Dobash Cake
Indulge in the decadent allure of Dobash Cake, a classic chocolate dessert with roots in Hawaiian baking. This rich, moist cake is known for its velvety texture and is layered with a glossy cocoa frosting made from a unique blend of semi-sweet chocolate, sweetened condensed milk, and cornstarch for a silky finish. The batter, infused with buttermilk and hot water, ensures a luscious crumb, while the frosting's smooth, pudding-like consistency sets this cake apart. Perfect for special occasions or satisfying chocolate cravings, this Dobash Cake is a chocolate lover’s dream. Serve it chilled to elevate its fudge-like flavor and impress your guests with every creamy bite. Keywords: Dobash Cake recipe, Hawaiian dessert, chocolate cake, cocoa frosting, rich chocolate cake.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 cups Granulated sugar
- 0.25 cup Unsweetened cocoa powder
- 2 teaspoons Baking soda
- 0.5 teaspoon Salt
- 0.5 cup Canola oil
- 1 cup Buttermilk
- 1 cup Hot water
- 2 teaspoons Vanilla extract
- 2 large Eggs
- 2 cups Whole milk
- 5 tablespoons Cornstarch
- 0.5 cup Unsalted butter
- 0.5 cup Sweetened condensed milk
- 1 cup Semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt.
Add the canola oil, buttermilk, hot water, vanilla extract, and eggs to the dry ingredients. Mix until smooth and well combined. Do not overmix.
Pour the batter evenly into the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
To make the frosting, whisk together the cornstarch and 1/4 cup of milk in a small bowl to form a smooth slurry.
In a medium saucepan over medium heat, heat the remaining milk and sweetened condensed milk until it just begins to simmer.
Gradually whisk the cornstarch slurry into the hot milk mixture. Cook, stirring constantly, until the mixture thickens, about 5-7 minutes.
Remove the saucepan from heat and stir in the chocolate chips and butter until melted and smooth. Allow the frosting to cool to room temperature.
Place one of the cooled cake layers onto a serving plate. Spread a generous layer of frosting over the top.
Add the second cake layer on top and cover the entire cake with the remaining frosting, spreading it evenly on the sides and top.
Refrigerate the cake for at least 1 hour before serving to allow the frosting to set. Serve chilled and enjoy!
Nutrition Facts
Calories |
6225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 263.1 g | 337% | |
| Saturated Fat | 94.1 g | 470% | |
| Polyunsaturated Fat | 29.9 g | ||
| Cholesterol | 633 mg | 211% | |
| Sodium | 4504 mg | 196% | |
| Total Carbohydrate | 934.7 g | 340% | |
| Dietary Fiber | 41.3 g | 148% | |
| Total Sugars | 612.0 g | ||
| Protein | 103.1 g | 206% | |
| Vitamin D | 10.9 mcg | 54% | |
| Calcium | 1522 mg | 117% | |
| Iron | 29.8 mg | 166% | |
| Potassium | 3021 mg | 64% | |
*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.
