Chocolate Doberge Cake
From chefmeow 16 years agoIngredients
- 2 cups cake flour sifted shopping list
- 1 teaspoon baking soda shopping list
- 1 teaspoon salt shopping list
- 10 tablespoons butter shopping list
- 1-1/2 cups sugar shopping list
- 3 eggs separated whites beaten until stiff shopping list
- 1 cup buttermilk shopping list
- 2 squares unsweetened chocolate melted shopping list
- 1-1/4 teaspoons vanilla shopping list
- 1 teaspoon almond extract shopping list
- Filling: shopping list
- 2-1/2 cups evaporated milk shopping list
- 2 squares semisweet chocolate shopping list
- 1-1/4 cups granulated sugar shopping list
- 5 tablespoons flour shopping list
- 4 egg yolks shopping list
- 2 tablespoons butter shopping list
- 1-1/4 teaspoon vanilla shopping list
- 1/4 teaspoon almond extract shopping list
- Frosting: shopping list
- 3 cups sugar shopping list
- 1 cup evaporated milk shopping list
- 2 ounces bittersweet or unsweetened chocolate shopping list
- 4 tablespoons butter shopping list
- 1 teaspoon vanilla shopping list
How to make it
- Preheat oven to 300.
- Grease and flour 2 round cake pans.
- In a medium bowl sift flour, soda and salt 3 times.
- Cream margarine and sugar in a large mixing bowl then add egg yolks one at a time.
- Gradually alternate adding the flour mixture and buttermilk then add chocolate and mix well by beating about 3 minutes.
- Fold in the three beaten egg whites, vanilla and almond extract.
- Bake 45 minutes.
- Allow cake to completely cool then split each layer into thirds to make six thin layers.
- Put milk and chocolate in a saucepan and heat until chocolate is melted.
- In a bowl combine sugar and flour.
- Make a paste by adding hot milk chocolate by tablespoons to the sugar and flour and then return to saucepan.
- Stir over medium heat until thick.
- Add 4 egg yolks all at once and stir rapidly to completely blend.
- Cook 3 minutes longer.
- Remove from heat then and add butter, vanilla and almond extract.
- Cool and spread on cake layering as you go.
- Do not spread on top layer.
- Combine sugar and milk in a heavy saucepan and bring to a boil stirring constantly.
- Reduce heat and simmer 6 minutes without stirring.
- Remove from heat and blend in chocolate.
- Add butter and vanilla and return to medium low heat cooking 2 minutes.
- Place in refrigerator to cool.
- Beat well and then spread on top and sides of the cake.
People Who Like This Dish 5
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