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Receta Chocolate Doberge Cake
by Global Cookbook

Chocolate Doberge Cake
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Ingredientes

  • 2 c. cake flour, sifted
  • 1 x -tsp. baking soda
  • 1 x -tsp. salt
  • 10 Tbsp. butter
  • 1 1/2 c. sugar
  • 3 x Large eggs, separated, whites beaten till stiff
  • 1 x -c. buttermilk
  • 1 1/2 x (1-oz) squares unsweetened chocolate, melted
  • 1 1/4 tsp vanilla
  • 1 tsp almond extract
  • 2 1/2 c. evaporated lowfat milk
  • 2 x (1-oz) squares semi-sweet chocolate
  • 1 1/4 c. sugar
  • 5 Tbsp. flour
  • 4 x egg yolks
  • 2 Tbsp. butter
  • 1 1/4 tsp vanilla
  • 1/4 tsp almond extract
  • 1 1/4 lb sugar (about 3 c.)
  • 1 x -c. evaporated lowfat milk
  • 2 ounce bittersweet or possibly unsweetened chocolate
  • 4 Tbsp. butter
  • 1 x -tsp. vanilla

Direcciones

  1. Preheat oven to 300 F. 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 in egg yolks, one at a time. Gradually alternate adding the flour mix and buttermilk, then add in chocolate and mix well by beating about 3 min. Mix in the three beaten egg whites, vanilla, and almond extracts. Bake for 45 min or possibly till done.
  2. After the cake cools, carefully split each layer into thirds to make six thin layers. To make the filling, put lowfat milk and chocolate in a saucepan and heat till chocolate is melted. In a bowl, combine sugar and flour. Make a paste by adding warm lowfat milk chocolate by Tbsp. to the sugar and flour, and then return to saucepan. Stir over medium heat till thick. Add in 4 egg yolks all at once and stir rapidly to completely blend. Cook 2 or possibly 3 min more. Remove from heat, and add in butter, vanilla, and almond extract. Cold and spread on cake, layering as you go. Don't spread on top layer. For frosting, combine sugar and lowfat milk in a heavy saucepan, and bring to a boil, stirring constantly. Reduce heat and simmer for 6 min without stirring. Remove from heat and blend in chocolate. Add in butter and vanilla and return to medium-low heat, cooking 1 or possibly 2 min. Place in refrigerator to cold. Beat well, and then spread on top and the sides of the cake.