New Orleans Doberge (dobash) Cake скачать в хорошем качестве

New Orleans Doberge (dobash) Cake

New Orleans Doberge (do-bash) cake, is a decedent blend of fluffy yellow cake, creamy chocolate pudding, smooth chocolate buttercream and silky chocolate ganache. It is a magical blend of flavors that you will never forget. Ingredients: Cake: o 3 cups cake flour o 1 teaspoon baking soda o ¾ teaspoon baking powder o ½ teaspoon salt o ½ cup butter o 2 cups sugar o 1 cup canola oil o 4 egg separated  o 1 tablespoon vanilla o 1 cup buttermilk o Zest of 1 lemon Pudding: o ½ cup sugar o 3 tablespoons cocoa powder o ¼ cup cornstarch o 2 ¾ cup heavy cream o 2 tablespoons unsalted butter o 1 teaspoon vanilla extract o ¼ cup unsweetened chocolate chips *refer to chocolate ganache video for ingredients and instructions Instructions: 1. Preheat oven to 350 degrees. 2. Start your pudding by adding heavy cream to a sauce pan. With the pan on a medium high heat, add in sugar and cornstarch. Whisk until smooth. Next add in cocoa powder and whisk again. Once your pudding begins to thicken and lightly bubble, add in chocolate chips. The pudding with rapidly thicken, one chocolate is melted and pudding coated the back of a wooden spoon, remove from heat. As you stir add in butter and vanilla. Place pudding in a bowl, cover with plastic wrap. Make sure the plastic wrap is touching the surface of the pudding. This will prevent a skin from forming on top of the pudding. Refrigerate for 1-2 hours. Pudding should be completely cool before removing from the refrigerator. 3. Prep your cake flour in a separate bowl, by adding baking powder, baking soda and salt. Set aside for later. In a large mixing bowl add butter and sugar, cream together on medium. Next add in lemon zest and blend. Add in canola oil, eggs and vanilla extract. 4. Began adding the flour mixture to the mixing bowl. Add in a 3rd at a time and rotate in buttermilk. Mix on medium until batter is thick and smooth. 5. Fill three 9inch cake pans, with equal amounts batter. Bake in a 350-degree oven for 25-30 minutes, or an inserted toothpick comes out clean. 6. Remove your cakes from the oven and let cool for 30 minutes. With a serrated knife cut each cake into 2 layers. Began building your cake by adding a smooth layer of chocolate pudding in between. 7. Start your chocolate buttercream, by creaming the butter in a mixing bowl. Next add confectioners’ sugar and combine. Add in cocoa powder and blend. To soften the buttercream, add in 2 tablespoons heavy cream and blend on medium. Combine the remaining cream and chocolate chips, microwave for 20 seconds. Stir and add to buttercream. Mix on medium until the buttercream is smooth. *Note if your buttercream is still too thick, just add another tablespoon of cream. 8. Completely frost the cake with chocolate buttercream. Smooth out frosting as much as possible, remove all large bumps. Next pour the chocolate ganache over the entire cake, covering top and sides. Your can add any décor, such as fresh raspberries. *Refer to the chocolate ganache video for ingredients and instructions.