Chocolate Fudge Cake With Dulce De Leche, Chocolate Fudge Filling And Chile Pepper Swiss Meringue Buttercream
Serves: 4
Isabella Feil
1 January 1970
Based on User reviews:
49
Spice
48
Sweetness
48
Sourness
44
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1.75 cups
Sugar3 cup
Unsweetened Cocoa Powder1.5 tsps
Baking Powder1 tsp
Espresso Powder1 cup
Canola Oil2
Eggs1 tsp
Vanilla Extract2 cups
Heavy Cream3.5 tbsps
Cocoa Powder1 pinch
Salt3 sticks
Unsalted Butter (softened)Directions:
1
Special equipment: three 6-inch round cake pans For the cake: Preheat the oven to 350 degrees F
2
Butter and lightly flour three 6-inch round cake pans
3
Whisk together the flour, sugar, cocoa, baking powder, espresso powder and salt in a mixer bowl until well combined
4
Add the milk, oil, eggs and vanilla to the flour mixture and beat on medium speed until well combined
5
Reduce the speed to the lowest setting and carefully add 1 cup boiling water
6
Increase the speed to medium-high and continue to beat, about 1 minute (see Cook's Note)
7
Divide the batter among the prepared cake pans and bake until a toothpick inserted in the center comes out clean, about 30 minutes
8
Cool in the pans on a rack for 10 minutes, then turn out onto racks to cool completely
9
For the dulce de leche filling: Whisk together the dulce de leche and heavy cream until well combined and smooth
10
For the chocolate fudge filling: Combine the condensed milk, evaporated milk, cocoa powder and vanilla in a saucepan
11
Cook over medium heat, stirring constantly, until thickened, about 30 minutes
12
Transfer to a bowl and place in the refrigerator to cool and thicken
13
For the chile pepper Swiss meringue buttercream: Meanwhile, place the egg whites, salt and 1 cup of the sugar in a heatproof mixer bowl set over a pan of simmering water
14
Whisk gently and constantly until the sugar is dissolved and the egg whites are hot, about 4 minutes
15
Remove from the heat
16
Beat with a mixer fitted with the whisk attachment at medium-high speed until thick and cool, about 5 minutes
17
Beat in the butter until the buttercream comes together
18
Boil the chile peppers and remaining 3/4 cup sugar together for 10 minutes
19
Let the peppers cool slightly, then peel and remove the seeds
20
Pulse the peppers in a food processor until smooth, then press through a strainer to remove any chunks
21
Mix about 8 tablespoons of the pepper puree into the buttercream, or more to taste
22
To assemble: Level off the tops of the cake layers with a serrated knife
23
Place one layer on a cake plate and spread with the dulce de leche filling
24
Top with another cake layer and spread with the chocolate fudge filling
25
Top with the remaining cake layer and frost the outside with the chile pepper buttercream
26
Serve immediately or let stand at room temperature for up to 2 hours