Sweet Finish

FROM THE EVER-POPULAR DOBERGE CAKE TO THE SHOWSTOPPING BAKED ALASKA, LOUISIANA HAS A LENGTHY HISTORY OF DECADENT DESSERTS THAT YOU’LL WANT TO SAVE ROOM FOR

PHOTOGRAPHY BY JOHN O’HAGAN

Chocolate Doberge Cake MAKES 1 (9-INCH) CAKE 1¼ cups unsalted butter, softened3¼ cups firmly packed light brown sugar4 large eggs, room temperature1 cup sour cream, room temperature1 tablespoon vanilla extract2¾ cups all-purpose flour1¼ cups Dutch process cocoa powder1 tablespoon baking soda1 teaspoon kosher salt1⅓ cups boiling waterVanilla Buttercream (recipe follows)Chocolate Ganache (recipe follows) 1. Preheat oven to 350°. Lightly spray 3 (9-inch) round cake pans with baking spray with flour. Line bottom of pans with parchment paper. 2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar at medium speed until fluffy, 4 to 5 minutes, stopping to scrape sides of bowl. (The ratio of butter to sugar makes this seem like it will not ever get fluffy, but it will come together.) Add eggs, one…

You're reading a preview of

Louisiana Cookin' (Digital) - 1 Issue, March/April 2025

DiscountMags is a licensed distributor (not a publisher) of the above content and Publication through Zinio LLC. Accordingly, we have no editorial control over the Publications. Any opinions, advice, statements, services, offers or other information or content expressed or made available by third parties, including those made in Publications offered on our website, are those of the respective author(s) or publisher(s) and not of DiscountMags. DiscountMags does not guarantee the accuracy, completeness, truthfulness, or usefulness of all or any portion of any publication or any services or offers made by third parties, nor will we be liable for any loss or damage caused by your reliance on information contained in any Publication, or your use of services offered, or your acceptance of any offers made through the Service or the Publications. For content removal requests, please contact Zinio.