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Chocolate Dulce De Leche Cake
Food & Drink
1/2 cup (113 grams) room temperature butter
1 cup packed (200 grams) brown sugar
1 teaspoon vanilla extract
1 1/4 cup (150 grams) all-purpose flour
2 tsp (8 grams) baking powder
1/2 cup (40 grams) unsweetened cocoa powder
3/4 cup (180 ml) buttermilk
Dulce de leche Frosting
12 oz dulce de leche (scant 1 can dulce de leche)
12 tbsp room temperature butter
3 cups of sifted powder sugar
about 1 tsp milk (if needed)
150 grams semi-sweet chocolate
150 grams butter
Directions Chocolate Cake
Heat the oven to 350F. Line an 8 inch springform with parchment paper and set aside.
In your mixing bowl, with the paddle attachment on, cream the butter and cream until light and fluffy. Add the eggs, one at a time, scraping the sides of the bowl after each addition. Add the vanilla extract.
Separate, in another bowl, sift the flour with baking powder and cocoa. Add to the butter mixture alternately with the buttermilk.
Stir until just combines and there are no more lumps.
Pour the batter into the prepared pan and bake for 50 to 55 minutes or until a toothpick comes out clean.
Leave to cool completely before slicing it.
To make the chocolate ganache place the butter and chocolate in a medium saucepan and melt, over low heat.
When the chocolate has melted, remove from the heat and leave to cool at room temperature until is think but still pour-able.
If it gets too thick before you finish frosting the cake place the bottom of the saucepan in a pan with hot water (make sure no water gets in the chocolate) and stir to melt it just a wee bit.
Dulce de Leche frosting
To make the frosting cream the butter and dulce de leche. Slowly add the powder sugar, 1/2 cup at a time scraping the sides of the bowl down when needed. When all the sugar is added, increase the speed and mix for 1 more minute until smooth and shiny.
If it's too stiff add few drops, up to 1 teaspoon of cold milk.
Assembling the cake
Cut the chocolate cake in 3 layers.
Place the first layer on the serving plate and top it with almost 1/3 of the dulce de leche frosting. Spread the frosting evenly before topping it with the second layer of cake.
Add another 1/3 of the dulce de leche frosting on top of the second layer of cake and spread it evenly.
Add the third layer of cake.
With the remaining dulce de leche frosting cover the sides of the cake.
Chill the cake for 30 minutes.
Pour the chocolate ganache on top of the cake spreading it with a cake knife/spatula pushing it slowly towards the sides of the cake.
If you don't like the running chocolate of the sides you can prevent it by working on small areas making some there are no side drippings.
Also, you may wanna have some frosting set aside, just in case
Cool for few more hours before slicing it.