Chocolate Dulce de Leche Cake

August 17, 2018

Chocolate Dulce de Leche Cake – Rich, dark chocolate cake layers with dulce de leche filling, chocolate caramel frosting and salted caramel drip.

Chocolate Dulce De Leche Cake recipe. www.cakebycourtney.com

Chocolate Dulce de Leche Cake

A couple of years ago, on Ryan’s 33rd birthday, I asked him what kind of cake he wanted to celebrate. His reply was, “it’s just got to be your best cake yet.” Oh, ok. No pressure. Ha!

I immediately planned on using my chocolate cake recipe. It’s Ryan’s favorite! He also loves my salted caramel frosting but I wanted to do something new, so I incorporated the salted caramel into a chocolate frosting and the drip.

At that point, using Dulce de Leche as a filling was just an obvious addition. Thick, creamy caramel sauce? Yes, please! I used store-bought dulce de leche, but you can certainly make your own too.

Chocolate Dulce De Leche Cake recipe. www.cakebycourtney.com

Chocolate Caramel Buttercream

A quick note about the frosting – you’ll add one cup of warm caramel sauce to the chocolate and stir until nice and smooth. At that point, let the mixture cool a bit before adding the butter, a little at a time. Once all the butter is added, your mixture will likely still be pretty thin. Go ahead and stick it in the refrigerator for 30 minutes to cool down and set.

Chocolate Dulce De Leche Cake recipe. www.cakebycourtney.com

After it’s chilled, continue to beat the frosting for another five minutes or so, or until it lightens and takes on a spreadable consistency.

Chocolate Dulce De Leche Cake recipe. www.cakebycourtney.com

When you’re done frosting the cake with the chocolate caramel frosting, make sure to chill the cake for 15 to 20 minutes before doing the caramel drip.

Chocolate Dulce De Leche Cake recipe. www.cakebycourtney.com

I hope you enjoy this Chocolate Dulce De Leche Cake! Follow me on Instagram @cakebycourtney for more tips and recipes on all things cake!

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  1. 5 stars
    Not too sweet, moist, and perfect. I did six inch pans and ended up lowering the temperature to 340. They turned out great! I’m still so happy with the chocolate caramel buttercream. So delicious! And almost magical with how well it whipped up!

  2. I made the cake and it was amazing, everybody loved it! Would it be safe to use it as cupcakes as well?

  3. 4 stars
    I made this one. They loved it. I used 70% dark Lindt chocolate like 4 bars. I had to adjust the amount of caramel ( I added more) as it was a little bit bitter with just 1 cup caramel with it. I should have used 60% (maybe?) But it was great! It was described as “ divine” 😃thank you for sharing your recipe!

  4. Not sure my TJs carries the dulce de leche- would 3 cans from the grocery store be an appropriate equivalent? Thank you!

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