Recipe by Laniakea
A nice torte for sharing with friends or just yourself!
Top Review by lemonlylime
My first chocolate cake and it was wonderful! Almost like the ones they sell at local bakeries on the islands! The color wasn't as dark as I wanted it but the texture was fantastic--very soft and fluffy! The magic, however, is in the frosting! If you make this cake, you simply MUST make the frosting to go with it! For someone like me who normally scoops frosting OFF cakes, I was practically licking my plate! To make it though, was a bit daunting. On the first attempt, my frosting came out too lumpy. On the 2nd try, I revised it by adding the powdered cocoa and 1/2 c. water mixture into the buttery liquid first (after step 16). Then with the remaining cornstarch, I scooped about 2-3 spoonfuls into a small seperate bowl and mixed it with the some of the simmering sauce from the stove. Stirred it til silky smooth and poured it back into the simmering pot to thicken it, mixing it once again. Repeat this several times, while keeping the bubbling mix on low heat and contantly stirring. I did have to add a bit of water from time to time to keep it from thickening too much, but I recommend you do so by instinct. The frosting should be almost like a pudding texture; maybe a little thinner. When done, you'll have to work quickly to frost the cake but your knife will just glide on the cake and the end result is just fabulous! I only frosted the top of my cake but baked it in a 9X13 inch pan. Will make this again and again for sure! Mahalo, Laniakea! **Recommended for all those who want a piece of aloha(love)!**
- 3 large eggs, separated
- 1 1⁄2 cups sugar
- 1 1⁄2 cups cake flour
- 3⁄4 teaspoon baking soda
- 3⁄4 teaspoon salt
- 1⁄2 cup unsweetened cocoa
- 1⁄2 cup vegetable oil
- 1 cup milk
- 1 1⁄2 cups water
- 1 cup sugar
- 1⁄4 teaspoon salt
- 1⁄4 cup butter
- 1⁄2 cup unsweetened cocoa
- 1⁄2 cup cornstarch
- 1⁄2 cup water
Directions See How It's Made
- For the Cake: Preheat oven to 350°F.
- Line 2 - 8-inch round pans with parchment or waxed paper.
- Beat egg whites until frothy.
- Gradually beat in 1/2 cup of sugar.
- Beat egg whites until stiff.
- Sift dry ingredients together.
- Make a well in the flour mixture; add vegetable oil and half of the milk.
- Beat until well blended, medium speed.
- Add remaining milk and egg yolks.
- Beat until smooth.
- Fold in the egg whites.
- Pour into prepared pans.
- Bake for 30-35 minutes.
- Cool and slice each layer in half, horizontally, to make 4 layers.
- Frost with Dobash frosting.
- For the Frosting: Combine first four ingredients and bring to a boil.
- Sift the cocoa and cornstarch together to get the lumps out and combine with the remaining 1/2 cup water.
- Add to the boiling mixture. Bring to a boil again, cool slightly, and then frost. (Don't let it get too cool, or it will 'set' in the pot!) This is a nice frosting, it's very smooth, and once it sets, you can't even ding it up and make it ugly! - - - - - - - - - - - - - - - - - -.