LAYERED SPONGE CAKE WITH CHOCOLATE BUTTERCREAM, DOBOS CAKE from HANIELA'S

I made Dobos Cake with Chocolate German Buttercream. In this video I show how to make delicious Dobos Layered Cake filled with velvety chocolate buttercream. Enjoy.

I love to bake, decorate cookies, cakes, cupcakes. Have a suggestion for a video, leave me a note below or email at hani.hanielas@gmail.com Thanks for watching.

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SugarVeil How To Video
   • SugarVeil® Lace WEDDING COOKIES, HANIELA'S  

DOBOS CAKE RECIPE (finished cake can be refrigerated for a week, actually it is better when rested at least for 10 hours, get even better second day)

Sponge Cake Layers
12 eggs separated /12egg yolks and 12egg whites/
1 3/4 cup flour
1cup granulated sugar
1 tbl vanilla extract
3/8tsp baking soda
salt, little bit for the egg whites and pinch stirred into the flour

Chocolate German Buttercream
custard/pudding:
3 cups milk
4 1/2 tbl flour
4 1/2 tbl corn starch
1/4 cup cocoa powder
6egg yolks
1cup granulated sugar
1/2 cup chocolate chips, dark and milk combined
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creamed butter :
8 sticks room temperature unsalted butter
1/4 cup cocoa powder
1 1/2 cup powdered sugar, use more if sweeter buttercream is desired
1 tbl vanilla extract
1tbl light rum, preferable tea rum

Whisk together 1 cup milk, egg yolks, sugar, cocoa powder, starch, flour until smooth.
Add mixture to remaining 2 cups of milk. Heat and cook until thickened and boiling, stirring constantly, add chocolate chips, cook at boiling temperature for about a minute. Stir until chocolate is all melted and combined well. Strain through the mesh sieve. Cover tightly with the plastic wrap, let cool to room temperature.
Beat butter and powdered sugar, then add cocoa powder, beat until well combined, and creamy.
Gradually add room temperature pudding into the room temperature creamed butter. Beat well after each addition. Lastly beat in vanilla and rum.

Ganache Topping
1cup chocolate chips
1/2 cup heavy cream

Heat cream until nearly boiling, pour over chocolate, let sit for 5 minutes. Whisk, until smooth. Let cool for 10-15 minutes, pour over chilled cake.

TOOLS USED IN THIS VIDEO
SUGARVEIL MAT
SUGARVEIL ICING
NEEDLE TOOL by PME
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DISPOSABLE PIPING BAGS
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BAKING SHEETS my favorite brand to use
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PARCHMENT PAPER - I love this one, it doesn't curl up
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Music Courtesy of Audio Network
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