Chocolate cake with dulce de leche

Chocolate Cake with Dulce de Leche

If you promised a cake and want to keep your word, you’ve come to the perfect recipe! This chocolate cake with dulce de leche is a delicious blend of flavors, soft and creamy, that will delight any sweet tooth. It's a quick, simple dessert bursting with flavor, perfect for any occasion – or even just because! Let’s get started!

Preparation time: 30 minutes
Baking time: 45-50 minutes
Total time: 1 hour and 20 minutes
Servings: 10

Ingredients:

For the cake:
- 100 g soft butter at room temperature
- 150 g sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 170 g flour
- 50 g cocoa powder
- 5 g baking powder
- 200 ml yogurt

For the cream:
- 300 g dulce de leche
- 200 g cream cheese
- 300 ml heavy cream for whipping
- 1 tablespoon powdered sugar

For decoration:
- 100 g dark chocolate
- 80 g heavy cream

Helpful tips:
1. Make sure all ingredients are at room temperature before starting. This will help with the mixing process and lead to a fluffier cake.
2. Use quality butter for better flavor. Unsalted butter is ideal, but you can also use salted butter if you prefer a flavor contrast.
3. Dulce de leche can be bought or made at home by boiling a can of condensed milk. If you choose to make it at home, follow the instructions carefully to avoid any mishaps.

Preparing the cake:
1. Start by preheating the oven to 180 degrees Celsius. Line a round cake pan with a diameter of 20-21 cm with parchment paper.
2. In a large bowl, add the soft butter and sugar. Use a mixer to combine them until the mixture is creamy and light in color.
3. Add the eggs one at a time, mixing well after each addition. This step is crucial for ensuring a smooth and even texture in the cake.
4. In another bowl, sift the flour, cocoa powder, and baking powder. This will help eliminate lumps and incorporate air, which is essential for a fluffy cake.
5. Add half of the dry ingredients to the butter and egg mixture. Mix on low speed just until combined. Add the yogurt and continue mixing until smooth.
6. Add the remaining dry ingredients and, if the batter seems too thick, you can add 2-3 tablespoons of milk to loosen it. Finally, don’t forget to incorporate the vanilla extract.
7. Pour the batter into the prepared pan, leveling the surface with a spatula. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean. When done, turn off the oven and leave the door ajar for 15 minutes to prevent thermal shock.
8. After that, remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Preparing the cream:
1. While the cake cools, you can prepare the cream. In a bowl, add the heavy cream for whipping. Beat with an electric mixer until stiff peaks form.
2. After a minute of mixing, add the powdered sugar and continue to beat until you achieve well-whipped cream.
3. Measure 300 g of dulce de leche and add it to a separate bowl. Mix on low speed, then gradually increase the speed until it becomes creamy.
4. Gradually add the cream cheese and continue mixing until fully incorporated into the dulce de leche mixture.
5. Finally, fold the whipped cream into the caramel cream using a spatula to avoid deflating the whipped cream. Refrigerate the cream for at least an hour to set.

Assembling the cake:
1. Once the cake has cooled completely, slice it into 3 equal layers. You can use a serrated knife for clean cuts.
2. Place the first layer of cake on a serving platter. Add 2-3 tablespoons of dulce de leche cream and spread it evenly. Repeat this step with the other layers, finishing with a layer of cream on top.
3. While preparing the glaze, place the cake back in the refrigerator to set.

Preparing the glaze:
1. In a saucepan, melt the dark chocolate along with the heavy cream over low heat or in a double boiler, stirring constantly to prevent burning.
2. Once the chocolate is completely melted and the mixture is smooth, take the cake out of the refrigerator and pour the glaze over it. Allow the glaze to drip down the sides for a stunning effect.

Finishing the cake:
1. This cake has a rustic appearance and doesn’t require elaborate decorations, but if you like, you can garnish it with chocolate shavings, chopped nuts, or fresh fruit for an extra pop of color and texture.
2. Let the cake sit in the refrigerator to set the glaze, and then it’s ready to serve!

Serving suggestions:
This delicious cake pairs perfectly with a glass of cold milk or a cup of aromatic coffee. You can also serve it with vanilla ice cream or a berry sauce for an unforgettable culinary experience.

Nutritional information (per serving):
Calories: 400 kcal
Protein: 6 g
Carbohydrates: 50 g
Fats: 20 g

History and variations:
Chocolate cakes have a rich history, made for centuries in various forms and combinations. Dulce de leche, on the other hand, is a beloved treat worldwide, appreciated for its sweet and creamy flavor. You can experiment with different types of chocolate or substitute dulce de leche with another caramel sauce or chocolate cream to create a unique version of this cake.

Frequently asked questions:
1. Can I use white chocolate instead of dark chocolate?
Yes, you can adapt the glaze to your preferences, but be mindful of the sugar content, as white chocolate is sweeter.
2. How can I prevent the cake from being dry?
Make sure not to overbake it and let it cool properly. Additionally, using yogurt helps retain moisture.
3. Can I freeze the cake?
The cake can be frozen, but it’s recommended not to add the glaze before freezing. Freeze it plain, then add the glaze after thawing.

This chocolate cake with dulce de leche is undoubtedly a treat that will bring smiles to the faces of your loved ones. Enjoy every slice and savor the sweet moment!

 Ingredients: Base: 100g soft butter, 150g sugar, 3 large eggs, 1 teaspoon vanilla essence, 170g flour, 50g cocoa, 5g baking powder, 200ml yogurt. Cream: 300g dulce de leche, 200g cream cheese, 300ml sweet cream for whipping, 1 tablespoon powdered sugar. Decoration: 100g dark chocolate, 80g sweet cream.

 Tags:  cake cake layer chocolate cake