Chocolate Doberge Cake

The Doberge cake is a layered dessert that originated in New Orleans, Louisiana. It was created by Beulah Ledner, a local baker, in the 1930s. The cake is known for its alternating layers of rich chocolate cake and creamy filling, typically chocolate or lemon. It is a popular choice for special occasions and celebrations.

This is vegetarian recipe. Dish can be prepared in 195 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.

Print Recipe

Medium

Chocolate Doberge Cake

Cooking Method: Baking Cuisine: American, French Courses: Anytime, Cake, Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 45 min Cook Time 30 min Rest Time 120 min Total Time 3 hrs 15 mins

Servings: 12 Calories: 5400

Best Season: Suitable throughout the year

Ingredients

Servings

• 2.5 cup Cake Flour
• 0.5 cup Cocoa Powder
• 1 teaspoon Baking Powder
• 0.5 teaspoon Salt
• 1 cup Unsalted Butter
• 1.5 cup Granulated Sugar
• 4 Eggs
• 2 teaspoon Vanilla Extract
• 1 cup Whole Milk
• 2 cup Heavy Cream
• 8 ounces Semi-Sweet Chocolate
• 1 cup Powdered Sugar
• 1 tablespoon Cornstarch
• For garnish Fresh Berries

Instructions

1. Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the cake flour, cocoa powder, baking powder, and salt.
3. In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
8. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
9. In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and pour over the chocolate. Let it sit for 5 minutes, then whisk until smooth.
10. In a separate bowl, whisk together the powdered sugar and cornstarch. Gradually add this mixture to the chocolate ganache, whisking until thickened.
11. Place one cake layer on a serving plate and spread a layer of chocolate ganache on top. Repeat with the remaining cake layer and ganache.
12. Refrigerate the cake for at least 2 hours to allow the ganache to set.
13. Garnish with fresh berries before serving.

Nutrition Facts

Servings 12

---

Amount Per Serving

Calories 450kcal

% Daily Value *

Total Fat 25g39%

Total Carbohydrate 55g19%

Sugars 40g

Protein 5g10%

---

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.