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Dulce de Leche Mocha Cake
Portions
1
portionsTemps de préparation
20
minutesTemps de cuisson
40
minutesCalories
260
kcalIngredients
Chocolate Cake:
1 1/2 cups all-purpose flour (183 grams, 5.4 oz)
1/3 cup unsweetened cocoa powder (39 grams, 1.38 oz)
1 1/2 tsp baking powder
1 tsp baking soda
3/4 tsp fine sea salt
1/2 cup unsalted butter, room temperature (113 grams, 4 oz)
1 cup sugar (200 grams, 7 oz)
2 large eggs
2 tsp vanilla extract
2/3 cup milk (157 ml)
2/3 cup hot brewed coffee (157 ml) or hot water
Dulce de Leche:
2 cans (14 oz each) condensed milk to make dulce de leche (or about 1 1/2 cups store-bought dulce de leche)
Dulce de Leche Mocha Swiss Meringue Buttercream:
2 oz chopped chocolate or chocolate chips (56 grams, 1/3 cup)
20 tbsp unsalted butter, room temperature (283 grams, 10 oz)
4 large egg whites
1 cup sugar (200 grams, 7 oz)
1/4 cup dulce de leche (store-bought or homemade)
1 tbsp instant espresso powder
Ganache Drip:
2/3 cup chopped chocolate or chocolate chips (113 grams, 4 oz)
1/3 cup heavy cream (78 ml)
1 tsp Kahlua (optional)
Directions
- 1. Make the Chocolate Cake:
Preheat the oven to 350°F (180°C). For dark non-stick pans, reduce to 325°F (160°C).
Butter and line 4-6” or 2-8” round cake pans with parchment paper. Butter the parchment or use spray oil. Set aside.
Sift together the flour, cocoa powder, baking powder, baking soda, and salt (add espresso powder if using). Set aside.
Cream the butter on medium-high speed for 1 minute. Gradually add sugar and cream for another 2 minutes.
Add the eggs one at a time, mixing well and scraping the bowl after each addition. Add the vanilla extract and mix until combined.
Slowly add the milk and mix. Fold in the dry ingredients with a spatula until just combined.
Whisk in the hot coffee until the batter is smooth. Divide the batter evenly among the prepared pans.
Bake for 15-20 minutes, checking for doneness with a toothpick after 12 minutes. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Once cooled, wrap each cake layer in plastic wrap and refrigerate until firm, making it easier to assemble. - Prepare the Dulce de Leche:
Place sealed cans of condensed milk in a pressure cooker with enough water to cover them by 2 inches. Cook under pressure for 35 minutes. Allow the pressure to release naturally and let the cans cool completely before opening.
Once opened, transfer the dulce de leche to a container and refrigerate until firm. - Dulce de Leche Mocha Swiss Meringue Buttercream:
Let the butter soften at room temperature.
Melt the chocolate and let it cool. Set aside.
In a heatproof bowl, whisk the egg whites and sugar over simmering water until they reach 140°F (60°C) and the sugar is dissolved.
Transfer to a mixer and whip on medium speed for 2 minutes, then on high until stiff peaks form (5-10 minutes).
Gradually add the softened butter, one piece at a time, until fully incorporated. The buttercream should be thick and smooth.
Add the dulce de leche, melted chocolate, and espresso powder. Mix until fully combined. - Assemble the Cake:
Place the first cake layer on a plate. Pipe a ring of buttercream around the edges and fill the center with about 1/3 cup of dulce de leche. Repeat with remaining layers.
Apply a thin crumb coat of buttercream and refrigerate for 30 minutes to set.
Frost with a thicker layer of buttercream and chill for at least 1 hour before adding the ganache. - Ganache Drip:
Heat the heavy cream until it’s almost boiling. Pour over the chopped chocolate and let sit for 1 minute.
Whisk until smooth and let cool to room temperature. Test for dripping consistency before using.
Place the ganache in a piping bag, snip the tip, and drizzle around the edges of the cake. Spread some ganache on top. Chill the cake for a few hours before servin
