Hello friends today we will make a Dulce
de Leche Mocha Cake. Layers of chocolate cake filled with
dulce de leche covered in Dulce de Leche Mocha Swiss Meringue Buttercream and
topped with a chocolate ganache. This cake is so delicious and it was my
birthday cake this year. Enjoy the video. Start by preheating the oven to 350
fahrenheit. Then butter four six inch cake pans and
place a parchment paper circle in the bottom of the pans, then butter
the parchment. You can also use spray oil instead or
you can butter and flour the pans instead. Now let's make the cake batter. Start by creaming the butter at medium high
speed for about one minute. Then add the sugar and cream for another two minutes until the mixture is very fluffy. Then add the eggs to the mixture one at
a time. Add the vanilla extract and mix to
combine. Add the milk to the batter and mix until
incorporated. Then pour the dry ingredients over the
wet mixture you can either sift the ingredients
before and set them aside and then just pour them over the batter
at this point or you can just sift them right into the
batter. Here I'm sifting some all-purpose flour and some cocoa powder, then
add baking powder, baking soda, and salt. Now we're going to mix the dry
ingredients with the batter and once the batter is incorporated
pour hot coffee in the bowl and whisk until combined. And if you don't want to
use coffee you can use hot water instead. Once the batter is ready, pour it evenly
between the baking pans And make sure to smooth the batter so
it's distributed evenly. And bake the cakes in the preheated oven
for 15 to 20 minutes. Remove the cakes from the oven once a
toothpick comes out clean Once you remove the cakes from the oven
wait 10 minutes and then flip the cakes onto a sheet pan or
cooling rack to let the cakes cool, and then at this point I like to put my
cakes in the fridge to let them firm up to make it easier to
assemble and decorate the cake. To make the Dulce de Leche Mocha Swiss
Meringue Buttercream we're going to start by
melting the chocolate in a small bowl by microwaving it for 15 second intervals
and stirring in between and then you're gonna let the chocolate
cool until it's no longer warm Meanwhile place a bowl over a pan with
barely simmering water Then start by whisking the sugar and the
egg whites over the double boiler until they reach the temperature of 140
fahrenheit. Basically you're just looking to melt
the sugar and also to make it so the egg whites are in a safe temperature to be
consumed. Once you achieve the temperature
transfer the syrup to the mixer bowl and then whip with the whisk attachment
until the mixture reaches stiff peaks. For the meringue to reach stiff peaks it
can take anywhere from 5 to 10 minutes it depends on your mixer. Now those are the stiff peaks we're
looking for Once the peaks are stiff start adding
butter one slab at a time. The butter should be
slightly softened the butter shouldn't be cold but it
shouldn't be too warm After you're done adding the butter you
should continue to whip until the buttercream reaches a thick
and frosting consistency. If your buttercream is too soupy and
it's not becoming a firm cream that means that either the butter was
too soft when you added it or you didn't reach stiff peaks with the
meringue if the case is that you didn't reach the
stiff peaks with the meringue there's not much we can do it
at this point, but if the case is that the butter was too soft
then you can just place the bowl with the buttercream in the freezer for like
five minutes and then continue to whip after that and
try to see if it comes to a thick creamy consistency. So once the buttercream has formed you
can add the dulce de leche to the bowl and you can also add the
melted cool down chocolate and espresso powder and then beat for
another minute or until completely incorporated. You may need to scrape the bowl in
between to make sure that all ingredients are getting incorporated
together. Now let's assemble the cake I'm going to
start by slicing the top of each cake layer to make sure that
it's even. It's best to use a serrated knife to do
this. And then you can place the cake on top
of a surface and then just slice the top. Now we're gonna place some buttercream
in a piping bag fit with a round tip and we're gonna pipe a ring of frosting
around the edges of a cake layer and then we'll place the dulce de leche in a
piping bag as well or you can just use a spoon to do this.
And fill the middle with dulce de leche. Then place another cake layer on top and
repeat this frosting on the outside and dulce de leche in the middle. About the dulce de leche, you can
use store bought you can make your own. On my blog I explain how to make your
own dulce de leche at home, it's very very easy all you need is a can of condensed
milk the link for my blog will be on the
description below Make sure to use a spatula to spread
the dulce de leche around nice and evenly. Place the final cake layer on top and
now we're going to cover the cake with a thin layer of frosting, this is called
crumb coating the cake. We do this to seal the crumbs in so that they don't show on the final frosting layer. After crumb coating the cake place it in
the fridge for at least 30 minutes. Now we're ready to do the final frosting
layer. You can apply a thick layer of frosting and just use a bench scraper
or the offset spatula to smooth it out. Here i'm attaching to the bottom of the
cake mini crisp pearls they can be found online I can link
below the place where I bought mine Now place the cake back in the fridge
for at least an hour because the cake needs to be really cold before we do the
ganache drip. And speaking of ganache, this is how
we make the ganache pour hot heavy cream over the chocolate
and whisk gently to mix the heavy cream and the chocolate until
all the chocolate melts in the mixture smooth without any chocolate lumps.
For the ganache to be perfect for the drip it needs to be a room temperature
you're looking for the perfect dripping consistency not too cool down
but not too warm either you can test this by pouring one drop
down the side of a bowl or on the back of the cake and watch how
the drop falls if it takes forever to roll down the
side of the bowl of the cake or if it doesn't even roll down the side of
the bowl or the cake then the ganache might be too hard
in this case you can place it in the microwave for just a few seconds like
one or two seconds stir and test again and then repeat
until the drop of ganache is flowing slowly but effortlessly down the
side of the cake it just drips a few inches down and then
stops And then you can also pipe the ganache
on top of the cake you can also use a spoon to do this you
don't need to do this with a piping bag And then you can either wait for the
ganache to smooth out or you can use a spatula to smooth the ganache
and then back in the fridge it goes Now i'm just piping a dulce de leche
delicious drizzle on top of the cake. And i'm going to top with some crispearls. And that's it guys I hope you enjoyed
today's video, this cake was so delicious it had the perfect taste of coffee
chocolate and dulce de leche, it was an amazing combination
I'm so happy I had this for my birthday cake this year.
And check out my blog for the full recipe and check out my blog for other
cake recipes too. Thank you so much for watching please subscribe if you like my
channel if you like to see more recipes thank you
bye
