Chocolate and Dulce de Leche Layer Cake

Instructions

For the Cake:

1. Line three 8-in (20cm) round pans with parchment paper. Set them aside. You can use just one 8-in pan (3-in or 7,5cm deep). But the cake will take longer to bake in the center.
2. Preheat the oven to 350°F (180°C) for about 5 minutes before baking the cake. 
3. Combine the eggs and sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed for about 5-7 minutes until light and fluffy. 
4. Add the yogurt, oil, and vanilla. Whisk for a few seconds with a wire whisk to combine. 
5. Sift the flour, cocoa powder, baking powder, baking soda, and salt over the mixture. Fold gently until just combined and smooth, taking care not to deflate too much the whipped eggs. 
6. Pour the batter evenly into the prepared pans. 
7. Bake for about 20 minutes or until a toothpick inserted in the center comes out clean. If you use just one pan, make the toothpick test after 30-35 minutes. 
8. Let them cool completely at room temperature. 

For the Vanilla Simple Syrup:

1. Combine the water and sugar in a saucepan. Stir occasionally over medium heat until it starts to boil. 
2. Turn off the heat and add vanilla. 
3. Let it cool completely before using.

For the Chocolate and Dulce de Leche Filling:

1. Melt the chocolate using a double boiler or microwave in 30-second intervals, stirring after each interval until smooth. 
2. Add the dulce de leche and stir until well combined. The mixture will thicken slightly. Set it aside at room temperature. 
3. If the filling is too runny, depending on the dulce de leche you use, you can pop it in the fridge for a few minutes until the desired consistency. Don’t refrigerate for too long, or it will be hard to spread. 

Assembling the cake:

1. Place the first cake layer onto a serving plate. Sprinkle about 1/3 of the syrup over the cake and spread half of the filling on top. 
2. Repeat the process (3 layers of cake and two layers of filling). Remember to moisten the three layers. Place them bottom-up to absorb the syrup better. 
3. Refrigerate the cake while making the frosting. 

Dulce de Leche Frosting:

1. Place the milk and cornstarch in a medium saucepan. Stir until completely dissolved while the milk is still cold to prevent lumps. 
2. Add the sugar and stir to combine.
3. Cook over medium heat, constantly stirring until it starts to boil and thicken. Turn the heat to low and stir for one minute more. 
4. Pour the mixture into a large container to cool it down faster. Cover with plastic wrap in direct contact and let it cool completely at room temperature before using. 
5. Cream the butter for a few minutes at medium speed until light and creamy. Add the milk mixture and beat for a couple of minutes. Make sure it isn’t warm, or it will melt the butter. 
6. Add the dulce de leche and beat until well combined. 
7. Stir with a spatula to smooth it out and remove air bubbles. 
8. Frost the cake and reserve the remaining frosting at room temperature for decorating. 

For the Chocolate Drip:

1. Combine the chocolate and heavy cream in a medium bowl. Melt using a double boiler or microwave in 30-second intervals, stirring until smooth. 
2. Test the dripping consistency on the side of the bowl. If the mixture is too thick, add a bit more heavy cream, one teaspoon at a time, stirring until the desired consistency. 
3. Make the drip on the sides of the cake and spread the remaining mixture on top.
4. Refrigerate for about 20-30 minutes or until set. 
5. Decorate the cake with the remaining frosting using a closed star piping tip. Place some Maltesers on top.