Sunday, April 21, 2013
This is one of my experiment on chocolate cake. The original recipe entitled Home-made Moist Chocolate Cake for My Mom's Birthday was tweaked to lessen the tonsil-killing sweetness of the recipe when dulce de leche is incorporated into the recipe. Also, as you can see, the presentation of this cake is far more professional looking than the original recipe.
The dulce de leche used for this recipe is purely homemade. You can Google on how to make dulce de leche. I used the pressure cooker method, wherein, the condensed milk (Milkmaid) was pressured cook in a 2 inches water for 35 minutes for a firmer consistency.
2 cups All Purpose Flour
1 cup Sugar
3/4 cup Cocoa Powder (I used the Tulip Brand)
2 teaspoons Baking Soda
1 teaspoon Salt
2 pieces Eggs
1 cup Milk
1 cup Vegetable Oil
1 cup Mayo
1 Tablespoon Instant Coffee dissolved in
1 cup Warm Water
2 teaspoons Vanilla
1 can Condensed Milk (I used Alaska Condensed Milk. Next time I'll used
Milkmade to see the difference)
2.50 oz Unsweetened Chocolate
2 Tablespoons Unsweetened Cocoa Powder
1/2 cup (1 stick) Salted Butter
Dulce de Leche
1. Preheat oven to 175 degrees Celsius.
2. Sift the dry ingredients. Using a wire whisk, mix until the ingredients are well combined.
3. Combine and mix well the wet ingredients.
4. Mix the dry ingredients into the wet ingredients 3/4 cup at a time.
5. Pour into two 8-inch baking pan. Pop in the oven and bake for 30 minutes. Remove from the oven and cool on a wire wrack for 30 minutes. Place inside the fridge to firm up the cake for ease of trimming . (Mine got domed so I have to trim it for a flatter surface.) Trim the top of the cake to make a flat surface.
Combine the condensed milk, unsweetened chocolate and unsweetened cocoa powder in a small sauce pan. Heat for 8 minutes. Add butter and mix well while heating for another 2 minutes.
1. Spread a layer of dulce de leche onto the cake. (I spread a thin layer since my parents are now getting sensitive to sweets, but you may spread a thicker filling if you have sweet tooth.)
3. Pour over the chocolate fudge while still hot. (In my case, I just pour it on top let the fudge dripped on the sides, automatically covering the side without me, using the spatula. Just clean the extra drippings later. I was able to used about 3/4 of the chocolate fudge. I reserved this to reprocess the chocolate cake trimmed a while ago.) Drizzle with extra dulce de leche on top.
HOW DOES IT TASTE?
The sweetness of the dulce de leche filling compliments well the not-so-sweet chocolate cake base with the chocolate fudge's chocolaty sweetness will sure satisfy your sweet tooth. The overall sweetness of the cake is just right and the older people will surely be able to take a slice of this cake. The cake's base is a dense and moist. I really love the sticky and chocolaty taste of the chocolate fudge. I love the way the chocolate fudge melts in my mouth and slowly releasing its killer chocolate flavor.
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