Doberge Cake

Thursday, September 10, 2009

I recently video taped myself making a chocolate doberge cake for my brother's birthday. A couple of friends were asking me how to do it so I figured I would share it with all of you. You start with 2 layers of yellow cake. Then it's filled with chocolate bavarian cream. Homemade is definitely the best. The cake supply stores sell some premade but it's pretty gross. Here's the recipe I used but next time I will use milk chocolate instead of semi sweet because I'm a milk chocolate kind of girl. This was found on grouprecipes.com

Chocolate Bavarian Cream

1 cup heavy cream
1 cup milk
1/4 oz. unflavored gelatin (one envelope)
5 oz. chocolate, chopped (semi sweet or milk)
1/4 cup water
5 TBS sugar
3 large egg yolks

  • Put the 1/4 c of water in small bowl & sprinkle the gelatin over it.
  • Put the egg yolks into a large bowl & whisk lightly to mix.
  • Add the sugar & whisk until smooth.
  • Put the milk into a saucepan & bring just to a boil.
  • Gradually whisk the hot milk into the yolks.
  • Then return the mixture into the saucepan.
  • Cook the custard over medium-low heat, scraping the bottom of the pan constantly with a wooden spoon.
  • Cook the custard sauce until it reaches 165 to 170°F on an instant read thermometer
  • Run your finger down the middle of the custard, & if the trail stays it's ready).
  • Melt the chocolate in a microwave.
  • Stir the softened gelatin into the custard, whisking until the gelatin is dissolved.
  • Whisk the custard into the chocolate.
  • Pour the mixture into a bowl & allow this to cool to about room temp.
  • Place in refrigerator for 20 mins, stirring every 5 mins.
Be careful when whisking the milk into the yolks. If you put too much hot liquid too quickly into the yolks, you will have scrambled eggs. Just pour in a small amount at first.

Ganache
by: Chef Taz

8 oz. cream
1 TBS butter (optional but makes it stay really shiny even after refrigerating)
1 oz. sugar
12 oz (340 g)chocolate

Footnote
White chocolate use nearly double the chocolate to cream
240 ml cream
455 g white chocolate

  • Break chocolate into 1/2 oz pieces and place in stainless steel bowl.
  • Heat cream, butter and sugar to boiling. Pour over chocolate and let stand 5 minutes. Stir from center out until smooth. After refrigerating 1 hour then fill your piping bag
  • Or use to ice your cake by pouring or spreading (allow to cool to room temp first)
So there are the recipes I used to make a Doberge cake. You can also make a lemon doberge cake by using lemon filling, white buttercream, and poured fondant icing with a little lemon extract added. Very good. And here's the video demonstrating how I made it.

7 comments:

Jodell said...

Oh heavenly chocolate bliss... I was drooling the entire time during that video. You've got some killer cake-making skills!

Jessica said...

Okay...now I really want to make one of those but right now I am all caked out b/c I just finished a baby shower cake. Not nearly as crazy cool and beautiful as your cakes, but it'll do for a Nebraska made cake.
thanks for sharing.

Linda said...

Oh my! Yum!!! You are amazing!!!

paola said...

wow lokk delicious... i have a question... what do you mean for "cream" on your ganache recipe, what kind of cream is it?

Lisa said...

I cannot wait to feature you on my blog!!!!!

Catherine said...

I knew you had skills but wow was I impressed. That cake does look so yummy too.

Tina V. said...

You included the heavy cream in the ingredients, but not in the making process... :P