Saturday, 29 December 2012
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
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. milk
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. water
1 tsp. vanilla extract
- 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.