CHOCOLATE DOBASH CAKE
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
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 (DOBASH)
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
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
DOBOSH TORTE (SEVEN LAYER TORTE)
A friend shared this recipe with me it's from the Maida Heatter's Book of Great Desserts. It makes a nice Holiday or dinner party dessert
Provided by Steve P.
Categories Dessert
Time 37m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- To prepare for baking seven layers (the usual number): Tear off seven piece of aluminum foil, or baking pan liner paper (NOTE 1), each about 11-inches long.
- Spread softened butter lightly over a 10-inch square area in the center of each piece of foil or paper.
- Sprinkle with flour.
- Shake and tilt the foil or paper to make sure the buttered area is thoroughly floured and shake off any excess.
- On the floured area trace a 9-inch circle.
- (Use any 9-inch circular object as a pattern: the bottom of a 9-inch springform pan, an inverted 9-inch cake tin, or a 9-inch pot cover.) Repeat with remaining pieces of foil or paper.
- Set aside.
- Place rack in the center of the oven and preheat to 450 degrees.
- In the large bowl of an electric mixer at high speed, beat the 10 egg yolks for a few minutes til they are pale and lemon-colored.
- Reduce speed and gradually add sugar.
- Increase speed to high again and beat for 5 minutes or until very thick.
- Reduce speed and gradually add the flour, then again increase it to high and beat for 5 minutes more (mixture will be almost stiff), scraping the bowl occasionally with a rubber spatula.
- Mix in the lemon juice and remove from the mixer.
- (The mixture will be very thick-use your fingers to get it all off the beaters.) Beat the seven whites with the salt until they hold a point- stiff, but not dry.
- Since the yolk mixture is very thick, actually stir a few spoonfuls of the whites in to lighten it a bit.
- Then fold in a few large spoonfuls three or four times til the mixture lightens.
- Gently fold in the remaining whites.
- With a large serving spoon, place two or three large spoonfuls of the batter on one of the pieces of prepared foil or paper.
- Using the back of the spoon, spread the batter thin, slowly rotaing the paper with your left hand as you spread the batter with your right hand.
- Make it thin, but do not leave any holes in it.
- A 1/4- inch thickness should give you seven layers.
- Do not make the edges too thin.
- Follow the lines closely, but don't worry, the edges can be trimmed later.
- Slide a cookie sheet under the foil or paper and bake for 5 to 7 minutes or until the top is golden brown with dark brown spots.
- If the layers are thicker than mine are, they will take longer to bake.
- If they are not baked long enough they will stick to the foil or paper.
- Repeat with remaining layers.
- If you bake more than one layer at a time, rotate the positions of the pans during baking to insure even browning.
- When a layer is baked and out of the oven, lift the corners of the foil or paper and invert onto a rack.
- Peel off the paper and immediately invert the layer onto another rack to cool, right side up.
- (Letting the layer cool upside down will make it stick to the rack.) When you run out of racks, layers may cool on smooth toweling that has been dusted with confectioner's sugar.
- When you run out of room, cooled layers may be stacked if you sprinkle the tops lightly with confectioner's sugar and place wax paper between them.
- Cooled layers may be trimmed to even the edges.
- Working on a board, place an 8-1/2 inch or 9-inch pot cover or cake pan on the layer.
- Cut around with a small sharp knife and then cut with scissors.
- FILLING AND ICING: Melt the chocolate in the top of a double boiler over hot water on moderate heat.
- Remove from heat, stir until smooth, and set aside to cool completely.
- In small bowl of electric mixer cream the butter.
- Add vanilla and egg yolks and beat well.
- Add sugar and cooled chocolate.
- Beat until thoroughly mixed, scraping the bowl with a rubber spatula.
- Place four strips of wax paper around the outer edges of a cake plate.
- Place one cake layer on the plate and with a long, narrow metal spatula spread with a thin layer of the chocolate filling.
- If you have made more than seven layers, the filling must be spread very thin, in order to have enough for all.
- Place another layer on top, adjusting it carefully so that the edges are lined up evenly.
- Continue icing the layers, stacking them as evenly as possible.
- Spread the remaining chocolate smoothly around the sides first and then over the top.
- Remove wax paper strips by pulling each one out by a narrow end and refrigerate cake for at least several hours to set the icing.
- Store in refrigerator and serve cold.
- NOTES:If you use baking pan liner paper it must be buttered and flourd for this recipe or the layers will stick to it.
- This is a very firm cake; use a sharp heavy knife for serving.
- Dobosh Torte may be made a day ahead, or it may be frozen.
- For a variation you can put cherry, raspberry or strawberry jam or preserves between one or two layers instead of the chocolate filling.
Nutrition Facts : Calories 467.7, Fat 30.1, SaturatedFat 17.5, Cholesterol 232.2, Sodium 209.8, Carbohydrate 48.5, Fiber 3.4, Sugar 36, Protein 8.3
DOBASH CAKE
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
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
CHOCOLATE DOBASH CAKE FROM SCRATCH RECIPE - (3.8/5)
Provided by carvalhohm2
Number Of Ingredients 18
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 GRAHAM CRACKER CAKE
A unique twist to a chocolate cake. Found online at Culinary Concoctions. I think trying it with chocolate graham cracker crumbs would be really interesting too.
Provided by Topher
Categories Dessert
Time 55m
Yield 2 cakes, 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F.
- Cream butter and add sugar and egg yolks, mixing until well combined.
- Add graham craker crumbs, baking powder, cocoa, salt, milk, vanilla extract; mix well.
- Beat egg whites until stiff and fold into mixture.
- Pour batter into two greased and floured 9 inch round pans.
- Bake 25-30 minutes. Cool slightly. Turn out onto a wire rack to cool completely.
- Combine the cream and sugar in a small saucepan and heat to a boil. Pour the hot mixture over the chocolate and butter in a medium bowl.
- Stir until completely melted and smooth. Serve warm over cake.
Nutrition Facts : Calories 236, Fat 14.6, SaturatedFat 8.3, Cholesterol 74.5, Sodium 408.9, Carbohydrate 24.3, Fiber 0.5, Sugar 17.4, Protein 3
TRADITIONAL 8 LAYER DOBERGE CAKE
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
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.
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