluffy buttercream icing, and I don't mean the buttery powdered sugar frosting. I do like other types as well, but I prefer softer, fluffier cakes over dense ones, unless it is pound cake.
That looks very similar to Brooklyn Blackout Cake.
@nov_way@xanga - YES! Brilliant idea :)
@purpleranger - my thoughts exactly. LOVE German Chocolate Cake
@pianomusicchick@xanga - Ohhh, that fudge icing sounds delicious.
@ShadowDancer30@xanga - Definitely do! Mousse cake is so good.
@babybug329@xanga - What kind of buttercream frosting do you mean? Moist and fluffy are must-haves.
@SoullFire@xanga - Never had it! What is it? :O
@joshiro - I like the buttercream frosting found on cakes from fancy bakeries, I'm not sure of the actual process of how that type is made. I've made the kind that is made by blending butter with massive amounts of powdered sugar, which I find a little too sweet for my liking, but many people I know like it. Now, for special occasions (and if time permits), I make Swiss Meringue Buttercream Frosting--similar to this recipe. Of course, I make a smaller batch for 24 cupcakes or an 8 to 9" round layer cake. (The usual ratios: 5 egg whites, 1 cup sugar, 1 1/4 to 1 1/2 cups unsalted butter, 2 teaspoons vanilla extract. I recommend using a stand mixer to make it--I usually whip the hot egg white mixture 10 to 12 minutes.) I was actually very concerned about making this type as eggs are involved, and I had no experience using a double boiler, but it turned out nicely.
Over the weekend, I tried the chocolate dobash frosting as noted above, but I found it to be too thick. I used it to frost only a single layer cake in a pan (13x9") so it was plenty. It set up into a chocolate jell-o type layer on top. I'd still give it a try, and reduce the cornstarch to 1/4 cup or 3 tablespoons rather than 3/8 of a cup.
@joshiro - Here's the background info on Brooklyn Blackout Cake:
http://kitchenproject.com/history/ChocolateBlackoutCake/index.htm
It's still being made in some bakeries, but it can be a challenge to find one that does it well. At least you're in the prime area to find it. :)
@SoullFire@xanga - oh, wow. You weren't kidding about the similarities. How did I not know about this?? Oh man. The search begins... :P
@babybug329@xanga - yeah, I was thinking of the buttercream frosting with confectioner's sugar and whatnot. I like it, but I agree - it is too sweet, especially if there's a lot of it. I'll have to try that Swiss Meringue Buttercream frosting, it looks lovely. Thank you for the recipe! I'm glad you tried the dobash cake recipe! That sounds like a good adjustment because typically dobash cakes have multi-layers. :)
@joshiro - Let me know as well if you find a place that does it right. =)
@SoullFire@xanga - definitely :)