Hi! A friend of mine that does cakes lives in Kiln, MS and only has a very slow dial up connection so it is almost impossible for her to visit CC. (And let me tell you ladies (and gent) she is a treasure for all those in "The Kiln" - her cakes are amazing!) I have a few questions from her and I told her that I knew everyone here could help. 
She needs to make a yellow/chocolate doberge cake for Wednesday and she does not have a tried and true recipe for one. I tried to search on the recipe page but the page kept coming up white. 
So, does anyone out there have a recipe they would share?
Secondly, we started talking about constructing the cake and I started to question how to do you do the filling without a BC dam? All the doberge cakes I have ever tried have had thick fillings. How do you get the fillings thick enough and how do you stop "the buldge(s)" from happening???? Help!
Thanks a bunch!
bj
I've never made one but here is a link with a recipe:
http://herbsaint.wordpress.com/2006/04/16/chocolate-doberge-cake/
Looks yummy...maybe I'll give it a try.
Oh wow. I love Doberge cake. It's many thick layers of very tender cake with filling & icing. The cake is torted to 6 or 8 thin layers with the filling in between.
I've had it in New Orleans many times. Usually from Haydel's in Metairie. We never got the whole doberge, just an assortment of doberge squares. Like petit-fours, only without the fondant covering. Just icing on top. I also think Haydel's sprinkles super-fine sugar in between their layers
I think this cake would be difficult to do because of all the thin layers. I'm assuming the bakery machine-tortes their cakes to get them so thin and even.
You could probably use any tender yellow cake and maybe ganache for the filling. The problem would be the torting. Even frozen, I think you'd have a difficult time.
Sorry I can't be more help. Maybe someone has a tip they can share with you.
Hi snowboarder!
I read the posted recipe, and they actually get that torte effect by baking the cakes individually (3/4 cup batter at a time for 12 to 15 minutes)...bet that is what gives it such a difference...definitely I will try this one at some point.
Thanks everyone. And thanks ChristaPaloma for the recipe. I will give it to my friend in MS. I have had doberge cake many, many times just never made it and there is no BC dam of icing so that is the confusing part on how they get the filling almost as thick as the cake. It said on ChristaPaloma's link that they refrigerate the lemon filling so maybe that would work for the chocolate?? I guess she will just have to play around with it. Thanks again!
bj 
Quote by @%username% on %date%
%body%
