Doberge Cake

Recipe View 5 mins Preheat & Prep: Preheat oven to 375°F (190°C). Grease and flour three 9-inch cake pans. (5 minutes)

Recipe View 5 mins Whip Egg Whites: In a clean, dry glass or metal bowl, beat egg whites with an electric mixer until stiff peaks form. Set aside. (5 minutes)

Recipe View 3 mins Sift Dry Ingredients: In a separate bowl, sift together cake flour and baking powder. Set aside. (3 minutes)

Recipe View 10 mins Cream Butter & Sugar: In a large bowl, cream together butter, sugar, and salt until light and fluffy. Beat in egg yolks one at a time, then gradually add the flour mixture alternately with the milk, beginning and ending with the flour mixture. Stir in lemon juice and vanilla. (10 minutes)

Recipe View 5 mins Fold in Egg Whites: Gently fold 1/3 of the beaten egg whites into the batter to lighten it, then fold in the remaining egg whites until just combined. (5 minutes)

Recipe View 25 mins Bake Cakes: Pour batter into prepared pans, spreading evenly. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans for 5 minutes before inverting onto wire racks to cool completely. (25 minutes)

Recipe View 10 mins Make Custard: In a saucepan, whisk together 1 1/2 cups sugar, salt, flour, cornstarch, and cocoa powder. In a separate bowl, whisk together the remaining 1/2 cup sugar and beaten eggs. Gradually whisk in the hot milk mixture, then add chopped chocolate and stir until melted. (10 minutes)

Recipe View 15 mins Cook Custard: Return custard to the saucepan and cook over medium heat, stirring constantly, until thickened, about 5 minutes. Remove from heat and stir in butter and vanilla. Transfer to a bowl and let cool completely, covering the surface with plastic wrap to prevent a skin from forming. (15 minutes)

Recipe View 7 mins Make Buttercream: In a large bowl, beat butter until smooth. Gradually beat in confectioners' sugar and cocoa powder until well combined. Mix in vanilla and hot water until desired consistency is reached. (7 minutes)

Recipe View 10 mins Make Ganache: Place chocolate chips in a heatproof bowl. Heat heavy cream in a saucepan until very hot but not boiling. Pour over chocolate chips and let stand for 3 minutes. Whisk until smooth, then stir in vanilla. Let cool to room temperature, stirring occasionally. (10 minutes)

Recipe View 10 mins Slice Cake Layers: Using a long serrated knife, carefully slice each cake layer in half horizontally. (10 minutes)

Recipe View 20 mins Assemble Cake: Place a dab of buttercream on a cake plate to prevent shifting. Place a cake layer on the plate and spread with a generous layer of custard. Repeat with remaining cake layers and custard, ending with a cake layer. Chill for 30 minutes to firm up. (20 minutes)

Recipe View 20 mins Frost Cake: Frost the top and sides of the chilled cake with chocolate buttercream. Chill for another 30 minutes. (20 minutes)

Recipe View 10 mins Glaze with Ganache: Pour the cooled ganache over the frosted cake, allowing it to drip down the sides. Smooth the top with a spatula. Refrigerate to set. (10 minutes)