Best Chocolate Cake Recipe
Rich and soft chocolate layers with a dulce de leche and butter cream topped with chocolate wafers.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 10 servings
- 1 can dulce de leche
- 2 sticks unsalted butter, room temp
- 1 3/4 cup chocolate wafers
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. The remaining will be used for the cream.
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. Repeat with remaining layers and cream.
Reserve about two tablespoon of cream so it can be used for decor, this is optional.
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.
Calories: 210kcal | Carbohydrates: 35g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 43mg | Sodium: 317mg | Potassium: 94mg | Fiber: 1g | Sugar: 19g | Vitamin A: 205IU | Vitamin C: 0.2mg | Calcium: 38mg | Iron: 1.3mg