Well you can say that this cake was actually for my 2nd blogversary cake which I was supposed to post the other day but only managed to bake it on Friday, a day late..hehe ...This time I was lazy to decorate, since it was just for makan2 sendiri aje..
Recipe I've got from here to me the cake is moist, soft and nicelah..well, that is to my taste..mum yang cerewet makan cake pun cakap sedap..my kids pulak came back for more, maklumlah dah lama tak buat chocolate cake...
So dear owner, thank you for sharing this fabulous recipe, I post it here for the rest to try it too ya..
Chocolate Dulce de Leche Layer Cake
- 2 cups all-purpose flour
- 2 1/2 cups sugar-(Ayu used 11/2 cup)-up to taste
- 3/4 cup unsweetened cocoa powder-(Ayu used Belcolade cocoa powder)
- 2 teaspoons instant coffee (a little less if you’re using something more robust?)-sorry just updated-(Ayu used 3-in-1 instant coffee)-forgotlah..hehe
- 2 teaspoons baking soda-(Ayu used 11/2 tsp only)
- 1 teaspoon salt
- 1 cup neutral vegetable oil, such as canola, soybean or vegetable blend-(Ayu used vegetable oil)
- 1 cup plain yogurt (or sour cream)-(Ayu used sour cream)
- 1 1/2 cups water
- 2 tablespoons distilled white vinegar (This reacts with the baking soda to make a great texture after the batter cooks. There is no discernible vinegar taste.)
- 1 teaspoon vanilla extract
- 2 eggs
- 12 to 15 oz jar dulce de leche (Ayu used only 1/2 cup or 1/2 can of DDL.)
- 1 cup heavy cream-(Ayu used whipping cream)
- 1 cup bittersweet chocolate chips-(Ayu used DARK CHOCOLATE, to give a slight bitter taste to balance the sweetness of this cake- this would be up to your preference if you were to do it..)
- splash of vanilla extract
In a large bowl, whisk flour, sugar, cocoa powder, baking soda and salt together. Add oil and sour cream and whisk to blend. Gradually beat in the water. Blend in vinegar and vanilla. Whisk in the eggs and beat until well blended. Divide among the 3 prepared cake pans.
Bake for 30 to 35 minutes(Ayu baked for 25 minutes), or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool.
Prepare the chocolate ganache. Put chocolate chips in a small mixing bowl. In a small saucepan, bring 1 cup of heavy cream to a near boil. Pour the cream into the mixing bowl of chocolate, add vanilla or rum, and whisk until combined. Allow to cool, but not fully harden, in the refrigerator. (It helps to stir it every 10 or 15 minutes.)
Once cakes are completely cool, warm the dulce de leche so that it is more liquidy and easy to spread. (You can do this by putting the open glass jar either in the microwave or in pot of water on the stove)-(Ayu whisked slightly too). Lay strips of parchment paper around the edge of the plate you wish to serve the cake on. Put the first layer of cake on the plate. Using a fork, poke the top of the cake several times, this will help the dulce de leche seep into the cake. Spread half the dulce de leche across the cake.
Add the second layer of cake and repeat the process of poking holes and covering with dulce de leche. Top with the third layer of cake. Using a knife or spatula, smooth out any dulce de leche that has come over the sides.
Take the ganache out of the fridge. You should be able to easily whip it into a thicker frosting at this point. (I believe I did this simply with a spatula. If it is too hard, set it on the counter and allow to soften.) Spread the ganache over the cake, evenly on the top and sides. Add any other decoration you wish, and remove parchment paper.
Serve with milk. You’ll need it.
Cake keeps fine for several days covered in the fridge. The dulce de leche keeps it incredibly moist.