Dulce de Leche Semi-Naked Cake
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
Moist chocolate cake topped with a gooey dulce de leche and crunchy chopped nuts.
Ella x
Ingredients
- 250all-purpose flour
- 200granulated sugar
- 150unsalted butter
- 2large eggs
- 100unsweetened cocoa powder
- 20dried coffee beans
- 400dulce de leche
- 100chopped almonds(chopped)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease and flour two 20cm round cake pans.
Tip: Use parchment paper for easy cake release.
- 2
In a medium bowl, whisk together the flour, sugar, cocoa powder, and coffee beans.
Tip: Make sure to break up any clumps in the coffee beans.
- 3
In a large mixing bowl, beat the butter until creamy. Add the eggs one at a time, beating well after each addition.
Tip: Make sure to scrape down the sides of the bowl after beating in each egg.
- 4
Gradually add the dry ingredients to the butter mixture, alternating with the dulce de leche, beginning and ending with the dry ingredients.
Tip: Be careful not to overmix the batter.
- 5
Divide the batter evenly between the prepared pans and smooth the tops.
Tip: Make sure the cake is evenly distributed in each pan.
- 6
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Tip: Don't open the oven door during the baking time.
- 7
Remove from the oven and let cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
Tip: Let the cakes cool completely before assembling the cake.
- 8
Once the cakes are completely cool, place one cake layer on a serving plate and spread the dulce de leche over the top. Top with the second cake layer and sprinkle with chopped almonds.
Tip: Be gentle when handling the cake to avoid breaking it.
- 9
Serve and enjoy!
Tip: You can store the cake in an airtight container in the refrigerator for up to 3 days.
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