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Tuesday, April 30, 2013

Chocolate Dobash Cake

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

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.

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

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.

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