s Chocolate Doberge Cake s   



Yields: 8 Servings

Ingredients

Batter
2 cups cake flour sifted
1 teaspoon baking soda
1 teaspoon salt
10 tablespoons butter
1 1/2 cups sugar
3 Large eggs separated, whites beaten until stiff
1 cup buttermilk
1 1/2 squares unsweetened chocolate (1-ounce) melted
1 1/4 teaspoons vanilla
1 teaspoon almond extract
Filling
2 1/2 cups evaporated milk
2 squares semi-sweet chocolate (1-ounce)
1 1/4 cups sugar
5 Tablespoons flour
4 egg yolks
2 tablespoons butter
1 1/4 teaspoon vanilla
1/4 teaspoon almond extract
Frosting
1 1/4 cups sugar
1 cup evaporated milk
1 1/2 squares unsweetened chocolate (1-ounce)
4 tablespoons butter
1 teaspoon vanilla


 
Instructions
 BATTER:

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.

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.

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.

Per Serving (excluding unknown items): 983 Calories; 42g Fat (37.5% calories from fat); 16g Protein; 141g Carbohydrate; 2g Dietary Fiber; 272mg Cholesterol; 834mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 Non-Fat Milk; 8 Fat; 6 1/2 Other Carbohydrates.

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Cuisine :   Dessert    

Main Ingredient :  

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! New Page 1


 

Nutrition Facts
Serving Size: 1 serving
Servings Per Recipe: 8
Amount Per Serving
Calories:  0
Calories from fat: n/a

% Daily Value*
Total Fat   0g 0%
     Saturated Fat  0g 0%
Cholesterol   0mg 0%
Sodium   0mg 0%
Total Carbo    0g 0%
     Dietary Fiber   0g 0%
     Sugars    0g  
Protein   0g  
Vitamin A       0% Vitamin C     0%
Calcium         0% Iron      0%
*Percent Daily Values are based on a 2,000 calorie diet.  Your daily values may be higher or lower depending upon your caloric intake.

Note:  The numbers in this chart are derived directly from data entered by you, the user.  Their accuracy critically depends upon proper linking of ingredient items to USDA ingredient elements.  Use at your own risk; we take no responsibility for their accuracy.  Consumers with medical issues should always consult a licensed nutritionist.