How To Make Chocolate Doberge Cake?
Decorating By Someonesmommy Updated 12 May 2013 , 3:24am by wpowell4
Don't know if anyone else has made this but I think its mainly a Louisiana thing.
I've read that the icing is fondant but the ones I have tasted from Gambinos it was different than fondant.(if you are ever in the Lafayette or New Orleans are you have got to try them)
ANy recipes?
Hey, I live in LaPlace - right outside of New Orleans. I think dobage cakes originated in New Orleans. Here is a recipe I have had for a while but have not tried yet.
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:
1-1/4 pounds sugar (about 3 cups)
1 cup evaporated milk
2 ounces bittersweet or unsweetened chocolate
4 tablespoons butter
1 teaspoon vanilla
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.
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.
I just googled it...there are lots of recipes...looks freakin tasty! I will have to find one the next time I visit the relatives in La. But there is one...
Cake:
* 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
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
Frosting:
* 1-1/4 pounds sugar (about 3 cups)
* 1 cup evaporated milk
* 2 ounces bittersweet or unsweetened chocolate
* 4 tablespoons butter
* 1 teaspoon vanilla
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.
Filling:
Combine evaporated milk and chocolate in a saucepan and heat until chocolate is melted. In a medium 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 until no filling remains. Do not spread on top layer.
Frosting:
Combine sugar and evaporated 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.
from teamsugar.com
i have the recipe, which is said to be from the creator of this treat. let me go into my email and find it...be right back! 
ok..sending a pm to you with info...
A true New Orleans Doberge is not covered in fondant but a chocolate ( or lemon) type petit four glaze. (I use ganache, however cuz it tastes better.)
The hallmark of this cake is that is many (6- eight) very thinly torted layers of cake with pastry creme in between and then a poured glaze over the top.
Pic: http://pics.livejournal.com/xochizlan/pic/000ed119
I am making one this weekend and plan to take photos and blog on it.
pm's sent to those who requested recipe.
my recipe is from a lady who's grandmother worked for mrs ledner for many years. she includes a couple of variations, along with the original. apparently it is a many layered cake, with a chocolate custard filling, a chocolate icing over the top and sides, and then a thicker fudgy icing over top of that. i just got an agbay, so i'm really excited to try this!!!
The doberge cake is yellow cake with each layer cut into three layers so you have six thin layers of cake. If you want chocolate doberge then you can put a thin layer of chocolate bavarian cream or some sort of chocolate custard filling. I buy mine in the sleeves since it's easier but you could make your own.
Then ice the cake with chocolate buttercream and refrigerate. When the cake has firmed up a bit then cover it with chocolate ganache. Just make sure the cake is on a board the same size as your cake so you can put the cake on a wire rack over a cookie sheet to pour your ganache. Then put it on a bigger board an apply a buttercream border. I keep it in the fridge until it's picked up so the layers don't slide around.
If you want a lemon doberge, use lemon filling instead, ice in white buttercream and cover with poured fondant. Replace the almond with lemon extract and color it with yellow food coloring.
Poured fondant
2/3 cup water
3 TBS clear corn syrup
2 lbs. powdered sugar
1 tsp almond extract
Mix water, syrup, and powdered sugar in pot.
Heat on very low heat and stir.
Add almond when melted.
Remove from heat but reheat occasionally if it gets too cold.
Thanks for all your help guys. Sugarshack is right. I called Gambinos to see how many torted layers they have on their doberge cakes and they use 8. I got all the cakes baked and now Im wondering how on earth Im gonna get them that thin.
Should I freeze them then torte?
Thanks for the recipe mixinvixen!
Hi, I know that this thread is old but my mom is wanting me to make this cake and I have no idea on how to. If you still have this recipe and don't mine sharing I would be soooo greatful. Here's my e mail address... sweetdesire.no.houston@gmail.com............Thanks in advance
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