Dulce Gateau Chocolate Cake
Homemade Dulce Gateau Cake Recipe
Celebrate special occasions with this exquisite ‘Dulce Gateau’ cake, perfect for creating a charming home cafe vibe. ‘Gateau’ is French for cake. Elevate its presentation with a sprig from your home olive tree and coffee beans for a truly artisanal touch. This cake boasts a captivating combination: a dense, yet incredibly moist and tender cake base layered with velvety chantilly cream and a rich, caramel-infused dulce chocolate ganache. This unique flavor profile is hard to find elsewhere, making you want to bake it again and again. The delightful balance of sweet and bitter notes from the chocolate and coffee provides a satisfying richness that fills you up with just one slice.
Cake Batter
- 140g White Chocolate
- 110g Heavy Cream
- 100g Egg Yolks (approx. 5 yolks)
- 44g Granulated Sugar
- 8g Coffee Essence (or strongly brewed instant coffee)
- 64g Cake Flour (sifted)
- 10g Instant Coffee Granules
- 186g Egg Whites (approx. 5-6 whites)
- 124g Meringue Sugar
Dulce Ganache
- 100g Heavy Cream
- 180g Dulce Chocolate (finely chopped)
Chantilly Cream
- 300g Cold Heavy Cream
- 30g Sweetened Condensed Milk
- 100g Heavy Cream
- 180g Dulce Chocolate (finely chopped)
Chantilly Cream
- 300g Cold Heavy Cream
- 30g Sweetened Condensed Milk
Cooking Instructions
Step 1
Begin by preparing the base for your cake batter: 140g white chocolate and 110g heavy cream.
Step 2
In a microwave-safe bowl, combine the white chocolate and heavy cream. Microwave in 10-second intervals, stirring well after each interval, until the chocolate is completely melted and smooth. Be cautious not to overheat, as it can burn or separate.
Step 3
In a separate bowl, whisk the 100g of egg yolks until lightly beaten. Then, add 44g of granulated sugar and continue whisking until the mixture is pale yellow and well combined.
Step 4
Slowly pour the melted white chocolate mixture into the egg yolk mixture while whisking continuously. It’s crucial to let the white chocolate cool slightly before adding it to prevent the yolks from cooking.
Step 5
Incorporate the 8g of coffee essence or strongly brewed instant coffee into the batter and mix well to add a rich coffee flavor.
Step 6
Use a whisk to ensure the batter is smooth and free of lumps.
Step 7
Add 10g of instant coffee granules and stir until thoroughly combined, enhancing the deep coffee notes of the cake.
Step 8
Sift 64g of cake flour into the batter.
Step 9
Gently fold the flour into the batter with a spatula until just combined. Be careful not to overmix, as this can develop gluten and result in a tough cake.
Step 10
In a clean, dry bowl, whip the 186g of egg whites using a hand mixer. Once foamy, gradually add the 124g of meringue sugar in two or three additions, continuing to whip until you achieve stiff, glossy peaks. The meringue should hold its shape firmly when the whisk is lifted.
Step 11
Gently fold one-third of the prepared meringue into the chocolate batter. Use a spatula to lift from the bottom of the bowl and fold over the top, being careful not to deflate the meringue. Repeat this process with the remaining meringue, adding it in two more batches.
Step 12
Your light, airy, and moist meringue batter is now ready.
Step 13
Pour the batter into an 18cm round cake pan. Tap the pan on the counter 2-3 times to release any large air bubbles and to level the surface of the batter.
Step 14
Bake in a preheated oven at 170°C (340°F) for 35-40 minutes, or until a skewer inserted into the center comes out clean.
Step 15
Once baked, carefully remove the cake from the pan and let it cool completely on a wire rack. It’s normal for this cake to sink slightly in the center as it cools. Once fully cooled, wrap it tightly with plastic wrap and refrigerate.
Step 16
Now, let’s make the Dulce Ganache. In a microwave-safe bowl, combine 100g of heavy cream and 180g of finely chopped dulce chocolate. Microwave in 10-second bursts, stirring well each time, until completely melted and smooth.
Step 17
Have your thoroughly cooled gateau cake and the melted dulce chocolate ganache ready.
Step 18
Pour the dulce chocolate ganache over the cooled gateau cake. Use a spatula to spread it evenly over the entire surface, ensuring the sides are also well-coated.
Step 19
Place the ganache-coated cake in the freezer until the ganache is completely firm and set.
Step 20
To prepare the Chantilly Cream, pour 300g of cold heavy cream and 30g of sweetened condensed milk into a chilled bowl. Whip with a hand mixer until it reaches about 90% stiffness – soft and creamy, not overly stiff. Chill the prepared chantilly cream in the refrigerator for 2-3 hours to stabilize.
Step 21
Generously spoon the chilled chantilly cream onto the frozen cake. Use a spatula to spread it evenly over the top and sides of the cake.
Step 22
Smooth the cream all over to create a neat finish for your cake.
Step 23
Optionally, sift cocoa powder over the top of the cake for an added touch of visual appeal.
Step 24
It’s best to refrigerate the finished cake for a while before slicing. This allows the cream to set properly, ensuring clean cuts.
Step 25
Slice the cake into desired portions and serve. Enjoy this delightful homemade dessert with your loved ones for a truly special treat!
