Chocolate Doberge Cake

Recipe Ingredients

		Cake
2 cups	125g / 4.4oz	Cake flour - sifted
1 teaspoon	5ml	Baking soda
1 teaspoon	5ml	Salt
10 tablespoons	150ml	Margarine
1 1/2 cups	297g / 10oz	Sugar
3		Eggs whites - separated, beaten until stiff
1 cup	237ml	Buttermilk
1 1/2		Unsweetened chocolate - (1-ounce) melted
1 1/4 teaspoons	6.3ml	Vanilla
1 teaspoon	5ml	Almond extract
		Filling
2 1/2 cups	592ml	Evaporated milk
2		Semi-sweet chocolate - (1-ounce)
1 1/4 cups	247g / 8.7oz	Sugar
5 tablespoons	75ml	Flour
4		Egg yolks
2 tablespoons	30ml	Butter or margarine
1 1/4 teaspoons	6.3ml	Vanilla
1/4 teaspoon	1.3ml	Almond extract
		Frosting
1 1/4 cups	247g / 8.7oz	Sugar
1 cup	237ml	Evaporated milk
1 1/2		Unsweetened chocolate - (1-ounce)
4 tablespoons	60ml	Margarine
1 teaspoon	5ml	Vanilla

Recipe Instructions

Preheat oven to 300F 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, split each layer in half to make 4 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 margarine 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.

Source:
Cooking Light, Guilt-Free Desserts

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