Chocolate Christmas Ale Cake with Dulce de leche Cream Filling
Jackie Dodd-Mallory
(Senior Editor)
Chocolate Christmas Ale Cake with Dulce de leche Cream Filling
Do you Christmas cake or do you Christmas pie? I do both. I love this chocolate pie that’s requested so regularly I am not allowed to attend holiday gatherings without it. But I also want cake because I’m like that. Apparently, I just love chocolate and beer, along with sugar and baked goods and I’m not picky beyond that. It’s an issue.
I decided to do a cake this year for a holiday party and since I already had way more Dulce de Leche than I knew what to do with after making these, I decided to build an entire cake around the fact that I needed to get more Dulce de Leche in my face as quickly as possible.
The cake disappeared without a trace about 30 minutes after I arrived at the party, it’s honestly one of my favorite cakes I’ve ever made. And since I still have Dulce de Leche left, I might make it again. Don’t judge me, it’s the holidays.
Chocolate Christmas Ale Cake with Dulce de leche Cream Filling
Ingredients
For the cake:
- 3 ounces dark chocolate
- ½ cups (4oz) hot brewed coffee
- 1 cup 8oz stout beer
- 3 large eggs
- 2 ½ cups (375g) sugar
- ¾ cup (180g) vegetable oil
- 1 ½ cups (360g) sour cream
- 1 teaspoon vanilla
- 2 ½ cups (300g) all-purpose flour
- 1 ¾ cups (168g) unsweetened cocoa powder
- 2 teaspoons (10g) baking soda
- 1 teaspoon (5g) baking powder
- 1 teaspoons (6g) salt
For the Filling:
- 1 ½ cups (342g) softened butter
- 1 cup (115g) powdered sugar
- 1 cup (305g) dulce de leche* homemade or store bought
Frosting:
- 1 ½ cups (342g)softened butter
- ½ cup (114g) shortening
- 2 tablespoons vanilla extract
- 2 cups (230g) powdered sugar
- ½ teaspoon salt
Instructions
Make the Cake:
- Preheat oven to 325°F.
- Add the chocolate, coffee and beer to a microwave safe bowl. Microwave on high for 30 seconds, stir and repeat until melted (this can also be done in a double boiler).
- Add the eggs and sugar to the bowl of a stand mixer, beat on high until light in color and well combined. Add the vegetable oil, sour cream and vanilla, beat until well combined. Mix in the chocolate mixture.
- In a separate bowl stir together the flour, cocoa powder, baking soda, baking powder and salt.
- Sprinkle the dry ingredients over the wet ingredients, stir until just combined.
- Divide evenly between three 9-inch cake pans that have been greased and floured.
- Bake for 35 minutes or until the top springs back when lightly touched.
Make the Filling:
- Add the butter to a stand mixer, beat until light and fluffy. Add the dulce de leche and the powdered sugar, mix until well combined.
- Add the filling between each layer of cake.
Make the Frosting:
- Add the butter and shortening to a stand mixer, beat on high until well combined. Add the vanilla, mixing well.
- Add the powdered sugar and salt, beat until well combined.
- Frost the cake, keep chilled until ready to serve.
