This Chocolate blueberry dulce de leche cake is good! I may not have the best decorating skills when it comes to flavor but this cake certainly makes up for the presentation.
This cake batter doesn’t even require a mixer, all you need to do is combine the wet ingredients to the dry ingredients and whisk. Simple right? Well this cake is so moist I tried soaking the layers one time and the cake fell apart (it’s already that moist, soaking is not even needed). Now you can probably soak your layers if you really insist on it but I would go very light-handed. And no this cake shouldn’t break on you, that’s only if you were to overly soak your layers. Thank you Lubasha, for this awesome and proven recipe! This is certainly my go-to chocolate cake recipe!
Dulce de leche:
You can purchase ready dulce de leche (dark caramel) at some grocery stores but I like to boil my condensed milk for a few hours to get amazing results. The frosting for this cake uses some dulce de leche and the rest of the dark caramel is used for the inside. The moist chocolate cake, dried blueberries, and the dark caramel make a delicious combination of flavors.
Ingredients for chocolate dulce de leche cake:
How to make chocolate dulce de leche Cake:
Preheat oven to 350 degrees F. In a large bowl combine the flour, cocoa, sugar, and salt. In a separate little bowl dissolve the baking soda with vinegar and add to the dry ingredients. Add remaining wet ingredients to the flour mixture; eggs, melted butter, olive oil, vanilla extract, and milk. Whisk all ingredients.
2. Divide the batter equally onto two greased and floured baking pans. Bake for 18-25 min.
3. Cool cakes in pans for about ten minutes then invert onto a cooling rack. Cool completely before frosting.
Ingredients for the dulce de leche frosting:
- In a large bowl beat the heavy cream and powdered sugar until soft peaks form. Add the sour cream, cream cheese, and beat until combined. (I highly recommend using a hand mixer for frosting as you can control the consistency better.)
- Then add 1/2 can of dulce de leche (dark caramel) and cocoa powder. Beat well and allow frosting to sit in the fridge for at least 20 minutes before frosting.
TIP: If for any reason you want to soak your cake layers just combine 1/2 cup milk and 1/4 cup of sugar; stir until most of the sugar is dissolved and spoon over cake layers. If you cut your cake layers in half to make a taller cake, soak very light handed to avoid any breakage.
3. Place one cake layer inverted onto a cake tray (the top layer flipped over); spread with the remaining dark caramel and top with dried blueberries. Go very light on the blueberries as we don’t want them to overpower the cake, a little goes a long way. Top with the other cake layer and frost the sides and top evenly with a flat spatula.
4. Reserve some frosting for piping out the outside of the cake. Garnish with dried blueberries.
Chocolate Blueberry Dulce de leche Cake
Ingredients
Cake batter:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa
- 1 1/3 cups sugar
- 1 tsp salt
- 1 1/2 tsp baking soda
- 1 tbsp vinegar
- 2 eggs
- 6 tbsp melted butter
- 1/4 cup olive oil
- 2 tsp vanilla extract
- 1 1/4 cups milk
Frosting:
- 2 cups heavy cream
- 1/3 cup powdered sugar
- 1 can (14 oz) cooked condensed milk or dulce de leche, divided
- 1 tbsp sour cream
- 2 tbsp cocoa
- 1 tbsp dried blueberries
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl combine the flour, cocoa, sugar, and salt.
- In a separate little bowl dissolve the baking soda with vinegar and add to the dry ingredients.
- Add remaining wet ingredients to the flour mixture; eggs, melted butter, olive oil, vanilla extract, and milk. Whisk all ingredients.
- Divide the batter equally onto two greased and floured baking pans. Bake for 18-25 min.
- Cool cakes in pans for about ten minutes then invert onto a cooling rack. Cool completely before frosting.
- In a large bowl beat the heavy cream and powdered sugar until soft peaks form.
- Add the sour cream, cream cheese, and beat until combined.
- Then add 1/2 can of dulce de leche (dark caramel) and cocoa powder. Beat well and allow frosting to sit in the fridge for at least 20 minutes before frosting.
- Place one cake layer inverted onto a cake tray (the top layer flipped over); spread with the remaining dark caramel and top with dried blueberries.
- Top with the other cake layer and frost the sides and top evenly with a flat spatula.
- Reserve some frosting for piping out the outside of the cake. Garnish with dried blueberries.
- Refrigerate at least 6 hours before serving the cake.
