Chocolate Dulce de Leche Cake: 7 Layers of Heaven

Oh my goodness, if you’re a chocolate lover like me, you’re going to absolutely adore this Chocolate Dulce de Leche Cake! Imagine a rich, moist chocolate cake layered with a luscious dulce de leche frosting that just melts in your mouth. It’s the kind of cake that doesn’t just satisfy your sweet tooth; it wraps you in a warm hug of flavor. I remember the first time I made this beauty for my best friend’s birthday. The look of pure joy on her face as she took that first bite was priceless! I mean, who can resist the combination of chocolate and dulce de leche? It’s like a match made in dessert heaven! Every layer is a celebration, and trust me, this cake is bound to steal the show at any gathering. Let’s dive into the delicious details and make this dreamy cake together!

Ingredients List

To create this heavenly Chocolate Dulce de Leche Cake, you’ll need the following ingredients:

• 1½ cups all-purpose flour
• 1½ cups granulated sugar
• ¾ cup Dutch-processed cocoa powder
• 1½ tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• ¼ cup vegetable oil
• ¾ cup buttermilk
• ¾ cup hot water
• 2 large eggs
• 2 tsp vanilla extract
• 3 large egg whites
• 1 cup packed dark brown sugar
• 1¼ cups unsalted butter, softened
• ¼ cup dulce de leche
• 2 oz dark chocolate, chopped
• 2 oz heavy whipping cream

Make sure your butter is softened to room temperature for easy mixing. The eggs and buttermilk should also be at room temperature for the best texture. Happy baking!

How to Prepare Chocolate Dulce de Leche Cake

Getting ready to make this Chocolate Dulce de Leche Cake is half the fun! Let’s walk through the steps together so you can nail it every time. Trust me, once you get the hang of it, you’ll be whipping this cake up for every occasion!

Preheat and Prepare

First things first, preheat your oven to 350°F (175°C). While that warms up, grease two 9-inch round cake pans with butter and dust them lightly with flour. This will help ensure your cakes slide right out when they’re done baking. No one likes a stuck cake!

Mix Dry Ingredients

In a medium bowl, whisk together the flour, granulated sugar, Dutch-processed cocoa powder, baking soda, baking powder, and salt. This step is crucial because it ensures that your dry ingredients are well combined and ready to mingle with the wet ones later. Keep whisking until there are no lumps!

Combine Wet Ingredients

In another bowl, mix the vegetable oil, buttermilk, hot water, eggs, and vanilla extract. Whisk until the mixture is smooth and creamy. It’s important that everything is well incorporated here; you want a lovely, uniform batter later on!

Combine Wet and Dry Mixtures

Now, it’s time for the big mix! Gradually add the wet ingredients to the dry ingredients, folding gently with a spatula. Be careful not to overmix—just combine until you see no more dry flour. This will keep your cake tender and fluffy!

Bake the Cakes

Divide the batter evenly between the two prepared pans. Pop them in the oven and bake for about 30–35 minutes. To test for doneness, insert a toothpick into the center of the cakes. If it comes out clean or with a few moist crumbs, they’re ready to come out!

Prepare the Frosting

For the dulce de leche frosting, start by whisking the egg whites and dark brown sugar together in a heatproof bowl over simmering water. Keep stirring until the sugar dissolves and the mixture feels warm. Then, transfer it to your mixer and whip until you get stiff peaks! Gradually add the softened butter while mixing until it’s beautifully smooth and creamy. Finally, mix in the dulce de leche until it’s all deliciously combined. The texture should be light and fluffy—perfect for spreading!

Make the Ganache

To create the chocolate ganache, heat the heavy whipping cream until it’s just steaming, then pour it over the chopped dark chocolate. Let it sit for a minute, then stir until it’s silky smooth. This ganache should be pourable but not too runny, so if it’s too liquidy, just let it chill for a bit.

Frost and Assemble the Cake

Once your cakes are completely cooled, it’s time to frost! Place one layer on a serving plate and spread a generous amount of dulce de leche frosting over the top. Add the second cake layer and frost the top and sides of the entire cake. Finally, drizzle that luscious chocolate ganache over the top, letting it cascade down the sides. Voilà! Your Chocolate Dulce de Leche Cake is ready to impress!

Nutritional Information

Now, let’s talk about the nutrition for this decadent Chocolate Dulce de Leche Cake! Each slice packs a delightful punch with approximately 410 calories. You’ll find about 22 grams of fat, including 10 grams of saturated fat. With 36 grams of sugar, it definitely satisfies that sweet tooth! Plus, you’re getting 5 grams of protein and 49 grams of carbohydrates in each serving. Keep in mind that these values are estimates based on the ingredients used, so they can vary a bit depending on how you put your own spin on the recipe. Enjoy this rich treat while keeping those numbers in mind!

FAQ Section

Got questions about this Chocolate Dulce de Leche Cake? I’ve got you covered! Here are some common queries that might pop up while you’re baking this delicious dessert.

Can I use different frosting?

Absolutely! While the dulce de leche frosting is a star in its own right, you can switch things up if you like. Cream cheese frosting adds a tangy twist that pairs wonderfully with chocolate. Or, try a simple whipped cream topping for a lighter feel! If you want a more indulgent option, a classic chocolate buttercream frosting would be divine too. The choices are endless!

How do I store leftovers?

To keep your Chocolate Dulce de Leche Cake fresh, cover it tightly with plastic wrap or store it in an airtight container. It can be kept at room temperature for a couple of days, but if you want to extend its life, pop it in the fridge. Just make sure to let it come back to room temperature before serving for the best flavor!

Can I make this cake ahead of time?

You bet! This cake is perfect for making in advance. You can bake the cake layers a day or two ahead and store them wrapped tightly in plastic wrap at room temperature. Just frost it on the day you plan to serve it for the best taste and texture. If you want to get really organized, you can even prepare the frosting and ganache ahead and store them in the fridge. Just give them a little stir before using!

Why You’ll Love This Recipe

This Chocolate Dulce de Leche Cake is a showstopper for so many reasons! Let me break down why you’ll want to make this cake for every celebration or just because:

• Rich Flavor: The deep, chocolatey goodness combined with the sweet, creamy dulce de leche creates a flavor explosion that’s simply irresistible.
• Moist Texture: Thanks to the buttermilk and hot water, this cake stays incredibly moist, making each bite a delightful experience.
• Crowd-Pleasing Appeal: Whether it’s a birthday party or a casual gathering, this cake never fails to impress. It’s the perfect centerpiece that will have everyone asking for seconds!

Trust me, once you try it, you’ll understand why this cake is a must-have!

Tips for Success

To ensure your Chocolate Dulce de Leche Cake turns out perfectly every time, here are some pro tips that I swear by! First, make sure your ingredients are at room temperature before mixing; this helps everything blend smoothly for a uniform batter. Don’t skip the toothpick test—if it comes out with wet batter, it’s not ready yet! Also, be gentle when combining wet and dry ingredients; overmixing can lead to a dense cake. Finally, let the cakes cool completely before frosting to avoid a melty mess. Follow these tips, and you’ll have a show-stopping cake that impresses everyone!

Variations

If you’re feeling adventurous, there are so many fun ways to switch up this Chocolate Dulce de Leche Cake! Here are a few ideas that I love:

• Flavor Infusions: Try adding espresso powder to the batter for a mocha twist or a splash of orange zest for a refreshing citrus note.
• Nutty Delight: Fold in some chopped walnuts or pecans for a delightful crunch and extra flavor.
• Fruit Topping: Top your cake with fresh berries or sliced bananas for a pop of color and freshness that complements the rich chocolate.
• Alternative Frostings: Switch the dulce de leche frosting for a salted caramel or peanut butter frosting for a different yet equally delightful experience!

These variations can give a personal touch to your cake while keeping the essence of that luscious chocolate and dulce de leche goodness!

Storage & Reheating Instructions

To keep your Chocolate Dulce de Leche Cake fresh and delicious, store any leftovers in an airtight container or cover it tightly with plastic wrap. It can stay at room temperature for up to two days, but if you want to keep it longer, pop it in the fridge. Just remember to let it come back to room temperature before serving so that all those rich flavors can shine!

If you need to reheat a slice, simply pop it in the microwave for about 10-15 seconds. This will warm it up nicely without drying it out. Enjoy every last crumb of this heavenly cake!

Leave Your Feedback

I’d love to hear about your experience with this Chocolate Dulce de Leche Cake! Did you make any fun variations? How did it turn out? Please leave a comment below to share your thoughts and rate the recipe. Your feedback means the world to me and helps others too!

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