Delicious Argentine Desserts: Sweet Treats from the Pampas

Ingredients

1 cup of sugar
1 cup of all-purpose flour
1/2 cup of unsweetened cocoa powder
3/4 teaspoons of baking powder
3/4 teaspoons of baking soda
1/4 teaspoon of salt
1 large egg
1/2 cup of whole milk
1/4 cup of vegetable oil
1 teaspoons of pure vanilla extract
1/2 cup of boiling water
1/2 cup of dulce de leche
1/2 cup of heavy cream
1/4 cup of powdered sugar

Steps and instructions

Preheat your oven to 350 degrees F (175 degrees C).
Grease and flour a 9-inch round cake pan.
In a large mixing bowl, combine sugar, flour, cocoa, baking powder, baking soda and salt.
Add egg, milk, oil and vanilla extract into the mixture. Beat for 2 minutes on medium speed.
Stir in boiling water. The batter will be thin, but it's okay.
Pour the batter into the prepared pan.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then remove from pan to wire rack. Cool completely.
While the cake is cooling, prepare the dulce de leche cream. In a medium bowl, beat the heavy cream until soft peaks form.
Add powdered sugar and continue to beat until stiff peaks form.
Fold in the dulce de leche until well combined.
Once the cake has cooled, spread the dulce de leche cream over the top of the cake. Serve and enjoy!

Tools for making

Mixing Bowl - A large bowl for combining the dry and wet ingredients.
Cake Pan - A 9-inch round pan used for baking the cake.
Whisk - Used for mixing the batter and incorporating the ingredients.
Measuring Cups - To accurately measure the sugar, flour, milk, and oil.
Measuring Spoons - For precise measurements of baking powder, baking soda, salt, and vanilla extract.
Spatula - To scrape the sides of the bowl and remove the batter from the mixing bowl.
Wire Rack - Used for cooling the cake after baking.
Electric Mixer - Optional but helpful for beating the batter and whipping the cream.
Toothpick - To check if the cake is fully baked by inserting it into the center and ensuring it comes out clean.
Knife or Offset Spatula - For spreading the dulce de leche cream on the cake.

Recipe variations

Replace all-purpose flour with gluten-free flour for a gluten-free version.
Add chopped nuts such as walnuts or almonds to the cake batter for added texture.
Use a different type of sweetener such as coconut sugar or maple syrup instead of sugar.
Add a teaspoon of instant coffee or espresso powder to the cake batter for a mocha flavor.
Add a tablespoon of rum or brandy to the dulce de leche cream for a boozy twist.
Top the cake with fresh fruits like strawberries, raspberries, or sliced bananas for a fruity twist.
Create a chocolate ganache by melting chocolate and heavy cream together, then pour it over the cooled cake for a rich and glossy finish.
Make mini versions of the cake by using a muffin tin or individual ramekins for individual servings.
For a vegan version, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use non-dairy milk and cream substitutes.
Add a pinch of cinnamon or chili powder to the cake batter for a spicy kick.

Recipe overview

Welcome to our delicious Argentine dessert recipe! This recipe will guide you through the steps of creating a classic Argentine dessert, the Chocolate Dulce de Leche Cake. Expect a rich, moist chocolate cake topped with a smooth dulce de leche cream, a popular caramel-like sauce in Argentina. The contrast between the dark, intense cocoa flavors and the sweet, creamy dulce de leche make this dessert a crowd pleaser. Perfect for any occasion, this dessert is sure to impress your guests and satisfy your sweet tooth. Its preparation is straightforward and requires common baking ingredients. So put on your apron, gather your ingredients, and let's dive into the sweet world of Argentine cuisine!

Common questions

Can I use a different type of flour? Yes, you can use alternative flours such as whole wheat flour or gluten-free flour, but note that it may slightly affect the texture and taste of the dessert.
Can I substitute cocoa powder with chocolate? No, cocoa powder cannot be directly substituted with chocolate as it will alter the proportions and consistency of the recipe.
Can I use a different type of sweetener? While the recipe calls for sugar, you can experiment with alternative sweeteners such as honey or maple syrup, but be aware that it may affect the texture and taste of the final dessert.
Can I use a different type of milk? Yes, you can substitute whole milk with alternatives like almond milk or soy milk, but it may affect the flavor of the dessert.
What can I use as a substitute for dulce de leche? If you can't find dulce de leche, you can make a caramel sauce by heating sweetened condensed milk until it thickens and turns golden brown.
Can I make this recipe ahead of time? Yes, you can make the cake ahead of time and store it in an airtight container at room temperature for 1-2 days. However, it's recommended to prepare the dulce de leche cream and assemble the cake just before serving for optimal freshness.
Can I freeze this dessert? While the cake itself can be frozen, it is not recommended to freeze it with the dulce de leche cream. The cream may separate when thawed, affecting the texture and taste.

Serving dishes and utensils

Mixing Bowl - A large bowl for mixing the cake batter.
Cake Pan - A 9-inch round cake pan for baking the cake.
Wire Rack - A rack for cooling the cake after it's baked.
Electric Mixer - A handheld or stand mixer for beating the cake batter.
Spatula - A tool for spreading the dulce de leche cream on top of the cake.
Whisk - A utensil for whipping the heavy cream for the dulce de leche cream.
Toothpick - Used to test if the cake is baked by inserting it into the center.

Origin stories

Nestled in the heart of South America, Argentina's distinct blend of cultures has given rise to a rich and diverse cuisine. One of their most iconic culinary exports is the dulce de leche, a velvety, caramel-like sauce made by simmering milk and sugar. This sweet delight is said to have been created by accident in the 19th century during the presidency of Juan Manuel de Rosas. As the story goes, a cook in the president's kitchen was preparing lechada—a mixture of milk and sugar—and left it on the stove for too long. The result was a thick, sweet substance that we now know as dulce de leche. Today, this sweet cream is a staple in many Argentine desserts, including the one in our recipe. Its luscious flavor and creamy texture make it a beloved treat in Argentina and around the world.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.