Rich Chocolate Cake With Salty Dulce De Leche Hazelnut Brittle Recipes

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RICH CHOCOLATE CAKE WITH SALTY DULCE DE LECHE & HAZELNUT BRITTLE



Rich Chocolate Cake with Salty Dulce de Leche & Hazelnut Brittle image

Provided by Dawn Casale

Categories     Cake     Food Processor     Mixer     Chocolate     Nut     Dessert     Bake     Birthday     Hazelnut     Party     Advance Prep Required     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes one 10-inch cake

Number Of Ingredients 16

Cake
1 cup freshly brewed hot coffee
1/2 cup Dutch-processed cocoa powder
3/4 cup packed light brown sugar
1/2 cup plain whole-milk yogurt
2 teaspoons vanilla extract
8 tablespoons (1 stick) unsalted butter, at room temperature
1 1/4 cups granulated sugar
2 eggs
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon table salt
Topping
Hazelnut Brittle
1/2 cup dulce de leche
1 1/2 teaspoons kosher salt

Steps:

  • 1. Preheat the oven to 350°F. Prepare a 10-inch round cake pan by greasing it with cooking spray and then lining the bottom with parchment paper.
  • 2. To make the cake, pour the hot coffee into a medium bowl and stir in the cocoa powder until it dissolves. Stir in the brown sugar, followed by the yogurt and the vanilla. Stir thoroughly to ensure that all of the ingredients are incorporated.
  • 3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and granulated sugar on medium speed until light-yellow and fluffy, about 3 minutes. Scrape down the sides of the bowl. Add the eggs and mix for 2 minutes, scraping down the bowl as needed.
  • 4. In a medium bowl, whisk together the flour, baking soda, and salt. With the mixer running on low speed, mix in a third of the flour mixture and half of the coffee mixture. Scrape down the bowl. Add another third of the flour mixture and all the remaining coffee mixture. Remove the bowl from the mixer and, using a rubber spatula, fold in the remaining flour mixture until all of the ingredients are fully incorporated. Pour the batter into the prepared cake pan.
  • 5. Bake for 25 minutes. Rotate the pan in the oven and bake for 20 more minutes, or until a cake tester inserted in the center of the cake comes out clean. Remove the pan from the oven and let the cake cool in the pan for 20 minutes. Then turn the cake out onto a clean plate, remove the parchment, and turn the cake back over onto a wire rack. Let the cake cool completely.
  • 6. In a food processor, pulse the brittle pieces 3 to 4 times until the brittle is powdery.
  • 7. Put the cooled cake on a serving dish. In a microwave-safe dish, heat the dulce de leche on high power for 30 seconds, or until it is just liquid. Spoon the dulce de leche over the cake, and then sprinkle the kosher salt over the dulce de leche. Sprinkle about 1/2 cup of the ground brittle around the outer edge of the cake as a delicious decoration.

DULCE DE LECHE CAKE



Dulce de Leche Cake image

Browned butter creates the "wow" in a caramel-frosted cake jump-started with a cake mix.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 12

Number Of Ingredients 8

1/3 cup butter (do not use margarine)
1 box Betty Crocker™ Super Moist™ butter recipe yellow cake mix
1 cup water
2 teaspoons vanilla
3 eggs
1 can (13.4 oz) dulce de leche (caramelized sweetened condensed milk)
1 package (8 oz) cream cheese, softened
1/2 cup whipping cream

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
  • In 1-quart saucepan, heat butter over medium heat 4 to 6 minutes, stirring frequently, just until golden brown. Remove from heat. Cool 15 minutes.
  • In large bowl, beat cake mix, browned butter, water, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes (brown flecks from butter will appear in batter). Pour into pan.
  • Bake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
  • Meanwhile, in large bowl, beat dulce de leche and cream cheese with electric mixer on high speed about 2 minutes or until blended and smooth. Beat in whipping cream until stiff peaks form. Spread frosting over cooled cake. Serve immediately, or refrigerate until serving. Store loosely covered in refrigerator.

Nutrition Facts : Calories 400, Carbohydrate 51 g, Cholesterol 110 mg, Fat 4, Fiber 0 g, Protein 5 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 37 g, TransFat 1/2 g

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