Classic Chocolate Moist Dream Cake
A decadent multi-layered dessert featuring a moist chocolate sponge, creamy Dulce de Leche filling, and glossy chocolate ganache.
Ingredients
For the Cake
- 250 g All-purpose flour
- 400 g Sugar
- 75 g Cocoa powder
- 2 tsp Baking soda
- 1 tsp Salt
- 2 Large eggs
- 240 ml Buttermilk
- 120 ml Oil Neutral oil such as canola or sunflower
- 240 ml Hot coffee Used to enhance chocolate flavor
For the Fillings
- 300 g Dulce de Leche Provides moisture and flavor
- 200 g Softened butter For buttercream filling
- 400 g Powdered sugar Sweetens the buttercream
- 50 g Cocoa Used in the buttercream
For the Ganache
- 200 g Dark chocolate (60% cocoa) For a rich ganache
- 200 ml Heavy cream To create the ganache
Instructions
Preparation
- Sift dry ingredients: flour, sugar, cocoa powder, baking soda, and salt.
- Mix in the eggs, buttermilk, and oil until combined.
- Add hot coffee last and mix until smooth.
- Pour the batter into a prepared cake pan and bake at 180°C for 30 minutes.
Cooling
- Let the cake cool for at least 2 hours to avoid melting the buttercream.
Layering
- Spread the Dulce de Leche directly onto the sponge.
- Pipe the chocolate buttercream on top and smooth it with a palette knife.
Ganache Pour
- Pour the room-temperature ganache over the chilled cake, tilting it to let it spread to the edges for a drip effect.
Notes
The cake stays moist for up to 5 days when refrigerated in an airtight container.