Imported from Instagram
Chocolate Cake with Caramel Cream
A moist, intensely chocolatey sponge cake with a delicate caramel cream made with sour cream and dulce de leche. The cake should rest in the refrigerator for at least 1 hour so that the sponge becomes even juicier.
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Ingredients
- 230 g All-purpose flour
- 250 g Sugar
- 60 g Cocoa powder
- 0.5 tsp Salt
- 7 g Baking soda
- 2 Eggs
- 230 g Milk (Additional milk for soaking is mentioned as optional; the quantity is not specified.)
- 120 g Vegetable oil
- 1 tbsp 9% vinegar
- 400 ml Sour cream, 26% fat (For the cream.)
- 380 g Dulce de leche (For the cream.)
Steps
- 1
In a bowl, combine the flour, sugar, cocoa powder, baking soda, and salt.
- 2
Add the eggs, milk, vegetable oil, and 9% vinegar.
- 3
Beat the mixture with a mixer for 3 minutes, until you have a smooth batter.
- 4
Transfer the batter to a 20–24 cm cake pan.
- 5
Bake the sponge cake in an oven at 160–170 °C for approximately 45–50 minutes, until a skewer inserted into the center comes out dry.
- 6
Allow the sponge cake to cool, then cut it into layers.
- 7
If desired, soak the cake layers with milk. The quantity of milk for soaking is not specified in the source.
- 8
For the cream, beat the sour cream and dulce de leche with a mixer for 10 minutes.
- 9
Spread the cream over the cake layers and assemble the cake.
- 10
Refrigerate the cake for at least 1 hour. The longer it rests, the moister the sponge becomes.
Notes
The quantity of milk for the optional soaking is not specified. The source does not state the exact cooling time for the sponge cake before slicing; it should be cooled sufficiently before cutting so that the layers do not break.
Nutrition per serving
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