Traditional 8 Layer Doberge Cake Recipe

Name: Traditional 8 Layer Doberge Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Doberge torte; 3/4 cup butter; 2 cups sugar; 1/4 teaspoon salt; 4 eggs, separated, whites stiffly beaten; 1 cup milk; 3 teaspoons baking powder; 3 1/2 cups cake flour (measured after sifting); scant teaspoon lemon juice; 1 teaspoon vanilla; For the Chocolate Custard; 2 cups granulated sugar; 1/2 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; 1/2 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

Servings: persons

For the Doberge torte
3/4 cup butter
2 cups sugar
1/4 teaspoon salt
4 eggs, separated, whites stiffly beaten
1 cup milk
3 teaspoons baking powder
3 1/2 cups cake flour (measured after sifting)
scant teaspoon lemon juice
1 teaspoon vanilla
For the Chocolate Custard
2 cups granulated sugar
1/2 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
1/2 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
1/4 cup butter
3/4 cup cream
1 teaspoon vanilla

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 3/4 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.

3970

kcal

Calories

143

Fat

645

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 34 ingredients. The key ingredients include: For the Doberge torte, 3/4 cup butter, 2 cups sugar, 1/4 teaspoon salt, and more.

Yes, Traditional 8 Layer Doberge Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Traditional 8 Layer Doberge Cake

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