Chocolate Dulce de leche Cake (Cake Jeremiah)

chocolate-dulce-de-leche-jeremiah-cake

Moist chocolate cake layers, dulce de leche, toasted nuts  and plump raisins make for one really good tasting cake also known as tort Jeremiah. 

My mother-in-law bakes this cake occasionally and it’s a very tasty one. It’s nicely balanced out in flavor as chocolate and dulce de leche can be sweet on it’s own but with the addition of dried fruit and nuts this combination just goes so well. This cake recipe is a must try even if you decide to change up the frosting combination because the cake layers themselves make for one amazing chocolate cake.

chocolate-dulce-de-leche-jeremiah-cakeIngredients:

  • 4 eggs
  • 1 cup of sugar
  • 1 Tbsp of Baking Soda dissolved in 2 Tbsp of vinegar
  • 1/3 of a (14 oz) can of Condensed Milk
  • 1 Cup of Flour
  • 3 Tbsp Cocoa Powder

SYRUP:

  • 1/2 cup boiling water
  • 3 Tbsp sugar

FROSTING:

  • 2 (14 oz) cans of Dulce de leche (cooked condensed milk)
  • 1 stick butter, softened
  • 2 cups chopped toasted walnuts, divided
  • 1/2 cup raisins, soaked in boiling water

Directions:

1. In a stand mixer, beat the eggs and sugar over high speed for 20 minutes.

2. Line and grease 2 -9″ springform pans with aluminum foil.

Note: Springforms pans are a must in this recipe as the batter will rise during baking. A regular cake pan may not be deep enough. 

3. Sift together the flour and cocoa set aside.

4. Add the baking soda mixture and the condensed milk to the eggs. Mix until just combined. Then whisk in the flour mixture. Evenly divide the batter into the prepared pans and bake 25-30 minutes in a 350 degree oven.

5. Cool cakes then cut each cake in half. Soak with syrup.

6. Whisk together the dulce de leche and butter until smooth. Set aside.

7. Frost each layer with dulce de leche then sprinkle with raisins and nuts. Frost the sides and top with remaining dulce de leche and garnish with nuts. (I add dried raisins and lindt chocolates to the top.)

chocolate-dulce-de-leche-jeremiah-cake

Chocolate Dulce de leche Cake (Cake Jeremiah)
 
Alyona's Cooking:
Ingredients
  • 4 eggs
  • 1 cup of sugar
  • 1 Tbsp of Baking Soda dissolved in 2 Tbsp of vinegar
  • ⅓ of a (14 oz) can of Condensed Milk
  • 1 Cup of Flour
  • 3 Tbsp Cocoa Powder
  • SYRUP:
  • ½ cup boiling water
  • 3 Tbsp sugar
  • FROSTING:
  • 2 (14 oz) cans of Dulce de leche (cooked condensed milk)
  • 1 stick butter, softened
  • 2 cups chopped toasted walnuts, divided
  • ½ cup raisins, soaked in boiling water
Instructions
  1. In a stand mixer, beat the eggs and sugar over high speed for 20 minutes.
  2. Line and grease 2 -9" springform pans with aluminum foil.
  3. Sift together the flour and cocoa set aside.
  4. Add the baking soda mixture and the condensed milk to the eggs. Mix until just combined. Then whisk in the flour mixture. Evenly divide the batter into the prepared pans and bake 25-30 minutes in a 350 degree oven.
  5. Cool cakes then cut each cake in half. Soak with syrup.
  6. Whisk together the dulce de leche and butter until smooth. Set aside.
  7. Frost each layer with dulce de leche then sprinkle with raisins and nuts. Frost the sides and top with remaining dulce de leche and garnish with nuts. (I add dried raisins and lindt chocolates to the top.)
  8. Keep refrigerated.

 

 

 

 

 

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