Chocolate Dobash Cake Recipes

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CHOCOLATE DOBASH CAKE FROM SCRATCH RECIPE - (3.8/5)



Chocolate Dobash Cake From Scratch Recipe - (3.8/5) image

Provided by carvalhohm2

Number Of Ingredients 18

CAKE:
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
FROSTING:
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

Steps:

  • 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. 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.

CHOCOLATE DOBASH CAKE



Chocolate Dobash Cake image

This was given to me years ago by a wonderful lady in New Orleans, It has been one of the best cakes in my cookbook. Very easy to make also! Enjoy.

Provided by PAM DOUCET

Categories     Dessert

Time 38m

Yield 1 wonderful Cake

Number Of Ingredients 7

1 frozen sara lee poundcake
1/2 cup butter
6 ounces semisweet chocolate
1/4 cup water
4 egg yolks
1 teaspoon vanilla
2 tablespoons powdered sugar

Steps:

  • Melt butter, water and choc.
  • in double boiler over med.
  • heat.
  • After that melts, cool, add egg yolks, sugar and vanilla.
  • Layer cake in 8 small layers.
  • Use as Filling and frosting.

DOBERGE CAKE



Doberge Cake image

Based on the Hungarian Dobos torte (pronounced Do-bash), this cake was developed in New Orleans and is now a staple throughout Louisiana. It's my husband's all-time favorite and has become a birthday tradition.

Provided by metread

Categories     Desserts     Cakes     Torte Recipes

Time 3h25m

Yield 16

Number Of Ingredients 27

4 eggs, separated
3 ½ cups sifted cake flour
1 tablespoon baking powder
¾ cup butter, room temperature
2 cups white sugar
½ teaspoon salt
1 cup milk, room temperature
1 teaspoon lemon juice
1 teaspoon vanilla extract
2 cups white sugar, divided
½ teaspoon salt
¼ cup all-purpose flour
¼ cup cornstarch
¼ cup unsweetened cocoa powder
2 (1 ounce) squares bittersweet chocolate, chopped
4 large eggs, beaten
4 cups whole milk
1 tablespoon butter, room temperature
1 tablespoon vanilla extract
1 cup butter, softened
3 cups confectioners' sugar, sifted
1 cup unsweetened cocoa powder, sifted
1 teaspoon vanilla extract
1 tablespoon hot water
2 cups semisweet chocolate chips
2 cups heavy whipping cream
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease 3 9-inch cake pans.
  • Beat whites of 4 eggs in a glass or metal bowl until foamy. Continue to beat until stiff peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly. Set aside. Reserve egg yolks in a small bowl. Sift together cake flour and baking powder in a separate bowl.
  • Beat 3/4 cup butter, 2 cups sugar, and 1/2 teaspoon salt with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add reserved egg yolks one at a time, allowing each yolk to blend into the butter mixture before adding the next. Pour in cake flour mixture alternately with 1 cup milk, mixing until just incorporated. Stir lemon juice and 1 teaspoon vanilla extract into batter.
  • Whisk beaten egg whites a few times; use a whisk or rubber spatula to fold 1/3 of the egg white mixture into the batter to lighten it. Fold in remaining egg whites, mixing just until combined. Pour batter into prepared pans and spread evenly over bottom.
  • Bake in preheated oven until cake is light golden brown and just pulling from the sides of the pan, 15 to 20 minutes. Do not overbake. Cool in pans for 5 minutes, then invert onto cooling racks to cool completely.
  • To make custard: combine 1 1/2 cups sugar, 1/2 teaspoon salt, 1/4 cup flour, cornstarch, and 1/4 cup cocoa powder in a saucepan and mix well. In a separate bowl, whisk remaining 1/2 cup sugar into 4 beaten eggs. Pour 4 cups whole milk into saucepan and cook over medium heat, stirring constantly, until mixture begins to boil. Remove from heat and gradually pour hot milk mixture into egg mixture, whisking constantly. Add chopped chocolate and stir until chocolate melts.
  • Return custard to saucepan and cook, stirring constantly, over medium heat until mixture has thickened, about 5 minutes. Remove from heat; stir in 1 tablespoon butter and 1 tablespoon vanilla extract. Transfer custard to a bowl and allow to cool.
  • To make buttercream: place 1 cup softened butter in a mixing bowl. Gradually beat in 3 cups sifted confectioners' sugar. Beat in 1 cup sifted cocoa powder. Mix in 1 teaspoon vanilla extract to make a smooth frosting. If the frosting is too stiff, add a tablespoon of hot water or as needed, drizzling it very slowly, and mix well until desired consistency is reached.
  • To make ganache: place chocolate chips in a large mixing bowl. Heat heavy cream in a saucepan until very hot but not boiling. Remove from heat and pour over the chocolate chips. Let stand for 3 minutes, then whisk, scraping sides and bottom of the bowl, until smooth. Stir in 2 teaspoons vanilla extract. Allow to cool to room temperature, cover, and set aside. Ganache should be spreadable and not firm.
  • To assemble cake: using a long serrated knife and a gentle sawing motion, slice each cake layer in half horizontally. Cover cake plate with strips of parchment paper or foil for easier clean up. Put a dab of buttercream in the center of the plate to keep cake from shifting. Set a cake half on the plate.
  • Spread custard filling onto cake layer, taking care not to spread it too close to the edge (weight of the cake layers will cause it to spread out). Gently lay another cake round on top of the first and repeat with another custard layer. Repeat with remaining layers and custard, topping custard with the last cake layer. Chill cake for 30 minutes to allow it to firm up.
  • Frost top and sides of cake with chocolate buttercream. Chill for 30 minutes, to firm and set.
  • Spread frosted cake with ganache. Remove parchment strips or aluminum foil from cake plate. Store cake in the refrigerator.

Nutrition Facts : Calories 917.2 calories, Carbohydrate 125 g, Cholesterol 185.4 mg, Fat 45 g, Fiber 4.3 g, Protein 11.3 g, SaturatedFat 27.1 g, Sodium 434.3 mg, Sugar 90.2 g

DOBASH CAKE



Dobash Cake image

Make and share this Dobash Cake recipe from Food.com.

Provided by Laniakea

Categories     Dessert

Time 55m

Yield 14 slices, 14 serving(s)

Number Of Ingredients 15

3 large eggs, separated
1 1/2 cups sugar
1 1/2 cups cake flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1/2 cup unsweetened cocoa
1/2 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
1/2 cup cornstarch
1/2 cup water

Steps:

  • For the Cake: Preheat oven to 350°F.
  • Line 2 - 8-inch round pans with parchment or waxed paper.
  • Beat egg whites until frothy.
  • Gradually beat in 1/2 cup of sugar.
  • Beat egg whites until stiff.
  • Sift dry ingredients together.
  • Make a well in the flour mixture; add vegetable oil and half of the milk.
  • Beat until well blended, medium speed.
  • Add remaining milk and egg yolks.
  • Beat until smooth.
  • Fold in the egg whites.
  • Pour into prepared pans.
  • Bake for 30-35 minutes.
  • Cool and slice each layer in half, horizontally, to make 4 layers.
  • Frost with Dobash frosting.
  • For the Frosting: Combine first four ingredients and bring to a boil.
  • Sift the cocoa and cornstarch together to get the lumps out and combine with the remaining 1/2 cup water.
  • Add to the boiling mixture. Bring to a boil again, cool slightly, and then frost. (Don't let it get too cool, or it will 'set' in the pot!) This is a nice frosting, it's very smooth, and once it sets, you can't even ding it up and make it ugly! - - - - - - - - - - - - - - - - - -.

Nutrition Facts : Calories 347.1, Fat 13.7, SaturatedFat 4.3, Cholesterol 51, Sodium 289.6, Carbohydrate 55.8, Fiber 2.3, Sugar 35.8, Protein 4.4

DOBERGE CAKE (DOBASH)



Doberge Cake (Dobash) image

Also known to a friend as Jewell Cake, named after her mother, this cake is a tower of moist cake layers with icing and is no easy feat to take on! However, this recipe helps simplify it a bit!

Provided by Summer1227

Categories     Desserts     Cakes     Cake Mix Cake Recipes     White Cake

Time 1h50m

Yield 10

Number Of Ingredients 15

1 (18.25 ounce) package white cake mix (such as Duncan Hines®)
1 teaspoon baking powder
1 tablespoon all-purpose flour
1 tablespoon white sugar
1 ⅓ cups water
2 tablespoons vegetable oil
3 egg whites
1 (3.9 ounce) package instant chocolate pudding mix
2 cups milk
1 (4 ounce) package cream cheese, softened
¼ cup butter, softened
1 (16 ounce) box confectioners' sugar
½ cup unsweetened cocoa powder
½ teaspoon vanilla extract
1 tablespoon milk, or as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 5 8-inch cake pans, and line them with parchment paper.
  • Whisk together the cake mix, baking powder, flour, and sugar in a large mixing bowl. With an electric mixer, beat the mixture with water, vegetable oil, and egg whites at low speed until thoroughly mixed; increase speed to medium, and beat 2 minutes. Scoop 1 cup of batter into each of the 5 prepared cake pans.
  • Bake in the preheated oven until cakes are set in the middle, about 8 minutes; watch carefully so the thin cakes don't burn. Cool in pans for 10 minutes, then remove to wire racks to finish cooling.
  • Whisk the chocolate pudding mix with 2 cups of milk in a bowl until thoroughly blended; let stand 2 minutes to thicken. Place a cake layer on a serving dish, and spread with about 1/2 cup of pudding; repeat with remaining layers and pudding, ending with a cake layer.
  • In a bowl, mash the cream cheese and butter together until thoroughly combined; mix in confectioners' sugar, cocoa powder, vanilla extract, and milk, slowly adding and mixing in milk as needed to make a spreadable frosting. Ice the top and sides of the cake with the frosting. Refrigerate leftovers.

Nutrition Facts : Calories 585.8 calories, Carbohydrate 101.1 g, Cholesterol 28.7 mg, Fat 18.7 g, Fiber 2.3 g, Protein 7.1 g, SaturatedFat 7.7 g, Sodium 649.8 mg, Sugar 82.9 g

GRANDMA ZAUNER'S DOBOSH TORTE



Grandma Zauner's Dobosh Torte image

This rich torte has been a tradition in our family for many years. My mother still serves it on Christmas Eve as a birthday cake for the Christ child.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 16 servings.

Number Of Ingredients 12

6 large eggs, separated
1 cup sugar, divided
2 teaspoons vanilla extract
Pinch salt
1 cup cake flour
FROSTING:
1 cup butter, softened
2 cups confectioners' sugar
4 ounces semisweet chocolate, melted
3 tablespoons whole milk
1 teaspoon vanilla extract
1 cup heavy whipping cream

Steps:

  • Let eggs stand at room temperature for 30 minutes. Line two greased 9-in. round baking pans with waxed paper and grease and flour the waxed paper; set aside., In a large bowl, beat egg yolks for 2 minutes. Add 3/4 cup sugar and beat for 3 minutes until mixture is thick and pale yellow and falls in a ribbon from beaters. Beat in vanilla., In another large bowl, beat egg whites and salt on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold flour into egg yolk a third at a time. Stir in a third of the whites. Fold in remaining whites. Spread into prepared pans., Bake at 350° for 15-18 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pan to wire racks to cool completely., For frosting, in another large bowl, beat the butter, sugar, chocolate, milk and vanilla until smooth. In a chilled small bowl, beat cream until stiff peaks form; fold into chocolate mixture., To assemble, split each cake into two horizontal layers. Spread 1 cup frosting on one layer. Repeat using all layers. Frost top and sides of cake with remaining frosting. Sprinkle with grated chocolate if desired. Store in the refrigerator.

Nutrition Facts : Calories 330 calories, Fat 19g fat (11g saturated fat), Cholesterol 131mg cholesterol, Sodium 156mg sodium, Carbohydrate 36g carbohydrate (28g sugars, Fiber 0 fiber), Protein 4g protein.

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