Chocolate Doberge Cake

Yield:
12 servings

A special dessert of Louisiana that's worth every minute of time and effort. Rich and sinful, a 'must' for chocolate lovers!

Ingredients:

  1. 2 cups cake flour, sifted
  2. 1 teaspoon baking soda
  3. 1 teaspoon salt
  4. 10 Tablespoons butter
  5. 1 1/2 cups granulated sugar
  6. 3 eggs, separated, whites beaten until stiff
  7. 1 cup buttermilk*
  8. 1 1/2 ounces (1 1/2 squares ) unsweetened chocolate, melted
  9. 1 1/4 teaspoons vanilla extract
  10. 1 teaspoon almond extract
  11. Filling:
  12. 2 1/2 cups evaporated milk
  13. 2 ounces (2 squares) semi-sweet chocolate
  14. 5 Tablespoons flour
  15. 4 egg yolks
  16. 2 Tablespoons butter
  17. 1 1/4 teaspoons vanilla extract
  18. 1/4 teaspoon almond extract
  19. Frosting:
  20. 1 1/4 cups granulated sugar
  21. 1 cup evaporated milk
  22. 1 1/2 ounces (1 1/2 squares) unsweetened chocolate
  23. 4 Tablespoons butter
  24. 1 teaspoon vanilla extract
  25. Cake:
  26. 1 1/4 cups granulated sugar
Directions:

Preheat oven to 300 degrees F. Grease and flour 2 nine-inch round cake pans.

Cake Preparation:
In a medium bowl, combine cake flour, soda and salt; set aside.

Cream the butter and sugar in a large mixing bowl, and add egg yolks, one at a time. Gradually alternate adding the flour mixture and buttermilk. Add the melted chocolate and beat for 2 minutes.

Fold in the 3 beaten egg whites, vanilla and almond extract. Bake for 45 minutes or until done. After the cake cools, slice each layer in half horizontally to make 4 thin layers.

Filling Preparation:
Combine evaporated milk and chocolate in a saucepan and heat until chocolate is melted. In a medium bowl, combine sugar and flour. Make a paste by adding hot milk chocolate one tablespoon at a time to the sugar and flour, then return to saucepan. Stir over medium heat until thick. Add 4 egg yolks all at once and stir rapidly to completely blend. Cook 2 or 3 minutes more. Remove from heat, and add butter, vanilla extract and almond extract. Cool.

Place first layer on plate or cake stand and spread 1/3 of the filling over top, repeat for second and third layers so no filling remains. Add fourth layer.

Frosting preparation:
Combine sugar and evaporated milk in a heavy saucepan, and bring to a boil, stirring constantly. Reduce heat and simmer for 6 minutes without stirring. Remove from heat and blend in chocolate. Add margarine and vanilla extract and return to medium-low heat, cooking 1 or 2 minutes. Place in refrigerator to cool. Beat well, then spread on top and the sides of the cake.

*No buttermilk? Substitute 1 tablespoon lemon juice and enough milk to make 1 cup.



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