This recipe is from Kako from the blog En Guete! I doubled the recipe suggested by Kako and made a 24 cm diameter cake. It will give about 16 generous servings—or five layers of 20 cm. cake. One thing I would do differently next time is to coat the cake with a ganache (chocolate cream) instead of solid chocolate because it is pretty tricky to cut the chocolate, and it breaks. I brought the cake to a party, and it was very welcome. Thanks, Kako!
The recipe has been revised and updated. I now covered the cake with ganache, and it was perfect.
Other Chilean layer cakes with Dulce de Leche:
- Torta Pompadour Banana thousand layers
- Easy Pompadour with puff pastry
- Panqueque manjar nuez Dulce de leche walnut layer cake
- Traditional Milhojas Thousand layers cake
- Easy milhojas cake (no-bake)
- Torta de Amapolas Poppy seed layer cake
- Chilean Tres leches cake
- Torta Mixta Raspberry Dulce de leche Chocolate cake
- Torta Manjar Nuez Walnut Dulce de leche cake
- 170 grams/6 oz of unsalted butter at room temperature
- 130 grams/ 4 oz of light brown sugar
- 2 large eggs at room temperature
- 20 grams/1 oz of honey
- 340 grams/12 oz of all-purpose flour
- 2 teaspoons vanilla extract
- 4 tablespoons cocoa powder, unsweetened
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/8 teaspoon fine salt
for the filling:
- 1 1/2 can of dulce de leche (if you are making it from condensed milk, simmer for 2 and a half hours from the moment it comes to a boil)
for the ganache:
- 340 grams of semisweet chocolate, I used 61% cocoa, chopped
- 2 cups or 480 ml cream
- pinch of salt
- To make the dough: Beat the butter until creamy and pale, for about 5 minutes. Add the sugar and beat again until smooth (about 3 minutes). Add eggs one at a time, beating until incorporated. Then beat for 2 minutes so that everything is very light. Add honey and vanilla, and beat until combined.
- Sift flour, cocoa, baking soda, and salt and mix, then add to the previous batter and mix with a wooden spoon (do not use the mixer) until you have a soft and moist dough. Cover with plastic wrap and refrigerate for 1-2 hours.
- Preheat oven to 350F/180C.
- Prepare four pieces of parchment paper, and divide the dough into 4 or 5 equal portions. Take one piece and form a ball. Using a floured rolling pin, flatten the dough on the piece of floured parchment paper, and cut using a plate 8′ or springform pan (9′) as a guide. Repeat with remaining dough pieces.
- Bake each circle for 5 minutes on a baking sheet (do not remove the paper). The dough will rise slightly in the oven. Remove from the oven and let it cool on top of a rack (with the paper).
- Once cold– I made them in the morning and filed the cake in the evening– assembled the cake alternating the “cookies” with the dulce de leche. Remember to remove the pieces of paper. Wrap with plastic wrap and refrigerate overnight.
- Prepare the ganache in advance. Do not refrigerate. Heat the cream in a medium pan, and remove it from the heat as soon as it comes to a boil. Pour the cream over the chopped chocolate into a bowl. Allow to rest for 3 minutes, then slowly stir using a circular motion to incorporate.
- The next day, decorate the cake and serve it.
- Prep Time: 2 hours
- Cook Time: 30 minutes
- Category: Cakes
- Method: Baked
- Cuisine: Chilean
Keywords: Torta Alfajor Chocolate Cake, Alfajor Cake, Torta Alfajor de Chocolate