Dulce De Leche Chocolate Cake

*opens door* Lucyy, I’m homeee!

Lucy? Anyone? *looks around* Hey, where’s my clapping audience?

*silence*

I brought cake. Chocolate cake.

*hears whispers*

With dulce de leche filling.

And topping.

*audience claps*

That’s better! :)

I made this cake for my brother’s birthday because the fondant idea went straight down the drain, a long sad story I’ll save for later.

You can use your favorite chocolate cake recipe…the beauty in my opinion is in the dulce de leche. In case you’re wondering…dulce de leche is kind of fancy talk for caramel. It’s delicious. I have no idea why it turned out so runny, but I’m assuming it’s because I don’t have an electric mixer and didn’t whip it long enough. It doesn’t matter though…I thought it was perfect.

Unfortunately I don’t have a picture of the final cake product, but my grandma’s birthday happens to be coming up and she requested I make this cake for her. I’ll be sure to take some pretty pictures!

It’s good to be back, folks. :)

Devil’s Food Cake (adapted from Food Network)
(To be honest, you can just use a cake mix and make your life easier…like I said, the beauty’s in the frosting)

• 2 cups all-purpose unbleached flour
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon baking powder
• 3/4 teaspoon salt
• 12 tablespoons unsalted butter, at room temperature, plus more for the pans
• 2 cups plus 2 tablespoons sugar
• 3/4 cup nonalkalized cocoa powder (not Dutch-processed)
• 2 teaspoons pure vanilla extract
• 3 large eggs, at room temperature
• 1 1/4 cups water
• 1/4 cup milk
• Optional: Chocolate chips

Directions:

1. To make the cake: Set a rack in the middle of the oven and preheat to 350 degrees F. Lightly butter two 9-inch round cake pans and line the bottoms with a circle of parchment or wax paper.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.Beat the butter at medium speed until smooth, about 2 minutes. Increase the speed to medium-high and slowly add the sugar. Continue beating until light and smooth, about 4 minutes.
3. Add the cocoa powder and vanilla and beat at medium speed for 1 minute more. (Stop the machine and scrape down the sides of the bowl again, if needed.) With the mixer running at medium-low speed, add the eggs, one at a time, beating for 1 minute between each addition.
4. Combine the water and milk in a saucepan and bring just to a boil. Remove from the heat.
5. With the mixer at low speed, add the flour mixture, about a 1/4 cup at a time. Carefully pour the hot liquid into the batter. Remove the bowl from the mixer and, using a large rubber spatula, finish combining the batter until smooth. Divide the batter evenly between the prepared pans. Lightly drop each pan onto the counter to settle the batter.
6. Set the pans on the middle rack in the oven. Bake until the cakes begin to pull away from the sides of the pans and the center springs back when touched lightly, about 30 to 35 minutes.
7. Cool the cakes, in the pans, on a rack for 10 minutes. Turn the cake layers out of the pans and cool on the rack. (If not assembling the cake right away, wrap the layers in plastic wrap and store at room temperature for up to 1 day, or freeze for up to 2 months.)
8. Assemble the Devil’s Food Cake. Place 1 cake layer upside-down on a cake stand or flat plate. Scoop about 1/3 of the icing onto the center of the layer. Using a large, offset spatula, spread the icing evenly over the layer to the edges. Place the other cake layer, rounded-side up, on top. Evenly spread half of the remaining icing over the top, spreading any excess icing down the sides. Spread the remaining icing around the sides of the cake. Use the tip of the offset spatula to make a swirling pattern in the icing. Serve. Store under a cake dome or loosely wrapped with plastic, at room temperature, for up to 2 days.

Dulce De Leche Cream Cheese Frosting:

• 1/2 cup (1 stick) unsalted butter, softened
• 8 ounces cream cheese, softened
• 3/4 cup dulce de leche, plus more for drizzling
• 1/4 teaspoon salt
• 2 to 3 cups powdered sugar
• Optional: I added a hint of molasses

1. Place cream cheese in the bowl of an electric stand mixer.  Beat on medium speed for about 30 seconds, until very soft and pliable.
2.  Stop the mixer, scrape down the sides of the bowl and add the butter and dulce de leche.  Beat on medium speed until well incorporated.
3. Stop the mixer and add the salt and powdered sugar.  Beat on medium speed for about 3 minutes, until fluffy and lighter in color.