This elegant chocolate layered cake is based on the Hungarian Dobos torte. Six layers of sponge are filled with a chocolate custard and chocolate buttercream, then glazed with chocolate ganache. You will see it being served for Mardi gras throughout Louisiana.
Wow! This was a labor of love. I had a piece of this traditional cake years ago at Commanders Palace in Las Vegas. I had forgotten it until this recipe popped up here and I had to try it. I have to admit that I have gotten into the habit of using cake mixes to whip up a birthday cake or a batch of cupcakes but making this made me remember how superior a good "from scratch" cake can be.I decided to combine my birthday and the upcoming Mardis Gras and this was perfect. Every step and ingredient was spot on and the person who submitted this did a great job on their instructions. The only off thing was the 25 minute cook time. There are many steps to this beauty and it took far longer than 25 minutes listed in the recipe. I did make one small change to the method. Instead of baking three layers and splitting the layers, I baked 6 layers (for about 11 minutes) I poured about 1 cup+ into 9 inch pans that had been lined with parchment and baked the six layers separately. That is so much easier than splitting cakes for me. That being said, this cake is fabulous and I am sure that my friends and neighbors will request this for their birthdays. Thank you Metread for posting this beautiful & perfect recipe. This will go into my "very special" file - 09 Feb 2013 (Review from Allrecipes US | Canada)
I have to say, end result was great! Best butter cake I've ever eaten! The frosting and ganache simple and easy...if you notice my photo...and see bits in them I totally and accidently tossed in Toffee Bits into the wrong bowl LOL...that's what I get for making 2 different sweet treats at the same time...Note to self not to do that. My only delimma was the custard. I had to make it a few times because I couldn't get it set up right. And when I did, the tbsp of vanilla was overpowering to me. SO a 3rd time, I made the custard and it set up, I only used a tsp of vanilla and followed through with completing the cake, really feel the custard issue was me and not the recipe but I was tickled when I got it to work. It was totally awesome. You only need to slice very thin slices for your kids and family. This cake goes a long way. It's rich, creamy and very delightful. I will soo make it again! TY metread!! - 09 Feb 2013 (Review from Allrecipes US | Canada)
I grew up eating bakery made doberge cakes and never, ever thought to attempt to make one myself, but wanted a chocolate raspberry variation for my daughter's birthday last September, which local bakeries didn't have. I couldn't believe it when I found doberge on allrecipes!! So, made it myself using this recipe, and added a homemade raspberry sauce between the layers with the custard filling. Phenomenal! Well, I plan on making it a third time and remembered to review it and give a warning...don't use this ganache recipe. It did not work for me either time I made it...equal amounts chocolate and cream is way too runny...that's why I only gave it 4 stars. I found a recipe that uses 1 part cream to 2 parts chocolate. Also, give all your attention to the custard when making it...careful not to burn it or you will have to throw it out and start again(been there, done that). All and all well worth all the effort! - 21 Dec 2013 (Review from Allrecipes US | Canada)