Chocolate Doberge Cake (Recipe)

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Chocolate Doberge Cake

 

This cake seems typically New Orleanian to me, having grown up seeing it

impressively displayed in local bakeries, but never anywhere else. I'm

unsure as to its origin, what " Doberge " means, or if it's a corruption

of " D'Auberge " , which someone suggested, or if its related to the

Hungarian dobostorte (unlikely, since it lacks the hard caramel

topping). In any case, it's great. Here's a recipe submitted by New

Orleanian expat Greg Beron. It's a " beginner's " doberge cake, in that it

only has four layers. If you like, double the batter and filling recipes

and try making it with eight!

 

For the batter:

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

 

For the 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

 

For the 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

 

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 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.

 

Lori