Cajun and Creole Recipes
Chocolate Doberge Cake
Chocolate Doberge Cake is a special dessert from Louisiana that's worth the time and effort.
Ingredients
Cake
- 2 cups cake flour, sifted
- 1 teaspoon baking soda
- 1 teaspoon salt
- 10 tablespoons butter
- 1 1/2 cups granulated 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 extract
- 1 teaspoon almond extract
Filling
- 2 1/2 cups evaporated milk
- 2 (1 ounce) squares semisweet chocolate
- 1 1/4 cups granulated sugar
- 5 tablespoons all-purpose flour
- 4 egg yolks
- 2 tablespoons butter
- 1 1/4 teaspoons vanilla extract
- 1/4 teaspoon almond extract
Frosting
- 1 1/4 cups granulated sugar
- 1 cup evaporated milk
- 1 1/2 (1 ounce) squares unsweetened chocolate
- 4 tablespoons butter
- 1 teaspoon vanilla extract
Instructions
- Heat oven to 300 degrees F. Grease and flour two 9 inch round cake pans.
Cake
- In a medium bowl, sift the flour, baking soda and salt 3 times.
- Cream the butter 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 and vanilla and almond extracts.
- Bake for 45 minutes or until done.
- After the cake cools, split each layer in half to make 3 or 4 thin layers.
Filling
- Put milk and chocolate into 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 for 2 or 3 minutes more.
- Remove from heat, and add butter, vanilla extract and almond extract. Cool and spread on cake, layering as you go. Do not spread on top layer.
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 extract 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.