Recipe courtesy of Joel Basco
Show: Cake Wars
Episode: Paddington
Chocolate Fudge Cake with Dulce de Leche, Chocolate Fudge Filling and Chile Pepper Swiss Meringue Buttercream
Total:
2 hr 50 min
Active:
1 hr
Yield:
8 servings
Level:
None
Total:
2 hr 50 min
Active:
1 hr
Yield:
8 servings
Level:
None

Ingredients

Cake:
Dulce de Leche Filling:
Chocolate Fudge Filling:
Chile Pepper Swiss Meringue Buttercream:

Directions

Special equipment: three 6-inch round cake pans

For the cake: Preheat the oven to 350 degrees F. Butter and lightly flour three 6-inch round cake pans.

Whisk together the flour, sugar, cocoa, baking powder, espresso powder and salt in a mixer bowl until well combined. Add the milk, oil, eggs and vanilla to the flour mixture and beat on medium speed until well combined. Reduce the speed to the lowest setting and carefully add 1 cup boiling water. Increase the speed to medium-high and continue to beat, about 1 minute (see Cook's Note).

Divide the batter among the prepared cake pans and bake until a toothpick inserted in the center comes out clean, about 30 minutes. Cool in the pans on a rack for 10 minutes, then turn out onto racks to cool completely.

For the dulce de leche filling: Whisk together the dulce de leche and heavy cream until well combined and smooth.

For the chocolate fudge filling: Combine the condensed milk, evaporated milk, cocoa powder and vanilla in a saucepan. Cook over medium heat, stirring constantly, until thickened, about 30 minutes. Transfer to a bowl and place in the refrigerator to cool and thicken.

For the chile pepper Swiss meringue buttercream: Meanwhile, place the egg whites, salt and 1 cup of the sugar in a heatproof mixer bowl set over a pan of simmering water. Whisk gently and constantly until the sugar is dissolved and the egg whites are hot, about 4 minutes. Remove from the heat. Beat with a mixer fitted with the whisk attachment at medium-high speed until thick and cool, about 5 minutes. Beat in the butter until the buttercream comes together.

Boil the chile peppers and remaining 3/4 cup sugar together for 10 minutes. Let the peppers cool slightly, then peel and remove the seeds. Pulse the peppers in a food processor until smooth, then press through a strainer to remove any chunks. Mix about 8 tablespoons of the pepper puree into the buttercream, or more to taste.

To assemble: Level off the tops of the cake layers with a serrated knife. Place one layer on a cake plate and spread with the dulce de leche filling. Top with another cake layer and spread with the chocolate fudge filling. Top with the remaining cake layer and frost the outside with the chile pepper buttercream. Serve immediately or let stand at room temperature for up to 2 hours.

Cook's Note

The cake batter will have a very thin consistency once everything is mixed together.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

More from:

Cake Wars

IDEAS YOU'LL LOVE

Chocolate Cake in a Mug

Recipe courtesy of Trisha Yearwood

Orange Ombre Birthday Cake with Chocolate Frosting

Recipe courtesy of Nancy Fuller

Beatty's Chocolate Cake

Recipe courtesy of Ina Garten

Chocolate Molten Cake

Recipe courtesy of Claudia Fleming

Fudge Cake with Stout Glaze

Recipe courtesy of Nancy Fuller

Mini Chocolate-Cherry Bundt Cakes

Recipe courtesy of Ree Drummond

Instant Chocolate Cake

Recipe courtesy of Food Network Kitchen

Chocolate Pudding

Recipe courtesy of Ree Drummond

Chocolate Stout Bundt Cake

Recipe courtesy of Marcela Valladolid

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Giada at Home

          10am | 9c

          Giada at Home

          10:30am | 9:30c

          Giada at Home

          11am | 10c

          Giada Entertains

          11:30am | 10:30c

          The Pioneer Woman

          1:30pm | 12:30c
          On Tonight
          On Tonight

          Diners, Drive-Ins and Dives

          8pm | 7c

          Burgers, Brew & 'Que

          4:30am | 3:30c

          Get Cooking