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Bake for 30 to 35 minutes. Cool and frost with Dobash Frosting. In a saucepan, combine sugar, 1 1/2 cups of the water, butter, and salt; bring to a boil. In a small bowl, combine the cornstarch, the remaining 1/2 cup water, and cocoa. Stir until smooth; add to hot mixture. Cook on medium heat, stirring constantly, until smooth and thick.
Based on the Hungarian Dobos torte (pronounced Do-bash), this cake was developed in New Orleans and is now a staple throughout Louisiana. It’s my husband’s all-time favorite and has become a birthday tradition. Preheat oven to 375 degrees F (190 degrees C). Grease 3 9-inch cake pans. Beat whites of 4 eggs in a glass or metal bowl until foamy.
Based on the Hungarian Dobos torte (pronounced Do-bash), this cake was developed in New Orleans and is now a staple throughout Louisiana. It’s my husband’s all-time favorite and has become a birthday tradition. Preheat oven to 375 degrees F (190 degrees C). Grease 3 9-inch cake pans.
Ryan Liebe | Food Styling Mariana Velasquez This New Orleans-style cake, a cousin of Hungary’s Dobos torte, came to the United States in the 1930s and was transformed into doberge (pronounced DOH-bash) cake. Chef Kelly Fields of Willa Jean in New Orleans encases her mammoth creation in rich vanilla buttercream and creamy chocolate ganache.
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