Carmelita Cake

Updated at: Mon, 09 Dec 2024 07:52:18 GMT

Step 1

Preheat the oven to 350ºF. Grease three 9" cake pans with cooking spray, line with cut-to-size wax or parchment paper on bottom, spray paper, and set aside.

Step 2

Place the oats in a small bowl and pour the boiling water over them. Stir and set aside to cool to room temperature, about 20-30 minutes.

Step 3

In a large mixing bowl cream the butter with the white and brown sugars until light and fluffy, about 3 minutes. Add the eggs, vanilla and beat thoroughly.

Step 4

Add the flour, baking powder, baking soda, and salt to the butter mixture. Mix until well combined.

Step 5

Beat in the cooled oatmeal, then stir in, or mix on low speed, the mini chocolate chips. Divide the cake batter evenly between the prepared cake pans.

Step 6

Bake for 22-25 minutes, rotating halfway, until a toothpick inserted in the middle comes out clean. Turn cakes on to wire racks to cool completely. TIP: While the cakes are baking begin the frosting so it has time to cool.

Step 7

Heat the heavy cream in a small saucepan or in the microwave until it just starts to simmer around the edges, but not boil.

Step 8

Place the chocolate chips and salt in a small bowl and then pour the hot cream over them. Let it sit for 5 minutes, then stir until smooth.

Step 9

Refrigerate the ganache for 45 minutes to 1 hour, stirring occasionally, until it is cool and slightly firm.

Step 10

Pour the cooled chocolate into a mixing bowl and beat on high for 2 minutes, or until spreadable frosting consistency.

Step 11

To assemble the cake, place one layer on a cake platter. Spread half the dulce de leche evenly over the top. Top with another cake layer and repeat with the remaining caramel. Place the third cake layer on top and cover top and sides with the frosting. Serve at room temperature, but refrigerate leftovers.

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