Belula

Chocolate Dulce de Leche Cake

Belula July 21, 2015 July 23, 2020
45° shot of the whole chocolate dulce de leche cake with a slice slightly pulling away

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!

What is chocolate dulce de leche cake?

Chocolate dulce de leche cake is usually composed of a chocolate cake filled with argentine dulce de leche (or any other dulce de leche really lol) and covered in a chocolate dulce de leche ganache.

90° shot of the whole chocolate dulce de leche layered cake

How to make mayonnaise chocolate cake?

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.

First whisk the eggs and the sugar until the mixture is thick and pale yellow. When you lift your whisk, the mixture should hold together (it will take 10 minutes give or take).

Secondly, add the mayonnaise and whisk to combine.

Finally, using a spatula, fold in half the dry ingredients and half the water. Fold in the second half of the dry ingredients and the rest of the water. Make sure its properly incorporated to the batter.

A note: It is important to use good quality cacao for this recipe! I use Valrhona cacao.

Last note: remember to sift your dry ingredients before you add to the batter.

Why put mayonnaise in chocolate cake?

Mayonnaise is added in chocolate cake as a replacement to oil or butter, the fat necessary to make any cake. Mayonnaise makes chocolate cake crumb extremely moist, and its especially good for layer chocolate cakes such as this one.

Overhead shot of the whole chocolate and dulce de leche cake

Can you freeze mayonnaise chocolate cake?

You can absolutely freeze this cake. It is a good idea to work with the freezer if you want to plan and have things prepared in advance. To do so:

  • Let it cool down at room temperature.
  • Cover in plastic wrap and transfer to a freezer bag.
  • Freeze for up to a month.

Defrost overnight in the refrigerator.

How to make chocolate dulce de leche ganache?

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:

  • Bring the cream to simmer and pour it over the chocolate and dulce de leche.
  • Let it sit for 5 minutes.
  • Using a whisk gently and slowly mix until combined.
  • Add the butter and mix until incorporated.
  • Cover with plastic wrap and let it cool down at room temperature.

A note: if the ganache hardens too much, you will not be able to work with it to cover the cake. In that case, place it over a water bath until you bring it to the right consistency to work with.

Overhead shot of a bowl with the chocolate dulce de leche ganache
Closeup shot of one slice of chocolate dulce de leche cake

How to assemble de chocolate and dulce de leche cake

  • Line the springform pan where you baked the cake with plastic wrap.
  • Once the cake has completely cooled off, cut in half or in three equal parts. Make sure the cake rounds are of the same height. Cut off the top curved part of the cake.
  • Place the bottom round inside the pan and cover with dulce de leche. Spread evenly using an offset spatula or the back of a spoon.
  • Place the second round on top of the dulce de leche layer. Repeat with the remaining dulce de leche and cake round.
  • Cover in plastic wrap and refrigerate for 1 hour.
  • Remove from the pan and place the cake on a wire rack.
  • Cover the cake with the ganache using an offset spatula.
  • Transfer to a serving plate and keep at room temperature for 2/3 days.
45° shot of one slice of chocolate dulce de leche cake with a spoon out of focus on the right hand side
Overhead shot of 3 slices of the chocolate dulce de leche placed in a triangular form
Chocolate Dulce de Leche Cake
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes

Servings: 10 servings
Nutrition: 299 cal
Cuisine: Argentinian

Ingredients

Mayonnaise Chocolate Cake

  • All-purpose Flour 100 g
  • Cocoa Powder 30 g
  • Sugar 125 g
  • Baking Soda 2 g
  • Salt 1 pinch
  • Eggs medium 1
  • Mayonnaise 80 g
  • Water 100 g

Chocolate Dulce de Leche Ganache

  • Dark Chocolate 70% 100 g
  • Dulce de Leche 150 g
  • Cream 100 g
  • Butter 10 g

Assembly

  • Dulce de Leche 200 g

Procedure

  • Mayonnaise Chocolate Cake

  • 1. Butter and flour a 18 cm cake pan.
  • 2. Pre-heat the oven to 170C°/350F.
  • 3. Sift the flour, the baking powder, the baking soda and the salt. Set aside.
  • 4. Whisk the eggs and the sugar until the mixture is thick and pale yellow. About 10 minutes.
  • 5. Add the mayonnaise and whisk to combine.
  • 6. Fold in half the dry ingredients followed by half the water, until incorporated to the batter. Fold in the second half of the dry ingredients and the water.
  • 7. Transfer the batter to the springform cake pan and bake until set. About 35 minutes. Insert a skewer or a clean knife at the centre of the cake. If it comes out dry and clean your cake is ready to remove from the oven.
  • 8. Remove from the pan and let if cool down on a wire rack.
  • Chocolate Dulce de Leche Ganache

  • 1. Place the dulce de leche and chocolate cut in small cubes in a bowl.
  • 2. Bring the cream to simmer and pour it over the chocolate/butter/dulce de leche.
  • 3. Let it rest for about 3 minutes.
  • 4. Using a small whisk start stirring very slowly at the centre of the bowl. Once you notice that the colour begins to change, meaning that the chocolate and cream are coming together nicely, you can speed up your movement!
  • 5. Whisk until shiny and combined.
  • 6. Add the butter and mix until combined.
  • 7. Cover with plastic wrap and let it cool down at room temperature.
  • Assembly

  • 1. Line the springform pan where you baked the cake with plastic wrap.
  • 2. Once the cake has completely cooled off, cut in half. Make sure the cake rounds are of the same height. Cut off the top curved part of the cake.
  • 3. Place the bottom round inside the pan and cover with dulce de leche. Spread evenly using an offset spatula or the back of a spoon.
  • 4. Place the second round on top of the dulce de leche layer.
  • 5. Cover in plastic wrap and refrigerate for 1 hour.
  • 6. Remove from the pan and place the cake on a wire rack.
  • 7. Cover the cake with the ganache using an offset spatula.
  • 8. Transfer to a serving plate and keep at room temperature for 2/3 days.
8 comments
(1)
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8 Comments
Sabrina July 21, 2015

How much cocoa should be used? I believe this was omitted in the recipe. Thanks!

Belén Gowland
Belula July 21, 2015

Hi Sabrina, it's 30 g. Thanks for pointing it out.

Susana July 21, 2015

Hi, thanks for sharing your delicious recipes. Can't find oven temp for this one. Thanks!

Belén Gowland
Belula July 21, 2015

Hi Susana, thank you! You should keep the temperature at 170 degrees celcius! Happy baking!

Shaheen July 22, 2015

Looks great, Belen!! I'm going to try this recipe. Keep meaning to buy the Bouchon Bakery books but haven't come around to..

Belén Gowland
Belula July 30, 2015

Hi Shaheen, thank youu so much!!!! Let me know if you find it to be as good I I do :)

Caro November 30, 2015

I tried it and it was great. Thanks!

Belén Gowland
Belula December 08, 2015

Hi Caro, I'm very glad that you tried it and it worked! :))

Jeanette December 07, 2015

How much flour? You wrote 100 grams.

Belén Gowland
Belula December 08, 2015

Hello Jeanette, the amount of flour is correct. You should use 100g.

Karina May 07, 2017

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

Belén Gowland
Belula October 24, 2017

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 :)

Aleena December 01, 2018

Have a doubt.can I use oil instead of butter,in same quantity?

Belén Gowland
Belula January 11, 2019

Hi Aleena, You can just go ahead and use only mayonnaise, instead of part butter and part mayonnaise:) It tastes great!

Amanda Gajdosik July 29, 2020

Love mayonnaise in a chocolate cake, Belen!

Belén Gowland
Belula July 30, 2020

Hi Amanda!!! I love it too! I was skeptical at first I must admit! It turns out it tastes great!!

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