Carrot Cake with Dulce De Leche Chocolate Fudge Topping
Ingredients
Batter
- 4 eggs
- 3/4 cup oil
- 3 medium carrots
- 2 cups all-purpose flour
- 2 cups sugar
- 1 tablespoon baking powder
- a pinch of salt
Filling
- 1 can dulce de leche
Topping
- 2 cans sweetened condensed milk
- 4 tablespoons cocoa powder
- 1 tablespoon butter
- 1 (7 oz) carton heavy cream
- milk, as needed
- chocolate sprinkles, to taste
Preparation
In a blender, beat the eggs, carrots, oil, and salt
In a bowl, mix the sugar, flour, and baking powder
Combine the blender mixture with the bowl mixture and mix well
Bake in a greased 20 cm round pan in a preheated oven at 180Β°C until golden or a toothpick comes out clean
Unmold the cakes
Place the first cake layer and moisten with milk. Add the dulce de leche filling, spreading it generously
Place the second cake layer on top and moisten with milk
In a saucepan, mix the sweetened condensed milk, cocoa powder, and butter. Cook over medium heat until thickened to a fudge-like consistency
Remove from heat, stir in the heavy cream, and pour over the cake
Sprinkle with chocolate sprinkles
Tips
For a taller cake, double the batter recipe and bake two layers, or bake one layer and cut it in half
