This quick chocolate cake with dulce de leche cream proves that impressive desserts do not have to be complicated. A light, airy chocolate sponge bakes in just 15 minutes, then gets layered with a silky cream of whipped heavy cream and dulce de leche. Finish with chocolate shavings — and watch it disappear.
Ingredients
- 5 eggs
- 1 cup (200 g) sugar
- 1 cup (125 g) all-purpose flour
- 2 tbsp cocoa powder
- 1 tsp baking powder
- Pinch of salt
- For the cream: 200 ml (3/4 cup + 1 tbsp) heavy cream, 33% fat
- 1 can (about 380 g) dulce de leche (boiled condensed milk)
- Chocolate shavings for topping
Instructions
- Beat the eggs with a pinch of salt until fluffy, gradually adding the sugar. When the mixture is airy, gently fold in the flour, cocoa, and baking powder, stirring bottom-to-top.
- Pour into a lined pan and bake at 180C (350F) for about 15 minutes.
- For the cream: whip the heavy cream until thick, then add the dulce de leche and beat one more minute.
- Slice the cooled sponge into two layers. Spread cream over the bottom layer, cover with the second layer, and coat the whole cake with cream. Sprinkle with chocolate shavings.
Tips
- Beat the eggs with sugar until really pale and thick — that is the secret to an airy sponge.
- Fold the dry ingredients in gently, using bottom-to-top motions, to keep the batter light.
- Chill the assembled cake for an hour so the layers set and slice cleanly.
Nutrition
Per 100 g: 160.3 kcal, protein 7.6 g, fat 9.5 g, carbs 10.7 g.
If you love easy desserts, try our No-Bake Chocolate Mousse Cake or the Cottage Cheese Casserole with Pear. For more baking ideas, browse Allrecipes and Serious Eats for trusted dessert inspiration.