Dulce de leche devil’s food cake

dulce-de-leche-devil's-food-cake

A couple of bites of this dulce de leche devil’s food cake, and you will never crave another.  You can make this cake three or four layers-depending on how much dulce de leche you want to pack into the inside!

serves 16; PREP time:  Active: 1 hour TOTAL: 3 hours

2 ½ cups (4 ½ sticks) unsalted butter, plus more for pans

1 cup and 2 tablespoons Dutch-process cocoa powder, plus more for pans

¾ cup boiling water

3 ½ cups sugar

1 ½ tablespoons pure vanilla extract

6 large eggs, lightly beaten

4 ½ cups sifted cake flour (not self-rising)

1 ½ teaspoons baking soda

1 teaspoon salt

1 ½ cups milk

24 oz. semisweet chocolate morsels

4 cups whipping cream

1 teaspoon light corn syrup

3 cups confectionary dulce de leche

Preheat oven to 350°.  Butter two 9-inch spring form pans; line bottoms with parchment. Dust bottoms and sides of pans with cocoa powder; tap out any excess.

Sift cocoa into a medium bowl, and whisk in boiling water to create a thick paste. Set aside to cool.  In a large bowl with an electric mixer, cream butter on low speed until light and fluffy. Gradually beat in sugar until light and fluffy, 3 to 4 minutes, scraping down sides twice. Beat in vanilla. Drizzle in eggs, a little at a time, beating between each addition until the batter is no longer slick, scraping down the sides at least twice.

In a large bowl, sift together flour, baking soda and salt.  Whisk milk into reserved cocoa mixture. With mixer on low speed, alternately add flour and cocoa mixtures to the batter, a little of each at a time, starting and ending with flour mixture.

Divide batter evenly among two pans and bake 50 to 55 minutes, or until a cake tester inserted into center of each layer comes out clean.  Transfer layers to wire racks; let cool 15 minutes. Turn out cakes and return to racks, tops up, until completely cool.  Once cool, cut each layer in half.

To make frosting: place chocolate morsels and cream in a heavy saucepan. Cook over low heat, stirring constantly with a wooden spoon, until combined and thickened, between 20 and 25 minutes.  Increase heat to medium low; cook, stirring, 3 minutes more. Remove pan from heat; stir in corn syrup. Transfer frosting to a large metal bowl. Chill until cool enough to spread, about 2 hours, checking and stirring every 15 to 20 minutes. Use immediately.

To assemble, remove parchment from bottoms of cakes. Reserve the prettiest layer for the top and even out each layer, if necessary, so each is flat. Place one cake layer on a serving platter; spread 1 ½ cups confectionary dulce de leche over top. Add second layer and spread with another 1 ½ cups confectionary dulce de leche. Cover the outside of cake with frosting.