Classic Chocolate Doberge Cake

Classic Chocolate Doberge Cake


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This classic six-layer cake is creamy, fluffy, and superbly moist. It takes a little time to make, but it’s totally worth it. There is creamy filling in each layer, making this cake one of the most moist cakes!

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Time needed

30 min preparation + 45 min cooking

Serving Size / Yield

1 serving


  • For the Cake
  • 2 C. cake flour
  • 3 eggs (separate the whites and beat them stiff)
  • 1 C. buttermilk
  • 2 squares unsweetened chocolate, melted
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 ¼ sticks of butter
  • 1 ½ C. sugar
  • 1 ¼ tsp. vanilla
  • 1 tsp. almond extract
  • For the Filling
  • 2 ½ C. evaporated milk
  • 5 Tbs. flour
  • 4 eggs, yolk only
  • 2 Tbs. butter
  • 2 squares semisweet chocolate
  • 1 ¼ C. granulated sugar
  • 1 ¼ tsp. vanilla
  • ¼ tsp. almond extract
  • Frosting
  • 1 C. evaporated milk
  • 2 oz. bittersweet chocolate
  • 3 C. sugar
  • 4 Tbs. butter
  • 1 tsp. Vanilla

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Preheat the oven to 300 degrees. Sift the flour, baking soda, and salt twice. Cream the butter and sugar in a standing mixer. Add the egg yolks one at a time. Alternate adding the flour mixture and buttermilk. Add in the chocolate and continue beating until it mixes well.

Fold the egg whites, vanilla and almond extract into the mixture. Pour the mixture into 2 round cake pans and bake for 45 minutes. While the cake is cooling, heat the milk and chocolate in a saucepan until it thickens. Add the egg yolks and whisk them in. once it's completely mixed, let it simmer for 3 more minutes while stirring. Remove it from the stove and add the butter, almond and vanilla. Split each cake into thirds and spread the filling on evenly on all layers except the top and assemble the cake. Make the frosting by bringing the sugar and milk to a boil and then lowering to a simmer for 6 minutes. Blend in the chocolate, butter, and vanilla and continue to cook for two minutes. Refrigerate for an hour, beat it smooth and spread it over the cake.

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