Chocolate Dulche De Leche Celebration Cake for our 46th President!
This is a special cake for a special Shabbat. Special thanks to Manilan Houle, who spent much time with me discussing how to make this cake as rich and decadent as possible. Pairs well with bourbon. Bourbon and cake — , I may not serve anything else.
1 ½ cups of flour
1 ½ cup dark brown sugar
2 tablespoon vanilla extract
1 tablespoon cinnamon
1 cup high quality Dutch cocoa powder
½ cup buttermilk
¼ cup sour cream
¾ teaspoon baking soda
¾ teaspoon baking powder
¾ cup hot coffee
2 extra large eggs
A stick butter
Dulche De Leche (I love Coronado’s goat milk-based version)
1 stick of butter
1 12-ounce bag of chocolate chips
½ cup of buttermilk
Turn on Kool and The Gang’s Celebrate. Be happy your husband isn’t there to roll his eyes and say,”AGAIN CARLY!” Preheat the oven to 350
Cream sugar, sour cream and eggs together until thoroughly combined, about four minutes. Add buttermilk, coffee, vanilla and mix another three minutes or so.
Add dry ingredients and sift, either with a sifter or just whisk until airy and fluffy. Combine one cup at a time with your wet ingredients, keeping your mixer on low to fold in, not beat. Once your cake batter is mixed ( it will be very rich, like brownie batter, because YUM) distribute evenly into three cake pans. Bake approximately 20 minutes, depending on your oven. Let cool thoroughly, about 30 minutes
DANCE BREAK! Celebrate!
Ganache time! Melt the butter on low heat. Dump in the bag of chocolate chips when it is about halfway melted, stir continuously. Add buttermilk and mix to combine.
Time to assemble. Stop dancing and focus. Remove your cakes from cake pans. Place your first cake on your plate. Cover with a thick coating of Dulche de Leche, about a cup, and spread evenly with a knife. Repeat with next layer. Add final layer. With a knife, pour chocolate ganache all over the top, and smooth over the sides. Cover with ganache and make pretty swoops with the back of your spoon. Drizzle remaining dulce de leche all over the top. Refrigerate at least 30 minutes before cutting.
Enjoy! Shabbat Shalom America! We did it!!!