If you are from Hawaii, have visited Hawaii, or heck even go to the King’s Hawaiian bakery – then you know about Dobash. It’s a light chocolate cake, but what puts it over the top is the pudding like frosting. It’s surprisingly not as rich as it looks – just the right amount of sweet.
Usually it’s a layer cake but I thought just a cupcake would work out fine, turned out to be the best thing ever – easy to transport and still cute and tasty.
cake ingredients:
3 eggs, separated
1-1/2 cups sugar
1-1/2 cups cake flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup Valrhona cocoa powder
1/3 cup vegetable oil
1 cup milk
frosting ingredients:
1-1/2 cup water
1 cup sugar
pinch of salt
1/4 cup butter
1/2 cup Valrhona cocoa powder
1/2 cup cornstarch
1/2 cup water
Preheat oven to 350 degrees. Prep a cupcake pan with liners (makes 24)
In the bowl of an electric mixer, beat eggs whites until frothy. Gradually add in only 1/2 cup of sugar, until the whites are stiff.
In a large bowl, whisk together the flour, the other 1 cup of sugar, baking soda, salt and cocoa. After making a well in the center, pour in the oil and some of the milk. Mix well and add the remaining milk and egg yolks until smooth.
Fold the egg whites into the chocolate batter. Pour into cupcake pan and bake for 15 mins depending on your oven. Cool and rest on a wire rack.
While they are cooling make the frosting. In a saucepan combine the water, sugar, salt and butter – bring to a boil. In a small bowl mix together the 1/2 cup of water and the cornstarch to form a smooth liquid. Once the sauce pan starts to boil, add the cocoa carefully, then slowly pour in the cornstarch mixture. This process should happen quickly, and the frosting will seize up. Let the frosting cool. I usually pour it into another bowl to cool.
Since Dobash is traditionally a layered cake, I tried to incorporate the idea of frosting throughout by making a hole in the center of the cupcake. That way the frosting tunnels down through it. Once the frosting is cooled, fill/frost the cupcakes and serve.
Kid's lunches, simple dinners and a whole lot of geeky baking.
These look delicious. And the single heart sprinkle? Totally adorable!
Did the Valrhona cocoa powder you used have a particlar percentage for cocoa content?
Also, did you use the Valrhona cocoa powder in the frosting too? Or does the frosting call for a different brand of cocoa powder? (In your recipe the frosting does not list it as Valrhona cocoa powder).
Thanks!
@michelle
Sorry, I’ve adjusted the recipe. Yes, the frosting is also Valrhona, it is the only cocoa powder I use. I’ve tried a ton of them and that has the best flavor to me. It is 100% cocoa with 21% cocoa fat.
I was wondering where you can purchase valrhona cocoa powder….?
If I cannot find it would there be any substitute for this cocoa powder….?
Thank you!
@Melissa
I buy Valrhona at a specialty store, I’ve tried a bunch of different cocoa powders and I just feel like that is the best. You can surely substitue any other unsweetened cocoa powder, I just prefer Valrhona…
Hi, I was wondering if you knew the baking time/temperature if I wanted to make a two layer cake instead of cupcakes. Thank you!
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Thanks for your information, many thanks.
ONO! I made the cake earlier, following my recipe from What Hawaii Likes to Eat, and the cake came out perfectly. However, for the frosting, it said to add the chocolate powder, cornstarch and water all at the same time. It was an lumpy, bumpy, clumpy mess!
I threw it all out and remade it, this time following your suggestion of adding the cocoa to the boiling mix, then mixing the cornstarch/water in its own container then slowly adding that. Success! I can’t wait until it’s pau, it’s cooling now, but the frosting is glossy, smooth, and not a single lump. MAHALO for posting this, it was driving me crazy!
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