Dobash cake
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 Two-layered dobash cake | |
| Alternative names | Dobosh |
|---|---|
| Type | Layer cake |
| Course | Dessert |
| Place of origin | United States |
| Region or state | Hawaii |
| Created by | Robert Taira |
| Serving temperature | Cold |
| Main ingredients | Chocolate cake, chiffon cake, chocolate pudding |
Dobash cake (or Dobosh), is a layered chocolate cake filled and topped with a chocolate pudding-like frosting originating in Hawaii, adapted by local baker Robert Taira from the Hungarian Dobos torte.[1] The cake is made of two to three layers of chocolate chiffon cake alternating with dessert pudding, sometimes dusted with crumbs.
History
[edit]According to the Honolulu Advertiser, Robert Taira had discovered the Dobos torte on a trip to Europe.[1] Taira, the original owner of the bakery and founder of King's Bakery, adapted a recipe and created this variation. Dobash cake is made with chiffon cake instead of genoise, and a frosting made of chocolate pudding instead of chocolate buttercream. In addition, Dobash has very few layers, typically under three layers instead of seven.[1]
Many home recipes use devil's food cake, instant pudding, and lemon-lime soda in the cake mix, while the frosting is a cornstarch based pudding using cocoa powder.[2]
See also
[edit]
- Dobos torte – Hungarian sponge cake
References
[edit]- 1 2 3 Adams, Wanda A. (October 10, 2007). "Dobosh cake's roots Hungarian". the.honoluluadvertiser.com. Honolulu Advertiser. Retrieved 25 September 2023.
- ↑ "Chocolate Cake with Dobash Frosting". www.hawaiianelectric.com. Retrieved 25 September 2023.
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