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!
