This rich and creamy cake alternates layers of vanilla sponge cake with layers of chocolate pudding, topped with the bittersweet ganache.
Note: This recipe is a 2 day process. On Day 1, make the cake, chocolate pudding, and chocolate ganache. On Day 2, make the simple syrup, and assemble the cake.
Chocolate Doberge Cake
from Executive Pastry Chef Brett Gauthier
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