Doberge Cake

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.

Categories: Cake