Dulce de Leche Genoise

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Grease two 20cm round cake pans and line the bottoms with parchment paper.

   Tip: Use a digital thermometer to ensure accurate temperature reading.

2. 2

   In a medium bowl, whisk together flour, sugar, baking powder, and salt.

   Tip: Make sure to sift the dry ingredients to eliminate lumps.

3. 3

   In a large bowl, whisk together butter, eggs, and vanilla extract until light and fluffy.

   Tip: Beat the eggs until they become pale and frothy.

4. 4

   Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients.

   Tip: Scrape down the sides of the bowl to ensure all ingredients are well incorporated.

5. 5

   Melt the chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Use a spatula to scrape the chocolate from the bottom of the bowl.

6. 6

   Allow the cakes to cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.

   Tip: Don't cut into the cakes until they are completely cool.

7. 7

   Once the cakes are cool, place one layer on a serving plate and spread with dulce de leche. Top with the second cake layer.

   Tip: Use a serrated knife to level the cakes, if necessary.

8. 8

   Dust the cake with cocoa powder and serve.

   Tip: Use a fine-mesh sieve to dust the cake evenly.