Chocolate Dulce de Leche Cake – three layers of rich chocolate cake sandwiched with dulce de leche frosting.
I can not tell you how excited I am today.
It’s my Birthday! I’m 21…again!
But that’s not why I’m excited. I’m excited because my sweet friend Roxana baked me a cake!
Just over casual conversation about these Chocolate Coffee Cupcakes she made for her birthday, I mentioned that my birthday was coming up. A few days later she messaged me and asked if she could guest post and make a cake for me. Now don’t you love her already? I can’t tell you the last time someone made me a cake for my birthday. And Roxana’s cakes are something to look forward to, Just go check out her Triple Chocolate Layer Cake or her Brownie Bottom Cheesecake.
Roxana’s more than just a pretty cake (maker) she also makes bars-Chocolate Marshmallow Bars and cookies-Sandwich Sugar Cookies…oh and she bakes bread too-Chocolate Swirl Bread!
If this isn’t enough reason to love her, she’s got the most wonderful heart.
Hello Chocolate Lovers. WOW, I feel like home!
I’m Roxana, a chocolate-anything-carbs-aholic and I blog at Roxana’s Home Baking.
I bake anything and everything. Cake, cheesecake, cupcakes, bars, cookies, bread, buns, rolls. You name it, I’ve baked it.
Few days ago, while making small talk, she mentioned that today is her birthday.
Happy Birthday dear Joan! I wish you all the chocolate goodness in the world!
You guys know what’s the sad part, if i may say so? Two of her family members are also born in September and they’re all caked out by the time her birthdays comes around.
Not to worry, I’m never caked out. And to prove I made I cake that will put you in a sugar coma. And you better believe me, when I say it!
I’m talking three layers of rich chocolate cake sandwiched with dulce de leche frosting.
And that’s not all. More dulce de leche to make it pretty and some chocolate ganache to finish the cake in style.
I hope your blood pressure is not sky-rocking just by reading it.
Go grab a fork! I’m sharing this slice with you!
Here’s a tissue, you have something on your chin.
You may wanna wipe it off before we bake another cake.
Hope you’re ready! Let’s do it!
Chocolate Dulce de Leche Cake
- 1/2 cup (113 grams) room temperature butter
- 1 cup packed (200 grams) brown sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 1/4 cup (150 grams) all-purpose flour
- 2 tsp (8 grams) baking powder
- 1/2 cup (40 grams) unsweetened cocoa powder
- 3/4 cup (180 ml) buttermilk
Dulce de leche Frosting
- 12 oz dulce de leche (scant 1 can dulce de leche)
- 12 tbsp room temperature butter
- 3 cups of sifted powder sugar
- about 1 tsp milk (if needed)
- 150 grams semi-sweet chocolate
- 150 grams butter
- Directions Chocolate Cake
- Heat the oven to 350F. Line an 8 inch springform with parchment paper and set aside.
- In your mixing bowl, with the paddle attachment on, cream the butter and cream until light and fluffy. Add the eggs, one at a time, scraping the sides of the bowl after each addition. Add the vanilla extract.
- Separate, in another bowl, sift the flour with baking powder and cocoa. Add to the butter mixture alternately with the buttermilk.
- Stir until just combines and there are no more lumps.
- Pour the batter into the prepared pan and bake for 50 to 55 minutes or until a toothpick comes out clean.
- Leave to cool completely before slicing it.
- Chocolate ganache
- To make the chocolate ganache place the butter and chocolate in a medium saucepan and melt, over low heat.
- When the chocolate has melted, remove from the heat and leave to cool at room temperature until is think but still pour-able.
- If it gets too thick before you finish frosting the cake place the bottom of the saucepan in a pan with hot water (make sure no water gets in the chocolate) and stir to melt it just a wee bit.
- Dulce de Leche frosting
- To make the frosting cream the butter and dulce de leche. Slowly add the powder sugar, 1/2 cup at a time scraping the sides of the bowl down when needed. When all the sugar is added, increase the speed and mix for 1 more minute until smooth and shiny.
- If it's too stiff add few drops, up to 1 teaspoon of cold milk.
- Assembling the cake
- Cut the chocolate cake in 3 layers.
- Place the first layer on the serving plate and top it with almost 1/3 of the dulce de leche frosting. Spread the frosting evenly before topping it with the second layer of cake.
- Add another 1/3 of the dulce de leche frosting on top of the second layer of cake and spread it evenly.
- Add the third layer of cake.
- With the remaining dulce de leche frosting cover the sides of the cake.
- Chill the cake for 30 minutes.
- Pour the chocolate ganache on top of the cake spreading it with a cake knife/spatula pushing it slowly towards the sides of the cake.
- If you don't like the running chocolate of the sides you can prevent it by working on small areas making some there are no side drippings.
- Also, you may wanna have some frosting set aside, just in case
- Cool for few more hours before slicing it.
I have to say the cake is very rich, cut it in thin slices. Best served at room temperature.
Hope I’ll see you again on my blog
Joan, thank you for inviting me to your marvelous place to celebrate your sweet birthday. Have a wonderful day my Friend,
Now you see why I love this lady so much. Be sure to pop over to her blog, find her on facebook or even Pinterest. Thank you Roxana, you made my day so special.
I’ll be sharing my scrumptious birthday cake with a few of these great parties.