Chocodulce Liquer Cake

I first made this cake when we began experimenting with our dulce de leche liqueur recipes. We had so many batches that tasted great but weren’t quite the quality we wanted. What better way to use them than baking?  It adds just a hint of flavor to buttercream frosting, so subtle that it will keep your family and friends wondering exactly what it is that they are enjoying so much.  I carve out a round on the top of this cake, and put a plastic shot glass in it. That way, the birthday guy or gal can make a toast after making their wish.

chocodulce liqueur cake JCO

Cake

  • 1 1/2 cups all-purpose flour
  • 2 tsp. baking powder
  • ¾ tsp. baking soda
  • ¾ tsp. salt
  • 11 tablespoons unsalted butter
  • 1 ½ cups granulated sugar
  • 2/3 cup Dutch-processed cocoa powder
  • 2 large eggs
  • 1 tsp. pure vanilla extract
  • 1 1/3 cups warm water
  • Special equipment: Two nine inch cake pans, sides and base buttered and lined with baking parchment paper and slightly floured.

Chocolate Ganache

  • 12 ounces chocolate, chopped into small pieces
  • 1 cup heavy cream
  • ½ cup La Dorita dark chocolate dulce de leche at room temperature
  • 3 tablespoons La Dorita dulce de leche liqueur (optional)

La Dorita dulce de leche liqueur Buttercream Frosting

  • 3 large eggs
  • 4 large egg yolks
  • ½ cup water
  • 2 cups sugar
  • 3 cups of butter, at room temperature
  • 7 tablespoons La Dorita dulce de leche liqueur

Oven 325°

Cake

  • Sift together the flour, baking soda, baking powder, and salt in a medium bowl. Mix to incorporate.
  • Beat the butter at medium speed until creamy. Gradually add the sugar and beat on high speed for about 3 minutes. Add the cocoa powder and beat for 1 minute. Scrape down the sides with a spatula. Beat in the eggs one at a time. Beat in the vanilla. On low speed, add the flour mixture in three additons alternating with the warm water in two additions. Scrape down the sides of the bowl and mix at low speed for 30 seconds. Pour batter into prepared pans.
  • Bake cake for 35-40 minutes. Cool cake for 20 minutes after baking.
  • Remove cake from pan and let cool completely before frosting.

Dark Chocolate Dulce de Leche Ganache

  • Place chocolate pieces in a large bowl. Heat heavy cream and dark chocolate dulce de leche, mixing together on medium high until mixture comes to a boil. Remove from heat and immediately pour dark chocolate dulce de leche cream over chocolate and stir until completely mixed and glossy.
  • Allow ganache to cool before pouring over cakes as a glaze. The longer you allow the ganache to cool, the thicker it will set.   When you are able to spoon the ganache and it can hold its texture, it is ready for spreading.

La Dorita dulce de leche liqueur Buttercream Frosting

  • Using a mixer fitted with a whisk attachment, whip the eggs and yolks in a large bowl on high speed for about 5 minutes.
  • In a medium saucepan, combine the water and sugar; simmer until it reaches the soft ball stage, registering between 234° and 240° F on a candy thermometer.
  • Immediately transfer the syrup to a large heatproof liquid measuring cup. In a slow, thin stream, add the sugar mixture to the egg mixture, mixing on low speed the entire time.
  • Increase the speed to medium and beat about 7 minutes, until the syrup has cooled. Add the butter, half a stick at a time, beating on medium after each addition. Once all of the butter has been added, beat on medium speed until the frosting thickens slightly, about 3 minutes.
  • Stir in the salt and La Dorita dulce de leche liqueur.

Layering with Dulce de Leche

  • Take your two 9-inch cake and level each one out.
  • Place the bottom layer on a cake plate. Spread a thick blanket of dark chocolate dulce de leche ganache on top. Add the second layer and frost the top and sides of the cake with the buttercream.
  • Place cake in refrigerator until ready to serve.
  • For a semi-homemade version, use your favorite cake mix

La Dorita Spiked Hot Chocolate

This rich drink will give warm you through and through. 

la dorita spiked hot chocolate purchsaed Shutterstock Royalty Free

2 ozs.             La Dorita dulce de leche liqueur

1 cup              Hot, Dark Chocolate

1 dash            Cayenne Pepper

1 oz.               Whipping Cream and dark chocolate chips for garnish.

Combine the hot chocolate and dulce de leche liqueur.  Top with whipped cream and garnish.