Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup manjar (dulce de leche)
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- Chocolate shavings, for garnish
Special Equipment Needed:
- 9-inch round cake pan
- Parchment paper
- Electric mixer
- Spatula
- Whisk
- Double boiler or microwave-safe bowl
Step-by-Step Instructions:
1. Preheat the oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar together with an electric mixer until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, and mix until just combined.
5. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
6. Let the cake cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
7. In a double boiler or microwave-safe bowl, heat the manjar until it is smooth and spreadable. Spread the manjar over the top of the cooled cake.
8. In a separate bowl, whip the heavy cream and powdered sugar together until stiff peaks form. Spread the whipped cream over the manjar layer.
9. Garnish the cake with chocolate shavings.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe yields one 9-inch cake, which serves 8-10 people.
Nutritional information:
Calories per serving: 420
Total Fat: 22g
Saturated Fat: 13g
Cholesterol: 100mg
Sodium: 190mg
Total Carbohydrates: 53g
Dietary Fiber: 2g
Sugars: 38g
Protein: 5g
Substitutions for ingredients:
- Instead of all-purpose flour, you can use cake flour or gluten-free flour.
- If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
- If you can't find manjar, you can use caramel sauce or sweetened condensed milk instead.
Variations:
- Add chopped nuts or chocolate chips to the batter for extra texture.
- Use different flavors of manjar, such as coconut or almond.
- Top the cake with fresh berries or sliced fruit.
Tips and Tricks:
- Make sure the butter is softened before beating it with the sugar, or it won't cream properly.
- Don't overmix the batter, or the cake will be tough.
- To make chocolate shavings, use a vegetable peeler to shave a block of chocolate.
Storage Instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Let the cake come to room temperature before serving.
Presentation Ideas:
Serve the cake on a cake stand or platter, garnished with chocolate shavings and fresh berries.
Garnishes:
Chocolate shavings, fresh berries, whipped cream, or a dusting of powdered sugar.
Pairings:
Serve the cake with a cup of coffee or hot chocolate.
Suggested Side Dishes:
Fresh fruit salad or a scoop of vanilla ice cream.
Troubleshooting Advice:
- If the cake is dry, it may have been overbaked. Check it a few minutes before the recommended baking time.
- If the cake is too dense, make sure you didn't overmix the batter.
Food Safety Advice:
Make sure to use pasteurized eggs and refrigerate the cake promptly after serving.
Food History:
Manjar is a traditional Latin American dessert made from sweetened condensed milk. It is similar to caramel sauce, but thicker and creamier.
Flavor Profiles:
This cake is rich and chocolatey, with a creamy layer of manjar and whipped cream.
Serving Suggestions:
Serve the cake as a dessert for a special occasion or as a sweet treat for a coffee break.
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Region: Chilean