Holiday Dessert Bake-off: Stephanie Rosales’ New Orleans Doberge Cake |

Holiday Dessert Bake-off: Stephanie Rosales’ New Orleans Doberge Cake

Stephanie Rosales’ New Orleans Doberge Cake


2 layers of yellow cake sliced into either 3 layers or 2 layers each

Chocolate pudding mix or homemade chocolate pudding

One batch of vanilla butter cream

Chocolate icing recipe from Hershey's cocoa box

Chocolate ganache

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Yellow cake:

2 ½ cups Softasilk cake flour

1 2/3 cups sugar

3 ½ teaspoons baking powder

1 teaspoon salt

1 ¼ cups milk divided into ¾ & ½

2/3 cup non salted butter

3 large eggs

1 teaspoon vanilla


One box of instant pudding mix prepared


9 ounces bittersweet chocolate, chopped up

1 cup heavy cream


3 cups powdered sugar

1 cup butter

2 tablespoons milk

1 teaspoon vanilla


Pre heat oven to 350 degrees, butter and flour 2 9-inch pans, combine all dry ingredients in bowl large bowl. Then add 3/4 cups milk and butter and blend at low speed until combined but not longer than 1 minute.

Now add the eggs and remaining milk and vanilla and combine. It is okay to have some lumps so you do not activate the gluten in the flour. By not over mixing you will have the lightest and fluffiest cake ever. Pour the batter evenly into cake pans. Careful, if your house is not on a slab to be careful and not stomp around or slam the oven door when checking the cake or it will fall in the center. Bake for 20 to 35 min depending on your oven. Cake is done when a fork or toothpick comes out clean. Let cakes cool completely for this recipe and it would be better to cool over-night so the cake can be divided into layers. Place cake as you build on a cooling rack so the ganache at the end can be poured.

Chocolate Pudding:

With a serrated knife cut each of the layers into 3 layers or 2 layers. Two layers are easier for a person that has never divided layers. Build cake with pudding between each layer as you stack them finishing with a plain cake on top.


Make Chocolate Buttercream icing from the Hershey's cocoa box. Now thinly ice the cake as smooth as possible top and sides. Set the cake aside. Save remaining icing for decorative border.


Bring cream to a slight boil do not over boil and add the chocolate as you wisk. Let the mixture slightly cool and the pour over cake evenly and slowly. Let the cake cool thoroughly before removing from the cooling rack. This can be done by using two wide spatulas and placing the cake on a cake plate. Now the cake is decorated to your liking.

Butter cream icing:

Whip the butter and slowly add sifted sugar and whip starting on low speed. Divide into two parts and add red color to one and green color to the other for roses and leafs.