Doberge Cake: the delicious dessert recipe from New Orleans
Doberge cake (pronounced do-bash or doh-bear-ge) is a layered dessert from New Orleans, Louisiana. Inspired by the Hungarian Dobos torte, this recipe was created by the bakery owner Beulah Ledner in the 1930s, who replaced the caramel topping a buttercream and chocolate ganache.
The doberge cake is very impressive and decadent. It typically consists of six layers of thin, moist cake that are alternated with dessert pudding, topped with a thinly spread buttercream and a smooth dark chocolate ganache.
Delicious and easy to make, doberge cake is often served during birthdays and special occasion. You can also customize the flavor according to your taste.
Tips
You can also fill the cake with half of chocolate pudding and half of lemon pudding, custard, or just use the lemon curd.
To prevent your cake layers from being dry, you can make them moist by brushing each layer with a simple syrup or a flavored one.
If you don't want to cut six layers of cake, you can pour the batter into six different baking pans.
For a shortcut, use store-bought pudding for the filling.
You can use cake leftovers for making cake pops or truffles.
If you want a high cake and with many layers you have two options; bake on a smaller diameter baking sheet or beat twice the mixture.
How to store Doberge Cake
You can store doberge cake in an airtight container in the refrigerator for up to 3 days.
Can you freeze Doberge Cake?
Yes! Simply wrap each slice in plastic wrap twice and freeze doberge cake for up to 3 months.
How to make Doberge Cake
Making doberge cake is easier than you may think.
The Cake
Preheat the oven to 350°F/175°C.
Making doberge cake is easier than you may think.
Separate egg whites from egg yolks. Beat the egg whites until they form peaks. Set aside. In another bowl, mix butter and sugar with electric mixer at medium speed for about 10 minutes or until creamy, so the cake will come out spongy.
Preheat the oven to 350°F/175°C.
Add eggs and milk and continue beating for 10 extra minutes. Add the lemon juice, flour, baking powder, vanilla and salt. Beat well. With a teaspoon incorporate the egg whites with wrapping movements.
Separate egg whites from egg yolks. Beat the egg whites until they form peaks. Set aside. In another bowl, mix butter and sugar with electric mixer at medium speed for about 10 minutes or until creamy, so the cake will come out spongy.
Pour the batter into two or three greased baking pans. Bake for 30 minutes or until an inserted toothpick comes out clean.
The Chocolate Filling
Add eggs and milk and continue beating for 10 extra minutes. Add the lemon juice, flour, baking powder, vanilla and salt. Beat well. With a teaspoon incorporate the egg whites with wrapping movements.
Meanwhile, make the chocolate filling. Add sugar, cornstarch, cocoa powder in a medium saucepan over low heat. Combine and cook until thick, stirring it constantly to prevent it from sticking to the bottom. Whisk in one egg, the heavy cream and milk until smooth and thick, stirring. Remove from the heat, then add the vanilla, chocolate and butter. Stir until melted and strain. Cover with a plastic wrap sheet, making sure it touches the pudding mixture to prevent the formation of a tough skin on top. Refrigerate the mixture for at least 4 hours or until firm.
The Chocolate Buttercream
Pour the batter into two or three greased baking pans. Bake for 30 minutes or until an inserted toothpick comes out clean.
Combine confectioner's sugar, cocoa powder and salt in a bowl. With an electric mixer, beat the butter until creamy, then add the confectioner's sugar mixture a little at a time. Beat on low speed until there are no lumps. Add the vanilla and increase the power to medium. Use hot water only if the consistency is too thick.
The Chocolate Ganache
Meanwhile, make the chocolate filling. Add sugar, cornstarch, cocoa powder in a medium saucepan over low heat. Combine and cook until thick, stirring it constantly to prevent it from sticking to the bottom. Whisk in one egg, the heavy cream and milk until smooth and thick, stirring. Remove from the heat, then add the vanilla, chocolate and butter. Stir until melted and strain. Cover with a plastic wrap sheet, making sure it touches the pudding mixture to prevent the formation of a tough skin on top. Refrigerate the mixture for at least 4 hours or until firm.
Place the chocolate chips into a large bowl. Melt the chocolate in the microwave for 20 seconds. Put the melted chocolate in hot water bath, add the butter and mix gently until creamy.
How to assemble Doberge Cake
Combine confectioner's sugar, cocoa powder and salt in a bowl. With an electric mixer, beat the butter until creamy, then add the confectioner's sugar mixture a little at a time. Beat on low speed until there are no lumps. Add the vanilla and increase the power to medium. Use hot water only if the consistency is too thick.
When the cakes are done, let them cool and remove from the pan. Level the cake tops with a long knife to make each layer evenly. Flip them, then carefully slice each cake layer horizontally until you get six thin layers.
Place the chocolate chips into a large bowl. Melt the chocolate in the microwave for 20 seconds. Put the melted chocolate in hot water bath, add the butter and mix gently until creamy.
Place each layer cut on a waxed paper so that it does not adhere to any surface. Spread the chocolate filling on the first layer, then top with another cake layer and continue this way until done. Refrigerate the cake for about one hour.
When the cakes are done, let them cool and remove from the pan. Level the cake tops with a long knife to make each layer evenly. Flip them, then carefully slice each cake layer horizontally until you get six thin layers.
Spread a thin layer of chocolate buttercream with a spatula until it covers the entire surface of the cake. Pour the chocolate ganache over it and spread it evenly with a spatula.
Place each layer cut on a waxed paper so that it does not adhere to any surface. Spread the chocolate filling on the first layer, then top with another cake layer and continue this way until done. Refrigerate the cake for about one hour.
Pour the remaining chocolate buttercream into a pastry bag and decorate the cake. Refrigerate for at least an hour. Add other decorations.
Spread a thin layer of chocolate buttercream with a spatula until it covers the entire surface of the cake. Pour the chocolate ganache over it and spread it evenly with a spatula.
Slice, serve and enjoy!
