Dulce de Leche Chocolate Spice Cake has a distinct and indulgent flavor.
Last month when I went to my nearest supermarket, I saw some interesting flavors of SMOOR’s Chocolate. And after a lot of confusion I bought 55% Dark, Cranberry and STAR ANISE spice Chocolate.
I have tasted cinnamon and nutmeg with chocolate but not star anise! So I was like “How will star anise chocolate taste??” After a little hesitation, I tasted star anise chocolate, then I realized its such a delicious flavor. I decided to make a chocolate spice cake with star anise and nutmeg.
Before I have made an Orange Star Anise Pound Cake. That’s the first time, I used star anise in a cake. Everyone in my home loved it so much. Check out the recipe here.
Coming back to the recipe, made layers of chocolate cake spiced with star anise and nutmeg. Filled and Frosted with Dulce de Leche Whipped Cream.
Dulce de Leche is an interesting flavor like caramel. You can make it in Pressure cooker very easily. For detailed step by step procedure, click here.
This is my first Bake for December. Its being a season for Christmas and I am so glad I joined with many other fellow Bakers in “BAKE-A-THON 2018”. Bakeathon is a challenge that’s hosted by Sri Valli who blogs at cooking4allseasons.
This Challenge is done in the month of December every year where we share 3 baked recipes each week. 13 recipes this year. And you can check the link below the recipe to know what fellow bakers are baking.
Dulce de Leche Chocolate Spice Cake
- 195 g (1 + 1/2 cup) All Purpose Flour
- 45 g (3/4 cup) Cocoa Powder
- 1/4 tsp Salt
- 1/2 tsp Baking Soda
- 1 tsp Baking Powder
- 135 g (3/4 cup) Castor Sugar
- 120 g (3/4 cup) Brown Sugar
- 3/4 cup Oil
- 2 Eggs
- 1 tsp Vanilla Extract
- 3/4 cup Milk
- 1 tsp Vinegar
- 1/4 tsp Nutmeg Powder
- 1 tsp Star Anise Powder
- 1/2 cup Dulce de leche extra for dripping
- 1 cup Whipping Cream
- Prepare 2- 7" round pans by applying butter and parchment paper. Preheat Oven to 200 C for 20 min.
- Measure and sift flour, cocoa, salt, baking powder and soda with the spices and set aside.
- Mix Milk and vinegar in a bowl and let it sit for 2 min.
- In another bowl, whisk oil and sugars till creamy.
- Mix in Eggs one at time. Add in Vanilla Extract.
- Add in Milk and dry ingredients alternatively by starting and ending with dry.
- Pour it in the pans and bake for 30-40 min until toothpick inserted comes out clean.
- Let the cake cool down completely before applying cream.
For the Cream:
- In a large bowl, add the cream and dulce de leche.
- Using an electric beater, start beating at low speed till foamy.
- Then beat at high speed till stiff peaks.
- Refrigerate the cream till required.
For Assembling the Cake:
- Slice the top layer of the cake to make it flat.
- Add in the dollops of cream and spread it evenly.
- Frost the cake with the cream. Using a star nozzle in a piping bag decorate the top.
- Using a piping bag without any nozzle, cut the edges with a small whole and make the drip of dulce de leche.
- Refrigerate the cake for atleast 1 hour, before serving.
Check out the other bloggers doing this Bake-a-thon