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Home » RECIPE » Desserts » Cakes » Dulce de Leche Chocolate Mini Cakes

Dulce de Leche Chocolate Mini Cakes

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By: Shinee Published: 6/11/2019Updated: 8/10/2020

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These indulgent dulce de leche chocolate mini cakes are uber-fudgy and rich, a little bit goes a long way!!

  • Do you love chocolate? ✔️
  • Do you love caramel? ✔️
  • Do you love cake? ✔️

If you answered “YES” to these questions, then these dulce de leche chocolate mini cakes are for you!

We’re talking super fudgy and rich chocolate cake layers filled with gooey sweet dulce de leche!! Nothing light about this dessert, but I’m telling ya, every bite is worth it!

Ok, I may sound like a broken record here, but these little cakes are RICH, in a good way, of course, but you’d want it in small dozes, and preferably, with a cup of tea, or coffee!

HOW TO MAKE MINI CAKES?

The cake layer is baked into thin, rich n’ fudgy chocolate cake in a regular half sheet pan. I’d also say it’s more like brownie than a cake texture-wise.

Then we’ll cut the sheet cake into 3 parts and fill each layer with dulce de leche. THREE layers of deliciousness!

See, how much richness is going on here? But let me tell you, you wouldn’t want to miss out on this. I mean, chocolate + caramel x3!!

And guess what? While these mini cakes are rich, they are not cloyingly sweet. And a sprinkle of fleur de sel (or coarse sea salt) makes each bite just perfectly balanced. To top it all off, it’s so easy to make this cake.

But while it’s easy to make, there’s one caveat!

This cake isn’t really a great last minute cake though. Because this chocolate sheet cake is pretty thin, it’s very fragile, making it difficult to handle at room temperature. That’s why it’s best to bake the cake in advance and freeze it! Frozen layers are way easier to handle and they’ll defrost quickly while you assemble them.

Mini chocolate caramel layer cakes - step by step photo tutorial

Once assembled, cut the cake into small pieces and serve, or refrigerate until ready to serve.

Hope you’ll give it a try, and please let us know, if you do. And as always, thank you for stopping by.

Dulce de Leche Chocolate Mini Cakes

These indulgent dulce de leche chocolate mini cakes are uber-fudgy and rich, a little bit goes a long way!!
5 from 1 vote
serves: 20 mini cakes
Prep: 20 minutes
Cook: 10 minutes
Total : 30 minutes
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Ingredients

For cake:

  • ½ cup 60gr all-purpose flour
  • ¼ cup 30gr natural unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup 115gr unsalted butter, cut into small pieces
  • 8 oz 225gr semi-sweet chocolate, broken into small pieces
  • 4 large eggs at room temperature
  • 2/3 cup 130gr sugar
  • 2 teaspoons pure vanilla extract

For filling:

  • 1 can 14oz/400gr dulce de leche
  • Fleur de Sel or coarse sea salt for decorating, if desired
Note: I test all my recipes with both measurements for the most precise and accurate result!

Instructions

  • Preheat the oven to 375°F (190°C). Line half sheet baking pan with a parchment paper and spray cooking spray all over the parchment paper and on the sides.
  • In a medium bowl, whisk together flour, cocoa powder, baking powder and salt. Set aside.
  • In a mixing bowl with whisk attachment, place eggs, sugar and vanilla extract. Beat on medium high for 5 minutes, or until the mixture is thick, white and tripled in size. (You can also use a handheld electric mixer, but it’ll take slightly longer, about 8 minutes.)
  • Meanwhile, in a medium heatproof bowl, combine butter and chocolate and melt in double boiler over simmering water. (Or you can melt the chocolate/butter in a microwave at 50% power in 30-60 seconds increments, stirring well after each session.) Remove from heat and cool slightly.
  • Then using a rubber spatula, gently fold in the melted chocolate mixture into the egg mixture.
  • Add the flour mixture and gently mix until just combined.
  • Pour the batter into the prepared baking sheet, spread it evenly and tap a few times to get rid of bubbles. Bake for 10-12 minutes, or until inserted toothpick comes out clean.
  • Transfer onto a cooling rack to cool for 5 minutes. Then place a wire rack on top of the cake and invert. Remove the baking sheet and peel off the parchment paper. Now place another wire rack on the cake and then invert it again so that the top of the cake is up. Cool completely and then tightly wrap with plastic wrap and freeze for a few hours, or overnight. (It’s easier to handle the cake without breaking it when it’s frozen, as the cake layers are quite fragile.)
  • To assemble the cake, carefully place the frozen cake on a cutting board. Cut off the edges to even out the cake, and then cut the cake into 3 equal parts.
  • Spread dulce de leche evenly over each cake layer. Then carefully place each layer on top of each other. Cut the cake into 1.5×2-inch (about 3.5x5cm) pieces.
  • Right before serving, sprinkle fleur de sel, or coarse sea salt on each cake.
  • Store the cakes in the fridge, covered.

Tips & Notes:

For step-by-step photos and additional notes, read the post above.

Nutrition Facts:

Calories: 160kcal (8%) Carbohydrates: 16g (5%) Protein: 2g (4%) Fat: 10g (15%) Saturated Fat: 6g (38%) Polyunsaturated Fat: 1g Monounsaturated Fat: 3g Trans Fat: 1g Cholesterol: 46mg (15%) Sodium: 65mg (3%) Potassium: 98mg (3%) Fiber: 1g (4%) Sugar: 11g (12%) Vitamin A: 195IU (4%) Calcium: 27mg (3%) Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Author: Shinee
Course:Dessert
Cuisine:American
Did you make this?Show me your creation! Tag me @shineshka and hashtag it #sweetandsavorybyshinee!
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This recipe was originally published on November 9th, 2015.

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  1. June Eckert says

    Posted on 7 October 2021 at 8:41 am

    I saw a recipe using a crockpot. Just cover the an with water in the crockpot, cover, cook for 8 hours. Haven’t tried it yet.

    Reply
  2. Niky says

    Posted on 11 July 2017 at 4:38 pm

    HI! I’m so excited to make this for a birthday! But I don’t have an 11×17 pan? I have a 9×13 or 12×17. Would the 12×17 make the cake too thin?

    Reply
    • Shinee says

      Posted on 13 July 2017 at 10:22 pm

      Hi, Niky! Sorry for delay, hope it’s not too late. Yeah, 12×17 would be too big, so go with 9×13, and bake it couple minutes longer.

      Reply
  3. Sarah says

    Posted on 30 November 2015 at 1:45 pm

    I’m saying YES to the cake! 😀 Looks incredible and super delicious!

    Reply
    • Shinee says

      Posted on 1 December 2015 at 11:02 am

      Thank you, Sarah!

      Reply
  4. Meredith @ The Palette Muse says

    Posted on 22 November 2015 at 6:06 pm

    This looks amazing! Everything good in one piece! Pinning…

    Reply
    • Shinee says

      Posted on 23 November 2015 at 5:33 pm

      Thanks, Meredith!

      Reply
  5. Carole from Carole's Chatter says

    Posted on 19 November 2015 at 12:48 pm

    Hi Shinee, your cakes are great. I would love you to stop by Food on Friday: Cakes over at Carole’s Chatter to add this to the cake collection! Cheers!

    Reply
    • Shinee says

      Posted on 20 November 2015 at 12:08 pm

      I sure will. Thanks, Carole!

      Reply
  6. Brianne @ Cupcakes & Kale Chips says

    Posted on 17 November 2015 at 7:31 pm

    Oh yes, Shinee, I am in love!!

    Reply
    • Shinee says

      Posted on 18 November 2015 at 9:13 am

      🙂 Thanks, Brianne!

      Reply
  7. Ginger Wroot says

    Posted on 17 November 2015 at 10:04 am

    These caught my eye on a linkup…so pleasing to the eye, and I bet they are to the palate too!  Can’t wait to make these over the holidays.  What beautiful photography too!

    Reply
    • Shinee says

      Posted on 17 November 2015 at 10:41 am

      Thank you, Ginger!

      Reply
  8. Beth says

    Posted on 13 November 2015 at 7:36 pm

    Oh my!  This will definitely go into the line up!  Thanks for sharing.

    Reply
    • Shinee says

      Posted on 14 November 2015 at 7:40 pm

      Thanks, Beth!

      Reply
  9. Kristen @ A Mind Full Mom says

    Posted on 10 November 2015 at 12:16 pm

    Well Shinee, I answered yes to everyone of those questions, so I know I must make this cake. It looks irresistable!

    Reply
    • Shinee says

      Posted on 12 November 2015 at 9:32 am

      Thanks, Kristen! It’s a must-try! 😉

      Reply
  10. Michelle | A Dish of Daily Life says

    Posted on 10 November 2015 at 8:18 am

    These look so yummy! But I couldn’t resist checking your recipe out…caramel and chocolate together is a match made in heaven! 

    Reply
    • Shinee says

      Posted on 10 November 2015 at 11:54 am

      Agreed!! Thank you, Michelle!

      Reply
  11. heather @french press says

    Posted on 10 November 2015 at 8:07 am

    I’m not much of a chocolate cake person, but that caramel is calling my name! what a gorgeous cake

    Reply
    • Shinee says

      Posted on 10 November 2015 at 11:54 am

      🙂 Thanks, Heather!

      Reply
  12. Kristen says

    Posted on 10 November 2015 at 6:08 am

    Those are such pretty treats. I am so glad you included those tips in your post because my first thought was, “no way, I could never get the layers together.” You made it sound possible! I definitely think my family would love these!

    Reply
    • Shinee says

      Posted on 10 November 2015 at 11:54 am

      Yeah, chilling the layer before stacking them helps a lot. Hope you give this a try, and if you do, please let me know how they turn out, Kristen. 😉

      Reply
  13. Medha @ Whisk & Shout says

    Posted on 9 November 2015 at 9:40 pm

    These cakes are so beautiful! Love that caramel deliciousness 🙂

    Reply
    • Shinee says

      Posted on 10 November 2015 at 11:45 am

      🙂 Thanks, Medha!

      Reply

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