Chocolate Doberge Cake

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A special dessert from Louisiana that’s worth the time and effort.


  • 2 cups cake flour, sifted
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 10 tablespoons margarine
  • 1 1/2 cups granulated 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 extract
  • 1 teaspoon almond extract
  • Filling:
  • 2 1/2 cups evaporated milk
  • 2 (1 ounce) squares semisweet chocolate
  • 1 1/4 cups granulated sugar
  • 5 tablespoons flour
  • 4 egg yolks
  • 2 tablespoons butter or margarine
  • 1 1/4 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  • Frosting:
  • 1 1/4 cups granulated sugar
  • 1 cup evaporated milk
  • 1 1/2 (1 ounce) squares unsweetened chocolate
  • 4 tablespoons margarine
  • 1 teaspoon vanilla extract


Step 1

Preheat oven to 300 degrees F. Grease and flour two 9-inch round cake pans.

Step 2

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, and 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.

Step 3

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.

Step 4

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.

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