Chocolate Fudge Cake layered with Dulce de Leche, Rich Chocolate Fudge, and Spicy Swiss Meringue Buttercream Recipe adapted from Joel Basco
- Servings: 8
- Nutrition per serving: (1/8 of cake) Calories: 1578 | Total Fat: 89g | Saturated Fat: 48g | Carbs: 186g | Fiber: 5g | Sugar: 152g | Protein: 20g | Cholesterol: 269mg | Sodium: 328mg
- Total time: 2 hours 50 minutes (including cooling)
- Active time: 1 hour
Ingredients
Cake:
Butter for greasing cake pans
2 cups all-purpose flour (plus a bit extra for dusting)
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon espresso powder
1 teaspoon salt
1 cup milk
1/2 cup canola oil
2 eggs
2 teaspoons vanilla extract
Dulce de Leche Filling:
One 13.4-ounce can dulce de leche (like Nestle La Lechera)
2 cups heavy cream
Chocolate Fudge Filling:
One 14-ounce can sweetened condensed milk
One 12-ounce can evaporated milk
3 1/2 tablespoons cocoa powder
1/4 teaspoon vanilla extract
Chile Pepper Swiss Meringue Buttercream:
4 egg whites
Pinch of salt
1 3/4 cups sugar
3 sticks (1 1/2 cups) unsalted butter, softened
5 Peruvian yellow chile peppers
Special Supplies:
three 6-inch round cake pans
Instructions
- Prepare the cake layers:
Preheat your oven to 350F. Grease and flour three 6-inch round cake pans. In the bowl of a mixer, combine the flour, sugar, cocoa powder, baking powder, espresso powder, and salt. Add the milk, oil, eggs, and vanilla extract and mix on medium until combined. With the mixer on the lowest speed, slowly add 1 cup of boiling water, then increase speed to medium-high and mix for 1 minute. - Divide the batter among the prepared pans. Bake about 30 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pans on a rack for 10 minutes, then transfer to wire racks to cool completely.
- Dulce de leche filling:
In a bowl, whisk the canned dulce de leche with the heavy cream until silky and smooth. - Chocolate fudge filling:
Combine the sweetened condensed milk, evaporated milk, cocoa powder, and vanilla in a saucepan. Cook over medium heat, stirring constantly, until the mixture thickens (about 30 minutes). Transfer to a bowl and chill until firm enough to spread. - Chile pepper Swiss meringue buttercream:
In a heatproof mixer bowl, combine the egg whites, a pinch of salt, and 1 cup of the sugar. Set over a pot of simmering water and whisk gently until the sugar dissolves and the whites are hot (about 4 minutes). Remove from heat and whip on medium-high until the meringue is thick and cool (about 5 minutes). With the mixer running, add the softened butter in batches until the buttercream is light and smooth. - Simmer the chile peppers with the remaining 3/4 cup sugar in a small saucepan for 10 minutes. Let cool slightly, remove skins and seeds, then puree in a food processor and strain to remove solids. Stir about 8 tablespoons (or to taste) of the chile puree into the buttercream.
- Assemble the cake:
If needed, level the cake layers. Place the first layer on a cake plate and spread with the dulce de leche filling. Top with the second layer and spread the chocolate fudge filling. Add the final layer and frost the entire cake with the chile pepper Swiss meringue buttercream. Serve immediately or keep at room temperature up to 2 hours before serving.
Note: The finished cake batter will be quite thin after all ingredients have been incorporated.
This recipe was originally created for a cooking competition and has not been officially tested for home bakers.
