CHOCOLATE DULCE DE LECHE CAKE

Rich, dark chocolate cake layers with dulce de leche filling, chocolate caramel frosting and salted caramel drip.

INGREDIENTS

FOR THE CHOCOLATE CAKE

  • 1 3/4 cups, plus 2 tablespoons all-purpose flour
  • 2 cups, minus 2 tablespoons granulated sugar
  • 3/4 cup Cacao Barry Extra Brute Cocoa Powder (or similar premium brand)
  • 2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 1 teaspoon salt
  • 3 large eggs, room temperature
  • 1 cup buttermilk, room temperature
  • 1 cup hot water or coffee
  • 1/2 cup vegetable oil
  • 1 tablespoons pure vanilla extract

FOR THE DULCE DE LECHE

  • I used 3 bottles of Trader Joe's pre-made Dulce de Leche. You can use any brand you'd like or make your own.

FOR THE CHOCOLATE CARAMEL FROSTING

  • 16 ounces dark chocolate
  • 2 cups unsalted butter, at room temperature
  • 1 cup caramel sauce (recipe below)

FOR THE CARAMEL SAUCE

  • 1 1/2 cup granulated sugar
  • 10 tablespoons water
  • 6 teaspoons light corn syrup
  • 1 cup heavy cream
  • 3 teaspoons vanilla
  • 3 teaspoons salt
CHOCOLATE DULCE DE LECHE CAKE #Cakerecipes


INSTRUCTIONS

FOR THE CHOCOLATE CAKE

  1. Preheat the oven to 360 degrees F. Prepare three 8” round cake pans by spraying the bottom and sides with nonstick spray, lining the bottom with parchment paper and spraying again. Set aside.
  2. In a bowl of electric mixer, combine and stir all dry ingredients. Set aside.
  3. In medium sized mixing bowl, combine eggs, buttermilk, water or coffee, oil and vanilla and beat lightly with a fork.
  4. Full instructions visit @cakebycourtney

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