Mini Chocolate Caramel Layer Cakes

Extra fudgy chocolate cake layers filled with creamy gooey dulce de leche. A little bit goes a long way!!

The cake layer is baked into thin, rich n’ fudgy chocolate cake. Then cut into 3 strips and filled with dulce de leche before getting stacked on top of each other. 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!!  Plus, these mini cakes are not over-the-top sweet, just perfectly balanced.

Ingredients:
For cake:

• 1/2 cup (60gr) all-purpose flour
• 1/4 cup (30gr) natural unsweetened cocoa powder
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup (115gr) unsalted butter, cut into small pieces
• 8oz (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
• Coarse sea salt for decorating, if desired

Directions:

1. Preheat the oven to 375°F (190°C). Line 17x11in (43x28cm) deep baking sheet with a parchment paper and spray cooking spray all over the parchment paper and on the sides.
2. In a medium bowl, whisk together flour, cocoa powder, baking powder and salt. Set aside.
3. 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. (Alternatively, you can beat the mixture with handheld electric mixer, but it’ll take slightly longer about 8 minutes.)
4. For full instructions : www.sweetandsavorybyshinee.com

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