Three layers of pure chocolate heaven...
This triple layer brownie and dulce de leche cake has got to be my favorite cake so far. It's incredibly decadent, rice, and moist.
I must ask - please don't judge the book by it's cover on this one. Although it was my greatest cake baking achievement so far, it was the most disastrous cake decorating. I iced this cake so beautifully, really loved how it looked. Put it in the fridge to chill, came back. Melted. Everywhere. The layers were still too warm when I iced the cake and it went ALL through the fridge. Oops.. ended up with this delicious mess.
Triple Layer Brownie and Dulce de Leche Cake
Serves approx 12
200 g (7 oz) dark chocolate
200 g (7 oz) butter
1 Cup white sugar
1 Cup brown sugar
1 tsp vanilla extract
1 1/2 Cups plain flour
1/2 Cup cocoa powder
70 g (2.5 oz)
1/3 Cup dulce de leche
4 Cups icing sugar (confectioners sugar)
1. Preheat the oven to 180C (350F) and grease 3 9-inch springform cake tins.
2. Melt the butter and chocolate together and stir until smooth. Stir in the sugar, whisk in the eggs, and add the vanilla, flour, and cocoa powder.
3. Pour evenly into the pans and bake for 30 minutes. Cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
4. Make the buttercream by whipping the butter and dulce de leche until pale and fluffy. Stir through the icing sugar.
5. Spread over the top of each brownie, layer one on top of the other and spread the remaining buttercream around the sides of the cake.
6. Store in an airtight container in the refrigerator.