Doberge Cake Recipe for New Orleans Flavor
A New Orleans staple with Hungarian roots, Doberge Cake packs a triple-chocolate punch with chocolate pudding, buttercream, and ganache.
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Cooking tools:
- Cake pan
- Oven
- Stove
- Saucepan
- Whisk
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Spoon
Ingredients
- Cake
- 1 (8-inch) Vanilla Buttermilk Cake (use 3 cake pans to make 3 layers)
- Chocolate Fudge Buttercream Frosting
- Pudding Filling (recipe follows)
- Chocolate Ganache (recipe follows)
- Pudding Filling
- 6 tablespoons cocoa powder
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 cup heavy cream
- 2 large egg yolks
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- Chocolate Ganache
- 16 ounces bittersweet chocolate, finely chopped
- 8 ounces heavy cream
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