Chocolate Dulce de Leche Cake
The Chocolate Dulce de Leche Cake is a dreamy dessert that perfectly marries rich chocolate and luscious caramel flavors. Whether you’re celebrating a birthday, hosting a dinner party, or simply indulging on a weekend, this cake will impress everyone who takes a bite. Its moist texture and decadent layers make it a standout choice for various occasions, ensuring it’s not just another dessert on the table.
Why You’ll Love This Recipe
- Decadent Flavor: The combination of chocolate and dulce de leche creates an irresistible taste that will satisfy any sweet tooth.
- Moist Texture: Thanks to buttermilk and hot water in the batter, this cake stays moist and fluffy for days.
- Versatile Occasion Fit: Perfect for birthdays, holidays, or casual get-togethers, this cake suits any celebration.
- Impressive Presentation: The chocolate ganache topping adds a beautiful touch that makes the cake look as good as it tastes.
- Easy to Follow: With clear steps and simple ingredients, even novice bakers can successfully create this delicious treat.
Tools and Preparation
Before you start baking your Chocolate Dulce de Leche Cake, gather all necessary tools. Having the right equipment will streamline your process and ensure great results.
Essential Tools and Equipment
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Rubber spatula
- 9-inch round cake pans
- Cooling rack
Importance of Each Tool
- Electric mixer: Saves time and effort when beating eggs or mixing batter to achieve a smooth consistency.
- Measuring cups and spoons: Ensures accurate measurements for ingredients, which is crucial for baking success.
Ingredients
The ultimate combo of chocolate and caramel come together in this delicious Chocolate Dulce de Leche Cake.
For the Cake
- 1 1/2 cup all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup Dutch-processed cocoa powder (sifted)
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1/4 cup vegetable oil
- 3/4 cup buttermilk (room temperature)
- 3/4 cup hot water
- 2 large eggs
- 2 tsp vanilla extract
For the Frosting
- 3 large egg whites
- 1 cup dark brown sugar (lightly packed)
- 1 1/2 cups unsalted butter (cubed, room temperature)
- 1/4 cup Dulce de Leche (storebought or homemade)
For the Ganache
- 2 oz dark chocolate (finely chopped)
- 2 oz heavy whipping cream
How to Make Chocolate Dulce de Leche Cake
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or cooking spray. Dust with flour to prevent sticking.
Step 2: Combine Dry Ingredients
In a large mixing bowl, sift together:
1. All-purpose flour
2. Granulated sugar
3. Dutch-processed cocoa powder
4. Baking soda
5. Baking powder
6. Salt
Mix well until combined.
Step 3: Mix Wet Ingredients
In another bowl, whisk together:
1. Vegetable oil
2. Buttermilk
3. Hot water
4. Eggs
5. Vanilla extract
Make sure everything is well incorporated.
Step 4: Combine Wet and Dry Mixtures
Gradually add the wet ingredients into the dry mixture. Use an electric mixer on medium speed until you achieve a smooth batter.
Step 5: Bake the Cakes
Divide the batter evenly between the prepared cake pans. Bake for about 30-35 minutes or until a toothpick inserted in the center comes out clean. Let them cool in pans for 10 minutes before transferring to cooling racks.
Step 6: Prepare the Frosting
In a clean mixing bowl, use an electric mixer to beat egg whites until soft peaks form. Gradually add dark brown sugar while continuing to beat until stiff peaks form.
Add cubed unsalted butter one piece at a time, mixing well after each addition. Finally, mix in dulce de leche until fully blended.
Step 7: Assemble and Frost Cake
Once cakes have cooled completely, place one layer on a serving plate. Spread frosting over the top before adding the second layer. Frost the top and sides of the entire cake with remaining frosting.
Step 8: Make Ganache Topping
In a small saucepan over low heat, combine chopped dark chocolate and heavy whipping cream. Stir continuously until melted and smooth. Pour ganache over frosted cake, allowing it to drip down the sides for an elegant finish.
Now your Chocolate Dulce de Leche Cake is ready to serve! Enjoy!
How to Serve Chocolate Dulce de Leche Cake
Serving your Chocolate Dulce de Leche Cake in delightful ways can enhance the experience of this rich dessert. Here are some creative ideas to present and enjoy this cake.
Pair with Ice Cream
- Vanilla Ice Cream: The classic pairing that balances the sweetness of the cake.
- Salted Caramel Ice Cream: Adds a delicious contrast to the chocolate and caramel flavors.
Add Fresh Fruits
- Berries: Fresh strawberries, raspberries, or blueberries provide a refreshing tartness.
- Bananas: Sliced bananas complement the richness of dulce de leche perfectly.
Serve with Whipped Cream
- Sweetened Whipped Cream: A dollop on top adds lightness and creaminess.
- Chocolate Whipped Cream: For an extra chocolatey experience, try using chocolate-flavored whipped cream.
Drizzle More Dulce de Leche
- Warm Dulce de Leche: A warm drizzle enhances flavor and provides a gooey texture.
- Chocolate Sauce: Combine with dulce de leche for a decadent topping.
How to Perfect Chocolate Dulce de Leche Cake
To ensure your Chocolate Dulce de Leche Cake turns out perfectly every time, follow these helpful tips.
- Use Room Temperature Ingredients: Bring eggs, butter, and buttermilk to room temperature for better mixing and texture.
- Sift Dry Ingredients: Sifting flour and cocoa powder helps avoid lumps and ensures a smooth batter.
- Check Oven Temperature: Use an oven thermometer to ensure accurate baking temperatures for even baking.
- Don’t Overmix Batter: Mix until just combined to keep the cake light and fluffy.
- Cool Completely Before Frosting: Allow the cake layers to cool fully before adding frosting to prevent melting.
- Store Properly: Keep leftover cake in an airtight container at room temperature for up to three days.
Best Side Dishes for Chocolate Dulce de Leche Cake
Enhancing your dessert experience can be achieved by pairing your Chocolate Dulce de Leche Cake with delicious side dishes. Here are some fantastic options.
- Fresh Fruit Salad: A mix of seasonal fruits can lighten up the meal and add freshness.
- Chocolate Mousse: A rich mousse complements the chocolate flavors beautifully.
- Coffee or Espresso: The bitterness of coffee balances the sweetness of the cake perfectly.
- Pecan Pie Bars: These bars offer a nutty crunch that pairs well with the soft cake texture.
- Cheesecake Bites: Mini cheesecakes provide a creamy contrast that’s irresistible alongside this dessert.
- Nutty Granola Parfait: Layer granola with yogurt and fresh fruit for a crunchy side option.
Common Mistakes to Avoid
Making a Chocolate Dulce de Leche Cake can be easy, but there are some common pitfalls to watch out for. Here are a few mistakes to avoid:
- Ignoring Ingredient Temperature: Using cold ingredients can lead to uneven baking. Always ensure your eggs and butter are at room temperature for the best texture.
- Not Measuring Accurately: Baking is a science! Use precise measurements for flour and sugar to maintain the cake’s balance. Consider using a kitchen scale for accuracy.
- Overmixing the Batter: Mixing too much can create a dense cake. Stir until just combined to keep it light and fluffy.
- Skipping Sifting Cocoa Powder: Not sifting cocoa powder can result in clumps in your batter. Always sift to achieve a smooth texture.
- Inadequate Cooling Time: Cutting into the cake before it cools fully can ruin its structure. Allow it to cool thoroughly before frosting or slicing.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container to keep moisture in.
- The cake will last up to 5 days in the refrigerator.
Freezing Chocolate Dulce de Leche Cake
- Wrap the cake tightly in plastic wrap and then foil.
- It can be frozen for up to 3 months; ensure it’s well-protected from freezer burn.
Reheating Chocolate Dulce de Leche Cake
- Oven: Preheat the oven to 350°F (175°C). Cover with foil and heat for about 10-15 minutes until warmed through.
- Microwave: Heat individual slices on low power for about 20-30 seconds, checking frequently.
- Stovetop: Place a slice in a skillet over low heat with a lid on, warming for about 5 minutes.
Frequently Asked Questions
Here are some common questions regarding the Chocolate Dulce de Leche Cake:
Can I use other types of chocolate?
Yes, you can substitute dark chocolate with semi-sweet or milk chocolate if preferred.
How do I make my own dulce de leche?
Simmer sweetened condensed milk over low heat while stirring continuously until it thickens and turns caramel-colored.
Can I add nuts to this cake?
Absolutely! Chopped nuts such as walnuts or pecans can add great texture and flavor.
How do I store leftovers of Chocolate Dulce de Leche Cake?
Store leftovers in an airtight container in the refrigerator for up to five days or freeze them for three months.
Final Thoughts
This Chocolate Dulce de Leche Cake is not just delicious; it’s also versatile. You can customize it with different frostings or mix-ins like nuts or fruit. Whether you’re celebrating a special occasion or simply indulging yourself, this cake brings joy and satisfaction in every bite. Give it a try!
Chocolate Dulce de Leche Cake
- Total Time: 1 hour 5 minutes
- Yield: Serves approximately 12 people 1x
Description
Indulge in the ultimate dessert experience with this Chocolate Dulce de Leche Cake, where rich chocolate meets creamy caramel in a harmonious blend. Perfect for any occasion—from birthdays to casual gatherings—this cake is sure to impress with its moist layers and stunning presentation. Topped with glossy ganache and a luscious dulce de leche frosting, each slice offers a delightful explosion of flavor that will leave your taste buds singing. With straightforward instructions and accessible ingredients, even novice bakers can create this masterpiece in their own kitchen. Treat yourself and your loved ones to an unforgettable dessert that embodies comfort and decadence.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup Dutch-processed cocoa powder
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1/4 cup vegetable oil
- 3/4 cup buttermilk
- 3/4 cup hot water
- 2 large eggs
- 3 large egg whites (for frosting)
- 1 cup dark brown sugar (for frosting)
- 1 1/2 cups unsalted butter (for frosting)
- 1/4 cup Dulce de Leche (for frosting)
- 2 oz dark chocolate (for ganache)
- 2 oz heavy whipping cream (for ganache)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a mixing bowl, sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, whisk together vegetable oil, buttermilk, hot water, eggs, and vanilla extract.
- Gradually mix the wet ingredients into the dry ingredients using an electric mixer until smooth.
- Divide batter between prepared pans and bake for 30-35 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes before transferring to racks.
- For frosting, beat egg whites until soft peaks form; gradually add brown sugar until stiff peaks form. Mix in cubed butter and then dulce de leche.
- Once cakes are cool, frost the top of one layer before adding the second layer; frost the entire cake.
- Prepare ganache by melting dark chocolate with heavy cream over low heat; pour over the frosted cake.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 420
- Sugar: 38g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
