Doberge Cake

Name: Doberge Cake
Prep time: 75 min
Cook time: 50 min
Total time: 545 min
Yield: 16 servings
Cuisine: Southern
Ingredients: 3/4 cup granulated sugar; 1/2 teaspoon salt; 4 large eggs; 4 large egg yolks; 1/2 cup fresh lemon juice; 3 tablespoons finely grated lemon zest; 4 tablespoons unsalted butter; 1/3 cup granulated sugar; 1 1/2 tablespoons cornstarch, divided; 1 tablespoon unsweetened cocoa powder; 1 teaspoon salt; 1 large egg; 1 cup heavy cream; 1/2 cup milk; 1/2 teaspoon vanilla extract; 4 ounces dark chocolate chips, or chopped semisweet or bittersweet chocolate; 3 tablespoons unsalted butter; Cooking spray; 3 1/2 cups or 16 ounces (454 grams) sifted cake flour; 3 teaspoons baking powder; 3/4 teaspoon salt; 12 tablespoons unsalted butter, softened; 2 cups granulated sugar; 4 large eggs, separated, room temperature; 2 teaspoons vanilla extract; 1 cup milk, room temperature; 3 cups confectioners' sugar, sifted; 1 cup unsweetened cocoa powder, sifted; 1/2 teaspoon salt; 1 cup unsalted butter, softened

A New Orleans-inspired 6-layer Doberge cake features alternating chocolate and lemon fillings, perfect for Mardi Gras celebrations.

⭐ 3.6 (10 reviews) Prep: 75 minCook: 50 minTotal: 545 minYields: 16 servings

Category Tags:

Dessert Cake

Cuisine Tags:

Southern

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Ingredients

For the Lemon Curd:

3/4 cup granulated sugar
1/2 teaspoon salt
4 large eggs
4 large egg yolks
1/2 cup fresh lemon juice
3 tablespoons finely grated lemon zest
4 tablespoons unsalted butter

For the Chocolate Filling:

1/3 cup granulated sugar
1 1/2 tablespoons cornstarch, divided
1 tablespoon unsweetened cocoa powder
1 teaspoon salt
1 large egg
1 cup heavy cream
1/2 cup milk
1/2 teaspoon vanilla extract
4 ounces dark chocolate chips, or chopped semisweet or bittersweet chocolate
3 tablespoons unsalted butter

For the Cake:

Cooking spray
3 1/2 cups or 16 ounces (454 grams) sifted cake flour
3 teaspoons baking powder
3/4 teaspoon salt
12 tablespoons unsalted butter, softened
2 cups granulated sugar
4 large eggs, separated, room temperature
2 teaspoons vanilla extract
1 cup milk, room temperature

For the Chocolate Buttercream:

3 cups confectioners' sugar, sifted
1 cup unsweetened cocoa powder, sifted
1/2 teaspoon salt
1 cup unsalted butter, softened
2 teaspoons vanilla extract
2 teaspoons hot water, as needed for consistency

For the Chocolate Ganache:

12 ounces good-quality dark chocolate, chips or wafers
12 ounces heavy cream, about 1 1/2 cups
1 teaspoon vanilla extract
1/2 teaspoon salt

Instructions

Preheat the oven to 350°F.
For the lemon curd, combine sugar, salt, whole eggs, egg yolks, and lemon juice in a saucepan; whisk and cook over medium heat, stirring constantly, until thickened (4-5 minutes). Strain, then whisk in lemon zest and butter until melted. Cover and chill for 4-24 hours.
For the chocolate filling, whisk 1/3 cup granulated sugar, cornstarch, cocoa powder, and salt in a saucepan. Add egg, heavy cream, and milk; whisk until smooth. Cook over medium heat, stirring, until thickened (8-10 minutes). Remove from heat, stir in vanilla, chocolate, and butter until melted. Strain, cover, and chill for 4-24 hours.
Prepare 3 (8-inch) cake pans with parchment and nonstick spray. Sift cake flour, baking powder, and 3/4 teaspoon salt; set aside.
Cream 12 tablespoons softened butter with 2 cups granulated sugar until light; beat in 4 egg yolks and 2 teaspoons vanilla. Gradually add the dry ingredients and milk in portions, beating until smooth after each addition.
Beat 4 egg whites to stiff peaks in a separate bowl, then gently fold into the batter. Divide batter among prepared pans and bake for about 30 minutes, or until a toothpick comes out clean. Cool cakes, then carefully slice each into two horizontal layers (6 total).
Assemble the 6 cake layers: alternate cake layers with lemon curd and chocolate pudding, ending with a cake layer on top. Chill the assembled cake for about 1 hour.
For the buttercream, sift confectioners' sugar, cocoa, and salt. Beat softened butter until creamy, then gradually add the sifted dry mixture, beating on low. Add vanilla and increase speed to medium-high; beat until smooth, adding hot water if needed for consistency.
Remove cake from refrigerator, spread with buttercream over the top and sides, and chill in the freezer.
For the ganache, place 12 ounces of chocolate in a bowl. Heat heavy cream, vanilla, and salt in a saucepan until steaming, then pour over chocolate and let stand for 5 minutes. Whisk until smooth.
Remove cake from freezer, evenly spread ganache over top and sides, and smooth. Chill until ready to serve.

Nutritional Info (per serving)

Calories: 927 kcal

Carbohydrate: 106 g

Cholesterol: 241 mg

Fiber: 4 g

Protein: 11 g

Saturated Fat: 31 g

Sodium: 600 mg

Sugar: 75 g

Fat: 52 g

Unsaturated Fat: 0 g