Chocolate Dulce de Leche Cake

 

As a surprise to my Danish family we made Chocolate Dulce de Leche cake. It was a big success. Dulce de Leche buttercream is super delicious. The rich chocolate cake and caramel buttercream go so well together.

“DULCE DE LECHE!”

It is really easy recipe with the great result. This mean a good meal when you need to compile something tasty but fast.


Makes4 portions

Time
Cooking time: 45 min

Ingredients

Cake

  • 180 g all-purpose flour
  • 200 g granulated sugar
  • 2 tbsp cocoa powder
  • 1.5 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 60 ml vegetable oil
  • 180 ml buttermilk at room temperature
  • 185 ml hot water
  • 2 large eggs
  • 2 tsp vanilla

Dulce de Leche Buttercream

  • 3 egg whites
  • 225 g brown sugar
  • 330 unsalted butter at room temperature
  • 80 g Dulce de Leche

Ganache

  • 55 g dark chocolate
  • 55 g whipped cream

1

Cake

Preheat oven to 175°C, grease three 15 cm round baking pans and dust with cocoa powder. Line bottoms with parchment. Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine. In a medium bowl whisk all wet ingredients (pour water in slowly as not to cook the eggs if very hot). Add wet ingredients to dry and mix on medium for 2-3 mins. Batter will be very thin. Pour evenly into prepared pans. I used a kitchen scale to ensure the batter is evenly distributed. Bake until a cake tester comes out mostly clean. A total of 30-35mins. Cool 10 minutes in the pans then turn out onto a wire rack to cool completely.

  • 180 g all-purpose flour
  • 200 g granulated sugar
  • 2 tbsp cocoa powder
  • 1.5 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 60 ml vegetable oil
  • 180 ml buttermilk at room temperature
  • 185 ml hot water
  • 2 large eggs
  • 2 tsp vanilla

2

Dulce de Leche Buttercream

Place egg whites and dark brown sugar into the bowl of a stand mixer, whisk until combined. Place bowl over a hot water bath on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch (approx. 3mins). Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)). Switch to paddle attachment. Slowly add cubed butter and mix until smooth. Add dulce de leche and whip until smooth.

  • 3 egg whites
  • 225 g brown sugar
  • 330 unsalted butter at room temperature
  • 80 g Dulce de Leche

3

Ganache

Place chopped chocolate and cream into a microwave safe bowl. Stir to combine. Microwave for 20 seconds, stir. Microwave in 10 second intervals, stirring in between, until ganache is smooth and silky. Set aside to cool completely and thicken slightly before using on cake.

  • 55 g dark chocolate
  • 55 g whipped cream
Share Button