Chocolate Doberge Cake

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A special louisiana dessert so sinfully rich and loaded with flavor. the traditional doberge is made with yellow cake, but this chocolate version kicks it up just a notch. cooling time not included in preparation time.

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Steps

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Preheat oven to 300f.

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Grease and flour 2 nine-inch round cake pans.

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In a medium bowl , sift the flour , soda , and salt 3 times.

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Cream the margarine and sugar in a large mixing bowl , and add egg yolks , one at a time.

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Gradually alternate adding the flour mixture and buttermilk , then add chocolate and mix well by beating about 3 minutes.

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Fold in the 3 beaten egg whites , vanilla and almond extracts.

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Bake for 25 to 30 minutes or until the cakes test done.

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Remove from oven and set pans on a cooling rack for five minutes.

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Turn out of pan onto cooling rack.

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When the cakes are completely cooled , carefully split each layer into thirds to make 6 thin layers.

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To make the filling , put milk and chocolate in a saucepan and heat until chocolate is melted.

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In a bowl , combine sugar and flour.

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Make a paste by adding hot milk chocolate by tablespoons to the sugar and flour , then return to saucepan.

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Stir over medium heat until thick.

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Whisk the eggs in a separate bowl , pour a small.

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Ingredients

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cake flour, baking soda, salt, butter, sugar, eggs, buttermilk, unsweetened chocolate squares, pure vanilla extract, almond extract, evaporated milk, semi-sweet chocolate baking squares, flour, egg yolks, chocolate