This cake seems typically New Orleanian to me, having grown up seeing it impressively displayed in local bakeries, but never anywhere else. I'm unsure as to its origin, what "Doberge" means, or if it's a corruption of "D'Auberge", which someone suggested, or if its related to the Hungarian dobostorte (unlikely, since it lacks the hard caramel topping). In any case, it's great. Here's a recipe submitted by New Orleanian expat Greg Beron. It's a "beginner's" doberge cake, in that it only has four layers. If you like, double the batter and filling recipes and try making it with eight!
For the batter:
- 2 cups cake flour, sifted
- 1 teaspoon baking soda
- 1 teaspoon salt
- 10 tablespoons butter
- 1-1/2 cups sugar
- 3 eggs, separated, whites beaten until stiff
- 1 cup buttermilk
- 1-1/2 (1-ounce) squares unsweetened chocolate, melted
- 1-1/4 teaspoons vanilla
- 1 teaspoon almond extract
For the filling:
- 2-1/2 cups evaporated milk
- 2 (1-ounce) squares semi-sweet chocolate
- 1-1/4 cups sugar
- 5 Tablespoons flour
- 4 egg yolks
- 2 tablespoons butter
- 1-1/4 teaspoon vanilla
- 1/4 teaspoon almond extract
For the frosting:
Preheat oven to 300°F. Grease and flour 2 nine-inch round cake pans. In a medium bowl, sift the flour, soda, and salt 3 times. Cream the margarine and sugar in a large mixing bowl, and add egg yolks, one at a time. Gradually alternate adding the flour mixture and buttermilk, then add chocolate and mix well by beating about 3 minutes. Fold in the 3 beaten egg whites, vanilla, and almond extracts. Bake for 45 minutes or until done. After the cake cools, carefully split each layer into thirds to make 6 thin layers.
- 1-1/4 pounds sugar (about 3 cups)
- 1 cup evaporated milk
- 2 ounces bittersweet or unsweetened chocolate
- 4 tablespoons butter
- 1 teaspoon vanilla
To make the filling, put milk and chocolate in a saucepan and heat until chocolate is melted. In a bowl, combine sugar and flour. Make a paste by adding hot milk chocolate by Tablespoons to the sugar and flour, then return to saucepan. Stir over medium heat until thick. Add 4 egg yolks all at once and stir rapidly to completely blend. Cook 2 or 3 minutes more. Remove from heat, and add butter, vanilla, and almond extract. Cool and spread on cake, layering as you go. Do not spread on top layer.
For frosting, combine sugar and milk in a heavy saucepan, and bring to a boil, stirring constantly. Reduce heat and simmer for 6 minutes without stirring. Remove from heat and blend in chocolate. Add butter and vanilla and return to medium-low heat, cooking 1 or 2 minutes. Place in refrigerator to cool. Beat well, then spread on top and the sides of the cake.
Rich and sinful, a "must" for chocolate lovers! A special dessert of Louisiana that's worth every minute of time and effort.
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Chuck Taggart (e-mail chuck)