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Chocolate Cake with Dulce De Leche - Pepper Delight #pepperdelightblog #recipe #cake #chocolatecake #dulcedeleche #birthdaycake #celebration #christmas #dessert #birthday #chocolatefrosting #party #holidayrecipes #holidaycake #onepancake #onepanchocolatecake #onebowlcake #baking #fall #dulcedelecheovenmethod
Chocolate Cake with Dulce De Leche
Prep Time
40 mins
Cook Time
2 hrs 30 mins
Total Time
3 hrs 10 mins
 
Rich n Moist one pan Chocolate Cake… coated in Chocolate Frosting, Slivered Almonds, with a drizzle of Dulce De Leche…!!! 
Course: Dessert
Cuisine: American, Mexican
Keyword: cake, chocolate cake, dulce de leche
Servings: 11
Author: Akhila
Ingredients
For the cake
  • 1 cup flour
  • ½ cup cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¼ cup unsalted butter (softened at room temperature)
  • 1 cup granulated sugar
  • 1 large egg (at room temperature)
  • 1 tsp vanilla extract
  • ¼ cup oil
  • ½ cup milk (at room temperature)
  • ½ cup boiling water
For the Chocolate Frosting
  • cup unsalted butter (softened at room temperature)
  • ¾ cup cocoa powder
  • cup powdered sugar
  • 1 tsp vanilla extract
  • ¼ cup milk (or more)
For the Dulce de leche
  • 14 oz can sweetened condensed milk
Toppings
  • Slivered almonds
Instructions
For the cake
  1. Preheat oven to 350 degrees F.
  2. Line a 9 inch round baking pan with parchment paper, apply butter to the pan and set aside.
  3. In a medium bowl, combine dry ingredients by sifting flour, cocoa powder, baking powder, baking soda and salt. Set aside.
  4. In the bowl of a stand mixer fitted with a paddle attachment, beat butter until smooth and creamy. Add the granulated sugar, beat until combined.
  5. Beat in the egg, followed by adding vanilla extract and oil.
  6. Add the dry ingredients alternating with milk and beat until they combine well.
  7. Pour the boiling water; beat on low speed for few seconds until it is mixed well.
  8. Pour into the prepared pan and bake for 30-37 mins until a toothpick or a skewer inserted in the center comes out clean.
  9. Remove from the oven and allow it to cool completely.
For the chocolate frosting
  1. In the bowl of a stand mixer fitted with a paddle attachment, beat butter until smooth and creamy.
  2. Add cocoa powder, powdered sugar and vanilla extract; beat until it turns out smooth.
  3. Add milk as needed for desired consistency. Make sure your frosting is not runny or too thick, it should be spreadable.
  4. If the frosting seems loose, refrigerate it for some time to thicken.
For the Dulce de leche (oven method)
  1. Preheat oven to 425 degree F.
  2. Pour condensed milk into a baking pan. Cover it tightly with foil.
  3. Pick a roasting pan big enough to water bath the baking pan, and place the baking pan in it. Pour hot water into the roasting pan till it reaches halfway up the baking pan.
  4. Carefully place the roasting pan on the middle rack of the oven and bake for a total of 1½ hrs. Check every 30 minutes to ensure there is enough water in the roasting pan and add more water if necessary. Bake until the milk thickens and gets a deep caramel color.
  5. Once cooked and removed from the oven, whisk continuously to smoothen and remove any lumps from the sauce. It will start to thicken as it cools down.
  6. To store, pour it into a closed container and keep refrigerated.
Spread the Chocolate frosting over the cake. Sprinkle some slivered almonds and drizzle Dulce de leche. Enjoy!
Notes

• Grease your pan properly to avoid any cracks or holes in your cake. This helps the cake to slide through the sides of the pan easily.

• Make sure to use butter, eggs and milk which should be brought at room temperature.

• Do not open oven in the middle of baking time. This allows bringing cool air inside oven which eventually affects baking process.

• While cooking the condensed milk, you may vary the cook time depending on how caramelized you want your sauce to be. Usually it takes 1½ hours to get a light brown color. I baked it for an extra 30 minutes to get a darker color.

• To reuse refrigerated/stored Dulce de leche, microwave it to loosen the sauce.