So back in February, around Valentine's Day, I decided I wanted to make a chocolate cake. Now, I'm not really a baker, but I do love baked foods like cakes, pies and pastries (all the stuff that's not really good for you). So back to the cake. When I was growing up in Hawaii, there was this wonderful bakery known as Kapiolani Bakery and they made these incredible chocolate cakes, one known as Dobash cake. I was inspired by this local island favorite, even though it is not really the same kind of cake I made.
I started with a box cake because, frankly I lacked confidence in my
baking skills to pull this off from scratch. So using a Duncan Hines "Super Moist" Chocolate cake mix, I stayed pretty true to the box instructions and baked two 8" round layers. The interesting part of this cake is in the icing.I started with chocolate Tiramisu mascarpone cheese, and added dark chocolate from Ghiradelli and two tablespoons of seedless raspberry jelly. Assembled the two halves and iced the cake topping it with a shredded dark chocolate and a raspberry. Came out pretty tasty and light.________________________________________________________
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