Best Chocolate Doberge Cake Recipes

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CHOCOLATE DOBERGE CAKE



Chocolate Doberge Cake image

A special Louisiana dessert so sinfully rich and loaded with flavor. The traditional doberge is made with yellow cake, but this chocolate version kicks it up just a notch. Cooling time not included in preparation time.

Provided by Molly53

Categories     Dessert

Time 55m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 23

2 cups cake flour, sifted
1 teaspoon baking soda
1 teaspoon salt
10 tablespoons butter (no substitutions)
1 1/2 cups sugar
3 eggs, separated, whites beaten until stiff
1 cup buttermilk
1.5 (1 ounce) unsweetened chocolate squares, melted
1 1/4 teaspoons pure vanilla extract
1 teaspoon almond extract
2 1/2 cups evaporated milk
2 (1 ounce) semi-sweet chocolate baking squares
1 1/4 cups sugar
5 tablespoons flour
4 egg yolks, beaten
2 tablespoons butter (no substitutions)
1 1/4 teaspoons pure vanilla extract
1/4 teaspoon almond extract
1 1/4 lbs sugar (about 3 cups)
1 cup evaporated milk
2 ounces chocolate (either bittersweet or unsweetened)
4 tablespoons butter (no substitutions)
1 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 300°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 25 to 30 minutes or until the cakes test done.
  • Remove from oven and set pans on a cooling rack for five minutes; turn out of pan onto cooling rack.
  • When the cakes are completely cooled, carefully split each layer into thirds to make 6 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.
  • Whisk the eggs in a separate bowl, pour a small amount of the hot liquid into the eggs while simultaneously stirring with your free hand.
  • Then pour the egg mixture back into the pot.
  • 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 butter 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.

Nutrition Facts : Calories 800.4, Fat 29.6, SaturatedFat 17.6, Cholesterol 164.7, Sodium 557.5, Carbohydrate 127.7, Fiber 2.1, Sugar 96.9, Protein 11.7

CHOCOLATE DOBERGE CAKE RECIPE



Chocolate Doberge Cake Recipe image

Provided by pattisw

Number Of Ingredients 25

2 cups cake flour, sifted
1 teaspoon baking soda
1 teaspoon salt
10 tablespoons butter
1-1/2 cups sugar
3 eggs, separated, whites beaten until stiff
1 cup buttermilk
1-1/2 (1-ounce) squares unsweetened chocolate, melted
1-1/4 teaspoons vanilla
1 teaspoon almond extract
Filling
2-1/2 cups evaporated milk
2 (1-ounce) squares semi-sweet chocolate
1-1/4 cups sugar
5 Tablespoons flour
4 egg yolks
2 tablespoons butter
1-1/4 teaspoon vanilla
1/4 teaspoon almond extract
Frosting
1-1/4 pounds sugar (about 3 cups)
1 cup evaporated milk
2 ounces bittersweet or unsweetened chocolate
4 tablespoons butter
1 teaspoon vanilla

Steps:

  • Preheat oven to 300F. 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, carefully split each layer into thirds to make 6 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 butter 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.

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