Chocolate. Caramel. Icing. A flavor combination that just wows! Here is a classic chocolate cake with caramel sauce poured all over it. A fantastic chocolate dessert! The longer it sits the more the cake soaks up all that caramel! Top this already fabulous combination with an incredibly delicious chocolate mascarpone icing..double wow! The icing is very light and not overly sweet so it’s perfect for this scrumptious Dulce de Leche Cake…
Dulce de Leche Chocolate Cake
1 1/2 cups sugar
1 1/2 sticks butter, softened
1 1/2 teaspoon vanilla
2 3/4 cups flour
1 1/2 cups milk
3/4 cup unsweetened cocoa powder
1 1/2 teaspoon baking soda
1/2 teaspoon salt
11.5 oz Smucker’s Salted Caramel topping
Chocolate Mascarpone Icing (recipe below)
Heat oven to 350 °F. Grease and flour a 13x9x2″ baking dish. In a large bowl, with an electric mixer, beat sugar and butter until light. Blend in eggs and vanilla. Add in the flour, milk, cocoa powder, baking soda and salt. Beat two minutes; scraping the bowl. Pour the batter into baking dish.
Bake 25-30 minutes until toothpick inserted into center comes out clean. Cool slightly on a wire rack (about 5-10 minutes). Poke holes through cake big enough for caramel to drizzle through. Pour the caramel all over the top of the cake, allowing it to be absorbed in all the poked holes.
Chocolate Mascarpone Icing
1/2 cup Galbani Mascarpone cheese or your favorite brand
2 oz cream cheese, softened
4 T. butter, softened
1/2 cup chocolate chips, slightly melted
1/4 teaspoon salt
1 1/2 cups powdered sugar
1 teaspoon vanilla
In a medium bowl, combine the Mascarpone cheese, cream cheese, softened butter and slightly melted chocolate chips.
Using an electric mixer, blend the cheeses, butter and chocolate until smooth. Add in the salt, powdered sugar and vanilla. Blend again until smooth.
When caramel-covered chocolate cake has cooled, spread the icing over the top of the cake.