Chocolate Layered Cake

Chocolate Layered Cake recipe is chocolate cake with a condensed milk cream and a wafer’s layer.

Are you in the mood for something chocolaty? This here has got to be one of the simplest cakes there is but it’s so moist and so delicious. You do need to give it some time for the cream to moisten up the layers though. If you will be making this the night before, refrigerate overnight and keep covered but remove from fridge about 2 hours before serving. If you will be enjoying it the same day give it few hours so the cream can moisten the layers a bit. This is a great cake and a fan in the family. This is a great cake for any occasion, like a family gathering, girls night or a friend’s dinner, You can also make this cake round instead of rectangular.

There are some other great chocolate cake recipes such as the Layered Chocolate Coffee Cake or the Layered Chocolate Nutella Cake.

Ingredients:

2 large eggs

1 cup sugar

1 can dulce de leche, (cooked condensed milk) (Use 1/2 cup, the remaining milk will be used in the cream)

1 1/3 cups sour cream

1 2/3 cups flour

1/2 tsp salt

1 1/2 tsp baking soda

3 Tbsp Hershey’s cocoa

Cream

1 can dulce de leche cooked condensed milk (plus the remaining milk from the from the batter)

2 sticks unsalted butter, room temp

1 3/4 cup chocolate wafers, cubed

Serves: 10-12

Directions:

Beat eggs and sugar at high speed for 5 minutes.

In the meantime in a bowl combine the flour, salt, baking soda, and cocoa. Set aside.

Add 1/2 cup cooked condensed milk and the sour cream to the eggs/sugar and mix about half a minute.

Slowly add the flour mixture to the bowl. Mix. The mixture will be thick.

Prepare 2 (9×13) pans. Cover with parchment paper. Lightly spray with baking spray and dust with flour.  Divide the batter equally amongst the two pans and bake in a preheated over to 355° for 12-15 minutes. Check for readiness with a toothpick.

Once completely cooled, cut each cake in half so you will have four layers.

Prepare the cream:

Beat the butter at medium speed for a minute. Turn the speed down to low and slowly add the cooked condensed milk. (1 can plus the remaining unused can of milk from the batter).

Place the bottom part of one of the cake and this will be the 1^st layer. Set it down the same way as is with the part that was cut facing up.  Spread a generous portion of the cream.

Place the 2^nd layer with the top facing down and the middle part facing up. Cover with cream.

3^rd layer, take the top of the second cake turn it upside down so the top will go onto the cream and the middle, the part that was cut will again face up. Add some more cream.

4^th layer, this will be the 2^nd bottom part of the 2^nd cake. Turn it upside down so the middle meets the cream and the bottom of the cake will be the top layer. (I hope that wasn’t confusing. =)….)

Leave about two tablespoons of cream so it can be used for decor.

Chop 1 3/4 cups chocolate waters.

Grind or blend wafers until they are very fine.

Generously cover the top of cake with some wafers.

Place the leftover cream in a small Ziploc, snip off an edge of the bag and drizzle atop the cake. I just make zigzag lines sideways. I only wanted my top drizzled but you can do your sides as well.

Some of the cream might have escaped onto your platter. With your spatula add it back to the sides of your cake and cover the sides completely with the remaining wafers.

YUMMMMM!!! =)

Print Recipe

5 from 1 vote

Chocolate Layered Cake

Chocolate cake with a condensed milk cream and a layer of wafers.

Prep Time20 mins

Cook Time30 mins

Total Time50 mins

Course: Desserts

Cuisine: American

Keyword: chocolate layered cake

Servings: 11 servings

Calories: 210kcal

Author: Valentina's Corner

Ingredients

Cake-

• 2 large eggs
• 1 cup sugar
• 1 can dulce de leche, 14oz, Use 1/2 cup, the remaining milk will be used in the cream
• 1 1/4 cup sour cream
• 1 2/3 cups flour
• 1/2 tsp salt
• 1 1/2 tsp baking soda
• 3 1/2 Tbsp Hershey’s cocoa

Cream-

• 1 can dulce de leche, plus the remaining milk from the from the batter
• 2 sticks unsalted butter, room temp
• 1 3/4 cup chocolate wafers cubed for decor

Instructions

• Beat eggs and sugar at high speed for 5 minutes.
• In the meantime in a bowl combine the flour, salt, baking soda and cocoa. Set aside.
• Add 1/2 cup dulce de leche and the sour cream to the eggs/sugar and mix about half a minute.
• Slowly add the flour mixture to the bowl. Mix about a minute.
• Prepare 2 (9×13) pans. Cover with parchment paper. Lightly spray with baking spray and dust with flour. Divide the batter equally amongst the two pans and bake in a preheated over to 355° for 12-15 minutes. Check for readiness with a toothpick.
• Once completely cooled, cut each cake in half so you will have four layers.

Prepare the cream

• Beat the butter at medium speed for a minute. Turn the speed down to low and slowly add the dulce de leche. (1 can plus the remaining unused can of milk from the batter).
• Place the bottom part of one of the cake and this will be 1st layer. Set it down same way as is with the part that was cut facing up. Spread a generous portion of the cream.
• Place the 2nd layer with the top facing down and the middle part facing up. Cover with cream.
• rd layer take the top of the second cake turn it upside down so the top will go onto the cream and the middle, the part that was cut will again face up. Add some more cream.
• th layer, this will be the 2nd bottom part of the 2nd cake. Turn it upside down so the middle meets the cream and the bottom of the cake will be the top layer. (I hope that wasn’t confusing. =)….)
• Leave about two tablespoon of cream so it can be used for decor.
• Chop 1 3/4 cups chocolate waters.
• Grind or blend wafers until they are very fine.
• Generously cover the top of cake with the some wafers.
• Place the leftover cream in a small Ziploc, snip off an edge of the bag and drizzle atop cake. I just make zigzag lines sideways. I only wanted my top drizzled but you can do you sides as well or nothing at all.
• Some of the cream might have escaped onto the platter. With a spatula add it back onto the sides of the cake and cover the sides completely with the remaining wafers.

Nutrition Facts

Chocolate Layered Cake

Amount Per Serving

Calories 210 Calories from Fat 54

% Daily Value*

Total Fat 6g 9%

Saturated Fat 3g 15%

Cholesterol 43mg 14%

Sodium 317mg 13%

Potassium 94mg 3%

Total Carbohydrates 35g 12%

Dietary Fiber 1g 4%

Sugars 19g

Protein 3g 6%

Vitamin A 4.1%

Vitamin C 0.3%

Calcium 3.8%

Iron 7.4%

* Percent Daily Values are based on a 2000 calorie diet.