I weighed the flour, sugar, and cocoa and then volume measured the other ingredients. This chocolate cake is perfect, moist, and tender. The icing is creamy and sweet. The ganache is very rich. If you don't like such a rich cake I would even leave the ganache off.
Cake
1 1/2 cup all purpose flour (187.5 g)
1 1/2 cups granulated sugar (300 g)
3/4 cup Dutch-processed cocoa, sifted (64.5 g)
1 1/2 tsp baking soda
1 tsp baking powder
1 tsp salt
1/4 cup vegetable oil
3/4 cup buttermilk, room temperature
3/4 cup hot water
2 large eggs
2 tsp vanilla
Dulce de Leche
Buttercream Icing
3 large egg whites
1 cup dark brown sugar, lightly packed
1 1/2 cups unsalted butter cubed, room temperature
1/4 cup Dulce de Leche storebought or homemade
Ganache
2 oz dark chocolate, finely chopped (I used semi- sweet)
2 oz heavy whipping cream
CAKE
Preheat oven to 350 F, grease three 6" round baking pans and dust with cocoa powder. Line bottoms with parchment or wax paper. I didn't have 6 inch pans, so I used 8 inch pans (baked for 15-18 min).
Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.
In a medium bowl whisk all wet ingredients (pour water in slowly as not to cook the eggs if very hot).
Add wet ingredients to dry and mix on medium for 2-3 mins. Batter will be very thin. Pour evenly into prepared pans. I used a kitchen scale to ensure the batter is evenly distributed.
Bake for 25mins (less time for larger pans) and rotate pans in oven. Bake until a toothpick comes out mostly clean. A total of 30-35mins. Cool 10 minutes in the pans then turn out onto a wire rack to cool completely.
DULCE DE LECHE BUTTERCREAM
Place egg whites and dark brown sugar into the bowl of a stand mixer, whisk until combined.*
Place bowl over a hot water bath on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch (approx. 3mins).
Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins).
Switch to paddle attachment. Slowly add cubed butter and mix until smooth.**
Add dulce de leche and whip until smooth.
GANACHE
Place chopped chocolate and cream into a microwave safe bowl. Stir to combine. Microwave for 20 seconds, stir. Microwave in 10 second intervals, stirring in between, until ganache is smooth and silky. Set aside to cool completely and thicken slightly before using on cake.
ASSEMBLY
Place one layer of cake on a cake stand or serving dish. Top with about 2/3 cup buttercream. Repeat with remaining layers. Frost and smooth the outside with a thin crumb coat. Chill for 20mins.
Using a small spoon, place dollops of ganache around the top edges of the cooled cake, allowing some to drip down. Fill in the top of the cake with more ganache and spread evenly with an offset spatula.
Top with decorative dollops of frosting (I used Ateco tip 825).
Drizzle slices with dulce de leche if desired.
NOTES
* Ensure there is NO trace of egg yolks in your whites and that your mixer bowl and whisk is completely grease free or your meringue won't stiffen.
** The buttercream may look like it's curdled at some point. Keep mixing until it is completely smooth.
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