Ingredientes para Caramel Latte Cake
- 1 (15.25 ounce) package yellow cake mix with pudding
- 1 1/4 cups warm water
- 4 tablespoons instant espresso granules
- 1/2 cup (1 stick) unsalted butter, softened
- 3 large eggs
- 1 cup dulce de leche
- 1/2 cup hot water
- 1 tablespoon dark rum
- 2 cups heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 cup chopped semisweet baking chocolate
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Cómo preparar Caramel Latte Cake
- Preheat oven to 350°F (175°C). Grease and flour a 13x9 inch baking pan.
- In a large bowl, combine the cake mix, 1 ¼ cups warm water, 1 tablespoon espresso granules (dissolved in the warm water), 1/2 cup (1 stick) unsalted butter, softened, and 3 large eggs.
- Beat with an electric mixer on low speed for 30 seconds, then scrape down the bowl.
- Beat on medium speed for 2 minutes, until well combined.
- Pour batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan on a wire rack for 15 minutes.
- Meanwhile, prepare the caramel sauce: In a microwave-safe bowl, combine 1 cup dulce de leche, ½ cup hot water, 3 tablespoons espresso granules, and 1 tablespoon rum.
- Microwave uncovered on high for 2-3 minutes, stirring after 1 minute, until smooth and pourable.
- Once the cake has cooled slightly, poke holes all over the top using a wooden spoon or toothpick.
- Pour the warm caramel sauce evenly over the cake, allowing it to soak into the holes.
- Spread the remaining sauce over the top of the cake using a spatula.
- Run a knife around the edges of the pan to loosen the cake.
- Cover and refrigerate for at least 2 hours to allow the flavors to meld.
- Before serving, whip 2 cups heavy whipping cream with 2 tablespoons powdered sugar until stiff peaks form.
- Spread the whipped cream evenly over the chilled cake.
- Garnish with ½ cup chopped chocolate.
- Store covered in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
72g
Fat
37g
Carbs
10g
