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Doberge Cake
Doberge Cake
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Prep Time:
60 minutes
Cook Time:
25 minutes
Total Time:
205 minutes
Decadent six-layer New Orleans classic cake with rich chocolate custard filling, buttercream frosting, and luscious ganache glaze.
Ingredients:
  • 4 eggs, separated
  • 3.5 cups sifted cake flour
  • 1 tablespoon baking powder
  • 0.75 cup butter, room temperature
  • 2 cups white sugar
  • 0.5 teaspoon salt
  • 1 cup milk, room temperature
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • 2 cups white sugar, divided
  • 0.25 cup all-purpose flour
  • 0.25 cup cornstarch
  • 0.25 cup unsweetened cocoa powder
  • 2 (1 ounce) squares bittersweet chocolate, chopped
  • 4 large eggs, beaten
  • 4 cups whole milk
  • 1 tablespoon butter, room temperature
  • 1 tablespoon vanilla extract
  • 1 cup butter, softened
  • 3 cups confectioners' sugar, sifted
  • 1 cup unsweetened cocoa powder, sifted
  • 1 tablespoon hot water
  • 2 cups semisweet chocolate chips
  • 2 cups heavy whipping cream
  • 2 teaspoons vanilla extract
Instructions:
  • Preheat your oven to a toasty 375 degrees F (190 degrees C) and generously grease 3 9-inch cake pans.
  • In a glass or metal bowl, beat the whites of 4 eggs until stiff peaks form, where the tip of the peak curls over slightly when you lift the beater or whisk. Set aside and save the egg yolks in a separate bowl. In another bowl, sift together cake flour and baking powder.
  • Cream together 3/4 cup butter, 2 cups sugar, and 1/2 teaspoon salt using an electric mixer until light and fluffy. The mixture should become light in color. Add egg yolks one by one, ensuring each is fully combined before adding the next. Alternate adding cake flour mixture with 1 cup milk, mixing until just combined. Finally, mix in lemon juice and 1 teaspoon vanilla extract.
  • Gently fold 1/3 of the beaten egg whites into the batter to lighten it, then fold in the rest until combined. Pour the batter into prepared pans and spread evenly.
  • Bake the cake in a preheated oven until it's light golden brown, slightly pulling away from the sides of the pan, for 15 to 20 minutes. Be careful not to overbake. Allow it to cool in the pans for 5 minutes before flipping it onto cooling racks to cool completely.
  • For the custard: Mix 1 1/2 cups sugar, 1/2 teaspoon salt, 1/4 cup flour, cornstarch, and 1/4 cup cocoa powder in a saucepan. In a separate bowl, whisk 1/2 cup sugar into 4 beaten eggs. Heat 4 cups whole milk in the saucepan until boiling, then slowly pour into the egg mixture while whisking. Stir in chopped chocolate until melted.
  • Place the custard back into the saucepan and stir continuously over medium heat until it thickens, which should take about 5 minutes. Remove from heat and mix in 1 tablespoon of butter and 1 tablespoon of vanilla extract. Transfer the custard to a bowl to cool.
  • For buttercream: Place 1 cup of softened butter in a mixing bowl. Slowly incorporate 3 cups of sifted confectioners' sugar. Blend in 1 cup of sifted cocoa powder. Stir in 1 teaspoon of vanilla extract until smooth. If too stiff, slowly drizzle in a tablespoon of hot water as needed until desired consistency. Mix well.
  • For the ganache: Combine chocolate chips in a large mixing bowl. Heat heavy cream in a saucepan until very hot but not boiling. Pour the hot cream over the chocolate chips. Let it sit for 3 minutes, then whisk until smooth, ensuring all parts are well combined. Add 2 teaspoons of vanilla extract. Cool to room temperature, cover, and set aside. Aim for a spreadable, not firm, consistency.
  • Slice each cake layer in half horizontally using a long serrated knife with a gentle sawing motion. Cover the cake plate with strips of parchment paper or foil for easy cleanup. Place a dab of buttercream in the center of the plate to secure the cake from shifting, then set a cake half on the plate.
  • Spread the custard filling evenly on the cake layer, leaving a border around the edges. Carefully place another cake round on top and add another layer of custard. Stack the remaining layers in the same way, finishing with custard on the top layer. Chill the cake for 30 minutes to set.
  • Spread a luscious layer of chocolate buttercream over the top and sides of the cake. Allow it to chill for 30 minutes to achieve a perfect firmness and set beautifully.
  • Cover the frosted cake with a luxurious layer of ganache. Gently remove the parchment strips or aluminum foil from the cake plate. Chill the cake in the refrigerator for optimal freshness.

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