The ultimate combo of chocolate and caramel come together in this delicious Chocolate Dulce de Leche Cake. Dulce de leche is sweetened condensed milk that is cooked until it turns a golden color and has a luscious caramel flavor.
In this cake, dulce de leche is sandwiched between layers of not-too-dark chocolate cake and iced with a decadent chocolate ganache. It’s an irresistible cake that you’ll want to make again and again!
This rich, delicious, and easy-to-make Chocolate Dulce De Leche Triple Layer Cake is perfect any night of the week or for a special occasion.
2 1/4 cups All-Purpose Flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup unsweetened cocoa
1/2 teaspoon salt
1 3/4 cups granulated sugar
8 tablespoons unsalted butter
4 large eggs
1/2 cup coffee or water
1/3 cup vegetable oil
1 cup milk
1 teaspoon vanilla extract
Dulce de Leche Buttercream
3 large egg whites
1 cup dark brown sugar lightly packed
1 1/2 cups unsalted butter cubed, room temperature
1/4 cup Dulce de Leche store bought or homemade
Chocolate ganache frosting
1 cup heavy cream
16 oz. milk chocolate, finely chopped
Preheat the oven to 350F, grease three 8″ round baking pans and dust with cocoa powder. Line bottoms with parchment.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until combined. Sift the cocoa through the strainer into the mixing bowl, to eliminate any lumps. Stir to combine.
In a bowl of electric mixer, mix the butter and oil at low speed for 1 minute. Combine the vanilla with the milk and coffee or water, and add all at once. Mix for 1 minute at low speed then add eggs to the mixture, one at a time, scraping the bowl in between and making sure the first egg is incorporated before adding the second one.
Pour dry ingredients over wet mixture.
Fold with a spatula slowly, until ingredients are just combined.
Pour evenly into prepared pans. Smooth out the tops of the layers with a spatula.
Bake in the preheated oven for 20 to 25 minutes. Remove them from the oven once a toothpick comes out clean once inserted in the cake.
Cool for 10 minutes in the pans then turn out onto a wire rack to cool completely.
Dulce de Leche Buttercream
Place egg whites and dark brown sugar into the bowl of a stand mixer, whisk until combined.
Place bowl over a pot with 1-2″ of simmering water and stir constantly with a whisk until the mixture is hot and no longer grainy to the touch or reads 160 F on a candy thermometer (approx. 3mins)
Place the bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
Switch to paddle attachment. Slowly add cubed butter and mix until smooth.
Add dulce de leche and whip until smooth.
Place chopped chocolate and cream into a microwave safe bowl. Stir to combine. Microwave for 20 seconds, stir. Microwave in 10 second intervals, stirring in between, until ganache is smooth and silky. Set aside to cool completely and thicken slightly before using on cake.
Place one layer of cake on a cake stand or serving dish. Top with half the dulce de leche filling. Top with the second cake layer. Spread remaining dulce de leche filling in an even layer on the second layer. Top with the third cake layer and spread ganache on the top and sides of the cake.
Drizzle slices with dulce de leche if desired. Enjoy!