Ingredients:
250 g chocolate
180 g butter
375 g powdered sugar
3 eggs
200 g self-rising flour
40 g unsweetened cocoa powder
250 ml hot water
Filling:
100 g softened butter
100 g dulce de leche
100 g melted chocolate (using a double boiler)
100 g whipped cream
2 tablespoons instant coffee
Unsweetened cocoa powder for dusting
Instructions:
Prepare the cake:
Melt the chocolate and butter together using a double boiler, ensuring the water does not touch the bowl to prevent scorching the chocolate.
Transfer the melted mixture to a bowl and add the powdered sugar.
Incorporate the eggs one at a time, followed by the flour and cocoa powder. Mix well.
Gradually add the hot water, stirring continuously until fully combined.
Pour the batter into a greased and cocoa-dusted cake pan.
Bake in a preheated medium-low oven for approximately one hour. Check for doneness by gently shaking the pan; the cake should remain stable.
Prepare the filling:
In a bowl, combine the softened butter, dulce de leche, melted chocolate, and whipped cream. Gently mix until a smooth cream forms.
Add the instant coffee and mix until well incorporated.
Assemble the cake:
Once the cake has cooled, slice it horizontally into layers if desired.
Spread the filling evenly between the layers and on top of the cake.
Optionally, dust the surface with cocoa powder, or decorate with meringues and white chocolate balls.
Enjoy your decadent chocolate cake!