Recipe

Chocolate Doberge Cake Recipe


Chocolate Doberge Cake Recipe Chefmeow / All my dishes
2 years, 7 months ago
This cake is on the medium scale of difficulty to make but so worth the effort. It is layered and full of extraordinary flavors. I always get rave reviews when I make this delight. Chocolate lovers will go bonkers over the one. Well worth the eff... More
Prep:20m Cook:45m Servings:10

Chefmeow

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Ingredients
  • 2 cups cake flour sifted
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 10 tablespoons butter
  • 1-1/2 cups sugar
  • 3 eggs separated whites beaten until stiff
  • 1 cup buttermilk
  • 2 squares unsweetened chocolate melted
  • 1-1/4 teaspoons vanilla
  • 1 teaspoon almond extract
  • Filling:
  • 2-1/2 cups evaporated milk
  • 2 squares semisweet chocolate
  • 1-1/4 cups granulated sugar
  • 5 tablespoons flour
  • 4 egg yolks
  • 2 tablespoons butter
  • 1-1/4 teaspoon vanilla
  • 1/4 teaspoon almond extract
  • Frosting:
  • 3 cups sugar
  • 1 cup evaporated milk
  • 2 ounces bittersweet or unsweetened chocolate
  • 4 tablespoons butter
  • 1 teaspoon vanilla

Directions
  1. Preheat oven to 300.
  2. Grease and flour 2 round cake pans.
  3. In a medium bowl sift flour, soda and salt 3 times.
  4. Cream margarine and sugar in a large mixing bowl then add egg yolks one at a time.
  5. Gradually alternate adding the flour mixture and buttermilk then add chocolate and mix well by beating about 3 minutes.
  6. Fold in the three beaten egg whites, vanilla and almond extract.
  7. Bake 45 minutes.
  8. Allow cake to completely cool then split each layer into thirds to make six thin layers.
  9. Put milk and chocolate in a saucepan and heat until chocolate is melted.
  10. In a bowl combine sugar and flour.
  11. Make a paste by adding hot milk chocolate by tablespoons to the sugar and flour and then return to saucepan.
  12. Stir over medium heat until thick.
  13. Add 4 egg yolks all at once and stir rapidly to completely blend.
  14. Cook 3 minutes longer.
  15. Remove from heat then and add butter, vanilla and almond extract.
  16. Cool and spread on cake layering as you go.
  17. Do not spread on top layer.
  18. Combine sugar and milk in a heavy saucepan and bring to a boil stirring constantly.
  19. Reduce heat and simmer 6 minutes without stirring.
  20. Remove from heat and blend in chocolate.
  21. Add butter and vanilla and return to medium low heat cooking 2 minutes.
  22. Place in refrigerator to cool.
  23. Beat well and then spread on top and sides of the cake.

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