Dobash cake (or Dobosh), is a layered

chocolate cake Chocolate cake or chocolate gâteau (from ) is a cake flavored with melted chocolate, cocoa powder, or both. It can also have other ingredients such as fudge, vanilla creme, and other sweeteners. History The history of chocolate cake goes b ...

filled and topped with a chocolate

pudding Pudding is a type of food which can either be a dessert served after the main meal or a Savoury (dish), savoury (salty or sweet, and spicy) dish, served as part of the main meal. In the United States, ''pudding'' means a sweet, milk-based des ...

-like frosting originating in

Hawaii Hawaii ( ; ) is an island U.S. state, state of the United States, in the Pacific Ocean about southwest of the U.S. mainland. One of the two Non-contiguous United States, non-contiguous U.S. states (along with Alaska), it is the only sta ...

, adapted by local baker Robert Taira from the Hungarian

Dobos torte Dobos torte ( ), also known as Dobosh, is a Hungarian sponge cake layered with chocolate buttercream and topped with caramel. The layered pastry is named after its inventor, Hungarian chef , a delicatessen owner in Budapest. In the late 1800s, ...

. The cake is made of two to three layers of chocolate

chiffon cake A chiffon cake is a very light cake made with vegetable oil, eggs, sugar, flour, baking powder, and flavorings. Chiffon cakes (as well as angel food or Michelle cake, sponge, and other foam cakes) achieve a fluffy texture by having egg white ...

alternating with dessert pudding, sometimes dusted with crumbs.

History

According to the

Honolulu Advertiser ''The Honolulu Advertiser'' was a daily newspaper published in Honolulu, Hawaii. At the time publication ceased on June 6, 2010, it was the largest daily newspaper in Hawaii. It published daily with special Sunday and Internet editions. ''The ...

, Robert Taira had discovered the

on a trip to Europe. 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

instead of

genoise A génoise (, , ; usually spelled genoise in English), also known as Genoese cake or Genovese cake, is a French sponge cake named after the city of Genoa and associated with French cuisine. Instead of using chemical leavening, air is suspend ...

, and a frosting made of chocolate pudding instead of chocolate

buttercream Buttercream, also referred to as butter icing (food), icing or butter frosting, is used for either filling (cooking), filling, coating or cake decorating, decorating cakes. The main ingredients are butter and some type of sugar. Buttercream is ...

. In addition, Dobash has very few layers, typically under three layers instead of seven. Many home recipes use

devil's food cake Devil's food cake is a moist, rich chocolate layer cake. Because of differing recipes and changing ingredient availability over the 20th century, it is difficult to precisely qualify what distinguishes devil's food from the more standard chocol ...

instant pudding Instant pudding is an instant food product that is manufactured in a powder form and used to create puddings and pie filling. It is produced using sugar, flavoring agents and Thickening agent, thickeners as primary ingredients. Instant pudding ...

, and

lemon-lime soda A lemon-lime soft drink or lemon-lime soda (also known as lemonade in the United Kingdom, Australia and New Zealand and as cider in Japan and South Korea) is a carbonated soft drink with lemon and lime flavoring. Description Lemon-lime soft dr ...

in the cake mix, while the frosting is a

cornstarch Cornflour, cornstarch, maize starch, or corn starch (American English) is the starch derived from corn (maize) grain. The starch is obtained from the endosperm of the kernel. Corn starch is a common food ingredient, often used to thicken s ...

based pudding using cocoa powder.

References

Chocolate desserts American cakes Layer cakes Custard desserts Chocolate cakes Hawaiian desserts {{US-cuisine-stub

History

See also

References