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.
- 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.
- 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
- 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
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.
Sometimes simple is best. I pull this recipe out around Easter time. It’s a no-fuss, no-fail moist yellow cake that can be paired with this velvety blueberry sauce, or and fresh fruits that you love.
serves 12; PREP time: Active: 30 MIN.; TOTAL: 1 ½ hours
3 ¼ cups all-purpose flour
2 cups sugar
2 ½ teaspoons baking powder
1 teaspoon salt
¾ cup softened unsalted butter
1 ¼ cup milk, at room temperature
2 teaspoons vanilla extract
1 ½ cups dulce de leche for layering
Dulce delish blueberry sauce
2 pints fresh blueberries, washed
½ cup wild blueberry jam
2 tablespoons water
3 heaping tablespoons original dulce de leche
2 tablespoons Chambord (optional)
Preheat oven to 350°. In a bowl, whisk together flour, sugar, baking powder, and salt. Add butter and beat with an electric mixer at low speed, until the mixture looks sandy.
Combine milk and vanilla and add, all at once. Mix at low speed for 30 seconds, then increase speed to medium and beat for 30 seconds. Scrape bottom and sides of mixing bowl.
With mixer running at low speed, add 1 egg. Increase speed to medium and beat for 30 seconds. Repeat procedure with the second egg. Continue adding eggs, scraping after each addition, until all 4 are added. After last egg is added, scrape bowl once more, then beat at medium-high speed for 30 more seconds.
Pour into greased and floured 9- x 1½-inch round baking pans. Bake 27 to 30 minutes, or until a toothpick inserted near the center comes out clean. Cool on wire racks for 10 minutes; remove from pans and cool thoroughly on racks.
To make the dulce delish blueberry cream, puree the blueberries and blueberry jam in a blender or food processor until smooth. Using the back of a spoon, press the puree through a strainer, discarding seeds and skins.
In a small saucepan over medium heat, cook the dulce de leche with 2 tablespoons water, stirring constantly until just beginning to boil. Add the blueberry puree, continuing to mix until it comes to a boil. Simmer 1 minute then remove from heat and add the blueberry puree and liqueur, if desired, mixing well. Let cool.
ut cakes together. Layer generously with dulce de leche. Serve over a generous spoonful of dulce delish blueberry sauce.