Rich Chocolate Cake with Salty Dulce de Leche & Hazelnut Brittle

Vegetarian
Health score
7%
Rich Chocolate Cake with Salty Dulce de Leche & Hazelnut Brittle
45 min.
10
516kcal

Suggestions


Indulge your senses with our Rich Chocolate Cake, a decadent dessert that perfectly balances the richness of chocolate with the delightful contrast of salty dulce de leche and crunchy hazelnut brittle. This vegetarian treat is not only a feast for the eyes but also a celebration of flavors that will leave your taste buds dancing with joy.

Imagine sinking your fork into a moist, chocolatey slice, enhanced by the warm, gooey dulce de leche that drizzles over the top, creating a luscious layer of sweetness. The addition of kosher salt elevates the flavor profile, making each bite a harmonious blend of sweet and savory. To top it all off, the hazelnut brittle adds a satisfying crunch, providing a delightful texture that complements the cake's softness.

Perfect for any occasion, whether it's a birthday celebration, a cozy family gathering, or simply a treat for yourself, this cake is sure to impress. With a preparation time of just 45 minutes, you can whip up this showstopper with ease, making it an ideal choice for both novice bakers and seasoned chefs alike. Each slice contains 516 calories of pure bliss, making it a worthy indulgence for dessert lovers everywhere.

So gather your ingredients, preheat your oven, and get ready to create a masterpiece that will not only satisfy your sweet tooth but also become a cherished recipe in your collection. Enjoy the process and the delicious results!

Ingredients

  • 0.8 teaspoon baking soda 
  • cup freshly coffee hot brewed
  • 0.5 cup dulce de leche 
  • 0.5 cup dutch-processed cocoa powder 
  •  eggs 
  • 1.3 cups flour all-purpose
  • 1.3 cups granulated sugar 
  • 10 servings hazelnut brittle 
  • 1.5 teaspoons kosher salt 
  • 0.8 cup brown sugar light packed
  • 0.5 cup whole-milk yogurt plain
  • teaspoon salt 
  • tablespoons butter unsalted at room temperature (1 stick)
  • teaspoons vanilla extract 

Equipment

  • food processor
  • bowl
  • frying pan
  • baking paper
  • oven
  • whisk
  • wire rack
  • blender
  • hand mixer
  • cake form
  • microwave
  • spatula

Directions

  1. Preheat the oven to 350°F. Prepare a 10-inch round cake pan by greasing it with cooking spray and then lining the bottom with parchment paper.
  2. To make the cake, pour the hot coffee into a medium bowl and stir in the cocoa powder until it dissolves. Stir in the brown sugar, followed by the yogurt and the vanilla. Stir thoroughly to ensure that all of the ingredients are incorporated.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and granulated sugar on medium speed until light-yellow and fluffy, about 3 minutes. Scrape down the sides of the bowl.
  4. Add the eggs and mix for 2 minutes, scraping down the bowl as needed.
  5. In a medium bowl, whisk together the flour, baking soda, and salt. With the mixer running on low speed, mix in a third of the flour mixture and half of the coffee mixture. Scrape down the bowl.
  6. Add another third of the flour mixture and all the remaining coffee mixture.
  7. Remove the bowl from the mixer and, using a rubber spatula, fold in the remaining flour mixture until all of the ingredients are fully incorporated.
  8. Pour the batter into the prepared cake pan.
  9. Bake for 25 minutes. Rotate the pan in the oven and bake for 20 more minutes, or until a cake tester inserted in the center of the cake comes out clean.
  10. Remove the pan from the oven and let the cake cool in the pan for 20 minutes. Then turn the cake out onto a clean plate, remove the parchment, and turn the cake back over onto a wire rack.
  11. Let the cake cool completely.
  12. In a food processor, pulse the brittle pieces 3 to 4 times until the brittle is powdery.
  13. Put the cooled cake on a serving dish. In a microwave-safe dish, heat the dulce de leche on high power for 30 seconds, or until it is just liquid. Spoon the dulce de leche over the cake, and then sprinkle the kosher salt over the dulce de leche.
  14. Sprinkle about 1/2 cup of the ground brittle around the outer edge of the cake as a delicious decoration.
  15. Reprinted from One Girl Cookies: Recipes for Cakes, Cupcakes, Whoopie Pies, and Cookies from Brooklyn's Beloved
  16. Bakery by Dawn Casale and David Crofton. Copyright © 2012 by One Girl Cookies Ltd. Photos copyright © 2012 by Iain Bagwell. Published by Clarkson Potter/Publishers, a division of Random House, Inc.

Nutrition Facts

Calories516kcal
Protein6.56%
Fat48.06%
Carbs45.38%

Properties

Glycemic Index
20.21
Glycemic Load
26.39
Inflammation Score
-6
Nutrition Score
16.661739100581%

Flavonoids

Cyanidin
2.01mg
Catechin
3.14mg
Epigallocatechin
0.84mg
Epicatechin
8.52mg
Epigallocatechin 3-gallate
0.32mg
Myricetin
0.01mg
Quercetin
0.44mg

Nutrients percent of daily need

Calories:516.32kcal
25.82%
Fat:29.01g
44.63%
Saturated Fat:7.75g
48.45%
Carbohydrates:61.62g
20.54%
Net Carbohydrates:56.7g
20.62%
Sugar:43.46g
48.28%
Cholesterol:57.06mg
19.02%
Sodium:693.24mg
30.14%
Alcohol:0.28g
100%
Alcohol %:0.22%
100%
Caffeine:19.37mg
6.46%
Protein:8.91g
17.82%
Manganese:2.15mg
107.4%
Copper:0.72mg
36.12%
Vitamin E:4.87mg
32.46%
Vitamin B1:0.33mg
22.15%
Magnesium:79.71mg
19.93%
Fiber:4.92g
19.69%
Phosphorus:176.2mg
17.62%
Folate:70.45µg
17.61%
Iron:3.04mg
16.88%
Selenium:10.24µg
14.62%
Vitamin B2:0.22mg
12.8%
Potassium:367.51mg
10.5%
Vitamin B6:0.21mg
10.49%
Zinc:1.39mg
9.29%
Calcium:88.91mg
8.89%
Vitamin B3:1.65mg
8.25%
Vitamin A:334.27IU
6.69%
Vitamin B5:0.66mg
6.63%
Vitamin K:5.27µg
5.02%
Vitamin B12:0.17µg
2.87%
Vitamin C:2mg
2.42%
Vitamin D:0.34µg
2.29%
Source:Epicurious