Half-Baked by Liz  recipes, crafting, & other fun things

Chocotorta Inspired Cake

December 15, 2015 / by Liz

Chocotorto Inspired Cake

Yield: One (very tall) 6" cake

Chocotorto Inspired Cake

Ingredients

    For the chocolate brownie coffee cake;
  • 270 g flour
  • 70 g cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 175 g unsalted butter, softened
  • 250 g sugar
  • 4 eggs, room temperature
  • 200 g chocolate, melted and cooled
  • 200 mL strong brewed coffee, cooled to room temperature
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    For the dulce de leche + coffee buttercream;
  • 500 g unsalted butter, softened
  • 500 g icing sugar
  • 150 g dulce de leche (recipe here if you want to make it, but you can just buy it in most supermarkets)
  • 2 shots espresso, cooled to room temperature
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    For the dulce de leche cream sauce;
  • 240 g dulce de leche
  • 150 g cream cheese, room temperature
  • 175 g heavy cream

Instructions

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  • For the chocolate brownie coffee cake;
  • Preheat the oven to 180 C (~350 F), and prepare two “6 pans by spraying with oil and lining the bottoms with parchment. (The 6″ pans I use are 3” tall, so if you have shorter pans, you’ll probably need three)! Whisk together the flour, cocoa powder, baking powder, baking soda, and salt, and set aside.
  • Using an electric mixer on medium speed, cream the butter and sugar. Add the eggs, one at a time, and continue mixing on medium speed until smooth. Pour in the chocolate and mix through.
  • Alternate adding the dry ingredients and the coffee to the bowl of the mixer, mixing only on low speed. Divide the batter amongst the prepare pans, and bake for ~40 minutes, or until a toothpick inserted into the center of each cake comes out clean.
  • Allow the cakes to cool completely in their tins on a wire rack.
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  • For the dulce de leche + coffee buttercream;
  • Add the butter and icing sugar to the bowl of an electric mixer, and whip on high speed with the whisk attachment until light in colour and very fluffy (at least five minutes). Add the dulce de leche and whip through. Then add the espresso, one shot at a time, and whip through.
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  • For the dulce de leche cream sauce;
  • In the bowl of an electric mixer, whisk together the dulce de leche and cream cheese.
  • In a separate bowl, whip the heavy cream until soft peaks form. Fold the whipped cream into the dulce de leche mixture. Refrigerate until ready to serve with the cake.
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  • Finally, for the assembly;
  • Remove the cakes from their tins, level the tops, and split each cake into two pieces.
  • Stack each cake piece on top of one another, adding about a half cup of icing between each layer. Smooth the excess icing around the sides and top of the cake, so that the cake is fully coated in a thin layer of icing. Place the cake in the fridge for at least a half hour, before adding the final coat of icing.
  • For a little extra fun, I piped little mounds of icing all over the top of the cake (using a 1/2″ round tip) and drizzled it with caramel sauce!
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  • *See related blog post here.

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