Dulce de Leche Chocolate Layer Cake with Cheesecake Filling

Dulce de Leche Chocolate Layer Cake with Cheesecake Filling

Can I please get an:

Oh.

My.

God.


Dulce de Leche Chocolate Layer Cake with Cheesecake Filling

(Bonus points if you read that in Janice from Friends’ voice. We should totally be bffs. I’m sure you’d enjoy the perks, hey! Unlimited cake and cookies and uh hah you gotta admit I’m funny sometimes. Pls befriend me)

This cake guys THIS CAKE. 

Dulce de Leche Chocolate Layer Cake with Cheesecake Filling

I kinda want to keep things short and sweet today again cos, you know: exams (and a million assigments um can I live?)… but on the other side I also really really want to spend the next seven hours talking about all things cake.

Like, have you guys seen this?? Moist (I know you hate that word I mean: we all do. But is there any other better way to describe luscious chocolate cake? I DON’T THINK SO), fluffy chocolate cake filled with cheesecake cream and dulce de leche and then topped with chocolate dulce de leche bark and chocolate dipped strawberries.

Dulce de Leche Chocolate Layer Cake with Cheesecake Filling

I know I know: my pants hate me.

Consuelo Morcillo forever ruining people’s diet circa 1996.

I’M SORRY.

Dulce de Leche Chocolate Layer Cake with Cheesecake Filling

But this thing’s too good. (Also vegan, despite what the tittle and ingredient list might suggest. Hooray for substitutions hey!). So good. So, so good. It makes me want to cry that the last piece is long one and now I’m left all alone, surviving on cereal and toast #examseasonprobs

Dulce de Leche Chocolate Layer Cake with Cheesecake Filling

Not gonna lie: this is not the easiest cake to make, or the cheapest one… but it’s every bit worth it! I’m going to leave you now guys so you can check out the instructions because they’re long as it gets!! Either way: you won’t regret giving this a go *wink wink please send  a piece wink wink*

Dulce de Leche Chocolate Layer Cake with Cheesecake Filling

Ingredients

  • FOR THE CAKE:
  • 400 grams all purpose flour
  • 100 grams almond flour
  • 80 grams cacao powder
  • 15 grams baking powder
  • 450 grams brown sugar
  • 170 grams coconut oil
  • 400 grams almond milk
  • 1 tbsp. white wine vinegar
  • 1 tbsp. vanilla extract
  • -
  • FOR THE CHEESECAKE FILLING:
  • 200 grams coconut cream
  • 300 grams vegan cream cheese
  • 150 grams powdered sugar
  • -
  • FOR THE DULCE DE LECHE:
  • I used this recipe by Soy Division
  • -
  • FOR THE CHOCOLATE BARK:
  • 200 grams dark chocolate
  • 100 grams dairy free white chocolate
  • 1-2 spoonfuls of dulce de leche

Instructions

  1. FOR THE CAKE:
  2. Preheat oven to 180ºC (375F)
  3. Whisk together both flours, baking powder, cacao and sugar until combined.
  4. Add in the melted coconut oil, milk, vanilla and vinegar and stir until combined.
  5. Grease two small-to-medium round pans and fill them 3/4 with the batter.
  6. Bake for 45-50 minutes (this depends on your oven) or until you insert a toothpick in the center and it comes out clean).
  7. Leave cakes to cool completely before cutting.
  8. -
  9. FOR THE CHEESECAKE FILLING:
  10. Whisk together cream cheese, coconut cream and sugar until smooth.
  11. Set aside to chill.
  12. -
  13. FOR THE DULCE DE LECHE:
  14. Please follow these instructions
  15. -
  16. FOR THE BARK:
  17. Line a baking tray with parchment paper.
  18. Melt both chocolates and warm the dulce de leche so it's easier to drizzle.
  19. Pour melted dark chocolate on top of the parchment paper and spread with a spoon until the chocolate layer is rather thin (mine was not, but it's best if it's thinner).
  20. Drizzle with melted white chocolate and dulce de leche.
  21. Chill for at least 8 hours.
  22. -
  23. TO ASSEMBLE:
  24. With a professional cake saw (you can use a knife, but they're tricky with vegan cakes), cut each cake into two halves.
  25. Top the first half with dulce de leche.
  26. Put another layer on top and spread a layer of the cream
  27. Top with another cake round.
  28. Spread some more dulce de leche on top.
  29. Top with the last layer and cover it with more cream.
  30. Break the bark into pieces, dip some strawberries into chocolate (and let them cool for 1-2 hours) and top the cake with them.
  31. Enjoy!

Notes

Cream cheese is Tofutti brand and white chocolate is Sweet Williams. If you can't get this kind of substitutes where you live, I recommend checking out iHerb

http://honeyandfigskitchen.com/2017/04/dulce-de-leche-chocolate-layer-cake-with-cheesecake-filling.html

Hope you guys have a lovely weekend! Almost Friday!

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3 Comments

  • Reply superfitbabe April 6, 2017 at 10:02 pm

    It’s been SUCH a long time since I’ve gotten the chance to clean out my e-mail from all the unread blog posts, and I could NOT resist peeking at this cake recipe!! I’m SO glad I did, but at the same time, I’m also SO NOT glad because I’m getting incredibly hungry. XD I can probably write a whole novel about how amazing cake is!

  • Reply Mariana April 7, 2017 at 10:19 am

    Just the top of the cake makes my trouser button pop! I love how indulgent it looks! I can never say no to dulce De leche.

  • Reply Aimée / Wallflower Kitchen April 11, 2017 at 6:11 pm

    Just stopping by to drop off my “oh. my. god” (and I’d also like to claim my bonus points for saying this in janis’ voice)

    So beautiful, lady!

  • Leave a Reply to Mariana Cancel reply