Dobash Cake is an exquisite recipe of Hungarian origin that has won over palates all over the world due to its soft texture and delicate chocolate flavor. Its name comes from Joseph Dobos, a pastry chef from Budapest who, in the late 19th century, created this delicacy to offer a light and elegant dessert. In Latin America, although it is not very common under this name, it can be found in different chocolate cake variations, and in some countries, it is simply known as a layered chocolate cake or Dobos torte in honor of its creator, though adapted to local ingredients.
This cake stands out for its special icing and the multiple layers it consists of, making it a perfect choice for celebrations and special occasions. Its fame has crossed borders, and today it is appreciated both in homes and in bakeries that seek to offer traditional products with a distinctive touch.
How to Prepare Dobash Cake
For the cake: Preheat the oven to 350°F.
Line two 8-inch round pans with parchment or wax paper.
Beat the egg whites until foamy.
Gradually incorporate 1/2 cup of sugar.
Beat the egg whites until stiff.
Sift the dry ingredients together.
Make a well in the flour mixture.
Add the vegetable oil and half of the milk.
Beat until well combined, at medium speed.
Add the remaining milk and the egg yolks.
Beat until smooth.
Fold in the egg whites with gentle movements.
Pour into the prepared pans.
Bake for 30-35 minutes.
Cool and cut each layer in half, horizontally, to get 4 layers.
Cover with the Dobash icing.
For the icing: combine the first four ingredients and bring to a boil.
Sift the cocoa and cornstarch together to remove lumps and mix with the remaining 1/2 cup of water.
Add to the boiling mixture.
Bring to a boil again, cool slightly, and then ice the cake.
This is a very good icing; it is very smooth and once it sets, it cannot be damaged or made to look bad.
Ingredients:
Eggs, Sugar, Cake flour, Baking soda, Salt, Unsweetened cocoa, Vegetable oil, Milk, Water, Butter, Cornstarch.
