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.
Chocolate Dulce de Leche Cake-guest post
- 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.
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