Prepare Time:
- Preparation Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
Ingredients:
For the Cake:
- 3/4 cup hot brewed coffee
- 1/2 cup unsweetened baking cocoa
- 3 teaspoons ground cinnamon
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup butter or margarine, softened
- 1 3/4 cups sugar
- 3 eggs
- 3/4 cup buttermilk
- 2 teaspoons vanilla
For the Frosting:
- 1 can (13.4 oz) dulce de leche
- 1 package (8 oz) cream cheese, softened
- 1/2 cup whipping cream
Directions:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a small bowl, combine hot coffee, cocoa, and cinnamon. Set aside.
- In another bowl, whisk together flour, baking powder, salt, and baking soda.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time.
- Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix in vanilla.
- Stir in the cocoa mixture until well combined. Divide batter evenly between prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely.
- For the frosting, beat dulce de leche and cream cheese until smooth. In a separate bowl, whip the cream until stiff peaks form. Gently fold whipped cream into the cream cheese mixture.
- Once the cakes are cool, spread a layer of frosting on top of one cake layer. Place the second layer on top and frost the entire cake.
- Optional: Drizzle extra dulce de leche on top for a decorative finish.
Nutrition Information (per serving): (Note: Nutritional values may vary based on specific ingredients and serving sizes.)
- Calories: 380
- Carbohydrates: 42g
- Fat: 22g
- Protein: 5g
- Fiber: 2g
