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