Chocolate Doberge Cake
Lightly coat two 15x10-inch pans with non-stick spray, then cover with baking paper (try to avoid wrinkles). Set pans aside and preheat oven to 350 degrees.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thelocalpalate.com.
Cooking tools:
- Stand mixer
- Immersion blender
- Candy thermometer
- Sifter
- Double boiler
- Fine-mesh sieve
- Piping bag
- Offset spatula
- Pastry brush
- Cake board
- Cooling rack
- Baking pan
- Oven
- Stove
- Mixing bowl
- Saucepan
- Whisk
- Measuring cup
- Measuring spoon
- Paring knife
- Chef's knife
- Cutting board
- Microplane
- Pan
- Plate
- Parchment paper
- Plastic wrap
- Refrigerator
Ingredients
- ¾ cup sugar
- ¾ cup water
- ¼ vanilla bean
- ¼ lemon, zested
- 2 cups + 3 tablespoons cake lfour
- 1 tablespoon + ½ teaspoon baking powder
- 1 teaspoon salt
- 1 ½ cups + 1 teaspoon sugar
- ¾ cup vegetable oil
- ¾ cup egg yolks
- 1 cup + 1 tablespoon water
- ½ lemon, zested
- 2 tablespoons vanilla extract
- ½ cup + 3 tablespoons sugar
- 1 ½ cup egg whites
- 4 cups milk
- 1 cup heavy cream
- 1 pinch salt
- 1 cup sugar
- ⅓ cup + ¼ cup corn starch
- 12 egg yolks
- 8 ounces bittersweet chocolate
- 2 cups cream
- 2 ounces sugar
- 3 ounces light corn syrup
- 16 ounces bittersweet cocolate
- ¼ cup + 2 tablespoons room temperature butter
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