CHOCOLATE DULCE DE LECHE CAKE
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Fat Daddio's is famous for top quality bakeware. They've a range of tools and cake pans. You desire or might need. This family owned business has been in existence for decades and they're the manufacturer for bakeries and professional cooks.
The combination of caramel and chocolate come in this tasty Chocolate Dulce de Leche Cake.
Course Dessert
Type Cake:Total Period 2 hours 35 minutes
Servings:12
Calories 550 kcal
INGREDIENTS
- 3/4 cup cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3/4 cup water
- 2 large eggs
- 2 tsp vanilla
- 3 egg whites
- 1 cup dark brown sugar gently packed
- 2 ounce chocolate chopped
- 2 oz heavy cream
ingredients
- Put all ingredients to the bowl of a stand mixer. Stir to blend.
- In a medium bowl whisk all moist ingredients (pour water slowly as to not cook the eggs if quite hot).
- Batter will be thin.
- Pour evenly into prepared pans. I used a kitchen scale to guarantee the batter is evenly dispersed.
- Bake until a cake tester comes out clean. A total of 30-35mins.
- Cool 10 minutes in the pans turn out on a wire rack to cool.
- Dulce de Leche Buttercream:
- Put brown sugar and egg whites whisk until blended. *
- Place bowl on a hot water bath on the stove and whisk continuously until the mixture is warm and no more adheres to the touch (approx. 3mins).
- Place bowl in your rack mixer and whisk on med-high until the meringue is stiff and chilled (the bowl is no longer warm to the touch (approx. 5-10mins)).
- Switch to paddle attachment. Gradually add butter and blend until smooth. **
- Insert dulce de leche and whip until smooth.
Ganache:
- Put chopped cream chocolate . Stir to blend. Microwave for 20 seconds, stir fry. Microwave at 10 minute intervals, stirring in between, until ganache is slick and smooth. Put aside to cool before using on cake, and thicken.
- Meeting:
- Put a layer of cake onto a cake rack or dish dish. Top with approximately 2/3 cup buttercream. Repeat with remaining layers. Frost and smooth the exterior with a crumb coat that is slender. Chill for 20mins.
- With a spoon, put dollops of ganache allowing some to drip down. Fill in the surface of the cake using ganache and disperse using an offset spatula. ***
- Top with ornamental dollops of frosting (I used Ateco suggestion 825). If wanted, pieces with dulce de leche.
NOTES
- * Make sure there is NO trace of egg yolk on your whites and whisk and then your mixer bowl is totally free or your own meringue won't budge.
- ** The buttercream may seem like it is curdled at any stage. Keep mixing until it is smooth.
- *** You might have any ganache left over.