I posted it on my Instagram. I’ve heard the Kirkland ones from Costco work well but haven’t tried them yet. Its my first time to make SMBC and I followed your instructions to a T and it was a success the frosting remain fluffy and tasted caramelly soo good! I was so excited to make this cake for my BFF for her birthday. I would say that a Swiss meringue is more buttery than an American buttercream, but it shouldn’t taste greasy :\ I wonder if the meringue deflated too much while you were adding the butter… did you add it slowly and was it room temperature? They’re pc brand and I think they said that. It was such a fun. Sorry to hear that, perhaps you took it out of the oven too early? I made this twice last week! Learn how your comment data is processed. It is definitely taller than 6″, especially with the rosettes. Hi! Repeat for the remaining layers, placing the last layer, bottom-side up. First off, this cake is to DIE FOR! Have you ever had this happen? Hi there! , Hi Rosie! I was a bit nervous about using cocoa powder in the pans instead of flour so I did a bit of both and my cakes still came out of the pans great. I’ve looked at your flat cake tips and yours seem to be filling out the pan regardless of the strips. Pour in the eggs and blend for another 10 seconds until smooth. I’m so glad you liked it , So I love this cake and have made it twice now! I shall make them this weekend. I don’t know if we just weren’t used to this style of icing or if my caramel sauce instead of dulce de leche affected the taste, but the icing was waaay too butter flavoured. It would make the cake lighter. I made this cake for a training luncheon. Compliments from everyone. It was promptly devoured the same afternoon by the young man who bought it, along with his ever increasing number of friends. I have just discovered your website and I am amazed with the cakes you bake! Hi Katie! Freaking out a little as their baker fell through and I’m the next best choice !!!! I did leave the strips to soak for a while first though. Place the first layer on the serving plate and top it with almost 1/3 of the dulce de leche frosting. I did 3, 8 inch pans and it turned out perfect! Add wet ingredients to dry and mix on medium for 2-3 mins. This is a new go-to for my fun, glamour cake for entertaining repertoire. And great idea to keep it in the fridge to snack on , Hi Nila! This might have something to do with the fact that it's just baked in a 9x13 dish with no worry of evening up layers, or stacking layers, or filling layers, or any of that other ridiculous cake … https://livforcake.com/simple-vanilla-buttercream/, https://bakingamoment.com/easy-dulce-de-leche-recipe/, http://www.kingarthurflour.com/learn/high-altitude-baking.html. I only had round 9-inch cake pans, so I made a two layer cake – they were a little thin, so I would suggest using 8-inch for two-tiered if you want to try that route. This is a special cake for a special Shabbat. Can’t be more grateful to have been introduced to your page! I’m planning on making this cake for my birthday but had a couple of questions. 6″x3″ would allow you to bake taller layers if you wanted to 6″x4″ are a little too high for the average home baker in my opinion :). Just FYI! Let me know how you like this one and happy birthday! The chocolate cake is so perfect. I was wondering… Hiw long in advance do you think i can do it?! This post has been sponsored by Fat Daddio’s. It might not look the same, but I’m sure it would taste delicious, and that’s what matters! Filed Under: Baking Recipes, Cakes, Dessert Recipes, Quick and Easy, Recipes Tagged With: Cake, cake recipe, caramel, chocolate cake, chocolate cake recipe, dulce de leche, dulce de leche chocolate cake, easy cake recipe. Thanks for the feedback . Very sad, batter was delicious but cake fell. Buttermilk isn’t sold here in the UK, will a milk and lemon juice substitute suffice? It would probably be fine if you left it out though… depending on how warm your house gets. I look forward to trying your other cakes , Hi Linda! What about making a two layer 8″ cake? Hi. In the process of making it for tomorrow. That will work just fine. If you do the ganache before and keep it in the fridge, it will lose its shine. This is simply gorgeous and would definitely get me out of my cold weather doldrums. How to achieve it? Glad to hear I’m not alone. I need to make a 3 tiered wedding cake (chocolate semi naked cake) and I was wondering if you think this particular chocolate cake recipe would work for a tiered cake, if it has enough structure to it, or if it’s a softer squishier cake. You may have some left over, but its always better than not enough! Stir to combine. The layers would be a bit thin in the 9″ pans (the recipe works fine for two 8″ though). Turned out really wonderful. Your comment totally made my day. But, it really did. Hi! A total of 30-35mins. Hi Kristy! Heating it on the stove does cook it to a safe level. , I haven’t thought about it but my dulche la leche was probably softer. Finally, the pretzel crunch! My daughter’s birthday is coming up soon and she wished for a chocolate birthday cake. Hi Trisha! 6 eggs and 2 cups of sugar and so on ? Stir to combine. So happy you loved the frosting!! Ideally pipe a dam of frosting along the top of the layer and add the dulce de leche inside the dam. Excited to try it out. This must be made this week. I made this cake and attempted to make the turtle cake. I have a quick question. Place chopped chocolate and cream into a microwave safe bowl. Hi Tori! Let me know how your next attempt goes! Chill for 15 minutes. Yes, it will work totally fine, you just need to reduce the baking time — start checking at 15mins or so. So happy you loved it! O…M…G!!! My question is about the buttercream and dulce de leche…. I can’t wait to make the buttercream and decorate tonight. Hi Monika! 3. All the conversations site gives different conversions and I messed up my cake because of it Hi Samantha! I just don’t need two 8” and don’t want to be wasteful. Mix all the wet ingredients in a separate bowl/measuring jug and pour into the dry ingredients. Since it’s so moist and flavorful on its own, but then you add the dulce de leche...OMG!Recipe and Photo: Emily Carlin Hi Liv, I was wondering about you! I’m going to make this for my best friends birthday. Mine are 6×2″. This looks amazing! All If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool. But my all time fave has to be my Mocha Chocolate Cake. I used my standard chocolate cake recipe (why mess with a good thing, right?) I would use this one for the cake layers: https://livforcake.com/vanilla-cake/ It will work for three 6″ pans like the chocolate cake one. You’ll frost one of the chocolate cake layers with the cream cheese … My new favorite! You should be able to save it though by adding a splash of warm cream or milk and stirring it in. It was a huge hit. So happy you could find a local version. So glad you liked it! I’ve made this cake twice already and it’s become my favorite. I hope that helps! Hi olivia, I really liked the nanaimo bar cake. You can make the cake the day before and keep it in the fridge, but serve at room temperature. Thanks! Can I pour cooled hot water/coffee into the wet ingredients to make it even more less likely to cook the eggs? I boil my water in a kettle, pour it into a measuring cup and then use it. Would this recipe still work?! Cut cake in 3 (make 3 layers). Of course, I had to trim the 9-inch cake but it worked out just fine! Hi Anastasia! Marshmallow fluff can be quite sticky, spray a silicone spatula with non-stick spray to make it easy to spoon out. Keep mixing it! Finally got to try Swiss Meringue Buttercream; it’s been on my baking list for a while. Those freeze totally fine. Partly because I had some in my fridge from this Dark Chocolate Ganache Tart, and partly because I’m lazy. I just made this cake. I am planning on cutting open some vanilla beans and scraping some of the good into the batter, hoping I turn it into a vanilla cake or something. Line and grease 2 -9" springform pans with aluminum foil. I just walked away from the mixer and came back a few minutes later and it was perfect! You can make it in advance if you like, but I would refrigerate it overnight and bring it to room temperature before using. I highly recommend using coffee instead of water. I think adding coffee instead of water would elevate the richness a bit. Hi Giselle! Since my whole family still loved the cake I’ll definitely bake it again! Please see my full, Preheat oven to 350F, grease three 6" round. Or canola oil since the olive oil is so delicious and requires no frosting weighing. I put just a thin layer of cake pans?? chocolate dulce de leche cake?... 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