Doberge cake, a beloved New Orleans classic, is a delightful fusion of French and Hungarian baking traditions. Inspired by the Hungarian Dobos torte, this multi-layered cake features moist, thin layers of cake filled with luscious custard and topped with a rich glaze. It’s a dessert that’s as impressive to look at as it is to eat.
I first encountered doberge cake during Mardi Gras, and it was love at first bite. The combination of flavors and textures is simply irresistible. Whether you’re celebrating a special occasion or just craving something sweet, this cake is sure to impress. Let’s dive into the world of doberge cake and discover how to make this show-stopping dessert right in your own kitchen.
Ingredients
Here’s everything you need to prepare a classic Doberge cake at home.
For the Chocolate Sponge Cake
- 1 ¾ cups all-purpose flour, sifted
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder, sifted
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs, room temperature
- 1 cup whole milk, room temperature
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Cocoa Pudding
- ½ cup granulated sugar
- ¼ cup unsweetened cocoa powder, sifted
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 2 cups whole milk
- 3 large egg yolks, lightly beaten
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
For the German Buttercream
- 1 ½ cups whole milk
- 4 large egg yolks
- ½ cup granulated sugar
- 3 tablespoons cornstarch
- 1 cup unsalted butter, room temperature
- 2 teaspoons vanilla extract
For the Simple Syrup
- ½ cup water
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 8 ounces semisweet chocolate, finely chopped
- 1 cup heavy cream
- 1 tablespoon unsalted butter
This comprehensive list ensures you have all the ingredients ready for each component of the Doberge cake, which will make the preparation process smoother and more enjoyable.
Tools and Equipment
Before we start on the Doberge cake, it’s essential to gather all the necessary tools and equipment to ensure a smooth baking process. Here’s a detailed list of what you will need:
Baking Essentials
- Mixing Bowls: Multiple sizes to mix ingredients efficiently.
- Electric Mixer: Stand or hand mixer to beat the batter and cream effortlessly.
- Spatula: For folding ingredients and scraping bowls clean.
- Whisk: To blend ingredients and create airy textures.
- Measuring Cups and Spoons: For precise ingredient quantities.
Cake Specific Tools
- 8-Inch Round Cake Pans: You’ll need at least three for even baking of the layers.
- Cooling Racks: To cool the cakes properly without sogginess.
- Offset Spatula: For smooth application of the custard and buttercream layers.
- Fine Mesh Sieve: To sift dry ingredients and ensure a lump-free batter.
- Cake Leveler: Optional but helpful for achieving perfectly even cake layers.
Decorating Equipment
- Piping Bags and Tips: For precise application of buttercream and decorative finishes.
- Turntable: To allow for smooth icing application and cake decoration.
Specialty Tools
- Double Boiler: Essential for the preparation of custard and chocolate glaze without scorching.
- Candy Thermometer: To accurately monitor the temperature of the custard and glaze.
- Parchment Paper: To line cake pans and ensure easy release of the baked cakes.
- Silicone Baking Mats: Optional for non-stick, reusable baking surfaces.
- Pastry Brush: For applying simple syrup evenly on the cake layers.
Having all these tools ready will make your Doberge cake preparation seamless and enjoyable. Let’s ensure we have everything at hand before diving into the next exciting steps of making this delicious cake.
Directions
Follow these steps to create your very own Doberge cake. Each stage is crucial for achieving the ultimate version of this classic dessert.
Prep
- Preheat your oven to 350°F (175°C).
- Grease and line three 9-inch round cake pans with parchment paper.
- Gather all your ingredients and tools to streamline the process.
Make the Chocolate Sponge Cake
- In a large mixing bowl, whisk together 2 cups of all-purpose flour, 2 cups of granulated sugar, 1 cup of unsweetened cocoa powder, 1 1/2 teaspoons of baking powder, 1 1/2 teaspoons of baking soda, and 1 teaspoon of salt.
- In another bowl, beat 3 large eggs, 1 cup of whole milk, 1/2 cup of vegetable oil, and 2 teaspoons of vanilla extract until combined.
- Slowly add the wet ingredients to the dry ingredients while mixing on medium speed.
- Add 1 cup of boiling water to the batter and mix just until combined.
- Divide the batter evenly between the three prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Cocoa Pudding
- In a medium saucepan, whisk together 1/2 cup of sugar, 1/4 cup of unsweetened cocoa powder, 3 tablespoons of cornstarch, and a pinch of salt.
- Gradually whisk in 2 3/4 cups of whole milk.
- Cook over medium heat, stirring constantly until the mixture thickens and begins to boil.
- Continue stirring and boiling for 1 minute.
- Remove from heat and stir in 2 teaspoons of vanilla extract.
- Allow the pudding to cool slightly, then cover with plastic wrap and refrigerate until fully chilled and set.
Make the German Buttercream
- In a heatproof bowl, whisk together 1 cup of granulated sugar, 4 large egg whites, and a pinch of salt.
- Place the bowl over a pot of simmering water (double boiler setup), and whisk constantly until sugar dissolves and the mixture reaches 160°F (71°C) on a candy thermometer.
- Transfer the mixture to a stand mixer fitted with the whisk attachment and beat on high speed until stiff, glossy peaks form and the mixture is cool to the touch.
- Gradually add 2 cups of unsalted butter, one tablespoon at a time, beating well after each addition.
- Once all the butter is incorporated, switch to the paddle attachment and beat on low speed to remove any air bubbles.
Prepare the Simple Syrup
- In a small saucepan, combine 1/2 cup of granulated sugar and 1/2 cup of water.
- Bring to a boil over medium heat, stirring until the sugar dissolves.
- Remove from heat and let it cool completely before using.
Make the Chocolate Ganache Icing
- Place 8 ounces of chopped dark chocolate in a heatproof bowl.
- In a small saucepan, heat 1 cup of heavy cream until it just begins to simmer.
- Pour the hot cream over the chocolate and let it sit for 2-3 minutes, then stir until smooth and glossy.
- Allow the ganache to cool slightly until it reaches a spreadable consistency.
- Level each of the cooled sponge cakes with a serrated knife.
- Brush each layer generously with the simple syrup.
- Spread an even layer of cocoa pudding over the first cake layer, then top with the second cake layer.
- Repeat with cocoa pudding and the final cake layer.
- Frost the entire cake with the German buttercream.
- Pour the chocolate ganache icing over the top of the cake, allowing it to drip down the sides evenly.
- Refrigerate the cake for at least 1 hour before serving to allow the layers to set.
Serving Tips
When serving Doberge cake, presentation is key to impressing your guests. Here are some tips to enhance both the visual and tasting experience:
- Chill Before Slicing: Ensure the cake has been refrigerated for at least 2 hours before you begin slicing. This helps the layers set and makes for cleaner cuts.
- Use a Hot Knife: Dip a sharp knife into hot water and wipe it clean before making each cut. This prevents the cake from sticking to the knife and ensures smooth, even slices.
- Portion Control: Due to its rich texture and flavors, small slices are ideal. Aim for slices that are about 1-inch wide at the base.
- Plate Presentation: Place each slice on a small dessert plate. You can lightly drizzle some chocolate sauce or a berry coulis on the plate for added elegance.
- Accompaniments: Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream. Fresh berries also complement the chocolate flavors beautifully.
- Garnishing: Add a bit of flair by garnishing the top of each slice with shavings of chocolate, a dusting of cocoa powder, or even a single mint leaf.
- Timing: The Doberge cake is best enjoyed slightly chilled. Remove the slices from the refrigerator 10-15 minutes before serving to allow them to come to the ideal temperature.
By following these tips, you’ll not only enhance the visual appeal of your Doberge cake but also ensure that each bite is a delightful experience for your guests.
How to Store
Proper storage is essential for maintaining the Doberge cake’s moisture and taste. Here’s how I keep mine fresh:
- Cooling the Cake: After baking, allow the cake layers to cool completely on wire racks. This prevents condensation and keeps the layers from becoming soggy.
- Initial Covering: Once the cake is fully assembled and frosted, wrap it gently in plastic wrap to prevent air exposure. This will help keep the cake moist.
- Refrigeration: Store the wrapped cake in the refrigerator. The cool temperature helps preserve the custard filling and ganache, stopping them from melting or becoming too soft.
- Airtight Containers: For extended freshness, place the wrapped cake in an airtight container. This adds an extra layer of protection against refrigerator odors and maintains the cake’s flavors.
- Serving Consideration: About 30 minutes before serving, take the cake out of the refrigerator. Allowing it to come to room temperature enhances its texture and flavor.
By following these steps, you can enjoy the delightful taste and texture of your Doberge cake for several days.
Conclusion
Creating a Doberge cake is a rewarding experience that combines the best of French and Hungarian baking traditions. With its moist layers custard filling and rich glaze it’s a dessert that never fails to impress. By following the detailed recipe and storage tips provided you can ensure your Doberge cake remains fresh and delicious for days. Whether you’re a seasoned baker or trying something new this cake is sure to become a favorite in your repertoire. Happy baking!