Chocolate cake with dulce de leche

My dear ones, this year I managed to "prove" November, a month full of anniversaries and happy events. If in the middle of the month I celebrated Robert, with a cake for which I received 10 per line 😀, this weekend I had a new big anniversary. Amira, a small and dear chick, turned 6 years old. And no… I have to brag… all 10 on the line I received! :))

A cake with chocolate top and a divine cream of dulce de leche. I hope you like it too and stay close, I'll bring you another cake soon. Robert, dear baby and a little bigger, it's Andrei too, so we have anniversaries on the conveyor belt! :))

Chocolate cake with dulce de leche

ingredients
  • For the countertop:
  • 200 g butter
  • 200 g dark chocolate
  • 100 g sugar
  • 6 eggs
  • 150 g yogurt
  • 3 tablespoons cocoa
  • 200 g flour
  • 1 baking powder
  • 1 tablespoon vanilla sugar
  • For chocolate cream:
  • 150 g dark chocolate
  • 200 ml cream for whipped cream / liquid whipped cream
  • For dulce de leche cream:
  • 350 g sweet milk (recipe HERE )
  • 250 g mascarpone
  • 200 ml cream for whipped cream / liquid whipped cream
  • 5 g gelatin
  • 1 teaspoon vanilla sugar
  • For decoration:
  • 150 g dark chocolate
  • 400 ml cream for whipped cream / liquid whipped cream
  • 1 tablespoon vanilla sugar

Preparation Chocolate cake with dulce de leche:

Wheat:

The broken chocolate pieces together with the butter melt in a bowl over low heat, stirring constantly. Homogenize and set aside. Add the sugar and start mixing until the composition cools and becomes creamy. Then we put eggs, one by one, mixing well after each and the yogurt. At the end we incorporate flour mixed with baking powder and cocoa.

The composition is divided into 2 parts and bake 2 countertops in the shape (24 cm diameter) lined with baking paper, over medium heat, for about 35-40 minutes each. Remove the tops on a grill and leave to cool (also with baking paper)

Chocolate cream:

The broken chocolate is mixed with the whipped cream and melted on low heat. When the composition has reached boiling point, put the pan aside and mix well. Let it cool then put it in the fridge for a few hours, during which time the composition will cool very well and will gain consistency.

Mix the composition until you get a firm and fluffy composition.

Sweet milk cream:

We hydrate the gelatin in 2-3 tablespoons of cold water.

In a bowl we put dulce de leche and mascarpone. Mix until you get a homogeneous composition. Separately mix the whipped cream with the vanilla sugar until it becomes fluffy. It is not necessary to be firm, just to have an airy consistency.

Heat the gelatin a little in the microwave, just enough to become liquid. To avoid the formation of gelatin lumps in the cream, put over the gelatin a little composition of dulce de leche with mascarpone and mix well. Then pour into the bowl over the rest of the composition and mix well. Incorporate the whipped cream, stirring lightly. Let the cream cool until it starts to harden.

We cut the well-cooled countertops in 2, so we will have 4 countertops. Be careful how you handle them, they are soft and fragile and can break. We divide the chocolate cream into 2 parts, the sweet milk cream into 3.

Put one of the tops on the plate and grease it with a part of the chocolate cream. On top we put a part of the dulce de leche cream and level it.

Chocolate cake with dulce de leche

Then we put the second countertop, the second part of the dulce de leche cream, the third countertop with the rest of the chocolate cream and the dulce de leche cream. We cover with the last top and let it cool for a few hours (I left it overnight)

For decoration:

The broken chocolate is mixed with the whipped cream and melted on low heat. When the composition has reached boiling point, put the pan aside and mix well. Let it cool then put it in the fridge for a few hours, during which time the composition will cool very well and will gain consistency.

Mix the composition until you get a firm and fluffy composition.

With this cream we will decorate the cake, each according to skill and imagination. 😉

Good appetite!

Chocolate cake with dulce de leche

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My dear ones, this year I managed to "prove" November, a month full of anniversaries and happy events. If in the middle of the month I celebrated Robert, with a cake for which I received 10 per line 😀, this weekend I had a new big anniversary. Amira, a small and dear chick, turned 6 years old. And no… I have to brag… all 10 on the line I received! :))

A cake with chocolate top and a divine cream of dulce de leche. I hope you like it too and stay close, I'll bring you another cake soon. Robert, dear baby and a little bigger, it's Andrei too, so we have anniversaries on the conveyor belt! :))

Chocolate cake with dulce de leche

ingredients
  • For the countertop:
  • 200 g butter
  • 200 g dark chocolate
  • 100 g sugar
  • 6 eggs
  • 150 g yogurt
  • 3 tablespoons cocoa
  • 200 g flour
  • 1 baking powder
  • 1 tablespoon vanilla sugar
  • For chocolate cream:
  • 150 g dark chocolate
  • 200 ml cream for whipped cream / liquid whipped cream
  • For dulce de leche cream:
  • 350 g sweet milk (recipe HERE )
  • 250 g mascarpone
  • 200 ml cream for whipped cream / liquid whipped cream
  • 5 g gelatin
  • 1 teaspoon vanilla sugar
  • For decoration:
  • 150 g dark chocolate
  • 400 ml cream for whipped cream / liquid whipped cream
  • 1 tablespoon vanilla sugar

Preparation Chocolate cake with dulce de leche:

Wheat:

The broken chocolate pieces together with the butter melt in a bowl over low heat, stirring constantly. Homogenize and set aside. Add the sugar and start mixing until the composition cools and becomes creamy. Then we put eggs, one by one, mixing well after each and the yogurt. At the end we incorporate flour mixed with baking powder and cocoa.

The composition is divided into 2 parts and bake 2 countertops in the shape (24 cm diameter) lined with baking paper, over medium heat, for about 35-40 minutes each. Remove the tops on a grill and leave to cool (also with baking paper)

Chocolate cream:

The broken chocolate is mixed with the whipped cream and melted on low heat. When the composition has reached boiling point, put the pan aside and mix well. Let it cool then put it in the fridge for a few hours, during which time the composition will cool very well and will gain consistency.

Mix the composition until you get a firm and fluffy composition.

Sweet milk cream:

We hydrate the gelatin in 2-3 tablespoons of cold water.

In a bowl we put dulce de leche and mascarpone. Mix until you get a homogeneous composition. Separately mix the whipped cream with the vanilla sugar until it becomes fluffy. It is not necessary to be firm, just to have an airy consistency.

Heat the gelatin a little in the microwave, just enough to become liquid. To avoid the formation of gelatin lumps in the cream, put over the gelatin a little composition of dulce de leche with mascarpone and mix well. Then pour into the bowl over the rest of the composition and mix well. Incorporate the whipped cream, stirring lightly. Let the cream cool until it starts to harden.

We cut the well-cooled countertops in 2, so we will have 4 countertops. Be careful how you handle them, they are soft and fragile and can break. We divide the chocolate cream into 2 parts, the sweet milk cream into 3.

Put one of the tops on the plate and grease it with a part of the chocolate cream. On top we put a part of the dulce de leche cream and level it.

Chocolate cake with dulce de leche

Then we put the second countertop, the second part of the dulce de leche cream, the third countertop with the rest of the chocolate cream and the dulce de leche cream. We cover with the last top and let it cool for a few hours (I left it overnight)

For decoration:

The broken chocolate is mixed with the whipped cream and melted on low heat. When the composition has reached boiling point, put the pan aside and mix well. Let it cool then put it in the fridge for a few hours, during which time the composition will cool very well and will gain consistency.

Mix the composition until you get a firm and fluffy composition.

With this cream we will decorate the cake, each according to skill and imagination. 😉

Good appetite!

Chocolate cake with dulce de leche

2 Shares
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