Tender Chocolate Cake with Cream Cheese and Dulce de Leche

Ingredients

• 6 Eggs
• 180 g Sugar for the sponge cake
• 3 tbsp Boiling water
• 40 g Vegetable oil
• 150 g Flour
• 40 g Cocoa powder
• 1 tsp Baking powder
• Vanillin (1 packet)
• 300 g Cream cheese
• 200 g Dulce de leche
• 100 g Butter
• Freshly brewed coffee (For soaking the cake layers; quantity not specified)
• Sugar for soaking (Add to the coffee; quantity not specified)
• Nuts (For sprinkling; type and quantity not specified)

Steps

1. 1

   Preheat the oven to 170 °C. Prepare a round 26 cm cake pan.

2. 2

   Crack 6 eggs into a deep bowl, add 180 g of sugar, and beat for 10 minutes.

3. 3

   Add 3 tbsp of boiling water and 40 g of vegetable oil to the beaten egg mixture.

4. 4

   Separately combine the flour, cocoa powder, baking powder, and vanillin.

5. 5

   Combine the beaten egg mixture with the dry ingredients.

6. 6

   Transfer the batter to the prepared pan and bake the sponge cake for 25–30 minutes at 170 °C.

7. 7

   For the cream, combine 300 g of cream cheese, 200 g of dulce de leche, and 100 g of butter until smooth.

8. 8

   Brew fresh coffee, add sugar, and stir. The coffee soaking mixture is ready.

9. 9

   Cool the baked sponge cake, remove it from the pan, and cut it into three layers.

10. 10

    Thoroughly soak each cake layer with the coffee mixture.

11. 11

    Spread the cream over the cake layers and sprinkle with nuts.

12. 12

    Soak the top layer as well, spread it with cream, and decorate with nuts.

13. 13

    Allow the cake to absorb the soaking mixture, then serve.

Notes

The source does not specify the quantities of coffee, sugar for soaking, or nuts, nor the soaking time for the cake. These ingredients were added according to the video transcript without inventing quantities.

Nutrition per serving

• dessert
• cake
• chocolate
• baking
• sponge cake
• European cuisine
• coffee-soaked