If you’re looking for a simple, 10 minute one-bowl cake with the easiest filling and frosting around, look no further. This cake is sure to please even the toughest of critics (for one of whom this was made.) Use only your best cocoa to achieve the chocolate cake bliss, and the silkiest highest-quality chocolate you can afford to envelope the exterior. Okay, so maybe you don’t have to buy the priciest chocolates around, but I assure you it will make for a better, richer cake. At the least, make an effort to go top-quality on the chocolate for the ganache, because from this derives 75% of the chocolate flavors in the cake. Ready for the filling? Head straight to the grocery store and pick up a can of dulce de leche. Grab some sliced almonds too, while you’re there. Now, follow me into the kitchen.
ChocoHOLIC Dulce de Leche Cake
Makes one 9″ round double or triple-layered cake
*All parts can be made up to 3 days ahead and assembled later.
Cake recipe based on my *fave* Hershey’s “Perfectly Chocolate” Chocolate Cake
For the cake:
2 c. sugar
1 3/4 c. AP flour
3/4 c. cocoa powder I’ve used this recipe successfully with all types of cocoa. I love experimenting with national Costa Rican cocoas right now.
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
1 c. milk
1/2 c. vegetable oil
2 tsp. vanilla extract
1 c. hot coffee
Heat oven to 350F. Grease and flour 2-9″ or 3-8″ round cake pans. Line the bottoms of the pans with parchment paper. It is my experience that oil-based cakes are terrible to remove without it.
Combine dry ingredients (including sugar) in a large bowl. Add eggs, milk, oil, and vanilla and beat on medium speed for 2 minutes. Stir in boiling water until even in consistency. Divide evenly among baking pans.
Bake 30-35 minutes or until a toothpick inserted removes clean. (During this time, make ganache.) Cool 10 minutes and then remove from pans onto baking racks. Wrap tightly in cellophane and place in the freezer until ready to assemble. This makes for a less crumbly frosting endeavor.
8 oz. dark or semi-sweet…really any chocolate you love, chopped
1 c. heavy cream
splash of vanilla, or instant coffee if desired
Place chopped chocolate in a bowl, and set aside. In a microwave-safe bowl or measuring cup, heat the cream to a simmer. Pour over chocolate and let sit 30 seconds. Stir until smooth. Cool to room temperature and refrigerate covered until ready to assemble cake.
1 c. dulce de leche May need entire can (380g.) depending on how many layers of cake you use.
1/2 c. sliced almonds, toasted briefly in a skillet to golden brown
sliced, toasted almonds
Set out ganache to come to nearly room temperature. Stir or beat until soft and of frosting consistency.
Place serving plate atop a cake pan or tall bowl for easy rotation while frosting. Place 1 layer of cake on the serving plate and cut strips of wax paper to slip partially underneath to protect serving plate from frosting drips. Add dulce de leche to the top of this cake layer, and if it is one of only two, use it all, otherwise divide. Smooth over cake and sprinkle with almonds. Top with second cake layer. Gently smooth ganache onto sides and then top of cake. (If it seems a little runny, but is chilled, whip it and then frost.) One-by-one place decorative almond slices on the sides of the cake, or opt for the quicker toss-em-on-top option. Serve with coffee, milk, or vanilla ice cream.