Chocolate Doberge Cake

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• 2 cups cake flour, sifted
• 1 teaspoon baking soda
• 1 teaspoon salt
• 10 tablespoons butter (no substitutions)
• 1 1/2 cups sugar
• 3 eggs, separated, whites beaten until stiff
• 1 cup buttermilk
• 1.5 (1 ounce) unsweetened chocolate squares, melted
• 1 1/4 teaspoons pure vanilla extract
• 1 teaspoon almond extract
• 2 1/2 cups evaporated milk
• 2 (1 ounce) semi-sweet chocolate baking squares
• 1 1/4 cups sugar
• 5 tablespoons flour
• 4 egg yolks, beaten
• 2 tablespoons butter (no substitutions)
• 1 1/4 teaspoons pure vanilla extract
• 1/4 teaspoon almond extract
• 1 1/4 lbs sugar (about 3 cups)
• 1 cup evaporated milk
• 2 ounces chocolate (either bittersweet or unsweetened)
• 4 tablespoons butter (no substitutions)
• 1 teaspoon pure vanilla extract

Recipe

• 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.