Doberge Cake (Dobash) Recipe

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.

In a separate bowl, combine flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with milk. Mix until just combined.

In a small bowl, dissolve cocoa powder in hot water. Gradually add the cocoa mixture to half of the batter, stirring until well combined.

Pour the vanilla batter into one prepared cake pan and the chocolate batter into the other. Smooth the tops with a spatula.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pans for 10 minutes. Transfer to a wire rack to cool completely.

In a chilled mixing bowl, beat heavy cream and powdered sugar until stiff peaks form.

Place one cake layer on a serving plate and spread a thick layer of whipped cream over the top. Top with the second cake layer and cover the entire cake with the remaining whipped cream.

Refrigerate for at least 4 hours before serving to allow the flavors to meld together.

Slice and serve.