Chocolate Dobash Cake From Scratch
A Dobash cake is a layered cake that originated in New Orleans similar to a Hungarian Dobos torte. This delicious recipe has multiple layers, filled with a chocolate frosting.
- 3 large eggs, separated
- 1 1/2 cups white sugar
- 1 1/2 cups all purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 3/8 cup unsweetened cocoa
- 3/8 cup vegetable oil
- 1 cup milk
- 1 1/2 cups water
- 1 cup sugar
- 1/4 teaspoon salt
- 1/4 cup butter
- 1/2 cup unsweetened cocoa
- 3/8 cup cornstarch
- 1/2 cup water
- 1 teaspoon vanilla extract
Adapted from cookinghawaiianstyle.com
Preheat oven to 350 degrees. Generously grease 2 (8") round pans.
Gradually beat egg whites until frothy. Add 1/2 cup 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.
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.