The Markets LLC Recipes
https://www.themarketswa.com/Recipes/Detail/4814/Chocolate_Doberge_Cake
Chocolate Doberge Cake
A special dessert of Louisiana that's worth every minute of time and effort. Rich and sinful, a 'must' for chocolate lovers!
Yield: 12 servings
Ingredients
|
Cake: |
| 2 |
cups |
cake flour, sifted
|
|
|
| 1 |
teaspoon |
baking soda
|
|
|
| 1 |
teaspoon |
salt
|
|
|
| 10 |
Tablespoons |
butter
|
|
|
| 1 1/2 |
cups |
granulated sugar
|
|
|
| 3 |
|
eggs, separated, whites beaten until stiff
|
|
|
| 1 |
cup |
buttermilk*
|
|
|
| 1 1/2 |
ounces |
(1 1/2 squares ) unsweetened chocolate, melted
|
|
|
| 1 1/4 |
teaspoons |
vanilla extract
|
|
|
| 1 |
teaspoon |
almond extract
|
|
|
|
Filling: |
| 2 1/2 |
cups |
evaporated milk
|
|
|
| 2 |
ounces |
(2 squares) semi-sweet chocolate
|
|
|
| 1 1/4 |
cups |
granulated sugar
|
|
|
| 5 |
Tablespoons |
flour
|
|
|
| 4 |
|
egg yolks
|
|
|
| 2 |
Tablespoons |
butter
|
|
|
| 1 1/4 |
teaspoons |
vanilla extract
|
|
|
| 1/4 |
teaspoon |
almond extract
|
|
|
|
Frosting: |
| 1 1/4 |
cups |
granulated sugar
|
|
|
| 1 |
cup |
evaporated milk
|
|
|
| 1 1/2 |
ounces |
(1 1/2 squares) unsweetened chocolate
|
|
|
| 4 |
Tablespoons |
butter
|
|
|
| 1 |
teaspoon |
vanilla extract
|
|
|
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.
Please note that some ingredients and brands may not be available in every store.
The Markets LLC Recipes
https://www.themarketswa.com/Recipes/Detail/4814/Chocolate_Doberge_Cake