Doberge Cake

Doberge Cake

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metread 28

"Based on the Hungarian Dobos torte (pronounced Do-bash), this cake was developed in New Orleans and is now a staple throughout Louisiana. It's my husband's all-time favorite and has become a birthday tradition."
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Ingredients

3 h 25 m servings 917 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 917 kcal
  • 46%
  • Fat:
  • 45 g
  • 69%
  • Carbs:
  • 125g
  • 40%
  • Protein:
  • 11.3 g
  • 23%
  • Cholesterol:
  • 185 mg
  • 62%
  • Sodium:
  • 434 mg
  • 17%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C). Grease 3 9-inch cake pans.
  2. Beat whites of 4 eggs in a glass or metal bowl until foamy. Continue to beat until stiff peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly. Set aside. Reserve egg yolks in a small bowl. Sift together cake flour and baking powder in a separate bowl.
  3. Beat 3/4 cup butter, 2 cups sugar, and 1/2 teaspoon salt with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add reserved egg yolks one at a time, allowing each yolk to blend into the butter mixture before adding the next. Pour in cake flour mixture alternately with 1 cup milk, mixing until just incorporated. Stir lemon juice and 1 teaspoon vanilla extract into batter.
  4. Whisk beaten egg whites a few times; use a whisk or rubber spatula to fold 1/3 of the egg white mixture into the batter to lighten it. Fold in remaining egg whites, mixing just until combined. Pour batter into prepared pans and spread evenly over bottom.
  5. Bake in preheated oven until cake is light golden brown and just pulling from the sides of the pan, 15 to 20 minutes. Do not overbake. Cool in pans for 5 minutes, then invert onto cooling racks to cool completely.
  6. To make custard: combine 1 1/2 cups sugar, 1/2 teaspoon salt, 1/4 cup flour, cornstarch, and 1/4 cup cocoa powder in a saucepan and mix well. In a separate bowl, whisk remaining 1/2 cup sugar into 4 beaten eggs. Pour 4 cups whole milk into saucepan and cook over medium heat, stirring constantly, until mixture begins to boil. Remove from heat and gradually pour hot milk mixture into egg mixture, whisking constantly. Add chopped chocolate and stir until chocolate melts.
  7. Return custard to saucepan and cook, stirring constantly, over medium heat until mixture has thickened, about 5 minutes. Remove from heat; stir in 1 tablespoon butter and 1 tablespoon vanilla extract. Transfer custard to a bowl and allow to cool.
  8. To make buttercream: place 1 cup softened butter in a mixing bowl. Gradually beat in 3 cups sifted confectioners' sugar. Beat in 1 cup sifted cocoa powder. Mix in 1 teaspoon vanilla extract to make a smooth frosting. If the frosting is too stiff, add a tablespoon of hot water or as needed, drizzling it very slowly, and mix well until desired consistency is reached.
  9. To make ganache: place chocolate chips in a large mixing bowl. Heat heavy cream in a saucepan until very hot but not boiling. Remove from heat and pour over the chocolate chips. Let stand for 3 minutes, then whisk, scraping sides and bottom of the bowl, until smooth. Stir in 2 teaspoons vanilla extract. Allow to cool to room temperature, cover, and set aside. Ganache should be spreadable and not firm.
  10. To assemble cake: using a long serrated knife and a gentle sawing motion, slice each cake layer in half horizontally. Cover cake plate with strips of parchment paper or foil for easier clean up. Put a dab of buttercream in the center of the plate to keep cake from shifting. Set a cake half on the plate.
  11. Spread custard filling onto cake layer, taking care not to spread it too close to the edge (weight of the cake layers will cause it to spread out). Gently lay another cake round on top of the first and repeat with another custard layer. Repeat with remaining layers and custard, topping custard with the last cake layer. Chill cake for 30 minutes to allow it to firm up.
  12. Frost top and sides of cake with chocolate buttercream. Chill for 30 minutes, to firm and set.
  13. Spread frosted cake with ganache. Remove parchment strips or aluminum foil from cake plate. Store cake in the refrigerator.

Reviews

11
  1. 13 Ratings

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Most helpful positive review

Wow! This was a labor of love. I had a piece of this traditional cake years ago at Commanders Palace in Las Vegas. I had forgotten it until this recipe popped up here and I had to try it. I have...

Most helpful critical review

As someone else said, it is a labor of love. I thought there was too much cream in the ganache. Also, I ended up with extra custard, so that part should be cut down. The finished cake was delici...

Wow! This was a labor of love. I had a piece of this traditional cake years ago at Commanders Palace in Las Vegas. I had forgotten it until this recipe popped up here and I had to try it. I have...

I have to say, end result was great! Best butter cake I've ever eaten! The frosting and ganache simple and easy...if you notice my photo...and see bits in them I totally and accidently tossed in...

Of the more complex layer cakes I've tried, this was the most simple, both in terms of ingredients and prep. The most challenging elements were: a) not burning the custard (it takes a looong tim...

I grew up eating bakery made doberge cakes and never, ever thought to attempt to make one myself, but wanted a chocolate raspberry variation for my daughter's birthday last September, which loca...

I made this for my mom's birthday, which fell during the week after Mardi Gras this year. The only warning I would give is DO NOT follow the recipe's means of checking the cake's doneness. Bak...

As someone else said, it is a labor of love. I thought there was too much cream in the ganache. Also, I ended up with extra custard, so that part should be cut down. The finished cake was delici...

Definitely took several hrs prep but the result was worth it! There's a lot of sifting that took a while with my squeeze sifter. White cake layers were super light but yet held together well an...

This cake was great. My great-grandmother was friends with the inventor, Beulah Ledner, and she would've enjoyed this version. Yum. But prepare to spend a LOT of time on this!

It was wonderful. I made changes to order of creation. I made my ganache first, followed by the custard. Both of these needed to cool down to room temperature before going on the cake. Then ...