Chocolate Cake: Preheat
your oven to 350 degrees F (180
degrees C) and place oven rack in the center of the oven. Butter, or spray with a non
stick vegetable spray, three - 8
inch (20 cm) cake pans. Then line the bottoms of the pans with parchment paper.
In a large bowl whisk
together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
In another large bowl,
whisk together the eggs, coffee (or water), milk, oil, and vanilla extract. Add the wet ingredients to the
dry ingredients and stir, or whisk,
until combined. (The batter will be quite thin.) Evenly divide the batter
between the three pans (about 460 grams of batter in each pan) and bake for about 20
minutes or until a toothpick inserted into the center of the cake
just comes out clean (the cake will just be starting to come away from the sides
of the pan).
Remove from oven and let
cool on a wire rack for about 10
minutes. Then remove the cakes from their pans and cool completely on a greased
wire rack before frosting.
Frosting: In a heatproof bowl (preferably
stainless steel) whisk the egg whites with the sugar. Place over a
saucepan of simmering water and, whisking or stirring constantly, heat the egg
whites until the sugar has dissolved and the mixture is hot (using a
you want the temperature to reach 160 degrees F or 71
degrees C as this is the temperature that kills the risk of salmonella). Remove
from heat and transfer the egg whites to your mixing bowl fitted with the whisk
attachment (can use a hand mixer). Beat the whites, starting at low speed and
increasing gradually to high speed, until the outside of the bowl has cooled and
the mixture forms stiff peaks (this will take between 5 to 10 minutes). Add
half the butter and beat until incorporated. Add the rest of the butter, salt, and
vanilla extract and beat until the frosting is smooth and shiny. Place about
frosting in a large piping bag fitted with a 1/2 inch (1 cm) plain tip.
Place the Dulce de Leche in a
small piping bag fitted with a small plain tip.
Place one cake layer (top of the cake facing down) on a
6 inch (15 cm) cake board and then
place on a cake turntable or your serving plate. Pipe a ring of frosting around
the outside edge of the cake. Next, pipe concentric circles of the Dulce de Leche inside the
ring of frosting. Pipe a layer of frosting on top of the Dulce de Leche and use an offset
spatula or knife to smooth the frosting. Then place another cake layer (top of
the cake facing down) on top of the first cake layer and repeat the process. Top with
the final cake layer (top of the cake facing down). Cover the entire cake with a
very thin layer of frosting and refrigerate the cake until the frosting is firm
(about 30 - 60 minutes) (this is called a crumb coat). When the frosting is
firm, remove from refrigerator and cover the entire cake with the remaining
frosting. The cake can be covered and stored in the refrigerator for 3-4 days.
Bring to room temperature before serving.
Serves about 16 people.
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2 cups (400
grams) granulated white
1 3/4 cups (245
(75 grams) unsweetened cocoa powder (natural or Dutch-processed)
teaspoons (6 grams) baking powder
1/2 teaspoons (6 grams)
3/4 teaspoon (3 grams) salt
eggs, at room temperature
1 cup (240
ml) coffee or water, at room temperature
(240 ml) milk, at room temperature
cup (120 ml) corn, vegetable, safflower or canola oil
1/2 teaspoons (6 grams) pure vanilla extract
Swiss Buttercream Frosting:
3/4 cup (180 ml) (180
grams), at room temperature (6 large egg whites)
1 3/4 cups (350 grams)
granulated white sugar
2 cups (450 grams)
unsalted butter, at room temperature
1/8 teaspoon salt
teaspoons (8 grams) pure vanilla extract
1/3 cup (80 ml) Dulce de