The best delicious Chocolate Doberge Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chocolate Doberge Cake recipe today!
Hello my friends, this Chocolate Doberge Cake recipe will not disappoint, I promise! Made with simple ingredients, our Chocolate Doberge Cake is amazingly delicious, and addictive, everyone will be asking for more Chocolate Doberge Cake.
What Makes This Chocolate Doberge Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chocolate Doberge Cake.
Ready to make this Chocolate Doberge Cake Recipe? Let’s do it!
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2 c Cake flour; sifted
1 ts Baking soda
1 ts Salt
10 tb Margarine
1 1/2 c Sugar
3 Eggs; separated, whites
-beaten until stiff
1 c Buttermilk
1 1/2 Squares unsweetened
-chocolate; (1-ounce) melted
1 1/4 ts Vanilla
1 ts Almond extract
—Filling—
2 1/2 c Evaporated milk
2 Squares semi-sweet
-chocolate; (1-ounce)
1 1/4 c Sugar
5 tb Flour
4 Egg yolks
2 tb Butter or margarine
1 1/4 ts Vanilla
1/4 ts Almond extract
—Frosting—
1 1/4 c Sugar
1 c Evaporated milk
1 1/2 Squares unsweetened
-chocolate; (1-ounce)
4 tb Margarine
1 ts Vanilla
Preheat oven to 300 degrees F. Grease and flour 2 nine-inch round cake
pans. In a medium bowl, sift the flour, soda, and salt 3 times. Cream the
margarine and sugar in a large mixing bowl, and 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 3 beaten egg
whites, vanilla, and almond extracts. Bake for 45 minutes or until done.
After the cake cools, split each layer in half to make 4 thin layers.
To make the filling, 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, 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, and almond extract. Cool and
spread on cake, layering as you go. Do not spread on top layer.
For frosting, combine sugar and 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 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.
Rich and sinful, a “must” for chocolate lovers! A special dessert of
Louisiana that’s worth every minute of time and effort.
Yields
1 Servings
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