Lemon-and-Chocolate Doberge Cake Recipe

A classic New Orleans dessert featuring thin layers of delicate yellow cake, alternating with rich lemon and chocolate pudding fillings, all enrobed in a smooth chocolate fudge frosting. This elegant cake is ideal for celebrations and special events, offering a decadent and satisfyingly complex flavor.

Ingredients

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup granulated sugar
• ¼ cup cornstarch
• ¼ tsp salt
• 2 large egg yolks
• 1 cup water
• 1 cup fresh lemon juice
• 2 tbsp unsalted butter, softened
• 1 cup granulated sugar
• ¼ cup cornstarch
• ¼ tsp salt
• 2 large egg yolks
• 1 cup water
• ½ cup unsweetened cocoa powder
• 2 tbsp unsalted butter, softened
• 1 cup unsalted butter, softened
• 2 cups powdered sugar
• ½ cup unsweetened cocoa powder
• ½ cup heavy cream
• 1 tsp vanilla extract
• A pinch of salt

Directions

1. For the Cake: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla. Add the wet ingredients to the dry ingredients and mix until just combined. Pour the batter evenly into the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting onto a wire rack to cool completely. Once cool, carefully slice each cake in half horizontally to create four thin layers.
2. For the Puddings: To make the lemon pudding, whisk together the sugar, cornstarch, and salt in a saucepan. Whisk in the egg yolks, water, and lemon juice until smooth. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Remove from heat and stir in the butter until melted. Set aside to cool. Repeat the process for the chocolate pudding, substituting the lemon juice with cocoa powder and water, and whisking until smooth before cooking.
3. For the Frosting: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, cocoa powder, heavy cream, vanilla, and salt. Beat on high speed until the frosting is light and fluffy.
4. Assembly: Place one cake layer on a serving plate. Spread an even layer of lemon pudding over the cake. Top with the second cake layer and spread with the chocolate pudding. Repeat with the remaining layers, alternating between lemon and chocolate puddings. Use a final cake layer to top the cake. Once assembled, spread the chocolate frosting over the entire cake, and chill for at least 2 hours to allow the puddings to set. Garnish with lemon twists and chocolate shavings before serving.