Equipment
- 1 stand mixer with whisk attachment
- 1 offset spatula
Ingredients
Chocolate Biscuits Layers
- 227 grams salted butter, room temperature
- 500 grams brown sugar, lightly packed
- 2 large eggs, cold
- 360 grams all-purpose flour, spooned and leveled
- 120 grams unsweetened cocoa powder, spooned and leveled
- 1 Tbsp baking powder
- 1 tsp fine sea salt
Dulce de Leche Filling
- 454 grams cream cheese, room temperature
- 396 grams dulce de leche
- 1 tsp vanilla extract
Coffee Soak
- 180 mL strong coffee, can also sub for chocolate milk or spike it
Topping
- 250 grams dulce de leche*
Method
Chocolate Biscuit Layers
- Preheat the oven to 350F (177C) convection and grease and line a square 8x3 inch baking pan with baking spray and parchment paper. Cut the parchment paper long enough to go over the edge of the pan and clip it with bind clips. This overhang allows you to easily remove the biscuit layers from the pan.
- Place the butter and brown sugar in the bowl of a stand mixer. Using a paddle attachment, cream the butter and sugar at full speed for a few minutes.227 grams salted butter room temperature, 500 grams brown sugar lightly packed
- Use a rubber spatula to scrape the edge of the bowl and continue beating until the mixture turns pale and fluffy.
- Add in the eggs and continue beating at full speed until the mixture is well combined and light and fluffy.2 large eggs cold
- Add the cocoa powder, salt and baking powder and beat at low speed until it’s well combined.120 grams unsweetened cocoa powder spooned and leveled, 1 Tbsp baking powder, 1 tsp fine sea salt
- Add the flour and beat at low speed just until the last streak of flour is combined. The mixture should feel like a soft cookie dough that would be difficult to roll in balls. You can refrigerate the finished dough for a 15-30 minutes as well if it is difficult to spread.360 grams all-purpose flour spooned and leveled
- Split the biscuit dough into 5 parts, about 265 grams or 8ish ounces each. Spread into the prepared pan (can do 1 at a time if you only have 1 pan). If the batter sticks to your fingers, lightly grease your fingers with baking spray or butter or just dip them in a little water, it’ll prevent the sticking.
- Spread as evenly as possible and bake until the edges look set and the center is puffed, about 8-10 minutes. Press on it gently in the center and it should feel like a really soft cookie, not wet underneath.
- Remove from the oven, use a fork to press little holes throughout the top of the biscuit (like docking a pie crust) and let it cool in the pan for a few minutes.
- Gently remove it using the flaps of the parchment paper (if the biscuit layers break a little when handling, it’s ok because it’s like an icebox cake, it’ll still stay together). Place it on a cooling rack and bake the next layer.
Dulce de Leche Filling
- Make the filling when the biscuit layers are cooling. Use a mixer or just a spatula to cream together the room temperature cream cheese with the dulce de leche. Add a little salt and vanilla and mix until it’s smooth and silky.454 grams cream cheese room temperature, 396 grams dulce de leche, 1 tsp vanilla extract
Assemble
- Prepare the pan again but line it both ways with parchment so you have an overhang on all four edges (make sure you're using a deep pan, like 3 inches. If you don't have one, read the blog post for other options).
- Place the first layer of biscuit on the bottom of the pan. Use a pastry brush to evenly soak the biscuit layer with 2-3 tablespoons of coffee.180 mL strong coffee can also sub for chocolate milk or spike it
- Spread a layer of the dulce de leche filling and then place the next layer of cake on top and repeat. I used about 7 ounces of filling per layer, with none left for the top.*250 grams dulce de leche*
- Spread a layer of dulce de leche on top* and refrigerate for at least 4 hours or overnight. Serve cold, slightly chilled or at room temperature.
Notes
*If you want to skip the dulce de leche topping, you can do about 5-6 ounces of filling per layer and then you'll have enough for the top as well.
Nutrition
Calories: 428kcalCarbohydrates: 54gProtein: 6gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 80mgSodium: 424mgPotassium: 234mgFiber: 3gSugar: 32gVitamin A: 765IUCalcium: 117mgIron: 3mg