Description
In the early 1920s, Beulah Ledner adapted the Hungarian Dobos torte for New Orleans — swapping buttercream for a lighter custard filling, coating it in buttercream and fondant — and invented the doberge cake that became the city’s birthday tradition. When Joe Gambino bought her bakery and recipe in 1946, he made one promise: bake each layer separately, from scratch, exactly as Ledner intended. Gambino’s is the only bakery in New Orleans that still does it that way. The chocolate doberge stacks six layers of dark cake with housemade chocolate custard between each one, finished in chocolate buttercream and poured chocolate fondant.
Each Chocolate Doberge Cake is 8″ and serves 12-17 people
- Cakes are made to order, frozen and carefully packed with dry ice to maintain freshness
- Upon arrival, let it defrost in the refrigerator or counter top before serving
- To store for later, place in the freezer for up to 6 months
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