Chocolate dulce de leche cake

Chocolate cake with salted praline cream filling and dulce de leche

Course Cake, Dessert, Valentine's day
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 10 -12
Author Alida Ryder


for the cake

  • 2 cups 400g sugar
  • 2 1/4 cups 300g all purpose/ cake flour
  • 1/2 cup 50g unsweetened cocoa powder
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup 250ml milk
  • 2 eggs
  • 0.4 cup 100ml vegetable oil
  • 1 cup 250ml hot coffee

for the cream filling

  • 2 cups 500ml fresh whipping cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 100 g 1 large bar peanut brittle, crushed until it resembles rough sand
  • pinch of salt
  • 5 leaves gelatin
  • 50 ml boiling water
  • 1 cup dulce de leche / tinned caramel

for the frosting

  • 2 sticks 250g butter, room temperature
  • 4 cups 500g icing/powdered sugar, sifted
  • 1/2 cup 50g cocoa powder, sifted
  • 4-5 tablespoons hot coffee
  • pinch of salt


  • Pre-heat the oven to 180 deg Celsius and grease and line 3 x 20cm cake pans.
  • In the bowl of a mixer, combine all the dry ingredients and mix.
  • In a mixing jug, mix together the eggs, milk and oil then pour into the dry ingredients and mix.
  • Slowly pour in the hot coffee and mix until well combined, scraping the bowl regularly. At this stage, the batter will be very runny, it's supposed to be. This is why the cake is so moist.
  • Distribute the batter between the prepared cake pans and place in the oven.
  • Bake for 25-30 minutes or until a skewer inserted comes out clean.
  • Remove from the oven and allow to cool completely.
  • To make the praline cream, whip the cream to stiff peaks.
  • Place the gelatin leaves in a large, flat dish filled with ice cold water. Once they have become soft and jelly-like, squeeze out any excess water then place them in a dish with 50ml boiling water. Stir to dissolve.
  • With the mixer running, pour the gelatin into the cream and mix well.
  • Stir in the crushed peanut brittle and salt.
  • Cover two of the cooled cake layers with the cream and place in the fridge to set for 30 minutes.
  • After 30 minutes, spread 2 tablespoons of dulce de leche on top of each cream-covered layer then stack the layers, topping with the plain cake layer.
  • To make the buttercream, whip the butter and sugar until light and fluffy. Add the cocoa powder and whip for another minute before adding the coffee.
  • Cover the cake with the buttercream then top with the remaining dulce de leche.
  • Cut and serve.