Hawaiian Dobash Cake is a beloved treat that brings together rich chocolate flavors and a touch of tropical flair. Originating from Hawaii, this cake combines moist layers of chocolate sponge with a smooth, creamy chocolate pudding frosting that melts in your mouth. It’s a perfect dessert for those who crave something indulgent yet light.
We love how this cake captures the essence of island life with every bite, offering a unique twist on traditional Dobash cake recipes. Whether you’re celebrating a special occasion or just want to enjoy a slice of paradise at home, this recipe is sure to impress. Let’s dive into making this delicious Hawaiian classic that’s as beautiful as it is tasty.
Ingredients
To create our authentic Hawaiian Dobash Cake, we carefully select ingredients that balance rich chocolate flavor with a light tropical feel. Below are the key components for each part of this iconic dessert.
For the Cake
- 1 cup all-purpose flour, sifted
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder, sifted
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 large eggs
- ½ cup buttermilk, room temperature
- ½ cup vegetable oil
- 1 tsp vanilla extract
- ½ cup hot water
For the Chocolate Pudding Filling
- ⅓ cup granulated sugar
- 3 tbsp cornstarch
- ¼ tsp salt
- 2 cups whole milk, divided
- 4 oz semi-sweet chocolate, chopped
- 3 large egg yolks
- 1 tsp vanilla extract
- 2 tbsp unsalted butter, softened
For the Whipped Topping
- 1 cup heavy cream, chilled
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
For Garnish
- Toasted coconut flakes (optional)
- Chocolate shavings or curls
- Fresh tropical fruit slices (pineapple or mango recommended)
| Component | Key Ingredients |
|---|---|
| Cake | Flour, cocoa powder, eggs |
| Chocolate Pudding | Milk, chocolate, egg yolks |
| Whipped Topping | Heavy cream, powdered sugar |
| Garnish | Coconut, chocolate shavings |
This comprehensive ingredient list sets us up to bake a moist, chocolatey, and tropical Hawaiian Dobash Cake that truly captures the spirit of island dessert tradition.
Equipment Needed
To bake our Hawaiian Dobash Cake perfectly, gathering the right equipment is essential. Each tool plays a crucial role in achieving the cake’s signature moist texture and rich chocolate layers. Here’s what we recommend:
- 8-inch round cake pans (2 or 3 pans): We need these for layering the delicate chocolate sponge evenly. Non-stick or well-greased pans work best to ensure smooth release.
- Mixing bowls (medium and large): Use these for combining dry ingredients and separately for wet ingredients. Stainless steel or glass bowls are preferred for easy mixing.
- Electric mixer or stand mixer: This helps us whip eggs and sugar to the perfect volume and achieves the light texture in the batter and pudding filling.
- Whisk and spatula: For folding ingredients gently and scraping down the sides of bowls ensuring thorough mixing without deflating the batter.
- Measuring cups and spoons: Accurate measurements are key to baking success. Use clear, standardized sets for both dry and liquid ingredients.
- Saucepan: Required to cook the rich chocolate pudding filling on the stovetop. A medium-sized heavy-bottomed pan prevents scorching.
- Cooling racks: After baking, we transfer the cake layers here to cool evenly, which prevents sogginess.
- Offset spatula or butter knife: Essential for spreading the creamy chocolate pudding and whipped cream frosting smoothly between layers and on top.
- Fine mesh sieve: Great for sifting cocoa powder and flour to keep the batter light and avoid lumps.
- Measuring scale (optional): For precision, especially if you prefer weighing ingredients over using cup measurements.
Here is a quick overview in table format:
| Equipment | Purpose |
|---|---|
| 8-inch round cake pans | Baking and shaping sponge layers |
| Mixing bowls | Combining ingredients |
| Electric or stand mixer | Whipping eggs and mixing batter |
| Whisk and spatula | Folding and mixing with precision |
| Measuring cups and spoons | Accurate ingredient measurement |
| Saucepan | Cooking chocolate pudding filling |
| Cooling racks | Cooling cake layers evenly |
| Offset spatula or butter knife | Spreading filling and frosting |
| Fine mesh sieve | Sifting dry ingredients for smooth batter |
| Measuring scale (optional) | Precise measurement for consistent results |
Prep Work
Before we start baking our Hawaiian Dobash Cake, getting everything prepped is key to a smooth process. Let’s ensure we have the right setup and precise measurements for the best results.
Preparing the Cake Pans
We begin by preparing our 8-inch round cake pans, which are crucial for even layers. First, lightly grease each pan with vegetable oil or butter. Next, line the bottom with a circle of parchment paper to prevent sticking. Finally, dust the pans with a small amount of all-purpose flour, tapping out the excess. This preparation helps the delicate chocolate sponge release cleanly after baking, preserving its soft texture and shape.
Measuring Ingredients
Accuracy in measuring the ingredients of our Hawaiian Dobash Cake recipe guarantees consistent flavor and texture. We recommend using:
- Dry measuring cups for flour, sugar, and cocoa powder.
- Liquid measuring cups for buttermilk and vegetable oil.
- Tablespoons and teaspoons for smaller quantities like vanilla extract.
- A kitchen scale if possible, for precision, especially with the cocoa powder and flour.
| Ingredient | Measurement Tool | Notes |
|---|---|---|
| All-purpose flour | Dry measuring cup | Spoon in and level off |
| Granulated sugar | Dry measuring cup | Scoop and level |
| Cocoa powder | Dry measuring spoon | Use leveled tablespoon |
| Buttermilk | Liquid measuring cup | Measure at eye level |
| Vegetable oil | Liquid measuring cup | Measure carefully |
| Vanilla extract | Measuring teaspoon | Use exact amount |
We find it helpful to gather all ingredients beforehand in individual bowls or containers. This mise en place approach keeps the process organized and efficient, allowing us to focus fully on baking our decadent tropical chocolate cake.
Directions
Follow these detailed steps to create an authentic Hawaiian Dobash Cake that is rich, moist, and bursting with tropical chocolate flavor.
Making the Chocolate Cake
- Preheat the oven to 350°F (175°C). Prepare two 8-inch round cake pans by greasing, lining with parchment paper, and dusting with flour.
- In a large mixing bowl, sift together:
- 1¾ cups all-purpose flour
- ¾ cup cocoa powder
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- In a separate bowl, whisk 2 large eggs with 1½ cups granulated sugar until light and fluffy.
- Add ¾ cup buttermilk, ½ cup vegetable oil, and 2 teaspoons vanilla extract to the egg mixture and stir to combine.
- Gradually add the dry ingredients to the wet mixture, alternating with ½ cup hot water. Mix until smooth but do not overbeat.
- Divide the batter evenly between the prepared pans and bake for 30–35 minutes or until a toothpick inserted comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Preparing the Dobash Pudding Filling
- In a medium saucepan, whisk together:
- 1¼ cups granulated sugar
- ⅓ cup cornstarch
- ½ cup unsweetened cocoa powder
- Gradually whisk in 3 cups whole milk until the mixture is smooth with no lumps.
- Cook over medium heat, stirring constantly until the mixture thickens and comes to a boil.
- Reduce heat to low. Whisk in 4 large egg yolks (tempered by adding a small amount of hot mixture gradually before combining) and continue cooking for 2 more minutes until very thick.
- Remove from heat and stir in 4 ounces of chopped bittersweet chocolate until melted and smooth.
- Pour the pudding into a bowl and cover with plastic wrap, pressing it directly onto the surface to avoid a skin forming. Chill until set, about 2 hours.
Cooling and Layering the Cake
- Once the cake layers and pudding are fully cooled, level the cakes if needed for even stacking.
- Place one cake layer on a serving plate.
- Spread half of the rich dobash pudding filling evenly over the first layer using an offset spatula.
- Place the second cake layer on top and repeat with the remaining pudding filling.
- Chill the layered cake in the refrigerator for at least 30 minutes to set the layers.
Applying the Whipped Topping
- In a chilled mixing bowl, beat 1 cup heavy cream, ¼ cup powdered sugar, and 1 teaspoon vanilla extract until stiff peaks form.
- Spread the whipped topping evenly over the top and sides of the chilled cake using a spatula for a smooth finish.
- Return the cake to the refrigerator for at least 1 hour before serving to allow flavors to meld.
Garnishing the Cake
Enhance the tropical flair and texture by adding:
| Garnish | Description | Application |
|---|---|---|
| Toasted Coconut Flakes | Lightly browned to bring nuttiness | Sprinkle generously on top |
| Fresh Tropical Fruit Slices | Pineapple, mango, or kiwi for color | Arrange artfully around edges |
| Shaved Dark Chocolate | Adds extra chocolate richness | Lightly dust over whipped cream |
These garnishes highlight the Hawaiian Dobash Cake’s signature combination of chocolate richness and island brightness.
Make-Ahead Instructions
To ensure our Hawaiian Dobash Cake delivers the best flavor and texture, proper make-ahead planning is key. Follow these steps to prepare in advance without compromising on freshness or decadence.
Preparing the Cake Layers in Advance
- Bake the chocolate sponge layers as directed.
- Once cooled completely, wrap each layer tightly in plastic wrap to preserve moisture.
- Place the wrapped layers in an airtight container or a sealed zip-top bag.
- Store the layers in the refrigerator for up to 3 days or freeze for up to 1 month.
- Thaw frozen layers in the refrigerator overnight before assembling.
Making the Dobash Pudding Filling Ahead
- Prepare the rich chocolate Dobash pudding filling.
- Let it cool to room temperature.
- Cover the pudding with plastic wrap pressed directly onto the surface to prevent a skin from forming.
- Store in the refrigerator for up to 2 days.
- Whisk the pudding briefly before using to restore its smoothness.
Whipped Topping Preparation
- Whip the cream with powdered sugar and vanilla extract until soft peaks form.
- Use immediately for best texture.
- Alternatively, refrigerate in a sealed container and gently re-whip for a few seconds before applying if made up to 24 hours ahead.
Assembling the Cake in Advance
- Assemble the cake completely with pudding layers and whipped topping.
- Cover the assembled cake loosely with plastic wrap.
- Refrigerate the cake for up to 2 days before serving.
- This resting time allows the flavors to meld and the sponge to soften beautifully.
| Component | Storage Method | Max Storage Time | Notes |
|---|---|---|---|
| Cake Layers | Wrapped sealed, refrigerated/frozen | 3 days / 1 month | Thaw frozen layers overnight |
| Dobash Pudding | Covered surface, refrigerated | 2 days | Whisk before use |
| Whipped Topping | Sealed container, refrigerated | 24 hours | Re-whip gently before frosting |
| Assembled Cake | Loosely wrapped, refrigerated | 2 days | Enhances flavor melding and texture |
Serving Suggestions
To fully enjoy our Hawaiian Dobash Cake, consider these serving tips that highlight its tropical charm and rich chocolate flavor.
Ideal Serving Temperature
Serve the cake chilled or at room temperature. Chilling allows the pudding filling to set perfectly, creating a creamy texture that contrasts with the moist chocolate sponge. If serving at room temperature, allow the cake to rest for about 30 minutes after refrigeration for optimal softness.
Portion Sizes
Cut the cake into 8 to 12 slices depending on the occasion. For casual gatherings, opt for larger slices that let the flavors shine. For formal events, smaller, neat slices will impress guests and pair well with complementary desserts.
Pairing Beverages
Complement the rich chocolate and tropical flavors with beverages that balance sweetness and acidity:
| Beverage | Why It Works |
|---|---|
| Freshly Brewed Coffee | Bitterness sharpens the sweetness of the cake |
| Tropical Fruit Punch | Reinforces island-inspired notes with fruity zest |
| Champagne or Sparkling Wine | Bubbles cleanse the palate, enhancing richness |
| Creamy Coconut Milk Latte | Enhances the coconut hints, adding creaminess |
Accompaniments
Enhance the cake by serving alongside these accompaniments:
- Toasted Macadamia Nuts: Adds crunch and a nutty contrast
- Fresh Pineapple or Mango Slices: Amplifies the tropical essence
- Vanilla Bean Ice Cream: Offers a cool, creamy counterpoint
- Whipped Coconut Cream: A dairy-free, island-inspired topping alternative
Presentation Tips
Present our Hawaiian Dobash Cake with a flourish:
- Arrange on a decorative cake stand or tropical-themed plate
- Garnish each slice with a sprinkle of toasted coconut flakes and a raspberry or pineapple wedge
- Dust lightly with powdered sugar or cocoa for added visual appeal
Serving Checklist
| Step | Description |
|---|---|
| Temperature | Chill for 2-3 hours before serving |
| Slice Size | 8-12 portions per 8-inch cake |
| Beverage Pairing | Choose coffee, punch, sparkling wine, or coconut latte |
| Side Accompaniments | Nuts, fresh tropical fruit, or ice cream |
| Garnishing | Toasted coconut, chocolate shavings, or fresh fruit |
Following these serving suggestions ensures that each bite of our Hawaiian Dobash Cake transports us straight to the islands with every decadent and tropical taste.
Storage and Shelf Life
Proper storage is essential to preserve the fresh, rich flavors and moist texture of our Hawaiian Dobash Cake. Follow these guidelines to keep the cake delicious and safe to enjoy.
Refrigeration
- After assembling the cake, cover it loosely with plastic wrap or place it in an airtight container.
- Store it in the refrigerator at 36°F to 40°F (2°C to 4°C).
- The chilled environment helps maintain the creaminess of the chocolate pudding filling and whipped topping.
- Consume the cake within 3 to 4 days for optimal freshness.
Freezing
- To extend shelf life, you can freeze the unfrosted cake layers or the fully assembled cake.
- Wrap each cake layer tightly in plastic wrap, then in aluminum foil to prevent freezer burn.
- For the assembled cake, cover it with a double layer of plastic wrap and aluminum foil.
- Freeze at 0°F (-18°C) or below.
- Thaw the cake in the refrigerator overnight before serving.
- Best quality lasts up to 1 month in the freezer.
| Storage Method | Temperature | Maximum Storage Time | Wrapping/Container |
|---|---|---|---|
| Refrigeration | 36°F to 40°F (2°C to 4°C) | 3 to 4 days | Plastic wrap or airtight container |
| Freezing (unfrosted) | 0°F (-18°C) | Up to 1 month | Plastic wrap + aluminum foil |
| Freezing (assembled) | 0°F (-18°C) | Up to 1 month | Double plastic wrap + aluminum foil |
Tips for Maintaining Quality
- Avoid storing the cake at room temperature for more than 2 hours, especially in warm climates, to prevent spoilage.
- Keep the cake away from strong-smelling foods in the refrigerator to prevent flavor absorption.
- When thawing from frozen, do not refreeze to preserve texture and taste integrity.
“Storing our Hawaiian Dobash Cake correctly ensures every bite remains as indulgent and tropical as the moment it was baked.“
Following these storage and shelf life recommendations helps us enjoy the chocolatey, tropical delight of this cake over multiple days without compromising its signature moistness and flavor.
Conclusion
Creating a Hawaiian Dobash Cake is a rewarding experience that brings a taste of the islands right into our kitchens. With its rich chocolate layers and tropical accents, it’s a dessert that’s sure to impress any crowd. Whether we’re baking for a special occasion or simply indulging in a sweet treat, this cake offers a perfect balance of flavor and texture.
By following the detailed steps and tips, we can confidently craft a cake that’s moist, flavorful, and beautifully presented. Storing it properly ensures every slice stays fresh and delicious. Let’s embrace this classic Hawaiian dessert and enjoy the delightful fusion of chocolate and island charm in every bite.
Frequently Asked Questions
What is Hawaiian Dobash Cake?
Hawaiian Dobash Cake is a rich chocolate dessert featuring moist chocolate sponge layers filled with creamy chocolate pudding and topped with whipped cream. It combines traditional Dobash cake elements with a tropical twist, often garnished with toasted coconut and fresh fruit.
What ingredients are needed for Hawaiian Dobash Cake?
The main ingredients include all-purpose flour, granulated sugar, cocoa powder, eggs, buttermilk, vegetable oil for the cake; sugar, cornstarch, milk, chocolate, and egg yolks for the pudding filling; and heavy cream, powdered sugar, and vanilla extract for the whipped topping, plus optional tropical garnishes.
What equipment do I need to bake this cake?
You’ll need 8-inch round cake pans, mixing bowls, an electric or stand mixer, a whisk, measuring cups and spoons, and basic baking tools like spatulas and a cooling rack to prepare, bake, and assemble the cake properly.
How do I prepare the cake pans?
Grease the pans with butter or oil, line the bottoms with parchment paper, then lightly dust with flour. This prevents sticking and ensures your cakes release cleanly after baking.
Can I make the cake layers and filling ahead of time?
Yes, you can prepare the cake layers, pudding filling, and whipped topping in advance. Store them separately in airtight containers, refrigerate, and assemble the cake just before serving or let flavors meld overnight.
How should I store the Hawaiian Dobash Cake?
Store the cake covered in an airtight container in the refrigerator for 3 to 4 days. You can freeze unfrosted layers or the fully assembled cake for up to one month to maintain freshness.
How do I serve Hawaiian Dobash Cake?
Serve chilled or at room temperature, sliced into 8 to 12 pieces. Pair it with coffee, tropical fruit punch, or coconut milk latte, and garnish with toasted macadamia nuts or fresh tropical fruits for extra flavor.