Gluten-Free New Orleans Doberge Cake: A Recipe Reimagined
Indulge in a slice of New Orleans tradition with a delightful twist. This Gluten-Free New Orleans Doberge Cake updates this classic dessert with a California twist. Instead of the traditional custard or cream layers, this recipe features a rich, sweet prune puree nestled between six delicate layers of moist, gluten-free cake. The layers are enveloped in smooth vanilla buttercream, and finally draped in a luscious chocolate ganache that sets to a perfect sheen. This delicious gluten-free cake recipe will transport you straight to the heart of Louisiana. Whether for a special occasion or a weekend treat, this cake promises a celebratory, decadent experience in every gluten-free bite.
Equipment
- Stand Mixer (or high-powered hand mixer)
- Blender (or hand-held immersion blender)
- Small Saucepan
- Small offset spatula
Ingredients
- 2 3/4 cups Gluten Free Flour Blend
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon xanthan gum omit if your flour blend already contains it
- 1/2 teaspoon sea salt
- 1 1/4 cups butter at room temperature
- 1 1/2 cups of cane sugar
- 2 large eggse at room temperature
- 2 egg whites at room temperature
- ¼ cup sour cream at room temperature
- 1 1/4 cups whole milk at room temperature
- 2 teaspoons pure vanilla extract
For The Vanilla Buttercream
- 1/2 cup salted butter softened
- 3 cups powdered sugar sifted
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
For the Chocolate Ganache
- 12 oz. 70 percent dark chocolate finely chopped
- 1 1/2 cups heavy cream
- 1/2 teaspoon sea salt
Instructions
Prepare the cakes:
- Preheat the oven to 350°F. Spray three, 6-inch cake pans lightly with gluten-free cooking spray. Line each of the bottoms with a round of parchment (use a pan as your guide to cut rounds of parchment) and spray again. Set aside.
- Mix the flour, baking powder, baking soda, and sea salt in a large bowl and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth. Add the sugar and beat for a couple of minutes until light and fluffy. Add the eggs one at a time and beat until combined. Repeat with the egg whites. Stir in the vanilla.
- Add half the flour mixture to the butter and beat to combine. Add the milk, sour cream, and the remaining flour mixture and beat until smooth. Pour the batter evenly between the prepared pans and smooth with an offset spatula so they are even.
- Bake on the center rack of the oven for 30 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool in the pans for 10 minutes, then run a knife around the edges of the pan and invert onto a cooling rack. Cool cakes completely. At this point, I usually wrap the cakes in plastic and refrigerate overnight so they are easier to work with.
- Once the cakes are completely cooled, use a serrated knife to halve each horizontally to make 6 cake layers total.
Make the prune puree:
- Combine the prunes, water, and bourbon in a blender. Pulse to combine, then blend until smooth, pourable consistency forms, scraping the sides if necessary.
- Store the purée in an airtight container in the fridge for up to 4 weeks.
Make the frosting:
- Beat the butter in the bowl of a stand mixer fitted with the paddle attachment. Add about half of the powdered sugar, followed by the milk. Beat until smooth. Stir in the remaining powdered sugar. If the frosting seems too thick, add a splash of additional milk. If it seems too thin, add additional powdered sugar. Beat in the vanilla extract and salt.
Assemble the cake:
- Using a small offset spatula, spread 5 cake layers with the prune puree. Place 1 puree-covered cake layer on a cake stand, then quickly stack the remaining cake layers, ending with the final, plain cake layer. Refrigerate the stacked cakes for 30 minutes. Using a small offset spatula spread the top and sides with the vanilla buttercream until smooth. Place the cake in the freezer for 30 minutes.
- While the cake chills in the freezer, prepare the ganache: Start by placing the chocolate in a medium-sized bowl. In a small saucepan, heat the cream and 1/2 teaspoon of salt over medium heat until small bubbles form around the edges. Take the pan off the heat, pour the hot cream over the chocolate, and let it sit undisturbed for one minute. Begin whisking from the center, blending the chocolate and cream together until the ganache becomes smooth and glossy.
- Take the cake out of the freezer and gradually pour the ganache over the top, using an offset spatula to evenly spread it down the sides, ensuring the cake is fully coated. Optionally, you can let the ganache drip naturally down the sides. Allow the cake to sit for about 10 minutes to let the ganache set before serving. Wrap the cake in plastic wrap and keep it refrigerated for up to one week; let it come to room temperature before serving.
Video
Notes
Preparing this cake requires a lot of steps. To make your life easier, you can prepare the prune puree in advance.
Nutrition
Serving: 1sliceCalories: 1276kcalCarbohydrates: 173gProtein: 12gFat: 64gSaturated Fat: 39gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 167mgSodium: 625mgPotassium: 876mgFiber: 12gSugar: 124gVitamin A: 2205IUVitamin C: 1mgCalcium: 214mgIron: 6mg
Tried this recipe?Let us know how it was!