Chocolate Doberge Cake Recipe

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

How to Make Chocolate Doberge Cake

1. Preheat oven to 300°F (150°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, sift together 3 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt three times.
3. 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.
4. 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.
5. 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.
6. 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.
7. Let the cakes cool in the pans for 5 minutes before inverting them onto a wire rack to cool completely.
8. Once completely cool, carefully slice each cake layer horizontally into thirds, creating 6 thin layers.
9. 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.
10. In a separate bowl, whisk together 1 cup granulated sugar and 1/4 cup all-purpose flour.
11. Gradually whisk the hot milk chocolate mixture into the sugar and flour mixture until a smooth paste forms. Return the mixture to the saucepan.
12. Cook over medium heat, stirring constantly, until the filling thickens to a pudding-like consistency.
13. 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.
14. 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.
15. Let the filling cool completely before using.
16. Layer the cake, spreading a generous amount of the cooled filling between each layer. Do not frost the top layer.
17. 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.
18. 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.
19. 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.
20. Let the frosting cool slightly before spreading evenly over the top and sides of the cake.
21. Refrigerate the cake for at least 30 minutes before serving to allow the flavors to meld.