100g1 large bar peanut brittle, crushed until it resembles rough sand
1cupdulce de leche / tinned caramel
for the frosting
2sticks250g butter, room temperature
4cups500g icing/powdered sugar, sifted
1/2cup50g cocoa powder, sifted
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.
Chocolate cake with salted praline cream filling and dulce de leche https://simply-delicious-food.com/chocolate-cake-with-salted-praline-cream-filling-and-dulce-de-leche/