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