Bangladeshi-inspired Doberge Cake

Ingredients

The Bangladeshi-inspired Doberge Cake differs from the original American Doberge Cake in its use of Bangladeshi flavors and spices. While the original cake typically features a custard filling made with vanilla or chocolate, the Bangladeshi-inspired version incorporates cardamom-infused custard for a unique twist. Additionally, the chocolate ganache frosting is infused with cinnamon, adding a warm and aromatic element to the cake. The garnish of chopped pistachios provides a Bangladeshi touch, adding a delightful crunch and nuttiness to the cake. We alse have the original recipe for Doberge Cake, so you can check it out.

• For the vanilla sponge cake: For the vanilla sponge cake:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 2 teaspoons baking powder 2 teaspoons baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (226g) unsalted butter, softened 1 cup (226g) unsalted butter, softened
• 2 cups (400g) granulated sugar 2 cups (400g) granulated sugar
• 4 large eggs 4 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• For the cardamom-infused custard filling: For the cardamom-infused custard filling:
• 2 cups (480ml) whole milk 2 cups (480ml) whole milk
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/4 cup (30g) cornstarch 1/4 cup (30g) cornstarch
• 4 large egg yolks 4 large egg yolks
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• For the chocolate ganache frosting: For the chocolate ganache frosting:
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 8 ounces (225g) semisweet chocolate, chopped 8 ounces (225g) semisweet chocolate, chopped
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• For garnish: For garnish:
• Chopped pistachios Chopped pistachios

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 52g, 38g
• Protein: 7g
• Fiber: 1g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. 2.
   In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. 3.
   In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. 4.
   Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
5. 5.
   Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined.
6. 6.
   Divide the batter equally between the prepared cake pans. Smooth the tops with a spatula.
7. 7.
   Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
8. 8.
   Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
9. 9.
   In a saucepan, heat the milk for the custard filling over medium heat until it begins to steam. In a separate bowl, whisk together the sugar, cornstarch, egg yolks, and ground cardamom.
10. 10.
    Slowly pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens to a custard consistency. Remove from heat and let it cool completely.
11. 11.
    To make the chocolate ganache frosting, heat the heavy cream in a saucepan until it begins to simmer. Remove from heat and add the chopped chocolate and ground cinnamon. Stir until the chocolate is completely melted and the mixture is smooth.
12. 12.
    Let the ganache cool for about 10 minutes, then refrigerate for 30 minutes to thicken slightly.
13. 13.
    To assemble the cake, place one layer of vanilla sponge cake on a serving plate. Spread a generous amount of the cardamom-infused custard filling over the cake layer. Top with the second layer of cake.
14. 14.
    Pour the chocolate ganache frosting over the top of the cake, allowing it to drip down the sides. Use a spatula to smooth the frosting on the sides of the cake.
15. 15.
    Garnish the cake with chopped pistachios.
16. 16.
    Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld together.

Treat your ingredients with care...

• Vanilla extract — Use pure vanilla extract for the best flavor.
• Ground cardamom — If possible, grind whole cardamom pods for the freshest and most aromatic flavor.
• Semisweet chocolate — Choose a high-quality chocolate with at least 60% cocoa content for the best results.
• Chopped pistachios — Toast the pistachios lightly before chopping to enhance their flavor and crunch.
• Heavy cream — Make sure the heavy cream has a high fat content (at least 35%) for a rich and creamy ganache.

Tips & Tricks

• To ensure a moist and tender cake, do not overmix the batter once the dry ingredients are added.
• Allow the custard filling to cool completely before spreading it on the cake to prevent the layers from becoming soggy.
• For a smoother ganache, strain the hot cream before pouring it over the chocolate.
• If you prefer a stronger cinnamon flavor, increase the amount of ground cinnamon in the ganache.
• Serve the cake slightly chilled for the best texture and flavor.

Serving advice

Slice the Bangladeshi-inspired Doberge Cake into generous portions and serve it with a dollop of whipped cream or a scoop of vanilla ice cream. The cake pairs beautifully with a cup of hot tea or coffee.

Presentation advice

To enhance the presentation of the Bangladeshi-inspired Doberge Cake, dust the top with a sprinkle of cocoa powder or powdered sugar before garnishing with chopped pistachios. You can also pipe decorative patterns or rosettes with whipped cream around the edges of the cake.