Ingredients for Chocolate Doberge Cake
- Cake Flour
- Baking Soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter
- 1 cup granulated sugar
- Eggs
- 1 cup buttermilk
- Unsweetened Chocolate Squares
- Pure Vanilla Extract
- 1/2 teaspoon almond extract
- Evaporated Milk
- Semi Sweet Chocolate Baking Squares
- 1/4 cup all-purpose flour
- 4 large egg yolks
- 4 ounces semi-sweet chocolate, chopped
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How to Make Chocolate Doberge Cake
- Preheat oven to 300°F (150°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, sift together 3 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt three times.
- In a large mixing bowl, cream together 1 cup (2 sticks) softened unsalted margarine and 2 cups granulated sugar. Add 4 large egg yolks, one at a time, beating well after each addition.
- Gradually add the dry ingredients and buttermilk alternately to the creamed mixture, beginning and ending with the dry ingredients. Add 1 cup unsweetened cocoa powder and beat for 3 minutes.
- In a separate bowl, beat 4 large egg whites until stiff peaks form. Gently fold the egg whites, 1 teaspoon vanilla extract, and 1/2 teaspoon almond extract into the batter.
- Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 5 minutes before inverting them onto a wire rack to cool completely.
- Once completely cool, carefully slice each cake layer horizontally into thirds, creating 6 thin layers.
- For the filling: In a saucepan, combine 2 cups milk and 4 ounces chopped semi-sweet chocolate. Heat over medium heat, stirring constantly, until the chocolate is melted and smooth.
- In a separate bowl, whisk together 1 cup granulated sugar and 1/4 cup all-purpose flour.
- Gradually whisk the hot milk chocolate mixture into the sugar and flour mixture until a smooth paste forms. Return the mixture to the saucepan.
- Cook over medium heat, stirring constantly, until the filling thickens to a pudding-like consistency.
- In a separate bowl, whisk 4 large eggs lightly. Temper the eggs by slowly whisking in a small amount of the hot filling, then pour the tempered egg mixture back into the saucepan.
- Cook for 2-3 minutes more, stirring constantly. Remove from heat and stir in 1/2 cup (1 stick) unsalted butter, 1 teaspoon vanilla extract, and 1/2 teaspoon almond extract.
- Let the filling cool completely before using.
- Layer the cake, spreading a generous amount of the cooled filling between each layer. Do not frost the top layer.
- For the frosting: In a heavy saucepan, combine 1 cup granulated sugar and 1/2 cup milk. Bring to a boil over medium-high heat, stirring constantly.
- Reduce heat to low and simmer for 6 minutes without stirring. Remove from heat and stir in 4 ounces chopped semi-sweet chocolate until melted and smooth.
- Stir in 1/2 cup (1 stick) unsalted butter and 1 teaspoon vanilla extract. Return to medium-low heat and cook for 1-2 minutes, stirring constantly.
- Let the frosting cool slightly before spreading evenly over the top and sides of the cake.
- Refrigerate the cake for at least 30 minutes before serving to allow the flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
387g
Fat
88g
Carbs
42g
