Doberge Cake

Name: Doberge Cake
Prep time: 3 h 25 min
Cook time: 3 h 25 min
Total time: 3 h 25 min
Yield: 8
Cuisine: Global
Ingredients: 1 Tbsp baking powder; 57 grams bittersweet chocolate, chopped; 237 milliliters butter, softened; 828 milliliters sifted cake flour; 710 milliliters confectioners sugar, sifted; 59 milliliters cornstarch; 4 larges eggs, beaten; 59 milliliters all-purpose flour; 473 milliliters heavy whipping cream; 1 teaspoon lemon juice; 1 teaspoons salt; 473 milliliters semisweet chocolate chips; 237 milliliters unsweetened cocoa powder, sifted; 2 teaspoons vanilla extract; 473 milliliters white sugar, divided; 946 milliliters whole milk

Doberge Cake might be just the dessert you are searching for. One portion of this dish contains approximately 20g of protein, 73g of fat, and a total of 1441 calories. This recipe covers 27% of your daily requirements of vitamins and minerals. This recipe serves 8. Head to the store and pick up baking powder, cornstarch, eggs, and a few other things to make it today. From preparation to the plate, this recipe takes around 3 hours and 25 minutes.

Instructions

Preheat oven to 375 degrees F (190 degrees C). Grease 3 9-inch cake pans.

Equipment you will use

Oven

Beat whites of 4 eggs in a glass or metal bowl until foamy. Continue to beat until stiff peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly. Set aside. Reserve egg yolks in a small bowl. Sift together cake flour and baking powder in a separate bowl.

Ingredients you will need

Baking Powder

Cake Flour

Egg Whites

Egg Yolk

Egg

Equipment you will use

Whisk

Bowl

Beat 3/4 cup butter, 2 cups sugar, and 1/2 teaspoon salt with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color.

Ingredients you will need

Butter

Sugar

Salt

Equipment you will use

Hand Mixer

Bowl

Add reserved egg yolks one at a time, allowing each yolk to blend into the butter mixture before adding the next.

Ingredients you will need

Egg Yolk

Butter

Pour in cake flour mixture alternately with 1 cup milk, mixing until just incorporated. Stir lemon juice and 1 teaspoon vanilla extract into batter.

Ingredients you will need

Vanilla Extract

Lemon Juice

Cake Flour

Milk

Whisk beaten egg whites a few times; use a whisk or rubber spatula to fold 1/3 of the egg white mixture into the batter to lighten it. Fold in remaining egg whites, mixing just until combined.

Ingredients you will need

Egg Whites

Equipment you will use

Spatula

Whisk

Pour batter into prepared pans and spread evenly over bottom.

Ingredients you will need

Spread

Bake in preheated oven until cake is light golden brown and just pulling from the sides of the pan, 15 to 20 minutes. Do not overbake. Cool in pans for 5 minutes, then invert onto cooling racks to cool completely.

Equipment you will use

Oven

Frying Pan

To make custard: combine 1 1/2 cups sugar, 1/2 teaspoon salt, 1/4 cup flour, cornstarch, and 1/4 cup cocoa powder in a saucepan and mix well. In a separate bowl, whisk remaining 1/2 cup sugar into 4 beaten eggs.

Ingredients you will need

Cocoa Powder

Corn Starch

Custard

All Purpose Flour

Sugar

Egg

Salt

Equipment you will use

Sauce Pan

Whisk

Bowl

Pour 4 cups whole milk into saucepan and cook over medium heat, stirring constantly, until mixture begins to boil.

Ingredients you will need

Whole Milk

Equipment you will use

Sauce Pan

Remove from heat and gradually pour hot milk mixture into egg mixture, whisking constantly.

Ingredients you will need

Milk

Egg

Equipment you will use

Whisk

Add chopped chocolate and stir until chocolate melts.

Ingredients you will need

Chocolate

Return custard to saucepan and cook, stirring constantly, over medium heat until mixture has thickened, about 5 minutes.

Ingredients you will need

Custard

Equipment you will use

Sauce Pan

Remove from heat; stir in 1 tablespoon butter and 1 tablespoon vanilla extract.

Ingredients you will need

Vanilla Extract

Butter

Transfer custard to a bowl and allow to cool.

Ingredients you will need

Custard

Equipment you will use

Bowl

To make buttercream: place 1 cup softened butter in a mixing bowl. Gradually beat in 3 cups sifted confectioners' sugar. Beat in 1 cup sifted cocoa powder.

Ingredients you will need

Powdered Sugar

Cocoa Powder

Butter

Cream

Equipment you will use

Mixing Bowl

Mix in 1 teaspoon vanilla extract to make a smooth frosting. If the frosting is too stiff, add a tablespoon of hot water or as needed, drizzling it very slowly, and mix well until desired consistency is reached.

Ingredients you will need

Vanilla Extract

Frosting

Water

To make ganache: place chocolate chips in a large mixing bowl.

Ingredients you will need

Chocolate Chips

Equipment you will use

Mixing Bowl

Heat heavy cream in a saucepan until very hot but not boiling.

Ingredients you will need

Heavy Cream

Equipment you will use

Sauce Pan

Remove from heat and pour over the chocolate chips.

Ingredients you will need

Chocolate Chips

Let stand for 3 minutes, then whisk, scraping sides and bottom of the bowl, until smooth. Stir in 2 teaspoons vanilla extract. Allow to cool to room temperature, cover, and set aside. Ganache should be spreadable and not firm.

Ingredients you will need

Vanilla Extract

Equipment you will use

Whisk

Bowl

To assemble cake: using a long serrated knife and a gentle sawing motion, slice each cake layer in half horizontally. Cover cake plate with strips of parchment paper or foil for easier clean up. Put a dab of buttercream in the center of the plate to keep cake from shifting. Set a cake half on the plate.

Equipment you will use

Baking Paper

Serrated Knife

Aluminum Foil

Spread custard filling onto cake layer, taking care not to spread it too close to the edge (weight of the cake layers will cause it to spread out). Gently lay another cake round on top of the first and repeat with another custard layer. Repeat with remaining layers and custard, topping custard with the last cake layer. Chill cake for 30 minutes to allow it to firm up.

Ingredients you will need

Custard

Spread

Frost top and sides of cake with chocolate buttercream. Chill for 30 minutes, to firm and set.

Ingredients you will need

Chocolate

Spread frosted cake with ganache.

Ingredients you will need

Spread

Remove parchment strips or aluminum foil from cake plate. Store cake in the refrigerator.

Equipment you will use

Aluminum Foil