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American

Dobash Cake

The Hawaiian bakery classic: a light chocolate chiffon sponge split into layers and covered in a glossy cooked chocolate pudding frosting. This is a single small cake baked in a 10 cm tin, sized for one.

SnacksLunch & dinnerVegetarian25g+ protein8g+ fibre
50 min25 prep · 25 cookMedium890 kcalper serving
Dobash Cake

Method

  1. Heat the oven to 180C (170C fan). Lightly oil a 10 cm round cake tin and line the base with baking paper. Sift 40 g of plain flour, 10 g of cocoa powder, 0.5 tsp of baking powder and 1 pinch of fine salt into a small bowl.
  2. Separate 1 egg. In a clean bowl, whisk the white to soft peaks, then rain in 40 g of caster sugar a spoonful at a time, whisking to a thick, glossy meringue that holds a firm peak, about 3 minutes with an electric whisk.
  3. In a second bowl whisk the yolk with 2 tsp of vegetable oil and 40 ml of milk until smooth, then stir in the sifted dry ingredients to a thick paste. Fold in the meringue in three additions with a spatula, cutting down and lifting so the batter stays airy. Scrape into the tin and level the top.

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Per serving

890kcal
25gprotein
135gcarbs
33gfat
9gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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