A double layer chocolate cake made with mayonnaise filled with dulce de leche and covered with a creamy chocolate dulce de leche ganache. The ultimate chocolate cake!
This chocolate dulce de leche cake was a classic at my house growing up. It still is. It is also the cake you have at every little kid's birthday party (or its vanilla variation). Safe to say we use to have it very often back in the day. A little confession: I still make this cake for my birthday every year!! I love it. So simple yet so delicious. Hope you love this chocolate and dulce de leche cake recipe as much as I do!
This mayonnaise chocolate cake is an adapted version of the one in Bouchon Bakery's book. It is simple to make, and the result is a super moist cake. Do not be discouraged by the mayonnaise in there. Give it a try.
The most important thing when making a chocolate ganache is to keep your whisk perpendicular to the chocolate/cream mixture and mix slowly. This will result in a smooth, bubble free, shiny ganache!
To make this chocolate dulce de leche ganache you must:
You can bake the cake, slice it as instructed in the recipe, then cover both discs of cake with film wrap in keep in the refrigerator for up to 5 days. You are then ready to assemble the cake whenever you need to. Make sure to plan for the chilling time of 1 hour once the cake has been filled with de dulce de leche.
You can freeze this cake. You can even make a double batch and save one in the freezer for later! It is a good idea to work with the freezer if you want to plan and have things prepared in advance. To do so:
To Defrost: let it sit overnight in the refrigerator. Then slice, fill and frost the cake as instructed in the recipe.
This cake can be kept at room temperature for up 2/3 days. Cover the edges with plastic wrap to prevent the cake from drying up.
You can also store it in the refrigerator if you prefer to have this cake cold.
You can freeze this cake:
To defrost: place in the refrigerator overnight. Unwrap and proceed with the recipe as instructed.
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Hi, thanks for sharing your delicious recipes. Can't find oven temp for this one. Thanks!
Hi Susana, thank you! You should keep the temperature at 170 degrees celcius! Happy baking!
Looks great, Belen!! I'm going to try this recipe. Keep meaning to buy the Bouchon Bakery books but haven't come around to..
Hi Shaheen, thank youu so much!!!! Let me know if you find it to be as good I I do :)
I tried it and it was great. Thanks!
Hi Caro, I'm very glad that you tried it and it worked! :))
How much flour? You wrote 100 grams.
Hello Jeanette, the amount of flour is correct. You should use 100g.
When mixing the eggs with sugar, Could you explained what the consistency of the mixture should be. I used an electric old fashion hand mixer for 3 minutes in medium speed instead of beating by hand. After the cake came out of the oven and cooled downmade the cake, it kind of sank in the middle a little. I was thinking i did not beat the mixture long enough. I appreciate your help
Hi Karina, You should mix for about 10/12 minutes. THe mixture should be really thick and heavy. It's volume should probably double in size! This is the base of the cake... it what will hold it together after! Hope to have helped :)
Have a doubt.can I use oil instead of butter,in same quantity?
Hi Aleena, You can just go ahead and use only mayonnaise, instead of part butter and part mayonnaise:) It tastes great!
Love mayonnaise in a chocolate cake, Belen!
Hi Amanda!!! I love it too! I was skeptical at first I must admit! It turns out it tastes great!!
Simply amazing. One of my kids and I made this cake for wife's birthday. My beautiful Argentinian partner loved it!!! She asked for a second slice, and why not, it was her birthday today. This recipe is a keeper.
Dear Miss Gowland, thank you for sharing this incredible recipe.
I am so so happy you and your family loved this cake!! Its a favorite in our family too ?? And thank you so much for taking the time to share this with me here! It means the world!
Hi! I’m excited to make this cake. You wrote to sift the baking powder, but don’t see it on the ingredient list. Did you mean sift the cocoa?
Hi Cristina! Yes!!! I meant to say sift the cocoa :) thank you for pointing this out! I'll go change it!
Hope you love it!
I made this cake for my brother in-law's birthday dinner and it was the perfect dessert for the evening. The cake was moist, rich but not too sweet, and the balance with the dulce de leche and ganache....superb! Everyone loved it, and most of all, I love putting it together. I love your recipes! Today I'm going to do the beef empanadas & the raspberry macaron. Thank you for putting together a delicious book of recipes for us to try & taste.
Hi Francisca! Reading your comment just filled my heart with joy. It makes so happy to learn you and your family loved this cake as much as I do ( i make it for my own birthday every year lol)! And the fact that you enjoyed baking it, well that is just the cherry on top of the cake.
It is my absolute pleasure to share the recipes in my little corner of the internet, and how lucky am I that you found them and love them! Thank you for your feedback. Hope you enjoyed the empanadas and the macarons too!
P.S: sorry about the late response!
Hi Belén! Just one quick question: is it just one egg? Thanks!
Hi Gaia! Yes it is only one egg! Hope you enjoy the cake!
Probé la receta del budin de chocolate y quedó delicioso. Gracias por compartir tan buenas recetas❤.
Te quería preguntar si posible reemplazar la mayonesa con aceite, quedaría menos esponjoso y húmedo?
Que bueno que te haya gustado el budín 💜
Diría que no porque te va a quedar muy líquida la masa ya que también lleva agua. Podrías reemplazar por manteca pomada.
Si querés si o si ponerle aceite, saca el agua y reemplazala por yogurt natural. Debería quedar bien, aunque nunca he probado esta combinación ! Espero haberte ayudado!
How much cocoa should be used? I believe this was omitted in the recipe. Thanks!
Hi Sabrina, it's 30 g. Thanks for pointing it out.