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Chocolate meringue dulce de leche birthday layer cake

Chocolate meringue dulce de leche birthday layer cake

  • Author: Paula Montenegro
  • Yield: 16 servings 1x
  • Category: baking, Cakes
  • Cuisine: International

Description

The filling and frosting will be enough if you use two 8 or 9-inch pans.

I make swiss meringue because it’s quite easy and stays rather soft, which I particularly like. This makes it harder to have a perfect frosting, which I don’t mind, but if you do, consider making Italian meringue (which involves a syrup and a thermometer). Here’s a tutorial.


Scale

Ingredients

For the devil’s food chocolate cake:

  • 1 1/3 cups all purpose flour
  • ½ cup unsweetened cocoa powder
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 10 Tbs 150g unsalted butter, room tº
  • ½ cup dark (or light brown sugar)
  • ½ cup sugar
  • 3 large eggs (at room tº)
  • 1 teaspoon vanilla extract
  • 2 oz 60g unsweetened chocolate, melted and cooled
  • ½ cup natural yogurt (or buttermilk or whole milk)
  • ½ cup boiling water
  • 4 oz. 120g chopped milk chocolate

For the swiss meringue:

  • 4 egg whites
  • 1 cup sugar
  • 2 ½ cups dulce de leche (about 700g)

Instructions

For the devil’s food chocolate cake:

  1. Preheat oven to 350ºF /180ºC. Butter an 9-inch and a 6-inch cake pans with removable bottoms. Dust with breadcrumbs.
  2. Sift together flour, cocoa, baking powder and soda, salt.
  3. In a large bowl beat butter until creamy, about 1 minute. Add sugars gradually and beat for 2 minutes after adding the last part.
  4. Add eggs, one at a time, beating well after each addition. Add vanilla and unsweetened chocolate. The mixture will look curdled, that’s fine.
  5. Add the dry ingredients in 3 parts, alternating with the yogurt in 2 parts. Mix just until well combined.
  6. Slowly add boiling water and mix just until combined.
  7. Add the milk chocolate with a spatula, and divide between pans, using a bit more in the large one.
  8. Bake for about 40 to 45 minutes, until a tester inserted in the middle of both cakes comes out clean. The smaller one will take a few minutes less probably.
  9. Let cool completely on a wire rack before filling and frosting. It can be made the day before and kept wrapped in plastic.

For the meringue:

  1. Put a pan with water over medium heat. On top of it, put the metal bowl from the mixer with the whites and sugar. The water should not touch the bottom of the pan.
  2. Mix with a hand whisk, and let the water boil. The mixture will be thick at first but will liquefy as it warms. In a few minutes it will be warm to the touch (use your pinky finger to test).
  3. Transfer to the mixer and whip until stiff and glossy, about 5 minutes. You should have rather stiff peaks.
  4. To assemble the cake, cut both cakes in half.
  5. Dab the cake plate with a bit of dulce de leche and place one of the large layers on top; that way the cake won’t move.
  6. Fill with a thick layer of dulce de leche, about ¾ of the amount, spreading evenly but not reaching the edges completely. Top with the other large layer, pressing gently. The dulce de leche will fatten towards the edges.
  7. Add some meringue on top of the cake making a circle as big as the layers that you haven’t used yet. Place one of those layers on top, and fill with meringue, not reaching the edges completely.
  8. Mix the rest of the dulce de leche with the meringue you have left, swirling just a few times to have a marble effect. (As you can see I didn’t quite get that effect, but not for lack of trying…).
  9. Add a thin layer of meringue to all of the cake and then add a thicker one. However you can. The meringue is soft for having a perfect frosting.
  10. Sprinkle with the chocolate crumbs.

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