Chocolate Doberge Cake


For the Cake:

  • 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
  • 2 squares unsweetened chocolate, melted
  • 1-1/4 teaspoons vanilla
  • 1 teaspoon almond extract

For the Filling:

  • 2-1/2 cups evaporated milk
  • 2 squares semisweet chocolate
  • 1-1/4 cups granulated sugar
  • 5 tablespoons flour
  • 4 egg yolks
  • 2 tablespoons butter
  • 1-1/4 teaspoons vanilla
  • 1/4 teaspoon almond extract

For the Frosting:

  • 3 cups sugar
  • 1 cup evaporated milk
  • 2 ounces bittersweet or unsweetened chocolate
  • 4 tablespoons butter
  • 1 teaspoon vanilla


Make the cake layers:

  1. Preheat oven to 300 degrees. Line three 9-inch round cake pans with parchment paper circles and spray with nonstick baking spray.
  2. Sift the cake flour into a large bowl, then whisk in the baking soda and salt.
  3. Cream butter and sugar in a large mixing bowl, then add the 3 egg yolks one at a time.
    Gradually alternate adding the flour mixture and buttermilk to the creamed butter and sugar mixture, then add melted chocolate and mix well by beating for about 3 minutes.
  4. Fold in the 3 beaten egg whites and the vanilla and almond extract.
  5. Divide the cake batter among the prepared cake pans and, using a small spatula, spread the batter evenly in each pan.
  6. Bake the cakes for 45 minutes, rotating the pans halfway through cooking, until lightly browned and a toothpick inserted in the middle of each comes out clean.

To make the chocolate filling:

  1. In a medium, heavy-bottomed saucepan heat evaporated milk and chocolate until chocolate is melted.
  2. In a bowl combine sugar and flour. Make a paste by adding the hot milk chocolate mixture, 1 tablespoon at a time, to the sugar and flour. When all the hot milk chocolate has been added to the sugar and flour mixture, return the entire mixture to the saucepan.
  3. Stir over medium heat until thick. Add 4 egg yolks all at once and stir rapidly to completely blend. Cook until the filling thickens to the consistency of loose pudding, about 3 minutes.
  4. Remove from heat and add butter, vanilla and almond extract. Let cool, then spread on cake, layering as you go (do not spread on top layer).

To make frosting:

  1. Combine sugar and evaporated milk in a heavy saucepan and bring to a boil, stirring constantly. Reduce heat and simmer 6 minutes without stirring. Remove from heat and blend in chocolate.
  2. Add butter and vanilla, and return to medium-low heat, cooking for 2 minutes. Place in refrigerator to cool.
  3. Beat mixture well, then spread on top and sides of the cake.