Decadent Chocolate and Dulce de Leche Layer Cake

Instructions

1️⃣ Make the Chocolate Cake Layers

1. Preheat the oven to 350°F (175°C). Grease and line two or three 8-inch (20 cm) round cake pans with parchment paper.
2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together eggs, buttermilk, vegetable oil, vanilla, and dulce de leche until smooth.
4. Gradually pour the wet mixture into the dry ingredients, whisking until just combined.
5. Slowly pour in the hot water or coffee and mix until smooth — the batter will be thin, which makes for a moist cake.
6. Divide the batter evenly into the prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.

2️⃣ Prepare the Dulce de Leche Filling

1. If the dulce de leche is too thick, stir in a few tablespoons of heavy cream until it’s smooth and spreadable.
2. Set aside while the cakes cool completely.

3️⃣ Make the Chocolate Ganache Frosting

1. Heat heavy cream in a small saucepan over medium heat until it just begins to simmer (do not boil).
2. Pour the hot cream over the chopped chocolate in a bowl and let it sit for 2 minutes.
3. Whisk until smooth and glossy. Stir in butter for extra shine, if desired.
4. Allow to cool slightly until thickened but still pourable.

4️⃣ Assemble the Cake