Chocolate Doberge Cake

Recipe by Molly53
READY IN: 55mins
SERVES: 12
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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