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CHOCOLATE CAKE WITH PRUNES AND DULCE DE LECHE
Baking

CHOCOLATE CAKE WITH PRUNES AND DULCE DE LECHE

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🕐 20 min 👁 17 Channel post →

A moist chocolate cake featuring a tender sponge, a layer of prunes, and a rich cream dessert made with boiled condensed milk.

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Method

1

Beat the eggs with sugar until pale and fluffy. Pour in the vegetable oil and sour cream (or matsoni/yogurt), and mix well. Fold in the sifted flour, cocoa powder, and baking powder, mixing until a smooth batter forms. Pour into a baking pan and bake at 160–170°C for about 20 minutes. Let it cool.

2

Whip the heavy cream with boiled condensed milk and cocoa until fluffy. If the cream seems a bit too runny, mix in cream cheese and whip again.

3

Slice the cooled sponge cake into layers. Spread cream over each layer, adding prunes as you go. Frost the top and sides of the cake with the remaining cream. Garnish with grated chocolate and dulce de leche.

4

Chill the cake in the refrigerator for at least 6 hours, preferably overnight.

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