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.

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https://www.vermettesfoodmart.com/Recipes/Detail/4814/Chocolate_Doberge_Cake

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