Chocolate & dulce de leche pudding cake. A soft and fluffy dulce de leche cake topped with a creamy pudding made with chocolate and dulce de leche. This amazing dessert with different textures will impress your family and friends!
Prep time: 40mins | Cook time: 15mins | Yield: 8 servings
Step-by-Step Video Recipe:
Written Recipe:
Chocolate & Dulce de Leche Pudding Cake
Yield:
8 servings
Prep Time:
40 minutes
Cook Time:
15 minutes
Chocolate & dulce de leche pudding cake. A soft and fluffy dulce de leche cake topped with a creamy pudding made with chocolate and dulce de leche. This amazing dessert with different textures will impress your family and friends!Â
Ingredients
For the Cake:
- 1 large egg at room temperature
- 1/4 cup (75g) Dulce de leche at room temperature
- 2 Tbsp (25g) Vegetable oil (any flavorless vegetable oil like canola, corn, or sunflower)
- 1/4 cup (60g) Milk at room temperature
- 1/2 cup (60g) All-purpose flour
- 1 tsp (4g) Baking powder
- A pinch of salt
For the Pudding:
- 2 Tbsp (30g) Water at room temperature
- 2 tsp (7g) Powdered gelatin, unflavored
- 100g (about 2/3 cup) Semi-sweet chocolate, chopped or chips
- 1 cup (240g) Heavy cream (bring to room temperature)
- 2/3 cup (200g) Dulce de Leche
For Decoration:
- Dulce de Leche
- Petit Beurre Cookies with chocolate (store-bought)
Instructions
For the Cake:
- Line a 6-inch (15cm) round pan with parchment paper. Set it aside.
- Preheat the oven to 350°F (180°C) for about 5 minutes before baking the cake.
- Place the egg in a large bowl and whisk for about 1 minute using a wire whisk.
- Add the dulce de leche and whisk until well combined and smooth.
- Stir in the vegetable oil and milk.
- Sift the flour, baking powder, and salt over the mixture. Stir gently until just combined. Don’t overmix the batter.
- Pour the mixture into the prepared pan and bake for about 15 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely at room temperature.
- Unmold the cake and level the top.
For the Pudding:
- Pour the water into a small bowl and sprinkle the gelatin on top. Stir until well combined and let it sit at room temperature to bloom while melting the chocolate. The gelatin will absorb the water and become a gel.
- Combine the chocolate and cream in a medium bowl. Melt using a double boiler or microwave in 30-second intervals, stirring until smooth.
- Add the bloomed gelatin and stir with a wire whisk until well combined and smooth. The heat of the chocolate will melt the gelatin mixture. You can microwave for 10-15 seconds more if necessary, just to make sure there are no lumps left. Don’t overheat the gelatin, or it will lose its setting power.
- Add the dulce de leche and whisk until well combined.
Assembling the Cake:
- Wrap a 6-inch (15cm) removable bottom round pan or cake ring with plastic wrap. This step is essential because as the pudding mixture is liquid, it may leak out of the pan.
- Place the cake layer at the bottom and pour the pudding mixture on top.
- Refrigerate for at least 4 hours or until firm.
- Run a small knife around the inner side of the pan, and unmold the cake.
- Drizzle some dulce de leche on top and place the cookies around the cake.
- Serve right away or keep refrigerated until serving time.
