DULCE DE LECHE DECADENCE

 

  • Cooking Time: 35
  • Servings: 10
  • Preparation Time: 20

Ingredients

  • Mexican Chocolate Cake
  • 3/4 cup hot brewed coffee
  • 1/2 cup unsweetened baking cocoa
  • 3 tsp ground cinnamon
  • 2 cups AP flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 cup butter
  • 1 3/4 cups sugar
  • 3 eggs
  • 3/4 cup buttermilk
  • 2 tsp vanilla
  • Dulce de Leche
  • 1 can sweetened condensed milk
  • Milk Chocolate Ganache
  • 1 bag milk chocolate morsels
  • 1/2 cup heavy cream
  • 2 TBS butter

Directions

  • Heat oven to 350. Prepare cake pans- grease and flour.
  • Beat coffee, cocoa and cinnamon with a wire whisk until smooth-set aside until mixture cools a little bit.
  • In another bowl mix flour, baking powder, and baking soda.
  • In a large bowl (love my kitchen aid) beat butter and sugar until creamy. Add eggs one at a time, beating after each addition.
  • Stir buttermilk and vanilla into coffee mixture.
  • Starting and ending with flour mixture alternate with coffee mixture into butter mixture. Beat until all ingredients are combined and batter is smooth.
  • Pour into prepared pans and bake for about 35 minutes or until toothpick comes out clean. Cool cakes in the pan for 10 minutes before removing them and leaving to cool completely.
  • Dulce de Leche
  • Increase oven temperature to 425. Pour one can of sweetened condensed milk into a glass baking pan and cover with foil. Place the filled baking pan in a larger pan and fill the larger pan with water just till about halfway up the pan that is filled with the milk. Place the two pans in the oven and bake for at least an hour. Check on it about half way through to see if more water needs to be added to the outside pan- you don't want your milk to burn! After about an hour, check to make sure your condensed milk has become a golden amber or browned a bit (if it hasn't give it a few more minutes) and remove from oven. Once it's cooled, mix with a whisk until smooth.
  • Milk Chocolate Ganache
  • In a saucepan, heat heavy cream until hot and mix in chocolate and butter, whisking until smooth. Remove from heat.
  • *Don't start to make your ganache until you're just about ready to pour it over your cake.
  • Assembly:
  • 1. No matter how many layers you choose to use, round or rectangle or square, always remember to level off your layers!
  • 2. Place your first layer on a cooling rack and spread a good amount of dulce de leche over top. Don't worry if it starts to ooze out a little bit. Repeat process with other layers.
  • 3. Once you last layer of cake is placed on top get your warm ganache and pour it over top your cake, letting the ganache fall over the edges of the cake. When you feel like you've got a good layer, smooth out the sides with the flat end of a butter knife or spatula. If you're not satisfied with the smoothness, wait for this layer of ganache to cool and then pour another layer.

Notes

In a belated birthday celebration I wanted to make my boyfriend something yummy. A big fan of anything Mexican (food that is) and living in Texas, what would be more appropriate than a Mexican Chocolate Cake with homemade Dulce de Leche filling topped with Milk Chocolate Ganache. Delish.

Categories: Cake  Filling 

Author Credit: Betty Crocker-Cake

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