2 cups All Purpose Flour
1 cup Sugar
3/4 cup Cocoa Powder (I used the Tulip Brand)
2 teaspoons Baking Soda
1 teaspoon Salt
2 pieces Eggs
1 cup Milk
1 cup Vegetable Oil
1 cup Mayo
1 Tablespoon Instant Coffee dissolved in
1 cup Warm Water
2 teaspoons Vanilla
1 can Condensed Milk (I used Alaska Condensed Milk. Next time I’ll used
Milkmade to see the difference)
2.50 oz Unsweetened Chocolate
2 Tablespoons Unsweetened Cocoa Powder
1/2 cup (1 stick) Salted Butter
Dulce de Leche
1. Preheat oven to 175 degrees Celsius.
2. Sift the dry ingredients. Using a wire whisk, mix until the ingredients are well combined.
3. Combine and mix well the wet ingredients.
2. Place the second layer onto the first layer.
3. Pour over the chocolate fudge while still hot. (In my case, I just pour it on top let the fudge dripped on the sides, automatically covering the side without me, using the spatula. Just clean the extra drippings later. I was able to used about 3/4 of the chocolate fudge. I reserved this to reprocess the chocolate cake trimmed a while ago.) Drizzle with extra dulce de leche on top.
HOW DOES IT TASTE?
The sweetness of the dulce de leche filling compliments well the not-so-sweet chocolate cake base with the chocolate fudge’s chocolaty sweetness will sure satisfy your sweet tooth. The overall sweetness of the cake is just right and the older people will surely be able to take a slice of this cake. The cake’s base is a dense and moist. I really love the sticky and chocolaty taste of the chocolate fudge. I love the way the chocolate fudge melts in my mouth and slowly releasing its killer chocolate flavor.