Description
This Dulce de Leche Chocolate Cake with Cream Cheese Filling is a decadent yet light dessert featuring moist chocolate layers, a creamy frosting, and a drizzle of dulce de leche. Perfect for birthdays, celebrations, or just because!
Equipment you'll need: Three 8-9 inch round cake pans. A Large Mixing Bowl, Electric Mixer (handheld or stand mixer. A second large bowl and a whisk can be used in place of an electric mixer). Parchment Paper.
Ingredients
Cake Ingredients
- 2 cups All-Purpose Flour
- 1 cup Unsweetened Cocoa Powder
- 1 1/2 cups Granulated White Sugar
- 2 teaspoons Baking Soda
- 1 teaspoon Baking Powder
- 1/2 teaspoon Kosher Salt
- 3/4 cup Vegetable oil (such as avocado or canola oil)
- 3 Large eggs (at room temperature)
- 3/4 cup Full-fat Greek Yogurt (or sour cream)
- 1/2 cup Buttermilk (at room temperature) - see notes about making buttermilk at home.
- 1 teaspoon Vanilla Extract
- 1/2 cup Hot Coffee - see notes
Cream Cheese Frosting Ingredients
- 2 cups Heavy Cream
- 8 oz Full-fat Cream Cheese (at room temperature and softened)
- 1 1/2 cups Powdered Sugar
- 1 teaspoon Vanilla Extract
- 4 oz Unsweetened Chocolate, melted
- 1 cup Dulce de Leche for drizzling and decoration
- Optional: 1 cup mini Semi-sweet Chocolate Chips for decoration or shaved chocolate curls.
Instructions
Make the cakes
- Preheat your oven to 350°F (175°C). Line the bottom of three 8-inch round cake pans with parchment paper.
- In a large bowl sift the dry ingredients - flour, unsweetened cocoa powder, sugar, baking soda, baking powder, and salt. Whisk well to ensure they are evenly distributed.
- In the bowl of a stand mixer fitted with the paddle attachment, mix the liquid ingredients - oil, eggs, yogurt, buttermilk, and vanilla extract on low speed until smooth and combined. Then add the hot coffee.
- Combine dry and liquid ingredients - Gradually add the dry ingredients to the mixer bowl. Mix at medium speed until combined. Stop and scrape down the bottom of the bowl to incorporate any remaining flour.
- Evenly divide the chocolate cake batter among the three prepared cake pans and bake for 19-23 minutes or until a toothpick test comes out clean (a moist crumb is ok).
- Note: Our cakes took 20 minutes to bake to perfection. Since every oven and home conditions are different, keep an eye on the cakes to ensure they do not overbake. Let the cakes cool completely.
Make the Chocolate Cream Cheese Frosting and Filling
- In the bowl of a stand mixer fitted with the whisk attachment, beat the room temperature cream cheese at medium speed until smooth and creamy (about 1 minute). Add the vanilla and powdered sugar, beat until well incorporated and soft, and scrape the bowl as needed. Make sure the mix is well combined and smooth.
- Gradually pour the melted chocolate into the cream cheese mixture, beating until thoroughly combined.
- Turn the mixer to low speed and carefully add the entire cream slowly. Then, turn the mixer up to high speed and whip until thick, and you see stiff peaks form. This takes approximately 2 minutes. Make sure not to overbeat the cream mixture.
Assemble the Cake
- Layer the cake - Place one cake layer on a serving plate or cake stand. Spread a generous amount of frosting evenly over the top. Repeat with the second cake layer and frosting. Add the final cake layer and frost the entire cake. Leave some bare spots for a rustic look, or smoothly cover the whole cake.
- Decorate - Drizzle Dulce de Leche over the top and sides of the cake for a stunning finish. If desired, sprinkle with chocolate chips for added texture. Enjoy your Chocolate and Dulce de Leche Cake!
Notes
-- Buttermilk - Make your own by adding 1 teaspoon of white vinegar or lemon juice to a measuring cup, then filling it with whole milk to 1/2 cup. Let it sit for 2 minutes.
-- Hot Coffee - This secret ingredient enhances the best flavor of chocolate. You can substitute with 1 tablespoon of espresso powder or instant coffee diluted in 1/2 cup hot water.
-- TOP TIP - Time permits, you may make the cake a day ahead and refrigerate overnight. This allows the flavors to intensify and the cake set beautifully. Remove from the fridge about 30 minutes before serving to bring to room temperature.
-- Store refrigerated. This cake stays nice for 2-3 days. You can freeze the cake for up to 2-3 months. Just cover it in plastic wrap or store it in an airtight container. Thaw in the refrigerator.
-- Here are other great recipes to inspire your baking. Each one offers unique flavors and a touch of Latin Flair:
Venezuelan Chocolate Marquese Cake
Coconut and Passion Fruit Curd Layer Cake
Carrot Cake with Pineapple and Coconut (Pastel de Zanahoria)
Lemon Tres Leches Cake
