INGREDIENTS

  • 3½ cups (1.155kg) dulce de leche or other thick store-bought caramel sauce
  • 5 eggs, separated
  • 1 cup (250ml) rich chocolate milk
  • 2 cups (300g) self-raising flour
  • ⅓ cup (35g) cocoa powder

METHOD

  1. Preheat oven to 160°C. Grease two 20cm baking pans and line with baking paper.
  2. Place 2 cups (660g) dulce de leche and egg in a bowl and beat until smooth.
  3. Add chocolate milk and whisk until combined. Sieve flour and cocoa into bowl and fold into chocolate milk mixture.
  4. Divide chocolate milk mixture evenly between prepared pans.
  5. Bake for 45 minutes or until a skewer inserted into centre comes out clean. Cool completely, then remove from pans.
  6. Using a serrated knife, trim tops of both cakes to level. Place one cake on a serving plate and top with ½ cup (165g) dulce de leche. Top with second cake, then ice top and side of cake with remaining 1 cup (330g) dulce del leche.

 

TEAM PICK

We used Kitchen Strike Cake Decorating Kit which is available from Amazon stores online now.

 

 


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