Devil’s Food Cake with Dulce de Leche Frosting

Devil's Food Cake with Dulce de Leche Frosting

Happy Birthday, Cooking Channel!

Ok, seriously… where did this past year go? It seems like just yesterday everyone was gearing up to welcome Cooking Channel to the world, this blog here was just getting started, and everything was new and fresh! Luckily, everything is still as new, fresh and delicious as ever as Cooking Channel turns 1 year old! And can you believe it? It flew by!

I’ve had a fantastic time creating recipes and writing for Devour The Blog, and I’ve also had a fantastic time watching so many old and new friends on Cooking Channel. As a way to celebrate and say THANK YOU I decided to put together a cake worthy of this blog’s birthday. Because what is 1 year without something sweet? I thought so.

Every since tasting this frosting I really haven’t been able to move onto any other frosting. You can keep your vanilla, your chocolate — I’ll happily make another batch of this Dulce De Leche Frosting for me and my baked goods. Imagine this: rich, caramelly dulce de leche gets mixed with softened cream cheese and heavy whipping cream (gasp!) to create a tangy, creamy frosting that’s greater than the sum of its parts. There’s a pronounced tang with this frosting, and while it’s very sweet, it’s stands up well to a very moist chocolate cake.

I suppose this frosting would be at home on just about any cake, from lemon to poundcake to everything in between. But when I pair it with chocolate cake kissed with a tiny bit of coffee, I’m reminded of my favorite Argentine dessert, the Chocotorta, a simple no-bake dessert served at children’s parties and birthdays. Considering Cooking Channel is still an infant, I can’t think of a better way to celebrate. Won’t you join me in wishing them a big happy sweet birthday? I’ll bring the milk!

Devil’s Food Chocolate Cake with Dulce De Leche Frosting

Devil’s Food Cake:
1 3⁄4 cups cake flour
3⁄4 cup cocoa powder
2 tsp baking soda
1⁄2 tsp salt
2 cups sugar
3 eggs
2⁄3 cup semisweet chocolate chips, melted
1 1⁄4 cups vegetable oil
1 1⁄4 cups buttermilk
3⁄4 cup brewed coffee

1 cup heavy whipping cream
1 13.4-oz can dulce de leche
8 oz cream cheese, room temperature
1 tsp pure vanilla extract
Pinch of salt

For the cake:
Preheat oven to 350°F. Grease 2 9-inch cake pans.

Sift flour, cocoa powder, baking soda, and salt into a mixing bowl; set aside. In a separate bowl, whisk sugar and eggs until light and aerated. Stir in melted chocolate, vegetable oil, buttermilk, and coffee and whisk until combined.

In three additions, pour wet mixture into dry mixture, whisking well after each addition. Pour batter into prepared pans and bake 45 minutes to 1 hour, or until a wooden toothpick inserted in the center comes out clean. Let cakes cool.

For the frosting:
Beat cream to soft peaks. Set aside. Beat together dulce de leche, cream cheese, vanilla and salt in a stand mixer fitted with the paddle attachment until well combined. Fold in the whipped cream, cover with plastic wrap and keep room temperature until ready to use.

To assemble the cake:
Once the cake is completely cool, put one layer on a serving plate and put a healthy dollop of frosting on top. Spread the frosting to the edge then place the other cake layer on top and frost.

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