Do you mean a Doboschtorte? It's phenominal, but very time consuming and VERY rich. Cut extremely small slices.
Doboschtorte
Cake:
1/2 lb butter, softened
1 c granulated sugar
4 eggs, lightly beaten
1 1/2 c flour
1 t vanilla
Oven 350.
Cream butter and sugar. Add eggs. beat. Add flour and vanilla. Mix until smooth.
To bake: place 1/3 c batter on the BOTTOM of a buttered and floured 9" cake pan. By this I mean turn your pan upside down, and spread the batter on the underside of the round pan. Try for about 1/8" thickness. Bake in the middle of the oven for 7 to 9 minutes. Remove from oven. Scrape dribbles off the side of the pan with a sharp knife. Loosen layer with a spatula. Put a cake rack over and invert.
Filling:
1 1/3 c sugar
1/4 t cream of tartar
2/3 c water
8 egg yolks
1/2 c dark unsweetened cocoa
2 t vanilla
2 c (1 lb) sweet butter, softened
In a small saucepan, combine sugar, cream of tartar, and water. Stir over low heat until sugar is dissolved. Then turn the heat to moerately high and boil the syrup, stirring constantly, until it reaches 238F on a candy thermometer.
Meanwhile, in a mixer, beat the 8 egg yolks for 3 or 4 minutes, or long enough to thicken them and lighten them somewhat in color.
Pour the hot syrup into the eggs, continuing to beat as you pour in the syrup in a slow, steady stream. Continue to beat until mixture cools to room temp and changes to a thick, smooth cream. Takes about 10-15 minutes. Add thebutter in small pices until it is all absorbed. Refridgerate while you make the glaze.
Glaze:
(burns easily! Watch closely!)
2/3 c sugar
1/3 c water
first, place the prettiest cake layer on a cake rack set in a jelly roll pan. Then mix sugar and water in a small saucepan. Without stirring, cook until sugar dissolves, boils, and begins to darken. Swirl the pan and continue to boil until it becomes golden brown. Then pour it over the cake layer. With a buttered knife (the back side of the blade), quickly mark the glaze in 16 equal wedges. This mirror-like finish is the top of the cake.
Assemble:
Alternate the cake layers with the icing (also spread very thin, to about 1/8", same as the cake layers). Finish with the glazed top. Ice the sides with remaining chocolate buttercream. I like to pipe the rest around the top--a rosette in the top center, and if enough around the base as well.
Chill. Keep refrigerated. Cut with a VERY sharp knife.
I have not tried this one:
http://alohaworld.com/ono/viewrecipe.php?id=1051323284
What is a Dobash Cake? I have never heard of that-does anyone have a picture?
I remembered a local bakery does a similar cake called a doberge cake. Here's a pic of one of theirs:
They describe it as "6 layers of old-fashioned butter cake filled with creamy, rich cooked custard and finished with homemade icing". They are so yummy. Do you think the recipe modthyrth posted is close to this???
dobash cake (as I know it - we get it from hawaiian bakeries) is a light, spongey, chocolate cake, with a pudding-like buttery frosting. It's soooooo good but light...you can eat half the cake before you realize it! LOL
from www.globalpauhana.org
is that what you're looking for?
c
Wow! Those DO look good! I will have to try one!! Any specific tips? I am still amateur at baking from scratch.
Thanks JanH! I had try modthyrth's recipe.......all my family fall in love with Doboschtorte 
! It is so good!!!
My local little cake supply store has premade chocolate dobash. I have always considered using it as filling, but never having tasted it or knowing the texture I haven't.
To bake: place 1/3 c batter on the BOTTOM of a buttered and floured 9" cake pan. By this I mean turn your pan upside down, and spread the batter on the underside of the . Try for about 1/8" thickness.
What would happen if you poured the batter on the inside bottom of the pan? I've never had this kind of cake before, so I'm not sure what the texture should be for the cake part. I would think that if you put the batter on the outside bottom of the pan then it would be a little bit crispier/drier because there isn't a pan wall around the batter to trap the moisture like when you put the batter in the inside of the pan. ???
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