Fatima's Fabulous Kitchen

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Chocolate Cake with Dulce de Leche Frosting

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Everyone has to have a go-to chocolate cake recipe. And this one is mine. I played around with ratios, various fats (oil vs butter), and finally came up with a batter that makes for a light and flavorful chocolate coconut cake.

What gives this cake a great depth of flavor is the coffee in the batter. It brings out the richness of the chocolate. I also use sour cream and coconut oil, making it extra-moist. After all, nobody enjoys a dry crusty cake. The coconut oil adds a very subtle coconuty-flavor without taking away from the chocolate. Even if you’re not the biggest coconut fan, you’ll still be able to enjoy this cake.

To top it all off, I make a fabulous Dulce de Leche cream cheese frosting using Cajeta or Dulce De Leche, also known as Mexican-style caramel. Feel free to make your own Dulce De Leche, but store-bought works just as well in this frosting recipe.

Finally, I top the cake with raspberries and toasted coconut. The tartness of the fruit really cuts the sweetness of the cake, and the toasted coconut gives a sweet nutty flavor.

I have made this cake as a single layer without coconut (as seen directly in the picture below) and it works great – so if you’re scared that you’ll end up eating a huge double-layer on your own (honestly no shame) just cut the recipe in half!

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Chocolate Cake with Dulce de Leche Frosting

A light and moist double-layer chocolate cake topped with a lovely cream cheese Dulce De Leche Frosting. A real crowd-pleaser!

Servings 10

Ingredients

  • 1 cup black coffee (cooled)
  • 1 cup sour cream
  • 1 cup coconut oil (melted and cooled)
  • 4 large eggs
  • 2 cup sugar
  • 1 tsp vinegar
  • 1 Tbsp vanilla
  • 1 cup cocoa powder
  • 2 cup all-purpose flour
  • 2 tsp baking soda
  • 1/2 tsp salt

Dulce De Leche Frosting

  • 6 oz cream cheese (softened)
  • 4 Tbsp butter (softened)
  • 1 tsp vanilla
  • 3/4 cup dulce de leche or cajeta
  • 2-3 cup powdered sugar or to taste

Cake Topping

  • 1 cup raspberries or strawberries optional
  • 1.5 cup toasted coconut optional

Instructions

  1. Pre-heat your oven to 350 and grease two 8-9 inch circular cake pans.

  2. Melt your coconut oil by popping it in microwave for 30 seconds. Allow it to cool to room temparature.

  3. In a bowl, cream together your eggs and sugar with an electric mixer or whisk.

  4. Then add in your sour cream and oil. Whisk and combine. Add in your vinegar and vanilla.

  5. Sift your dry ingredients (flour, cocoa powder, baking soda, salt) in a separate bowl and whisk together.

  6. Add half your dry ingredients and combine. Then add the remaining. Combine until you get a smooth and even batter.

  7. Add your batter to the cake pan and bake for about 45-55 minutes or until cake comes out clean when you put a toothpick in the center.

  8. Once done, take out of oven and let it cool on a cooling rack.

  9. Now make you frosting. Add your softened butter, cream cheese and confectioner's sugar to a bowl. Beat with a spatula or electric mixer until well combined with no lumps.

  10. Drizzle in your dulce de leche and vanilla. Combine until smooth.

  11. Once cake is cooled, top one layer with frosting using a flat frosting spatula or butter knife.

  12. Take half of the raspberries and crush them into a puree. Add to the center of bottom layer. (The raspberry puree will be in the middle layer of the cake). Then add your top layer. Frost generously.

  13. Cover cake with toasted coconut. Top with berries.

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