Chocolate Dobash Cake
Indulge in the rich, chocolatey decadence of a classic Chocolate Dobash Cake, a favored dessert with roots in Hawaiian baking tradition. This moist, double-layered chocolate cake is infused with the deep flavor of cocoa and topped with a luxuriously creamy chocolate custard frosting made from sweetened condensed milk and melted semi-sweet chocolate chips. The recipe combines the perfect balance of tender crumb and luscious frosting, creating a dessert that melts in your mouth with every bite. Easy-to-follow steps, a straightforward ingredient list, and just an hour of prep and bake time make this cake an absolute delight for home bakers. Ideal for special occasions or as an everyday indulgence, this Chocolate Dobash Cake is sure to become a household favorite. Serve it chilled for a refreshing twist or at room temperature to savor the full depth of its chocolate flavor.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 cups Granulated sugar
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 0.5 cups Unsweetened cocoa powder
- 1 cup Unsalted butter
- 1 cup Water
- 0.5 cup Buttermilk
- 2 Large eggs
- 2 teaspoons Vanilla extract
- 1 can (14 ounces) Sweetened condensed milk
- 2 tablespoons Cornstarch
- 2 cups Milk
- 1.5 cups Semi-sweet chocolate chips
- 1 teaspoon Vanilla extract (for frosting)
Instructions
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
In a large mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
In a medium saucepan, melt the butter over medium heat. Stir in the water and bring to a boil.
Remove the melted butter mixture from heat and pour it into the dry ingredients. Stir until well combined.
In a separate bowl, whisk together the buttermilk, eggs, and vanilla extract. Gradually add this mixture to the chocolate batter, stirring until smooth.
Pour the batter evenly into the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and cool in the pans for 10 minutes. Transfer them to a wire rack to cool completely.
For the frosting, in a medium saucepan, whisk together the sweetened condensed milk, cornstarch, and milk until smooth.
Cook the mixture over medium heat, stirring constantly, until it thickens (about 5-7 minutes).
Remove the saucepan from the heat and stir in the chocolate chips until melted and glossy. Add the vanilla extract and mix well.
Allow the frosting to cool slightly until it is spreadable but not runny.
To assemble the cake, place one layer on a serving plate and spread a thick, even layer of frosting on top. Place the second layer on top and frost the top and sides of the cake.
Refrigerate for at least 1 hour before serving for the frosting to set. Serve chilled or at room temperature.
Nutrition Facts
Calories |
6530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 242.1 g | 310% | |
| Saturated Fat | 141.6 g | 708% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 812 mg | 271% | |
| Sodium | 3431 mg | 149% | |
| Total Carbohydrate | 1090.6 g | 397% | |
| Dietary Fiber | 66.5 g | 238% | |
| Total Sugars | 786.2 g | ||
| Protein | 130.0 g | 260% | |
| Vitamin D | 9.7 mcg | 49% | |
| Calcium | 2149 mg | 165% | |
| Iron | 39.2 mg | 218% | |
| Potassium | 4652 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
