Chocolate Doberge Cake
Indulge in the ultimate dessert experience with this Chocolate Doberge Cake, a show-stopping Southern classic perfect for any celebration. Featuring six decadent layers of moist vanilla cake, creamy chocolate pudding, and a rich, glossy chocolate ganache, this cake is a harmonious blend of textures and flavors. The light and tender cake is made from scratch, infused with a touch of vanilla, and layered with silky pudding for a luscious contrast. Topped with smooth ganache that drips elegantly down the sides, this towering masterpiece is as stunning as it is delicious. Whether you're hosting a party or satisfying a chocolate craving, this elegantly layered cake is guaranteed to impress every guest at the table.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Unsalted butter
- 2 cups Granulated sugar
- 4 whole Large eggs
- 1 cup Whole milk
- 2 teaspoons Vanilla extract
- 3 cups Chocolate pudding (store-bought or homemade)
- 1.5 cups Semi-sweet chocolate chips
- 1 cup Heavy cream
- 2 tablespoons Confectioners' sugar
Instructions
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, and line the bottoms with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the unsalted butter and granulated sugar together using an electric mixer until light and fluffy (about 3-4 minutes).
Add the eggs to the butter mixture one at a time, beating well after each addition.
Mix in the vanilla extract. Then, alternately add the dry ingredients and milk to the wet mixture in three additions, starting and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly among the three prepared pans. Smooth the tops with a spatula.
Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center of each cake comes out clean. Let the cakes cool in the pans for 10 minutes, then remove them from the pans and cool completely on wire racks.
While the cakes cool, prepare the chocolate ganache. Heat the heavy cream in a small saucepan over medium heat until it begins to simmer but not boil. Pour the hot cream over the semi-sweet chocolate chips in a heatproof bowl.
Let the mixture sit for 2 minutes, then whisk until smooth and shiny. Stir in the confectioners' sugar until fully incorporated. Let the ganache cool slightly to thicken.
Once the cakes are completely cooled, assemble the layers. Place one cake layer on a serving plate or cake stand. Spread 1 cup of chocolate pudding evenly over the top.
Repeat the process with the second cake layer and another 1 cup of chocolate pudding. Place the final cake layer on top.
Pour the cooled ganache over the assembled cake, allowing it to drip down the sides. Use a spatula or knife to smooth the ganache over the cake.
Refrigerate the cake for at least 2 hours to set before serving. Slice and enjoy this decadent Chocolate Doberge Cake!
Nutrition Facts
Calories |
654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 365 mg | 16% | |
| Total Carbohydrate | 83.0 g | 30% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 58.2 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 114 mg | 9% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 226 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
