Lemon And Chocolate Doberge Cake Recipes

LEMON DOBERGE CAKE

Steps:

• Heat the oven to 350°F (176°C). Butter a 9-inch springform pan with the 2 tablespoons of room-temperature butter. Add the 2 tablespoons of flour and shake the pan to coat the bottom and sides. Tap out any excess flour. Wrap the outside of the bottom of the pan in aluminum foil.
• In a large bowl, combine the remaining 1 3/4 cups of flour, the baking powder, and salt. Set aside.
• Stir the vanilla into the 2 sticks plus 2 tablespoons melted butter. Set aside.
• Add enough water to a medium saucepan to reach a depth of 1 inch. Bring to a simmer over high heat, and then reduce the heat to low. Whisk the eggs and sugar together in a large heatproof bowl, place it over the hot water, and constantly whisk the mixture until it's warm to the touch, about 3 minutes. Pour it into the bowl of a stand mixer (or leave it in the large bowl if using a hand mixer) and whip on high speed until cool and tripled in volume, about 3 minutes.
• Reduce the mixer speed to medium low and slowly drizzle in the melted butter. Use a whisk to gently fold in a third of the dry ingredients, followed by half of the milk. Repeat, ending with a third of the flour mixture. Use a rubber spatula to gently scrape the batter into the prepared cake pan.
• Bake the cake until a cake tester inserted into the center comes out clean and the center of the cake resists slight pressure from your fingertip, about 1 hour. Let the cake cool in the pan for 5 minutes, then invert it onto a cooling rack. Unclasp and remove the sides of the pan and then carefully invert the cake so it's right side up. Let the cake cool completely. (You can wrap the cake in plastic and keep it, unsliced, for up to 1 day at room temperature.)
• Remove the metal springform pan bottom from the cake. Slice the cake horizontally into 4 layers. Set aside.
• Wash and dry the springform pan, reassemble it, and coat the bottom and sides with nonstick cooking spray. Drape two 20-inch-long pieces of plastic wrap over the pan so the entire bottom and sides are covered, allowing the ends of the plastic wrap to hang over the sides of the pan.
• Place 1 cake layer in the springform pan. Top it with 1/3 of the lemon curd, using the back of a spoon or an offset icing spatula to spread the curd evenly over the cake layer and leaving a 1/2-inch border of bare cake around the edge. Repeat with the remaining cake layers and lemon curd.
• Cover the top of the cake with the plastic wrap overhang or an extra piece of plastic wrap, if there isn't enough overhang to completely cover the cake. Refrigerate for at least 4 hours or overnight.
• After the cake has chilled, make the icing. In the bowl of a stand mixer (or in a large bowl if using a hand mixer), mix the butter and sugar together on low speed until combined. Add the lemon juice and food coloring, if using, and mix on low speed until moistened, then increase the speed to medium and beat until creamy, about 2 minutes. Reduce the speed to low, add 1 tablespoon of warm water, and beat until fully incorporated, about 1 minute longer.
• Place four 6-inch-wide strips of parchment paper around the edges of a flat plate or cake plate. (Some of the parchment paper should hang off the edge of the plate so you can pull the paper out from under the cake once it is frosted. The parchment simply keeps the plate clean while you ice the cake.)
• Unfold the plastic from the top of the cake and invert the cake onto the parchment-lined plate. Unclasp the sides of the pan and remove the sides and bottom of the pan, then peel off the plastic wrap. Use an offset spatula to ice the top and sides of the cake. Refrigerate for at least 1 hour. (The filled and frosted cake keeps for up to 3 days in the refrigerator.) Remove the parchment paper before serving. Doberge cake can be served cold or you can let it sit at room temperature for up to 1 hour before serving.

DOBERGE CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 3 9-inch cake pans.
• Beat whites of 4 eggs in a glass or metal bowl until foamy. Continue to beat until stiff peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly. Set aside. Reserve egg yolks in a small bowl. Sift together cake flour and baking powder in a separate bowl.
• Beat 3/4 cup butter, 2 cups sugar, and 1/2 teaspoon salt with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add reserved egg yolks one at a time, allowing each yolk to blend into the butter mixture before adding the next. Pour in cake flour mixture alternately with 1 cup milk, mixing until just incorporated. Stir lemon juice and 1 teaspoon vanilla extract into batter.
• Whisk beaten egg whites a few times; use a whisk or rubber spatula to fold 1/3 of the egg white mixture into the batter to lighten it. Fold in remaining egg whites, mixing just until combined. Pour batter into prepared pans and spread evenly over bottom.
• Bake in preheated oven until cake is light golden brown and just pulling from the sides of the pan, 15 to 20 minutes. Do not overbake. Cool in pans for 5 minutes, then invert onto cooling racks to cool completely.
• To make custard: combine 1 1/2 cups sugar, 1/2 teaspoon salt, 1/4 cup flour, cornstarch, and 1/4 cup cocoa powder in a saucepan and mix well. In a separate bowl, whisk remaining 1/2 cup sugar into 4 beaten eggs. Pour 4 cups whole milk into saucepan and cook over medium heat, stirring constantly, until mixture begins to boil. Remove from heat and gradually pour hot milk mixture into egg mixture, whisking constantly. Add chopped chocolate and stir until chocolate melts.
• Return custard to saucepan and cook, stirring constantly, over medium heat until mixture has thickened, about 5 minutes. Remove from heat; stir in 1 tablespoon butter and 1 tablespoon vanilla extract. Transfer custard to a bowl and allow to cool.
• To make buttercream: place 1 cup softened butter in a mixing bowl. Gradually beat in 3 cups sifted confectioners' sugar. Beat in 1 cup sifted cocoa powder. Mix in 1 teaspoon vanilla extract to make a smooth frosting. If the frosting is too stiff, add a tablespoon of hot water or as needed, drizzling it very slowly, and mix well until desired consistency is reached.
• To make ganache: place chocolate chips in a large mixing bowl. Heat heavy cream in a saucepan until very hot but not boiling. Remove from heat and pour over the chocolate chips. Let stand for 3 minutes, then whisk, scraping sides and bottom of the bowl, until smooth. Stir in 2 teaspoons vanilla extract. Allow to cool to room temperature, cover, and set aside. Ganache should be spreadable and not firm.
• To assemble cake: using a long serrated knife and a gentle sawing motion, slice each cake layer in half horizontally. Cover cake plate with strips of parchment paper or foil for easier clean up. Put a dab of buttercream in the center of the plate to keep cake from shifting. Set a cake half on the plate.
• Spread custard filling onto cake layer, taking care not to spread it too close to the edge (weight of the cake layers will cause it to spread out). Gently lay another cake round on top of the first and repeat with another custard layer. Repeat with remaining layers and custard, topping custard with the last cake layer. Chill cake for 30 minutes to allow it to firm up.
• Frost top and sides of cake with chocolate buttercream. Chill for 30 minutes, to firm and set.
• Spread frosted cake with ganache. Remove parchment strips or aluminum foil from cake plate. Store cake in the refrigerator.

LEMON CAKE DOBERGE

Steps:

• LEMON FILLING: Make the lemon filling first to allow time for it to cool. In a pan combine, sugar, cornstarch, flour and salt. Stir in cold water and cook till thickened and bubbly. Now cook for two more minutes.
• Put the beaten egg yolks into a bowl and mix with 1 cup of the hot sugar mixture. When well blended pour the egg yolks mixture back into the hot sugar mixture in the pan, bringing to a gentle boil. Stirring constantly, cook for two more minutes then remove from heat.
• Stir in butter, 1 tsp lemon peel and lemon juice, make sure to mix well. Cover with plastic wrap, cool at room temperature -- Do Not Stir again.
• CAKE: Preheat oven to 375 degrees. Grease and flour three 8" round baking pans. Combine flour, baking powder and salt in medium size bowl. Mix butter and shortening till creamy.
• Add sugar, vanilla and lemon extracts, mix until light and fluffy.
• Next add egg yolks, one at a time, beating for 1 minute each. Add milk and lemon juice together. set aside.
• Now add dry ingredients, and milk/lemon mixture alternating until well blended. Gently, fold in the egg whites. Pour 3/4 cup of batter into each prepared pan. Bake in 375 degree oven for 10 - 13 minutes, or until tested done.
• Cool in pan for 5 minutes. Remove from pans and cool on racks. Now wash, grease and flour pans again and repeat procedure. When finished you will have six cake layers.
• LEMON FROSTING: Beat cream cheese, icing sugar until fluffy. Add 1 tsp lemon peel, 1/4 tsp vanilla extract and 1/4 tsp lemon extract and beat till smooth.
• CAKE ASSEMBLY: To assemble the cake, place one layer on bottom of a cake platter. Pour 1/2 cup of lemon filling on top of cake. Repeat the above procedure with the remaining four cake layers and filling.
• Top with final layer of cake. Cover cake with plastic wrap and put in fridge for 2 hours till well chilled.
• Spread Lemon Frosting on sides and top of entire cake. Cover and refrigerate until ready to serve. ENJOY! ENJOY! ENJOY!