Chocolate-caramel cake “Stump”

Ingredients:

Cake

• 0.5 cup vegetable oil + extra to grease the pans
• 2 cups flour + extra for dusting the pans
• 3/4 cup cocoa powder
• 1 teaspoon of salt
• 1 teaspoon baking powder
• 3/4 tsp baking soda
• 1.5 cups of sour milk or kefir
• 1 tsp vanilla extract
• 2 cups granulated sugar
• 3 large eggs

Glaze

• 22 g unsalted butter, room temperature
• 170 g of cream cheese, room temperature
• 1 tsp vanilla extract
• 0.5 tsp salt
• 2 tbsp. dulce de leche (thick spread)
• 1 cup powdered sugar
• 2 tablespoons cocoa powder
• 2 tablespoons of hot water
• 1 block of semi-sweet chocolate weighing 220 g.

Preparation:

1. Preheat oven to 350°F (175°C). Grease the bottom and sides of two 8-inch round cake pans with vegetable oil and dust with flour, shaking off any excess. In a medium bowl, whisk together the flour, cocoa powder, salt, baking powder, and baking soda. In a large liquid measuring cup, combine the vegetable oil, milk, and vanilla extract.
2. In a large bowl, beat the sugar and eggs with a mixer on medium speed until fully combined. Increase the speed to medium-high and beat until very fluffy, 4-5 minutes. Reduce the speed to medium and beat in the flour mixture in three additions, alternating with the wet mixture, until the dough forms. Stop the mixer to scrape down the sides of the pan. Divide the dough evenly among the prepared pans.
3. Bake until the tops of the cakes are firm and spring back when gently pressed and the sides begin to pull away from the sides of the pan, about 45 minutes. Transfer to a wire rack and let cool for 15 minutes. Then, run a thin spatula around the cakes to loosen them and invert them onto a wire rack. Cool completely.

4. Meanwhile, prepare the glaze:

   
   In a large bowl, beat the butter, cream cheese, vanilla, and salt with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Stir in the dulce de leche. Reduce the mixer speed to low and beat in the powdered sugar until fully combined, then increase the speed to medium-high and beat until the frosting is thick and fluffy, about 1 minute more. Refrigerate until the frosting is slightly firm but still pliable, about 1 hour.
5. If necessary, trim the domed tops off the cakes with a long serrated knife to make them even. Slice each cake in half horizontally to create 4 thin cakes. Place 1 cake layer on a cake plate and spread 1/2 cup frosting, spreading it right to the edges. Repeat with 2 more cake layers, then top with the remaining cake layer. Spread a thin layer of frosting over the top and sides of the cake to cover any crumbs (it doesn't have to be perfect). Refrigerate until the frosting sets, about 1 hour. Set aside any remaining frosting.
6. In a small bowl, combine the cocoa powder and hot water until smooth. Add 0.5 cups of the remaining glaze and mix well. Refrigerate the chocolate glaze and remaining caramel glaze along with the cake.
7. Cover the cake with the remaining caramel glaze. Using a small offset spatula, spread chocolate glaze in concentric circles across the surface, and also apply a small amount to the sides of the cake. Use a large offset spatula to run the glaze across the top of the cake, blending the two glazes in streaks. Run the tines of a fork over the top. Refrigerate the cake until the glaze sets, at least 30 minutes or overnight.

8. Meanwhile, prepare the chocolate chips:

   
   Run your palm along one side of the chocolate block to soften it slightly. Working over a sheet of parchment paper, scrape along the softened side of the chocolate with a small knife or a wide vegetable peeler until you have about 2 cups of coarse chocolate chips. Freeze on the parchment for 10 minutes.
9. Remove the cake from the refrigerator. If the icing is too hard, let it sit at room temperature for about 15 minutes. Gently press the chocolate chips into the sides of the cake.