Traditional 8 Layer Doberge Cake

FolkDiva's Note:

This came to me second hand, but I'm told it is the original recipe from "Let's Bake with Beulah Ledner", compiled by the daughter of the "Doberge Queen of New Orleans" after her death. And in case you are interested, the Louisianna pronunciation of "Doberge" is "Dough-bosh"... This is an impressive cake....and does require an impressive effort!! All ingredients should be at room temperature before you begin. The prep and cook time are estimates (edited after Syd's review so hopefully pretty close) and do not include cooling/chillilng time. Good Luck!

• Total Time: 1 hrs 50 mins
• Prep Time: 25 mins
• Cook Time: 1 hrs 25 mins

Ingredients:

Serves: 8-10

Yield: 8.0 slices

For the Doberge torte

• ¾ cup 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

For the Chocolate Custard

• 2 cups granulated sugar
• ½ teaspoon salt
• 4 tablespoons flour
• 4 tablespoons cornstarch
• 2 kitchen spoons cocoa (heaping spoonfuls)
• 4 tablespoons bitter chocolate
• 4 eggs (whole)
• 1 tablespoon butter
• 1 tablespoon vanilla
• 4 cups milk

For the Chocolate Butter Cream Icing

• 2 cups confectioners' sugar , sifted
• ½ lb oleo , softened (margarine)
• 1 teaspoon vanilla
• 1 cup cocoa
• 1 ounce bitter chocolate , melted

For the Chocolate Icing

• 1 cup light brown sugar
• 1 cup granulated sugar
• 4 semi-sweet chocolate baking squares , melted
• ¼ cup butter
• ¾ cup cream
• 1 teaspoon vanilla

Directions:

1. To prepare the Torte: 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.
2. To prepare the Chocolate Custard: 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.
3. To prepare the Chocolate Butter Cream Icing: 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.
4. To prepare the Chocolate Icing: 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.
5. To Finish: When cool, put torte layers together with chocolate custard filling and spread chocolate butter cream icing on top and sides. Chill. Then ice with the Chocolate Icing.

Reviews

[Sydney Mike]

The making of this cake was definitely work, & for the most part I just wanted to prove that I could do it! I followed the recipe right down to the last period, & I'm figuring the total time spend was something less than 2 1/2 hours ~ That included 85 minutes of cooking time & 25 minutes of prep, along with additional time for the cake to cool & for the partially frosted cake to chill! Still, I thoroughly enjoyed making this GREAT TASTING CAKE, but then, I'm a chocoholic! I had company who helped us eat this wonderful chocolate treat, & I actually got 12 servings out of it! Thanks for an absolutely enjoyable experience! [Tagged, made & reviewed while in New Orleans on the ZWT5]

[pharm0506]

Great recipe! Not an easy task, but the cake turned out delicious. I accidentatly made my layers a little too thick so it turned into a 6 layer cake instead of an 8 layer cake. I did have left over custard and frosting which I am not sure if that was correct but it still turned out well!