• Tommy Centola

Doberge cake

Updated: Jan 4

Doberge cake is a layered dessert originating in New Orleans. Still popular in the area, the cake is made of multiple thin layers of cake alternating with dessert pudding. Very often the cakes are made with half chocolate pudding and half lemon pudding. They are covered in a thin layer of butter cream and a fondant shell or, alternately, a poured glaze on the outside. They are normally made with six or more layers, but many amateurs make versions with fewer. Traditional flavors are chocolate, lemon and caramel. This is the original recipe from Beulah Ledner.

Doberge torte

1 ½ sticks butter

2 cups sugar

¼ teaspoon salt

4 eggs, separated, whites stiffly beaten

1 cup milk

3 teaspoons baking powder

3 ½ cups cake flour (measured after sifting)

Scant teaspoon lemon juice

1 teaspoon vanilla

Cream butter, sugar and salt until smooth. Add egg yolks, one at a time, and blend until smooth. Add sifted dry ingredients alternately with milk. Beat until blended. Add vanilla and lemon juice.

With a spatula, fold in stiffly beaten egg whites.

Grease 9-inch cake pans. Pour ¾ cup batter into each pan, spreading evenly over bottom. Bake in preheated 375-degree oven for 12 to 15 minutes. Repeat process until batter is completely used, to make eight thin layers.

When cool, put layers together with chocolate custard filling and spread chocolate butter cream icing on top and sides. Chill. Then ice with Always Delicious Chocolate Icing.

CHOCOLATE CUSTARD

2 cups granulated sugar

½ teaspoon salt

4 tablespoons flour

4 tablespoons cornstarch

2 heaping kitchen spoons cocoa

4 tablespoons bitter chocolate

4 whole eggs

1 tablespoon butter

1 tablespoon vanilla

4 cups (1 quart) milk

Stir all dry ingredients together in a saucepan, then add the remaining ingredients. Cook over medium heat until thick, stirring constantly. Remove from fire to cool.

CHOCOLATE BUTTER CREAM ICING

2 cups confectioners’ sugar, sifted

½ pound oleo (margarine), softened

1 teaspoon vanilla

1 cup cocoa

1 ounce square bitter chocolate, melted

Cream sugar and oleo, then add cocoa, then the melted chocolate and vanilla. If too thick, add a little hot water, very slowly, until the consistency is right.

ALWAYS DELICIOUS CHOCOLATE ICING

1 cup light brown sugar

1 cup white granulated sugar

4 squares melted semi-sweet chocolate

½ stick butter

¾ cup cream

1 teaspoon vanilla

Combine all ingredients in a saucepan and let it come slowly to a boil, then boil about 10 minutes until it thickens. Beat until thick enough to spread.

Enjoy!!!

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