CHOCOLATE CAKE WITH DULCE DE LECHE RECIPES

Steps:

• Place milk in a shallow tray. Get a rectangular (preferable) glass or ceramic plate ready fr the cake (no need to grease). Coat each biscuit in milk and line on the plate, sticking each one right next to the other in three long rows covering the whole surface of the plate. Once you have the first layer of milked cookies duly aligned, mix the dulce de leche and cream cheese in a bowl until well blended. Spread a thick layer of the dulce de leche/cream cheese mixture over the first layer of biscuits. Add another layer of biscuits and another of the sweet mixture upto as many as you like (ideally at least 4 of each). Finish with a dulce de leche/cream cheese layer and sprinkle with chocolate chips or grated coconut on top. Refrigerate for at least 1 hour before serving.

Steps:

• Preheat oven to 350°F. Coarsely chop Fisher® Walnuts. Spray two 9-inch round cake pans with cooking spray.
• Combine dry cake ingredients: In large bowl, whisk flour, sugar, cocoa powder, instant espresso, baking soda, baking powder and salt until well combined.
• Combine wet cake ingredients: Place eggs, butter, buttermilk, sour cream, oil and vanilla in mixing bowl. Using mixer with whisk attachment, beat on medium-high speed 30 seconds or until combined. Scrape down sides of bowl.
• Make batter: Add hot water and flour mixture. Mix on medium speed 30 seconds or until just combined, scraping down bowl once halfway through. Do not overmix. Gently fold in 1-1/2 cups chopped walnuts.
• Line bottoms of pans with parchment paper, then spray parchment with cooking spray. Divide batter between pans. Bake until inserted toothpick in center comes out clean, approximately 25 minutes. Transfer pans to cooling rack and allow to cool completely in pans.
• Make the frosting: Place butter and powdered sugar in mixing bowl. Using mixer with whisk attachment, beat on medium-high speed 1 minute. Add dulce de leche, vanilla and salt; beat on medium-high speed 90 seconds or until smooth and fluffy, scraping down bowl as needed.
• Assemble the cake: Carefully turn out 1 cake round and place on cake stand or serving platter. Evenly spread top of cake with half of frosting. Sprinkle 3/4 cup of remaining chopped walnuts on top of frosting. Carefully place remaining cake round on top and repeat process with remaining frosting and chopped walnuts.