BITES'N CRAFTS
  • Home
  • Recipes
  • Travel
  • Home & Garden
  • About us
  • Home
  • Recipes
  • Travel
  • Home & Garden
  • About us

BITES'N CRAFTS

FOOD, TRAVEL, HOME & GARDEN

Desserts & Pastries

Chocolate Dulce de Leche Cake

by Marta Hilmar December 20, 2017
written by Marta Hilmar December 20, 2017
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

Related

0 comment
0
FacebookPinterest
Marta Hilmar

previous post
Squid risotto
next post
Apple risotto

You may also like

White chocolate Panna Cotta and Yogurt Sorbet

July 30, 2019

Raspberry Popsicles

June 17, 2019

Yogurt and Lemon Buckle

April 3, 2019

The World of Chocolate

March 18, 2019

Gnocchi with plums

October 17, 2016

Have you ever heard of potato Crêpes? (Lefse)

September 18, 2016

Cream Puffs

June 15, 2016

Rhubarb Strawberry Pockets

May 23, 2016

Buttermilk and Biscuits

May 20, 2016

Gerbeaud Cake

February 11, 2016

You must log in to post a comment.

Categories

  • Appetizers
  • Asian
  • Bread & Buns
  • Breakfast
  • Desserts & Pastries
  • Mains and sides
  • Pasta, gnocchi, risotto…
  • Salad
  • Soups
  • Travel
  • Uncategorized
No images found!
Try some other hashtag or username
  • Facebook
  • Instagram
  • Pinterest

@2019 - All Right Reserved. Designed and Developed by PenciDesign


Back To Top