Description
A rich and decadent chocolate cake inspired by the classic cinematic tale, featuring a coffee-bloomed sponge layered with an ultra-rich Bariloche cream filling.
Ingredients
Scale
- 250 g (2 cups) all-purpose flour
- 80 g (¾ cup) unsweetened cocoa powder (sifted)
- 400 g (2 cups) granulated white sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 2 large eggs, room temperature
- 250 ml (1 cup) whole milk + 1 tablespoon white vinegar
- 180 ml (¾ cup) neutral vegetable oil
- 1–2 teaspoons pure vanilla extract
- 185 ml (¾ cup) hot freshly brewed coffee
- 250 ml (1 cup) filtered water
- 200 g (1 cup) granulated white sugar (for syrup)
- 250 g high-quality dark chocolate (60% cacao), finely chopped
- 200 g heavy whipping cream (minimum 35% milkfat)
- 200 g thick, premium dulce de leche
Instructions
- Preheat your oven to 175°C (350°F). Grease two 20 cm (8-inch) round cake pans and line the bottoms with parchment paper.
- Combine the 250 ml of whole milk and 1 tablespoon of white vinegar in a glass. Stir and let it rest for 10 minutes.
- In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, and baking soda for 30 seconds.
- Add the eggs, buttermilk mixture, vegetable oil, and vanilla extract. Whisk until a uniform paste forms.
- Slowly stream in the hot coffee while whisking gently until fully combined.
- Divide the batter evenly between the prepared pans and bake for 40-45 minutes.
- Let the cakes rest for 10-15 minutes before inverting onto wire racks to cool completely.
- In a saucepan, combine the filtered water and sugar; bring to a boil and let it cool for the simple syrup.
- Heat the cream for the ganache until simmering, then pour over the chopped dark chocolate and stir until smooth.
- Add dulce de leche to the ganache and whisk until well combined; let it cool to thickening consistency.
- Brush the top surfaces of the cooled cake layers with the simple syrup.
- Layer the first cake on a platter, spread with Bariloche cream, and top with the second cake. Frost the entire cake with the remaining cream.
- Let it set for 20 minutes before slicing with a warm knife.
Notes
Use a thick, premium dulce de leche for the best results. Allow the cake to sit at room temperature for 30 minutes before serving to restore texture.
- Prep Time: 35 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 35g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 40mg
Keywords: chocolate cake, dessert, bariloche cream, rich cake