When I baked the Brooklyn Blackout Cake I didn’t have enough chocolate cake for the crumb decoration. So I made a whole new batch and had a couple of leftover layers. My youngest son kept snacking on it and has been asking for the same cake since. The right occasion came a couple of days ago. He was going to attend a party at a friend’s house, but I didn’t have the time or ingredients to bake a Brooklyn Blackout Cake. Though, I found a different recipe for which I could use the dulce de leche I had purchased a few weeks prior. I modified the original Dulce de Leche Chocolate Mini Cakes recipe: I used the chocolate cake for the Brooklyn Blackout Cake as layers, filled it with dulce de leche and salt flakes, and frosted it with whipped cream flavored with dulce de leche. The pictures don’t give it enough credit – the day was gloomy and the light awful – but this cake was absolutely delicious, quick to make, and it was devoured by my son and his friends.
ENJOY!
Gluten-free Dulce de Leche Chocolate Sheet Cake
Difficulty: Easy30
minutes25
minutesIngredients
170 g 170 unsalted butter, softened – 3/4 cup
96 g 96 Dutch processed cocoa powder – 1 cup and 1 Tablespoon
576 g 576 brown sugar – 2 2/3 cup
360 g 360 hot brewed coffee – 1 1/2 cup
270 g 270 buttermilk – 1 cup and 2 Tablespoons
3 large 3 eggs
1 Tablespoon 1 vanilla extract
2 Tablespoons 2 glycerin
410 g 410 Simona’s Flour Mix – 2 2/3 cups
1 Tablespoon 1 baking powder
3/4 teaspoon 3/4 baking soda
3/4 teaspoon 3/4 salt
380 g 380 dulce de leche – one 13.4 oz can, I used La Lechera, Nestlē
as needed as needed Salt flakes
240 g 240 heavy cream – 1 cup
Directions
- Preheat oven to 350°F. Grease a half sheet pan and line it with parchment paper.
- In a medium saucepan, melt butter over medium heat. Whisk in cocoa, and cook until fragrant, about 1 minute. Remove from heat, and whisk in brown sugar, coffee, and buttermilk until sugar is dissolved. Whisk in eggs, vanilla, and glycerin.
- In a medium bowl, stir together flour, baking powder, baking soda, and salt. Slowly add flour mixture to cocoa mixture, whisking just until smooth.
- Pour the batter in the baking pan. Bake until a wooden toothpick inserted in center comes out with a few moist crumbs, 25 to 30 minutes. Let cool completely.
- Once cooled, cut the cake in two even pieces. Remove the pieces from the pan and place them on an even surface, protected with parchment paper. Even the cakes out.
- Use all the dulce de leche but two tablespoons – you will use those with the whipped cream – and carefully spread it on one of the layers. Sprinkle salt flake on top, and cover with the other layer.
- Whip the heavy cream to soft peaks. gradually add the remaining dulce de leche and keep whipping until it has a spreadable consistency – don’t over whip.
- Frost the cake and cut in squares, using a paper cup to hold them – they can be messy!
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