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PERSONAL CHEF

PERSONAL CHEF
FOOD FOR REAL PEOPLE

Wednesday, September 17, 2014

CHOCOLATE DOBASH CAKE RECIPE

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Cakes, what can I say? I mean…you're at a family dinner, more like a potluck that wasn't supposed to be. Example, we Hawaiians (peeps that live here), will invite other peeps for dinner, and we are the chefs, servers, and janitor crew, however here in Hawaii, if you invite people for dinner, friends or family, and you tell them, "Hey just show up, me and the wife are making prime rib, stir fried rice, baked mahi mahi, and salad. Just show up, we'll have lots of food, we got 3 huge ass rib roasts, and it's Wagyu."

It doesn't  matter what you tell them they won't listen, because there's a good chance whoever you're inviting will bring something, be it wine, beer, raw fish, maybe some other designer box of cookies, or drum roll please…CAKE! Although the host and hostess may have a dessert, it seems there's always a chosen few that always show up with decent cake. Decent cakes are the ones that they'll bake, or the ones that they buy at a nice bakery, or for that matter supermarket quality cakes are not too shabby at all. One time, I went to a dinner, I just picked up a bottle of Chard, but there were like seven people bringing pastries and cake.  It was a convention to get diabetes no pun intended.

Cake always hits the spot after a filling dinner, for me, my favorite cake is a chocolate dobash just loved it since I was a kid, my mom worked in a bakery called Nashiwa's and they had the best pastries and cakes. I love chocolate cake with vanilla ice cream, I'm a sucker for that stuff. Just love it, and the dobash has that nice sweet frosting on top.

Here's a simple recipe for Chocolate Dobash 

Cake:
  • 3 large eggs, separate the yolks from the whites in separate bowls
  • 1 3/4 cup. white sugar
  • 1 1/2 cup. all purpose flour
  • 1 tsp.  baking soda
  • 1/2 tsp.  salt
  • 1/2 c.unsweetened cocoa
  • 1/2 c.vegetable oil
  • 1 c. milk
Frosting:
  • 1 1/2 cup. water
  • 1 cup. sugar
  • 1/2 tsp. salt
  • 1/4 to 1/2 cup.butter
  • 1/2 cup. unsweetened cocoa
  • 3/8 cup. cornstarch 
  • 1/2 cup. water
  • 1 14 tsp. vanilla extract
Instructions to Bake: 
Preheat oven to 350 deg F. Butter 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, and then add the oil and half of the milk. Beat until blended well. Add remaining milk and egg yolks. Beat until smooth. After that, fold in stiff egg whites, and divide the cake batter into prepared pans. Bake for 30-35 minutes. Cool and set aside.

Frosting: In a saucepan over medium heat; whisk the water, sugar, salt, butter and cocoa. Bring to a boil. In a mixing bowl mix the cornstarch and water. Then whisk into the cocoa mixture; stirring constantly until mixture thickens. Stir in vanilla.

Spread frosting quickly on top of the bottom cake, then top it with the other cake and pour the frosting over the entire cake while still hot; spread evenly with a spatula. Work quickly as the frosting will  lose its texture and get too stiff for you to spread it as it cools.

Until next time, have a great life and enjoy the cake.

Ron Sambrano