Best 7 Chocolate Dobash Cake From Scratch Recipes

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Indulge in the exquisite flavors of the Chocolate Dobash Cake, a culinary masterpiece that combines rich chocolate layers with a velvety vanilla custard filling. This iconic Hungarian cake, also known as Dobos Torta, is a true testament to the art of baking. Our collection of recipes provides you with step-by-step instructions to create this delectable dessert from scratch. Explore the classic Chocolate Dobash Cake recipe, a gluten-free variation for those with dietary restrictions, and a simplified version that streamlines the process without compromising on taste. Discover the secrets behind the perfect sponge cake, the luscious chocolate buttercream, and the delicate vanilla custard that come together to create a symphony of flavors and textures. Whether you are a seasoned baker or just starting your culinary journey, these recipes will guide you towards creating an unforgettable Chocolate Dobash Cake that will impress your family and friends.

Here are our top 7 tried and tested recipes!

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 is NOT my recipe, I found it on the internet, for a friend for her birthday. She is from Hawaii and she always has this cake on her birthday. It is really moist, and the icing/frosting isn't too sweet. Great Cake!!

Provided by Holly Davis

Categories     Chocolate

Time 50m

Number Of Ingredients 15

3 eggs, seperated
1 1/2 c sugar
1 1/2 c cake flour
3/4 tsp baking soda
3/4 tsp salt
1/3 c cocoa powder
1/3 c vegetable oil
1 c milk
FROSTINGS
11/2 c sugar
1/4 tsp salt
1/4 c butter
1/2 c cocoa powder
1/3 c cornstarch
1/2 c water

Steps:

  • 1. Preheat oven to 350 degrees. Grease and flour 2 8-inch pans. Beat egg whites until frothy; gradually beat in 1/2 cup sugar until stiff. Sift together remaining 1 cup sugar, flour, baking soda, salt and cocoa. Make a well in center; add oil and half of milk. Beat until well-blended at medium speed. Add remaining milk and egg yolks; beat until smooth. Fold mixture into egg whites. Pour batter into pans and bake 30 to 35 minutes. Cool, then slice each layer in half to make 4 layers.
  • 2. To prepare frosting: Combine water, sugar, salt and butter in saucepan and bring to boil. Combine cocoa, cornstarch and water; add to boiling mixture and return to boil. Cool completely. Frost between cooled layers, sides and top.

DOBASH FROSTING (FOR DOBASH CAKE, HAWAIIAN STYLE)



Dobash Frosting (for Dobash Cake, Hawaiian Style) image

Per request, I am posting this frosting separately so people can just search for frosting. This is my family tested Dobash recipe. Don't let the richness fool you. We love this frosting for it's light and just right sweetness. I have also posted the full recipe for the cake with the frosting. I hope you like it as much as we...

Provided by Laura Manuel-Arrighi

Categories     Cakes

Number Of Ingredients 6

1 c sugar
2 c water
1/4 c butter or margerine
1/4 tsp salt
1/3 c cornstarch
1/2 c sweetened cocoa powder

Steps:

  • 1. In a saucepan, combine sugar, 1-1/2 cups of the water, butter and salt. Stir and bring to a slow boil and lower heat to medium.
  • 2. In a separate small bowl, combine the remaining water with the cornstarch and cocoa. Stirring until smooth, add to hot mixture, whisking constantly to avoid lumps, until smooth and thick. Remove from heat and continue stirring until cool.
  • 3. 6 Frost cooled cake. Done!

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

CLASSIC CHOCOLATE CAKE



Classic Chocolate Cake image

If you need to learn how to make chocolate cake from scratch, this easy homemade chocolate cake recipe is a perfect place to start. It appeared on a can of Hershey's cocoa way back in 1943. I tried it, my boys liked it, and I've been making it ever since. -Betty Follas, Morgan Hill, California

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 15 servings.

Number Of Ingredients 9

2/3 cup butter, softened
1-2/3 cups sugar
3 large eggs, room temperature
2 cups all-purpose flour
2/3 cup baking cocoa
1-1/4 teaspoons baking soda
1 teaspoon salt
1-1/3 cups whole milk
Confectioners' sugar or favorite frosting

Steps:

  • In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with milk, beating until smooth after each addition. Pour batter into a greased and floured 13x9-in. baking pan. , Bake at 350° until a toothpick inserted in center comes out clean, 35-40 minutes. Cool on a wire rack. When cake is cool, dust with confectioners' sugar or top with your favorite frosting.

Nutrition Facts : Calories 257 calories, Fat 10g fat (6g saturated fat), Cholesterol 67mg cholesterol, Sodium 368mg sodium, Carbohydrate 38g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.

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

TRADITIONAL 8 LAYER DOBERGE CAKE



Traditional 8 Layer Doberge Cake image

This came to me second hand, but I'm told it is the original recipe from "Let's Bake with Beulah Ledner", compiled by the daughter of the "Doberge Queen of New Orleans" after her death. And in case you are interested, the Louisianna pronunciation of "Doberge" is "Dough-bosh"... This is an impressive cake....and does require an impressive effort!! All ingredients should be at room temperature before you begin. The prep and cook time are estimates (edited after Syd's review so hopefully pretty close) and do not include cooling/chillilng time. Good Luck!

Provided by FolkDiva

Categories     Dessert

Time 1h50m

Yield 8-10 slices, 8-10 serving(s)

Number Of Ingredients 30

3/4 cup butter
2 cups sugar
1/4 teaspoon salt
4 eggs, separated, whites stiffly beaten
1 cup milk
3 teaspoons baking powder
3 1/2 cups cake flour (measured after sifting)
scant teaspoon lemon juice
1 teaspoon vanilla
2 cups granulated sugar
1/2 teaspoon salt
4 tablespoons flour
4 tablespoons cornstarch
2 kitchen spoons cocoa (heaping spoonfuls)
4 tablespoons bitter chocolate
4 eggs (whole)
1 tablespoon butter
1 tablespoon vanilla
4 cups milk
2 cups confectioners' sugar, sifted
1/2 lb oleo, softened (margarine)
1 teaspoon vanilla
1 cup cocoa
1 ounce bitter chocolate, melted
1 cup light brown sugar
1 cup granulated sugar
4 semi-sweet chocolate baking squares, melted
1/4 cup butter
3/4 cup cream
1 teaspoon vanilla

Steps:

  • To prepare the Torte: Cream butter, sugar and salt until smooth. Add egg yolks, one at a time, and blend until smooth. Add sifted dry ingredients alternately with milk. Beat until blended. Add vanilla and lemon juice. With a spatula, fold in stiffly beaten egg whites. Grease 9-inch cake pans. Pour ¾ cup batter into each pan, spreading evenly over bottom. Bake in preheated 375-degree oven for 12 to 15 minutes. Repeat process until batter is completely used, to make eight thin layers.
  • To prepare the Chocolate Custard: Stir all dry ingredients together in a saucepan, then add the remaining ingredients. Cook over medium heat until thick, stirring constantly. Remove from fire to cool.
  • To prepare the Chocolate Butter Cream Icing: Cream sugar and oleo, then add cocoa, then the melted chocolate and vanilla. If too thick, add a little hot water, very slowly, until the consistency is right.
  • To prepare the Chocolate Icing: Combine all ingredients in a saucepan and let it come slowly to a boil, then boil about 10 minutes until it thickens. Beat until thick enough to spread.
  • To Finish: When cool, put torte layers together with chocolate custard filling and spread chocolate butter cream icing on top and sides. Chill. Then ice with the Chocolate Icing.

Tips:

  • Use high-quality chocolate: The quality of the chocolate you use will greatly affect the taste of the cake. Look for chocolate with a high cocoa content (70% or higher) and a smooth, velvety texture.
  • Don't overmix the batter: Overmixing the batter will make the cake tough. Mix just until the ingredients are combined.
  • Bake the cake in a water bath: This will help to prevent the cake from drying out. Place the cake pan in a larger pan filled with hot water and bake as directed.
  • Let the cake cool completely before frosting it: This will help to prevent the frosting from melting.

Conclusion:

Chocolate Dobash Cake is a delicious and elegant dessert that is perfect for any occasion. It is a bit time-consuming to make, but it is definitely worth the effort. With its rich chocolate flavor and fluffy texture, this cake is sure to be a hit with everyone who tries it.

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