Doberge Cake

Ingredients

• 1 cup (2 sticks) unsalted butter, at room temperature, plus extra for greasing the pans
• 2 cups all-purpose flour, plus extra for dusting the pans
• 2 cups sugar
• 1 teaspoon baking powder
• 1 teaspoon salt
• 6 large eggs, separated
• 1/2 cup whole milk
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon cream of tartar
• 1/2 cup cocoa powder
• 1/2 cup confectioners' sugar
• 1/2 cup heavy cream

Directions

1. Preheat the oven to 350 degrees F and lightly butter two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes.
4. Add the egg yolks one at a time, beating well after each addition.
5. Add the flour mixture in three additions, alternating with the milk and vanilla extract.
6. In a separate bowl, using an electric mixer, beat the egg whites and cream of tartar until soft peaks form.
7. Fold the egg whites into the batter. Divide the batter evenly between the prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
9. To make the icing, combine the cocoa powder, confectioners' sugar, and cream in a medium bowl and beat until smooth.
10. Spread the icing between the layers of the cake and over the top and sides. Serve at room temperature.

Interesting Facts

• Doberge cake originated in the 1930s in New Orleans, Louisiana.
• The name "Doberge" is derived from a type of European torte, which was popular in New Orleans at the time.
• The cake is said to have been created by baker and confectioner Joseph Doberge.