Total Time
Prep 20 mins
Cook 35 mins

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.

Ingredients Nutrition


  1. Preheat oven to 300°F.
  2. Grease and flour 2 nine-inch round cake pans.
  3. In a medium bowl, sift the flour, soda, and salt 3 times.
  4. Cream the margarine and sugar in a large mixing bowl, and add egg yolks, one at a time.
  5. Gradually alternate adding the flour mixture and buttermilk, then add chocolate and mix well by beating about 3 minutes.
  6. Fold in the 3 beaten egg whites, vanilla and almond extracts.
  7. Bake for 25 to 30 minutes or until the cakes test done.
  8. Remove from oven and set pans on a cooling rack for five minutes; turn out of pan onto cooling rack.
  9. When the cakes are completely cooled, carefully split each layer into thirds to make 6 thin layers.
  10. To make the filling, put milk and chocolate in a saucepan and heat until chocolate is melted.
  11. In a bowl, combine sugar and flour.
  12. Make a paste by adding hot milk chocolate by Tablespoons to the sugar and flour, then return to saucepan.
  13. Stir over medium heat until thick.
  14. 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.
  15. Then pour the egg mixture back into the pot.
  16. Cook 2 or 3 minutes more.
  17. Remove from heat, and add butter, vanilla, and almond extract.
  18. Cool and spread on cake, layering as you go.
  19. Do not spread on top layer.
  20. For frosting, combine sugar and milk in a heavy saucepan, and bring to a boil, stirring constantly.
  21. Reduce heat and simmer for 6 minutes without stirring.
  22. Remove from heat and blend in chocolate. Add butter and vanilla and return to medium-low heat, cooking 1 or 2 minutes.
  23. Place in refrigerator to cool.
  24. Beat well, then spread on top and the sides of the cake.
Most Helpful

This recipe was awesome! The almond and vanilla extracts give it so much more flavor than most doberge cakes I've had. The cake is very moist and the frosting is smooth (not gritty like a lot of sugary frostings - bleh) The only reason I gave this 4 instead of 5 stars because: 1) a traditional doberge is yellow cake with chocolate frosting and filling, so I had to omit the chocolate from the batter, and 2) the Filling instructions forget to mention tempering the eggs. You can try stirring quickly, but 9 times out of 10 the eggs will cook if you just chuck them into the boiling hot liquid like that. You need to lightly 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.

ktelschow June 04, 2009

I am so grateful to have found this recipe. It was one that was made in my family when I was young. Without a written recipe, my memory was pretty shaky. This has brought back pleasurable memories!

CMag1138 January 15, 2009

Your cake looks delicious. I make it just a little differently. I'm from Louisiana and I have been making our Doberge recipe for over 30 years. My cake is white and 8 layers. I use 4 squares of unsweetened chocolate and 8 egg yolks in my filling. In my icing I use 8 squares of unsweetened chocolate and 1/2 cup of butter and confectioners sugar. It's very rich and the contrasting milk and dark chocolates with the white cake is beautiful and delicious. Bon appetit!

cajungenes August 12, 2008