Description
A rich and moist Chocolate Dulce de Leche Cake featuring layers of deep chocolate flavor combined with a luscious dulce de leche frosting, perfect for chocolate lovers looking for a decadent dessert to impress at any occasion.
Ingredients
Scale
Cake
- 1 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup Dutch-processed cocoa powder
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup buttermilk
- 1/4 cup vegetable oil
- 2 large eggs
- 3 large egg whites
- 1/2 cup hot water
- 1 tsp vanilla extract
Frosting
- 1 1/2 cups unsalted butter, room temperature
- 1 cup dark brown sugar
- 1/4 cup dulce de leche
- 1/2 cup heavy cream
- 4 oz chopped dark chocolate
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking and ensure easy removal after baking.
- Combine Dry Ingredients: In a large bowl, sift together the all-purpose flour, granulated sugar, Dutch-processed cocoa powder, baking soda, baking powder, and salt. This ensures even distribution of leavening agents and a smooth batter.
- Mix Wet Ingredients: In a separate bowl, whisk together the vegetable oil, buttermilk, hot water, eggs, and vanilla extract until the mixture is smooth and homogenous, helping to incorporate air and moisture.
- Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined to avoid overmixing and keeping the cake tender.
- Beat Egg Whites and Sugar: In another bowl, beat the three egg whites until soft peaks form; then gently fold in the dark brown sugar to stabilize the meringue.
- Incorporate Egg Whites into Batter: Carefully fold the egg white mixture into the main batter to lighten the texture, ensuring a fluffy and airy cake.
- Bake the Cake: Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool for about 10 minutes in the pans before transferring to a wire rack to cool completely.
- Prepare the Frosting: Gently heat the heavy cream with chopped dark chocolate over low heat, stirring constantly until smooth. Allow to cool slightly before mixing in the dulce de leche and softened butter. Beat until creamy and spreadable.
- Assemble the Cake: Once the cakes are fully cooled, frost with the dulce de leche chocolate frosting, layering and covering the top and sides evenly.
Notes
- Ensure all ingredients are at room temperature for the best mixing results and cake texture.
- Do not overmix the batter once wet and dry ingredients are combined to keep the cake tender.
- Cooling the cakes completely before frosting prevents the frosting from melting.
- Use high-quality dark chocolate and authentic dulce de leche for the best flavor in the frosting.
