DULCE DE LECHE CHOCOLATE CAKE RECIPES

Steps:

• Heat oven to 350 degrees.
• Make the flan: In a blender, combine the dulce de leche, evaporated milk, cream cheese, vanilla extract and salt, and blend until smooth, 20 to 30 seconds. Pour in the eggs and blend for another 10 seconds until smooth.
• Make the chocolate cake: Sift the flour, sugar, cocoa powder, baking soda, baking powder, cinnamon and salt directly into the bowl of a stand mixer fitted with a paddle attachment. Mix on the lowest setting until just combined, then add the butter and continue mixing on low speed until the mixture resembles wet sand. Stop the mixer and scrape down the sides of the bowl if needed.
• In a liquid measuring cup, combine the coffee, buttermilk, egg and vanilla extract, then slowly pour it into the flour-butter mixture with the mixer running on low. Scrape down the sides of the bowl and beat the mixture on high for 1 full minute.
• Liberally coat a 10-cup Bundt pan with nonstick baking spray. Add the cake batter, smoothing the top with an offset spatula or spoon. Carefully ladle in the flan mixture so you disturb the cake batter as little as possible. Transfer the Bundt pan to a roasting pan or baking dish large enough to fit the Bundt pan. Grease a piece of foil and place it onto the Bundt pan, greased side down, folding it over the edges to loosely seal it. Transfer to the oven. Pour enough water into the roasting pan or baking dish to come up 2 to 3 inches (tap water is fine).
• Bake until a skewer inserted in the cake part comes out with few to no crumbs, 1 1/2 to 2 hours.
• Carefully remove the Bundt pan from the roasting pan and uncover. Transfer to a rack and let cool to room temperature. Once fully cooled, cover the top with plastic wrap and refrigerate until chilled and set, at least 2 hours.
• Once you’re ready to serve, carefully run a knife around any edges that are still sticking, then invert onto a serving platter, gently shaking it up and down if it’s being difficult. (If it was greased properly, you shouldn’t have any major issues.) The chocoflan can be covered and refrigerated for up to 3 days.

Steps:

• Preheat oven to 345 degrees F. Butter four 6-inch pans. In a saucepan over medium heat, melt the butter and stir.
• Cook until the butter has browned and turns into a golden color. Pour the butter into a bowl and transfer it to the fridge to bring it to room temperature.
• Keep an eye on the consistency while it’s in the fridge and stir frequently. Take it out when it congeals.
• Sift the dry ingredients together in a large bowl, including sugar. Beat the wet ingredients together in a medium bowl. Add the wet to the dry and mix until just combined. Divide the mixture evenly into the buttered cake pans.
• Add damp baking strips. Bake for about 30 to 35 minutes or until the centers are springy to the touch.
• Let the layers cool in the cake pans for about 4 minutes, then dump them out onto a wire cooling rack.
• In a stand mixer fitted with a paddle attachment, beat butter on low speed until fluffy. Sift the confectioners sugar.
• Add a few cups of sugar and beat. Add the remaining. Reserve about 1 to 2 cups of the white buttercream for the piped rope.
• Add the dulce de leche and mix until it reaches the right consistency. If it’s softer, add more confectioners sugar. Add salt.
• To pipe the rope pattern, transfer the reserved white buttercream to a piping bag fitted with an 869 tip or an open star tip. Transfer the rest of the dulce de leche buttercream to a piping bag.
• Pipe buttercream and a drizzle of pure dulce de leche between each layer. Pipe a layer to the sides. Smooth with a bench scraper and offset spatula until completely smooth.
• Chill the cake for about 25 to 35 minutes or until the buttercream is stiff. Add another layer of buttercream.
• Smooth with a bench scraper and offset spatula. With the white buttercream, pipe up and pull out diagonally.
• Repeat the process with a small overlap to create a rope look.
• Serve and enjoy.