Description
This chocolate dulce de leche cake is rich and moist, featuring layers of deep chocolate cake and a creamy caramel-like dulce de leche filling, topped with a silky ganache. A show-stopping yet approachable dessert for any occasion.
Ingredients
- 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
- 1½ cups dulce de leche
- ¼ cup unsalted butter, softened
- ¼ teaspoon salt
- 200 g dark chocolate, finely chopped
- 1 cup heavy cream
- 1 tablespoon unsalted butter
Instructions
- 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.
Notes
- Add a layer of chocolate buttercream for extra richness.
- Use milk chocolate in the ganache for a sweeter result.
- Add a pinch of cinnamon or espresso powder to enhance the chocolate flavor.
- Sprinkle chopped nuts over the ganache for texture.
- Store covered in the refrigerator for up to 4 days.
- Bring to room temperature before serving for best flavor and texture.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 38g
- Sodium: 290mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 64g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 65mg
