📝 About This Recipe
A crown jewel of Creole confectionery, the Doberge cake is a decadent New Orleans adaptation of the Hungarian Dobos torte. This architectural marvel features at least six thin layers of moist butter cake sandwiched with rich chocolate pudding and encased in a glossy poured fondant. It is the ultimate celebration dessert, offering a sophisticated balance of silky textures and deep cocoa flavors that have defined Louisiana birthdays for generations.
🥗 Ingredients
For the Light Butter Cake
- 3 cups Cake flour (sifted)
- 2 cups Granulated sugar
- 1 cup Unsalted butter (softened to room temperature)
- 1 cup Whole milk (room temperature)
- 4 large Eggs (separated)
- 1 tablespoon Baking powder
- 2 teaspoons Vanilla extract
For the Chocolate Pudding Filling
- 3 cups Whole milk
- 1 1/2 cups Granulated sugar
- 4 ounces Semi-sweet chocolate (finely chopped)
- 1/3 cup Cornstarch
- 4 large Egg yolks (beaten)
- 2 tablespoons Butter
For the Chocolate Glaze & Fondant
- 12 ounces Semi-sweet chocolate chips
- 1/2 cup Heavy cream
- 2 tablespoons Light corn syrup (for shine)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. To ensure easy removal, line the bottoms with parchment paper circles.
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2
In a large bowl, cream the softened butter and sugar together until light and fluffy, about 3-5 minutes. Add the egg yolks one at a time, beating well after each addition, then stir in the vanilla.
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3
Sift together the cake flour and baking powder. Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the flour. Do not overmix.
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4
In a separate clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the cake batter until no white streaks remain.
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5
Divide the batter evenly between the three pans. Bake for 20-25 minutes or until a toothpick comes out clean. Let cool in pans for 10 minutes, then invert onto wire racks to cool completely.
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6
While cakes cool, prepare the filling. In a saucepan, whisk sugar and cornstarch. Gradually stir in milk. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles.
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7
Remove from heat. Temper the egg yolks by whisking a small amount of the hot milk mixture into them, then pour the yolk mixture back into the saucepan. Cook for 2 more minutes, stirring constantly.
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8
Remove from heat and stir in the chopped chocolate and butter until melted and smooth. Cover with plastic wrap directly on the surface and chill until firm.
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9
Once cakes are cold, use a long serrated knife to carefully slice each cake layer in half horizontally, creating a total of six thin layers.
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10
Place the first layer on a cake board. Spread a thin, even layer of the chilled chocolate pudding (about 1/2 cup) over it. Repeat until all six layers are stacked, leaving the top of the final layer bare.
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11
Apply a very thin 'crumb coat' of the pudding or a simple buttercream to the sides of the cake to seal in crumbs. Chill the entire cake for at least 1 hour to stabilize.
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12
Prepare the glaze: Melt chocolate chips, heavy cream, and corn syrup together in a double boiler or microwave in 30-second bursts until glossy and smooth.
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13
Place the chilled cake on a wire rack over a baking sheet. Pour the warm glaze over the center of the cake, letting it run down the sides. Use a spatula to help guide it for even coverage.
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14
Let the glaze set in the refrigerator for at least 2 hours before serving. This cake is best served slightly chilled.
💡 Chef's Tips
Use a kitchen scale to divide batter evenly between pans for consistent layer thickness. If your pudding is lumpy, pass it through a fine-mesh sieve while warm for a silky texture. Freezing the cake layers for 20 minutes before slicing them in half makes the process much cleaner. For the smoothest glaze, avoid whisking too much air into the chocolate; stir gently with a spatula. If you want the traditional 'Half-and-Half' look, make half the filling lemon custard and half chocolate.
🍽️ Serving Suggestions
Serve with a glass of cold whole milk for a nostalgic treat. Pair with a cup of Chicory Coffee (Café au Lait) to cut through the sweetness. A side of fresh raspberries or strawberries provides a bright acid contrast to the rich chocolate. Serve on a chilled dessert plate to maintain the integrity of the pudding layers. Excellent alongside a glass of tawny port for an after-dinner indulgence.