This cake is amazing. I have made it two times. I have good friends who are from Lafayette/Baton Rouge LA. Last year they requested I make this cake. After much research, I chose this particular recipe. They said it was better than the cakes they buy in Louisanna.<br/><br/>I follow the directions with a few exceptions. I make the custard first, so it can be cooling while I am making the cake layers. When I make it, I combine the dry ingredients in a saucepan and combine the milk and eggs. I chop the bitter chocolate and have it and the vanilla and butter ready to add to the cooked custard. After cooking the custard, I put it through a fine sieve before adding the chocolate, butter and vanilla. I then put a piece of plastic wrap on top to prevent a film.<br/><br/>The only difference I make in the cake is that I use parchment paper in the bottom of the baking pans. It makes flipping the layers out of the pans much easier.<br/><br/>I start assembling the cake while the layers are still baking, as it takes only a few minutes for them to cool. I also borrow my husband's small level to make sure I keep everything level while assembling the cake.<br/><br/>The first layer of icing is very thick. It is actually a lot like glue. Next time I make it, I will probably add one more ounce of melted bitter chocolate.<br/><br/>Yes, this cake is a lot of work. All in, it takes me around five hours to make.
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]
I actually need the Dobash filling. I have seen the video of the woman who's been making the cakes at Gambinos forever. Her Dobash is dark dark and very thick. I followed the recipe to a T bit the final product came out as a delicious milk chocolate pudding. Any ideas why? Use more of the chocolate squares? Cook longer? It was sort of that almost black, and super thick glossy filing i was expecting. All said, still yummy. .. but as pudding
Great recipe! Tried it out tonight! I ended up using a chocolate ganache as the final icing and it was fab!
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!