Recipe courtesy of Matt Armendariz
Recipe courtesy of Matt Armendariz
Watch how to make this recipe.
Devil's Food Chocolate Cake with Dulce De Leche Frosting
Ingredients
Devil's Food Cake:
1 3/4 cups cake flour
3/4 cup cocoa powder
2 tsp baking soda
1/2 tsp salt
2 cups sugar
3 eggs
2/3 cup semisweet chocolate chips, melted
1 1/4 cups vegetable oil
1 1/4 cups buttermilk
3/4 cup brewed coffee
Frosting:
1 cup heavy whipping cream
One 13.4-oz can dulce de leche
8 oz cream cheese, room temperature
1 tsp pure vanilla extract
Pinch of salt
Directions
- For the cake: Preheat oven to 350 degrees F. Grease 2 9-inch cake pans.
- Sift flour, cocoa powder, baking soda, and salt into a mixing bowl; set aside. In a separate bowl, whisk sugar and eggs until light and aerated. Stir in melted chocolate, vegetable oil, buttermilk, and coffee and whisk until combined.
- In three additions, pour wet mixture into dry mixture, whisking well after each addition. Pour batter into prepared pans and bake 45 minutes to 1 hour, or until a wooden toothpick inserted in the center comes out clean. Let cakes cool.
- For the frosting: Beat cream to soft peaks. Set aside. Beat together dulce de leche, cream cheese, vanilla and salt in a stand mixer fitted with the paddle attachment until well combined. Fold in the whipped cream, cover with plastic wrap and keep room temperature until ready to use.
- To assemble the cake: Once the cake is completely cool, put one layer on a serving plate and put a healthy dollop of frosting on top. Spread the frosting to the edge then place the other cake layer on top and frost.
