Doberge cake is a rich, multi-layered cake originating from New Orleans, featuring 6 to 8 delicate cake layers filled with chocolate or lemon custard and topped with a luscious icing or ganache. Each slice offers a sumptuous blend of soft cake and creamy filling, making it the highlight of any celebration.
Ingredients
Directions
Cake Layers: Preheat oven to 350°F (175°C). Grease and flour 8-inch round pans. Cream butter and sugar until light and fluffy. Add eggs one at a time beating well after each.
In a separate bowl, sift cake flour with baking powder. Add flour mixture alternately with buttermilk to butter mixture, beginning and ending with flour. Stir in vanilla.
Divide batter evenly into pans. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Cool layers on wire racks.
Chocolate Custard Filling: In a saucepan, whisk sugar, flour, cornstarch, cocoa. Gradually add milk; cook over medium heat stirring constantly until thickened. Remove from heat and stir in chocolate.
In a bowl, beat egg yolks. Gradually whisk some hot chocolate mixture into yolks to temper. Return yolk mixture to saucepan; cook while stirring until thick and smooth. Remove from heat. Stir in vanilla and butter; cool completely.
Chocolate Icing: Beat powdered sugar with butter until creamy. Add cocoa, milk, and vanilla; beat until smooth.
To assemble, place one cake layer on serving plate; spread with chocolate custard. Repeat layering and filling. Top with chocolate icing.
Chill cake at least 1 hour before slicing to set layers.
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