Dulce de Leche Semi-Naked Cake

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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. 9

   Serve and enjoy!

   Tip: You can store the cake in an airtight container in the refrigerator for up to 3 days.