NEW ORLEANS DOBERGE CAKE Recipes

This New Orleans-style cake, a cousin of Hungary’s Dobos torte, came to the United States in the 1930s and was transformed into doberge (pronounced DOH-bash) cake. Chef Kelly Fields of Willa Jean in New Orleans encases her mammoth creation in rich vanilla buttercream and creamy chocolate ganache.

What You Will Need

• Medium Heavy-Bottom Saucepan
• Whisk
• Fine Sieve
• Bowl
• Plastic Wrap
• Stand Mixer
• 3 9-inch Round Cake Pans
• Offset Spatula
• Parchment Paper
• Serrated Knife
• Pastry Brush
• Small Saucepan
• Medium Bowl
• Large Bowl

For the Chocolate Filling, Lemon Curd, and German Buttercream

• 1 1⁄4 cups plus 2 tbsp sugar, divided
• 2 tbsp. plus 2 1⁄2 tsp. constarch, divided
• 1 tbsp. cocoa powder
• 1 1⁄2 tsp. kosher salt, divided
• 5 large eggs, divided, plus 5 large egg yolks, divided
• 3⁄4 cup heavy cream
• 1 3⁄4 cups whole milk, divided
• 1 vanilla bean, halved, each half split and seeds scraped
• 4 oz. (70 percent) dark chocolate, finely chopped
• 6 tbsp. unsalted butter, divided, cubed, plus 1 lb. (4 sticks) softened
• 1⁄4 cup lemon zest
• 1⁄2 cup lemon juice

For the Cake, Simple Syrup, and Chocolate Ganache

• 3 1⁄2 cups (1 lb. 1⁄4 oz.) cake flour
• 2 tbsp. baking powder
• 1 cup buttermilk
• 1 tbsp. sour cream
• 1 tsp. vanilla extract
• 3 cups sugar, divided
• 12 tbsp. unsalted butter, softened
• 1 1⁄4 tsp. kosher salt, divided
• 1 tsp. finely grated lemon zest
• 4 large eggs, separated
• 12 oz. (70 percent) dark chocolate, finely chopped
• 1 1⁄2 cups heavy cream

Instructions

• Make the chocolate filling: In a medium heavy-bottomed saucepan, whisk 1⁄4 cup sugar with 1 tbsp. plus 1 tsp. cornstarch, cocoa powder, and 1 tsp. salt. Whisk in 1 egg until smooth, then whisk in the cream, 3⁄4 cup milk, and seeds from 1⁄2 the vanilla bean. Place the pan over medium heat and cook, stirring constantly, until the filling thickens to the consistency of loose pudding, 8 to 10 minutes. Remove the pan from the heat and stir in the chocolate and 2 tbsp. cubed butter until smooth. Scrape the filling through a fine sieve into a bowl. Press a sheet of plastic wrap directly onto the surface of the filling and refrigerate until chilled and thickened, at least 4 hours.
• Make the lemon curd filling: In a medium heavy-bottomed saucepan, whisk 1⁄2 cup sugar with 1⁄2 tsp. salt, 3 whole eggs, and 4 egg yolks until smooth, then whisk in the lemon zest and juice. Place the pan over medium heat and cook, stirring constantly, until the filling thickens to the consistency of loose pudding, about 5 minutes. Remove the pan from the heat and stir in 4 tbsp. cubed butter until smooth. Scrape the filling through a fine sieve into a bowl. Press a sheet of plastic wrap directly onto the surface of the filling and refrigerate until chilled and thickened, at least 4 hours.
• Make the German buttercream: In a small heavy-bottomed saucepan, whisk 1⁄2 cup plus 2 tbsp. sugar with 1 tbsp. plus 1 1⁄2 tsp. cornstarch, 1 whole egg and 1 egg yolk, and remaining vanilla seeds until smooth, then whisk in the milk. Place the pan over medium heat and cook, stirring constantly, until the mixture thickens to the consistency of loose pudding, 6 to 8 minutes. Remove the pan from the heat and scrape the pudding through a fine sieve into a bowl. Press a sheet of plastic wrap directly onto the surface of the pudding and refrigerate until chilled and thickened, at least 2 hours.
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