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Dulce de Leche Chocolate Cake

Rositsa PetrovaRositsa Petrova
Nadia Galinova
Translated by
Nadia Galinova
Dulce de Leche Chocolate Cake
Image: Rositsa Petrova
1 / 4
90 min.
40 min.
130 min.
"Homemade chocolate cake with great taste and Dulce de Leche as an extra - enjoy every bite"


  • cake layers
  • eggs - 2 pcs.
  • sugar - 1 cup
  • vanilla - 1 tsp. (liquid) or 2 powders
  • cream - 1 cup (liquid, confectionery)
  • cocoa - 3 tbsp.
  • flour - 1 cup
  • baking powder - 1/2 packet (5 g)
  • cream
  • butter - 7 oz (200 g)
  • dulce de leche - 1 tin (397 g)
  • glaze
  • cream - 3.4 fl oz (100 ml)
  • chocolate - 3.5 oz (100 g), 50% cocoa
  • croquant
  • walnuts - 3.5 oz (100 g)
  • sugar - 3.5 oz (100 g)

How to cook

This delicious chocolate cake is suitable for a holiday, but you can make it without a special occasion. Its presence at the table creates a good mood and lots of joy.

Start by making the cake layers.

In a bowl, beat the eggs with the sugar and vanilla. It's best to do so with a mixer on high speed until a fluffy cream is obtained.

Then add the liquid confectionery cream and stir again. You can continue with a mixer, but at the lowest speed.

Sift the flour, baking powder and cocoa and add them in two or three portions to the mixture, while stirring gently with a spatula so that the volume does not drop.

Once the mixture is homogeneous, divide it into two parts and bake a cake layer from each. Of course, you can bake them at once and then divide the cake layers into two parts. Personally, it is easier for me to bake two separate cake layers, because I do not always manage to cut them evenly.

I baked the cake layers in a cake tin with a removable bottom with a diameter of 9.4″ (24 cm) onto baking paper in a preheated oven at 340°F (170 degrees) with a fan for about 10-12 minutes each, until they're fully baked. If you bake one cake layer, the baking time will be longer, so check it with a toothpick.

Cool the finished cake layers on a wire rack.

During this time, make the cream for the cake and croquant.

Put equal amounts of walnuts and sugar (100 g each) in a non-stick pan. Stir constantly until the sugar is melted and it caramelizes. Be careful not to burn it, because it will be bitter.

Then pour it onto baking paper and spread it out quickly. Leave it to cool completely.

You can then grind it in a blender or break it in a bag.

The cream for the cake is prepared very easily and quickly.

The butter should be at room temperature, quite soft. Put the butter in a bowl and beat it with the mixer for a few minutes. Then add a spoonful or two of the caramelized condensed milk (Dulce de Leche/condensed milk). After each portion you've added, beat with a mixer until it is fully absorbed and then add more. A very tender butter cream with a caramel taste is obtained.

If the cake layers have already cooled completely, you can assemble the homemade cake. Put a cake layer in a cake platter, spread half of the cream on top and sprinkle it with walnut croquant. Set aside a small portion of the croquant to decorate the cake. Then put the second cake layer and add cream again. Smooth it out and refrigerate it for an hour.

During this time, make the glaze. Heat the confectionery cream to a boiling point and remove it from the heat and break the chocolate inside. Stir until the chocolate is completely melted. Leave it to cool to room temperature, while stirring occasionally.

Pour this chocolate ganache over the cake and sprinkle it with the rest of the walnut croquant.

Place it in the fridge for a few hours, preferably overnight and then enjoy this delicious Dulce de Leche Chocolate Cake.



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