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Chocotorta: A Classic Argentine Chocolate Cake
Chocotorta is a beloved Argentine dessert consisting of layers of moist chocolate cake, decadent dulce de leche, and creamy whipped cream. The cake's texture is tender and fluffy, while the dulce de leche adds a rich, caramel-like flavor. The whipped cream provides a light and airy contrast to the dense cake and dulce de leche. Perfect for special occasions or as a sweet treat, Chocotorta is sure to delight anyone with a sweet tooth. To make this dessert even more visually appealing, consider garnishing it with chopped nuts, chocolate shavings, or a sprinkle of edible gold dust.
Time Cook
45
Level
Intermediate
Calories
450
Allergens
Gluten, Dairy, Eggs
Ingredients
2 1/4 cups
All-purpose flour
0 Calories
1 3/4 cups
Granulated sugar
0 Calories
1 cup
Unsweetened cocoa powder
0 Calories
1 teaspoon
Baking powder
0 Calories
1/2 teaspoon
Salt
0 Calories
4
Large eggs
0 Calories
1 cup
Whole milk
0 Calories
1/2 cup
Vegetable oil
0 Calories
1 cup
Dulce de leche
0 Calories
1 cup
Whipped cream
0 Calories
1/4 cup
Chocolate shavings or chopped nuts
0 Calories
Step-by-Step Instructions
1
Preheat the oven to 350°F (175°C). Grease two 9-inch (23cm) round cake pans and line the bottoms with parchment paper.
2
In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.
3
In a large bowl, whisk together the eggs, milk, and vegetable oil.
4
Add the dry ingredients to the wet ingredients and whisk until just combined.
5
Divide the batter evenly between the prepared pans and smooth the tops.
6
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
7
Allow the cakes to cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.
8
Once the cakes are cool, place one layer on a serving plate and spread a layer of dulce de leche on top.
9
Top with the second layer of cake and frost with whipped cream.
10
Garnish with chocolate shavings or chopped nuts and serve chilled.
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