Doberge Cake

Doberge Cake


Unique recipe makes 1 9-inch layer cake Change Servings
Makes servings US Metric Modify Recipe (Assist)
  • Cake:

  • four eggs, separated

  • three half cups sifted cake flour

  • 1 tablespoon baking powder

  • three/four cup butter, room temperature

  • 2 cups white sugar

  • 1/2 teaspoon salt

  • 1 cup milk, room temperature

  • 1 teaspoon lemon juice

  • 1 teaspoon vanilla extract

  • Custard:

  • 2 cups white sugar, divided

  • half teaspoon salt

  • 1/four cup all-function flour

  • 1/four cup cornstarch

  • 1/four cup unsweetened cocoa powder

  • 2 (1 ounce) squares bittersweet chocolate, chopped

  • four giant eggs, crushed

  • four cups entire milk

  • 1 tablespoon butter, room temperature

  • 1 tablespoon vanilla extract

  • Buttercream Frosting:

  • 1 cup butter, softened

  • three cups confectioners’ sugar, sifted

  • 1 cup unsweetened cocoa powder, sifted

  • 1 teaspoon vanilla extract

  • 1 tablespoon scorching water (optionally available)

  • Ganache:

  • 2 cups semisweet chocolate chips

  • 2 cups heavy whipping cream

  • 2 teaspoons vanilla extract

Examine All Add to Buying Record
  • PREP

    1 hr

  • COOK

    25 minutes


    three hrs 25 minutes

Doberge Cake


  1. Preheat oven to 375 levels F (one hundred ninety levels C). Grease three 9-inch cake pans.
  2. Beat whites of four eggs in a glass or metallic bowl till foamy. Proceed to beat till stiff peaks type. Carry your beater or whisk straight up: the tip of the height shaped by the egg whites ought to curl over barely. Put aside. Reserve egg yolks in a small bowl. Sift collectively cake flour and baking powder in a separate bowl.
  3. Beat three/four cup butter, 2 cups sugar, and 1/2 teaspoon salt with an electrical mixer in a big bowl till mild and fluffy. The combination must be noticeably lighter in shade. Add reserved egg yolks one by one, permitting every yolk to mix into the butter combination earlier than including the subsequent. Pour in cake flour combination alternately with 1 cup milk, mixing till simply included. Stir lemon juice and 1 teaspoon vanilla extract into batter.
  4. Whisk crushed egg whites a number of occasions; use a whisk or rubber spatula to fold 1/three of the egg white combination into the batter to lighten it. Fold in remaining egg whites, mixing simply till mixed. Pour batter into ready pans and unfold evenly over backside.
  5. Bake in preheated oven till cake is mild golden brown and simply pulling from the edges of the pan, 15 to twenty minutes. Don’t overbake. Cool in pans for five minutes, then invert onto cooling racks to chill utterly.
  6. To make custard: mix 1 1/2 cups sugar, 1/2 teaspoon salt, 1/four cup flour, cornstarch, and 1/four cup cocoa powder in a saucepan and blend properly. In a separate bowl, whisk remaining 1/2 cup sugar into four crushed eggs. Pour four cups entire milk into saucepan and prepare dinner over medium warmth, stirring always, till combination begins to boil. Take away from warmth and steadily pour scorching milk combination into egg combination, whisking continuously. Add chopped chocolate and stir till chocolate melts.
  7. Return custard to saucepan and prepare dinner, stirring continually, over medium warmth till combination has thickened, about 5 minutes. Take away from warmth; stir in 1 tablespoon butter and 1 tablespoon vanilla extract. Switch custard to a bowl and permit to chill.
  8. To make buttercream: place 1 cup softened butter in a mixing bowl. Steadily beat in three cups sifted confectioners’ sugar. Beat in 1 cup sifted cocoa powder. Combine in 1 teaspoon vanilla extract to make a clean frosting. If the frosting is just too stiff, add a tablespoon of scorching water or as wanted, drizzling it very slowly, and blend nicely till desired consistency is reached.
  9. To make ganache: place chocolate chips in a big mixing bowl. Warmth heavy cream in a saucepan till extremely popular however not boiling. Take away from warmth and pour over the chocolate chips. Let stand for three minutes, then whisk, scraping sides and backside of the bowl, till clean. Stir in 2 teaspoons vanilla extract. Permit to chill to room temperature, cowl, and put aside. Ganache must be spreadable and never agency.
  10. To assemble cake: utilizing an extended serrated knife and a mild sawing movement, slice every cake layer in half horizontally. Cowl cake plate with strips of parchment paper or foil for simpler clear up. Put a dab of buttercream within the middle of the plate to maintain cake from shifting. Set a cake half on the plate.
  11. Unfold custard filling onto cake layer, taking care to not unfold it too near the sting (weight of the cake layers will trigger it to unfold out). Gently lay one other cake spherical on prime of the primary and repeat with one other custard layer. Repeat with remaining layers and custard, topping custard with the final cake layer. Chill cake for half-hour to permit it to agency up.
  12. Frost prime and sides of cake with chocolate buttercream. Chill for half-hour, to agency and set.
  13. Unfold frosted cake with ganache. Take away parchment strips or aluminum foil from cake plate. Retailer cake within the fridge.


  • Energy
  • 917 kcal
  • forty six%
  • Carbohydrates
  • one hundred twenty five g
  • forty%
  • Ldl cholesterol
  • 197 mg
  • sixty six%
  • Fats
  • forty five g
  • sixty nine%
  • Fiber
  • four.three g
  • 17%
  • Protein
  • eleven.three g
  • 23%
  • Sodium
  • 434 mg
  • 17%

* % Day by day Values are based mostly on a 2,000 calorie eating regimen.


Recipe by metread

“Based mostly on the Hungarian Dobos torte (pronounced Do-bash), this cake was developed in New Orleans and is now a staple all through Louisiana. It is my husband’s all-time favourite and has grow to be a birthday custom.”

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