New Orleans Doberge Cake

Name: New Orleans Doberge Cake
Ingredients: 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; 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

www.saveur.com

This version of the classic NOLA dessert combines a rich buttermilk cake with both lemon and chocolate fillings, surrounded by a German buttercream and ganache.

View full recipe on www.saveur.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.saveur.com.

Share this recipe:

Cooking tools: