Chocolate Dobash Cake (My Version)

Saw a baking kaki made this Dobash cake and I was swept off my feet! It looks soooo delicious! She was so nice to share the recipe which she found on the internet. Thanks Irna! Top sliced cake photo is from Irna also, I failed to get a clean cut of the cake with the kids swooning around it and just can't wait to cut! No time to prep the knife properly! The original recipe is from NotTheDomesticGoddess.

The original recipe uses water for the recipe. I find it lacks body... so I wanted to add that back and I changed it to milk. More improvements could be made too... I am planning to add some melted gelatin to the frosting to give it a "jelly" feel... will get to it soon.

Ingredients for Cake

	In Cups (9-Inch)	9-Inch	8-Inch
Cake Flour	1 ¼ cups	156.25g	78.125g
Cocoa Powder	¾ cups	93.8g	46.9g
Fine Sugar	1 cup	225g	112.5g
Baking Powder	1 tbsp	15g	7.5g ( ½ tbsp)
Salt	1 tsp	4g	2g ( ½ tsp)
Vegetable oil	½ cup	118.3ml	59.2ml
Eggs, separated	7	7	4
Milk	¾ cup	177.4ml	88.7ml
Cream of tartar (optional)	½ tsp	2g	1g ( ¼ tsp)
Vanilla extract	2 tsp	2 tsp	1 tsp

Method:

1.       Line the bottoms of cake pan with baking paper or use removeable base cake pans. DO NOT LINE THE SIDES or grease the pan. This is a chiffon cake and it will need to cling to the sides to rise.

2.       Combine cocoa powder, flour, baking powder and salt. Sift and mix well. Set aside.

3.       Mix egg yolks and half the sugar in a large mixing bowl. Beat with hand whisk until sugar has melted and mixture is slightly pale in colour.

4.       Add in oil and vanilla extract and mix well, thereafter add in dry sifted ingredients and mix until it is no longer lumpy.

5.       Beat egg whites (and cream of tartar if using) with electric/stand mixer with whisk attachment until foamy, then add in the rest of the sugar and beat until stiff peaks form.

6.       Fold in ½ of the egg whites into the main batter to lighten, thereafter fold in the rest with a whisk or spatula. Scrape from bottom to top to make sure that the batter is well mixed, however, take care not to deflate the batter by mixing too vigorously.

7.       Bake in preheated oven at 170°C for 35-40mins or until a skewer inserted to the middle of cake comes out clean. Overturn cake pan on rack and let cake cool in pan.

Ingredients for Frosting

	In Cups (9-Inch)	9-Inch	8-Inch
Milk	3	709.8ml	354.9ml
Water	1	236.6ml	118.3g
Sugar	350g	350g	175g
Salt	½ tsp	½ tsp	¼ tsp
Butter	120g	120g	60g
Cocoa powder	90g	90g	45g
Corn flour	90g	90g	45g

Method:

1.       Mix ½ cup water with corn starch and ½ cup water with sifted cocoa powder to form a paste in separate bowls (If it is not enough, add some of the milk to it).

2.       Put all the other ingredients in a large saucepan and bring to a boil. Once it starts boiling, remove from heat and pour ½ into cocoa powder paste. Stir to melt the cocoa powder paste before pouring back into saucepan and return to heat. Add in cornstarch liquid and continue to mix with a metal whisk until mixture thickens and large bubbles break in the custard.

3.       Remove from heat, place a cling wrap on top to prevent skin from forming and let it cool.

To assemble:

1.       Split the 2 cakes into 4 layers. Brush some milk on the layer before slapping on the custard into each layer before putting on the next. Frost the whole cake afterwards.

2.       Chill in fridge for several hours before serving. The cake really tastes a LOT better when it's had the chance to set properly so resist the temptation to eat it straight away!