Why You’ll Love This Recipe
Chocolate Dulce de Leche Cake is a show-stopping dessert that blends the deep richness of chocolate with the sweet, caramel-like flavor of dulce de leche. The combination is simply divine! Whether you’re celebrating a special occasion or just craving something indulgent, this cake has all the right elements. It features a moist, fluffy chocolate cake that is paired with a creamy, luscious dulce de leche frosting. The filling is a silky blend of dulce de leche that adds a beautiful caramel sweetness to each bite. The contrast between the dark chocolate and caramelized milk creates a flavor experience that’s unforgettable. This cake is perfect for anyone who loves the combination of chocolate and caramel in a dessert.
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Chocolate Dulce de Leche Cake (Rich, Decadent, and Irresistible)
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Chocolate Dulce de Leche Cake is a decadent dessert featuring rich, moist chocolate cake layers filled with creamy dulce de leche and topped with a luscious chocolate ganache. It’s the perfect indulgence for any special occasion.
Ingredients
- For the Chocolate Cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- For the Dulce de Leche Filling:
- 1 can (14 oz) sweetened condensed milk
- 1 tablespoon butter
- 1/2 teaspoon vanilla extract
- For the Chocolate Ganache:
- 1 cup heavy cream
- 8 oz semi-sweet chocolate, chopped
- 1 tablespoon butter
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for 2 minutes until smooth.
- Gradually add the boiling water, mixing until the batter is thin and well combined. Pour the batter evenly into the prepared pans.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
- To make the dulce de leche filling: Pour the sweetened condensed milk into a saucepan over medium heat. Stir in the butter and cook, stirring constantly, until the mixture thickens and turns golden brown (about 15-20 minutes). Remove from heat and stir in the vanilla extract. Let it cool slightly.
- Once the cakes have cooled, slice each cake layer in half horizontally to create four layers.
- Spread a layer of dulce de leche filling between each layer of cake. Repeat until all layers are stacked.
- To make the chocolate ganache: Heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Remove from heat and pour over the chopped chocolate. Let it sit for 1-2 minutes, then stir until smooth. Stir in the butter until glossy.
- Pour the ganache over the top of the stacked cake, allowing it to drip down the sides. Let the ganache set before slicing and serving.
Notes
- For an even richer flavor, you can use dark chocolate for the ganache.
- If you prefer, you can substitute homemade dulce de leche for the canned version, although it will require a bit more time.
- This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American / Latin
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Chocolate Cake
- All-purpose flour
- Cocoa powder (unsweetened)
- Baking powder
- Baking soda
- Salt
- Sugar
- Eggs
- Milk
- Vegetable oil
- Vanilla extract
- Hot water (for moist cake)
For the Dulce de Leche Frosting
- Dulce de leche (store-bought or homemade)
- Butter (softened)
- Powdered sugar
- Heavy cream
- Salt
For the Filling (Optional)
- Dulce de leche (for an extra caramel filling layer)
Directions
Make the Chocolate Cake:
- Preheat your oven to 175°C (350°F). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat together the sugar, eggs, milk, oil, and vanilla extract until smooth and well combined.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Add the hot water and stir to make the batter smooth. The batter will be thin, which makes for a moist cake.
- Pour the batter evenly into the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Make the Dulce de Leche Frosting:
- In a large bowl, beat together softened butter and dulce de leche until smooth.
- Gradually add powdered sugar, one cup at a time, beating well between each addition. Add heavy cream to adjust consistency.
- Add a pinch of salt to balance the sweetness and continue to beat until fluffy.
Assemble the Cake:
- Once the cakes are completely cool, place the first layer on a serving platter.
- Spread a layer of dulce de leche frosting over the first cake layer.
- If you’re using it, add a thin layer of dulce de leche as a filling between the layers for extra caramel goodness.
- Top with the second cake layer, and frost the top and sides with the remaining dulce de leche frosting.
- For decoration, you can drizzle more dulce de leche over the top of the cake or garnish with chocolate shavings or cocoa powder.
Serve:
Allow the cake to set for at least 30 minutes before serving, so the flavors have time to meld. The cake is rich, so you can serve smaller slices to make it last!
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results.
Servings and Timing
This recipe serves 12-16 people, depending on the slice size.
Preparation time: 20 minutes
Baking time: 30-35 minutes
Frosting and Assembly: 20 minutes
Total time: approximately 1.5 hours
Storage/Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. You can refrigerate it for a longer shelf life, up to 5 days. For best results, allow the cake to come to room temperature before serving.
Variations and Customizations
- Filling: For an extra burst of flavor, try adding a layer of chopped pecans or toasted almonds between the cake layers.
- Frosting: If you prefer a less sweet frosting, try combining the dulce de leche with cream cheese for a tangy twist.
- Chocolate Cake Base: You can also add coffee to the cake batter for a mocha flavor that complements the chocolate and dulce de leche combination.
- Toppings: Add a dusting of cocoa powder or chocolate shavings for a simple yet elegant finish. You could also drizzle melted chocolate or add caramelized nuts for added texture and flavor.
Nutrition and Dietary Info
Approximate nutrition per serving:
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 5 g |
| Carbs | 58 g |
| Fat | 22 g |
| Saturated Fat | 12 g |
| Fiber | 2 g |
| Sugar | 44 g |
| Sodium | 150 mg |
Expert Tips & Customizations
- Cake Moisture: Don’t skip the step of adding hot water to the cake batter. It helps make the cake moist and tender.
- Frosting Texture: If your frosting is too thick, add more heavy cream, a tablespoon at a time, until you reach the desired consistency.
- Chill the Cake: After frosting, refrigerate the cake for 30 minutes before serving. This helps the frosting set and improves the texture.
- Dulce de Leche Quality: Use a high-quality dulce de leche for the best flavor. You can find it in most supermarkets or make it at home by slowly heating sweetened condensed milk.
FAQs
Can I make this cake in advance?
Yes! You can make the cake and frosting a day ahead. Keep the cake covered at room temperature, and refrigerate the frosting until you’re ready to assemble.
Can I substitute the dulce de leche?
Yes, caramel sauce can be used instead of dulce de leche, but the flavor won’t be quite the same. For the most authentic taste, I recommend sticking with dulce de leche.
Can I use a different type of frosting?
If you prefer a buttercream or ganache, feel free to use that instead. However, the dulce de leche frosting is the star of this cake!
How can I make this cake dairy-free?
You can substitute the butter and heavy cream in the frosting with non-dairy alternatives like coconut cream and dairy-free butter.
Conclusion
Chocolate Dulce de Leche Cake is an indulgent, must-try dessert for chocolate lovers and anyone with a sweet tooth. The rich chocolate cake combined with the creamy, sweet dulce de leche frosting and optional caramel filling is pure heaven. Perfect for any celebration, this cake will impress with its depth of flavor and luxurious texture. Whether you’re baking for a special event or just treating yourself, this cake is guaranteed to be a hit!
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