This chocolate dulce de leche cake is rich, moist, and deeply chocolatey, layered with a smooth caramel-like filling that melts into every bite. It’s an elegant yet comforting dessert that feels bakery-quality but can be made right at home.

Why You’ll Love This Recipe

This cake delivers intense chocolate flavor balanced by the creamy sweetness of dulce de leche. The crumb is soft and tender, the layers bake evenly, and the filling adds a luxurious texture without being overly sweet. It’s perfect for celebrations, family gatherings, or anytime you want a show-stopping dessert that’s still approachable.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the chocolate cake (2 layers, 20–22 cm)

2 cups all-purpose flour
¾ cup unsweetened cocoa powder
1½ teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon salt
1¾ cups granulated sugar
2 large eggs, room temperature
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup hot water or hot coffee

For the dulce de leche filling

1½ cups dulce de leche
¼ cup unsalted butter, softened
¼ teaspoon salt

For the chocolate ganache topping

200 g dark chocolate, finely chopped
1 cup heavy cream
1 tablespoon unsalted butter

Directions

Preheat the oven to 175°C. Grease two 20–22 cm round cake pans and line the bottoms with parchment paper.
In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, whisk the sugar and eggs until smooth. Add the milk, oil, and vanilla extract, mixing until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
Slowly pour in the hot water or coffee, stirring gently. The batter will be thin; this is normal.
Divide the batter evenly between the prepared pans.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
For the filling, beat the dulce de leche with the butter and salt until smooth and creamy.
Place one cake layer on a serving plate, spread the dulce de leche filling evenly over the top, then place the second layer on top.
To make the ganache, heat the cream until just beginning to simmer, then pour it over the chopped chocolate and butter. Let sit for 2 minutes, then stir until smooth.
Pour the ganache over the top of the cake, letting it drip naturally over the sides. Allow it to set before slicing.

Servings and timing

Servings: 10–12 slices
Preparation time: 25 minutes
Baking time: 30–35 minutes
Cooling and assembly time: 45 minutes
Total time: approximately 1 hour 45 minutes

Variations

Add a thin layer of chocolate buttercream along with the dulce de leche for extra richness.
Use milk chocolate in the ganache for a sweeter finish.
Add a pinch of cinnamon or espresso powder to the cake batter to deepen the chocolate flavor.
Sprinkle chopped nuts over the ganache for added texture.

Storage/Reheating

Store the cake covered in the refrigerator for up to 4 days. Bring it to room temperature before serving for the best texture and flavor. Individual slices can be gently warmed for a few seconds at low power to slightly soften the ganache.

FAQs

Can I make this cake ahead of time?

Yes, the cake layers can be baked a day in advance and stored wrapped at room temperature before assembling.

Can I use homemade dulce de leche?

Absolutely. Homemade dulce de leche works perfectly and often has a deeper caramel flavor.

What if I don’t have two cake pans?

You can bake the batter in one deeper pan and slice the cake horizontally once cooled.

Can I freeze this cake?

The unfrosted cake layers freeze well for up to 2 months. Thaw completely before filling and topping.

Is coffee necessary in the batter?

No, but it enhances the chocolate flavor. Hot water works just fine as a substitute.

How do I prevent the cake from drying out?

Measure ingredients accurately and avoid overbaking. The oil in the batter helps keep it moist.

Can I use a different pan size?

Yes, but baking time may vary. Always check for doneness with a toothpick.

How thick should the dulce de leche layer be?

Spread it evenly in a moderate layer so it complements the cake without overpowering it.

Can I make this cake less sweet?

Use dark chocolate with a high cocoa percentage and reduce the ganache slightly.

What’s the best way to slice the cake cleanly?

Use a sharp knife warmed under hot water and wiped dry between slices.

Conclusion

Chocolate dulce de leche cake is a timeless dessert that combines deep cocoa flavor with smooth caramel sweetness. With simple ingredients and clear steps, this recipe lets you create a stunning, indulgent cake that’s perfect for both special occasions and everyday treats.