Description
A delightful dessert that beautifully combines rich chocolate, sweet caramel, and a creamy ganache topping.
Ingredients
Scale
- 1 cup brunette sugar
- 1 cup cocoa powder
- 6 tiles of honey
- 1 teaspoon ground cinnamon
- 1 tablespoon baking powder
- Butter and flour (to grease and flour the mold)
- 1 cup milk
- 2 tablespoons honey
- 1/2 teaspoon grated nutmeg
- 1/2 teaspoon ground ginger
- 2 cups fresh ice cream
- 2 tablespoons sugar
- 2 cans creamy milk (800g total)
- 200 g melted milk chocolate
- 200 g sour cream
- 100 g melted white chocolate
Instructions
- Prepare the dough: In a bowl, mix milk, brunette sugar, cocoa powder, honey, cinnamon, and baking powder until homogeneous. Pour into a greased and floured mold.
- Bake: Preheat oven to 180°C (350°F) and bake for 20 minutes. Let cool, unmold, and cut the cake into halves.
- Prepare the filling: Beat the cream with sugar until strong peaks form. Add dulce de leche and mix.
- Moisten the cake: Mix syrup ingredients. Place first cake layer in a dish, moisten with syrup, spread dulce de leche, add second layer, and repeat.
- Refrigerate: Chill cake in the refrigerator for 2 hours.
- Prepare the coverage: Mix melted chocolate with sour cream and cover the top. Decorate with white chocolate shavings.
- Cool and enjoy: Refrigerate for an additional 2 hours before serving.
Notes
Make sure to beat the whipped cream until very firm for the best filling. Allow the cake to cool completely before frosting for a smooth finish.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg
Keywords: chocolate, caramel, ganache, dessert, cake