Six layer Doberge cake

    3 hours 25 min

    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.

    1 person made this

    Serves: 16 

    • Sponge cake
    • 4 eggs, separated
    • 500g sifted self-raising flour
    • 1 tablespoon baking powder
    • 175g butter, room temperature
    • 400g caster sugar
    • 1/2 teaspoon salt
    • 240ml milk, room temperature
    • 1 teaspoon lemon juice
    • 1 teaspoon vanilla extract
    • Chocolate custard filling
    • 400g caster sugar, divided
    • 1/2 teaspoon salt
    • 30g plain flour
    • 30g cornflour
    • 20g cocoa powder
    • 60g dark chocolate, chopped
    • 4 large eggs, beaten
    • 1L whole milk
    • 1 tablespoon butter, room temperature
    • 1 tablespoon vanilla extract
    • Buttercream icing
    • 225g butter, softened
    • 375g icing sugar, sifted
    • 85g cocoa powder, sifted
    • 1 teaspoon vanilla extract
    • 1 tablespoon hot water (optional)
    • Chocolate ganache
    • 325g dark chocolate chips
    • 475ml double cream
    • 2 teaspoons vanilla extract

    Prep:1hr  ›  Cook:25min  ›  Extra time:2hr cooling  ›  Ready in:3hr25min 

    1. Preheat oven to 190 C / Gas 5. Grease 3 (23cm) sponge cake tins.
    2. Beat whites of 4 eggs in a glass or metal bowl until foamy. Continue to beat until stiff peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly. Set aside. Reserve egg yolks in a small bowl. Sift together self-raising flour and baking powder in a separate bowl.
    3. Beat 175g butter, 400g caster sugar and 1/2 teaspoon salt with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in colour. Add reserved egg yolks one at a time, allowing each yolk to blend into the butter mixture before adding the next. Pour in flour mixture alternately with milk, mixing until just incorporated. Stir lemon juice and 1 teaspoon vanilla extract into mixture.
    4. Whisk beaten egg whites a few times; use a whisk or rubber spatula to fold 1/3 of the egg white mixture into the mixture to lighten it. Fold in remaining egg whites, mixing just until combined. Pour cake mixture into prepared cake tins and spread evenly over bottom.
    5. Bake in preheated oven until cake is light golden brown and just pulling from the sides of the pan, 15 to 20 minutes. Do not over bake. Cool in tins for 5 minutes, then turn out onto cooling racks to cool completely.
    6. To make chocolate custard: combine 300g sugar, 1/2 teaspoon salt, 30g flour, 30g cornflour and 20g cocoa powder in a saucepan and mix well. In a separate bowl, whisk remaining 100g sugar into 4 beaten eggs. Pour whole milk into saucepan and cook over medium heat, stirring constantly, until mixture begins to boil. Remove from heat and gradually pour hot milk mixture into egg mixture, whisking constantly. Add chopped chocolate and stir until chocolate melts.
    7. Return custard to saucepan and cook, stirring constantly, over medium heat until mixture has thickened, about 5 minutes. Remove from heat; stir in 1 tablespoon butter and 1 tablespoon vanilla extract. Transfer custard to a bowl and allow to cool.
    8. To make buttercream: place 225g softened butter in a mixing bowl. Gradually beat in 375g sifted icing sugar. Beat in 85g sifted cocoa powder. Mix in 1 teaspoon vanilla extract to make a smooth icing. If the icing is too stiff, add a tablespoon of hot water or as needed, drizzling it very slowly, and mix well until desired consistency is reached.
    9. To make ganache: Place chocolate chips in a large mixing bowl. Heat cream in a saucepan until very hot but not boiling. Remove from heat and pour over the chocolate chips. Let stand for 3 minutes, then whisk, scraping sides and bottom of the bowl, until smooth. Stir in 2 teaspoons vanilla extract. Allow to cool to room temperature, cover and set aside. Ganache should be spreadable and not firm.
    10. To assemble cake: Using a long serrated knife and a gentle sawing motion, slice each sponge cake in half horizontally. Put a dab of buttercream in the centre of the plate to keep cake from shifting. Set a cake half on the plate.
    11. Spread custard filling onto cake layer, taking care not to spread it too close to the edge (weight of the cake layers will cause it to spread out). Gently lay another cake round on top of the first and repeat with another custard layer. Repeat with remaining layers and custard, topping custard with the last cake layer. Chill cake for 30 minutes to allow it to firm up.
    12. Ice the top and sides of cake with chocolate buttercream. Chill for 30 minutes to firm and set.
    13. Spread ganache over iced cake. Store cake in the fridge.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (20)


    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)

    Write a review

    Click on stars to rate