Dutch Butter Cake with Dulce de Leche (Boterkoek)

If you've never tried baking a Dutch butter cake I highly suggest you try this variation on the classic recipe. This chocolate butter cake is every bit worth making. With creamy dulce de leche and added chocolate bits it's just insanely delicious. Try for yourself!

Course Cake and cookies

Cuisine Dutch

Keyword butter, chocolate, dulce de leche

Prep Time 15

Cook Time 30

Total Time 45

Servings pieces

Calories 227

Author Simone

Equipment

Butter cake tin

Ingredients

200 grams butter room temperature
200 grams granulated sugar fine
250 grams all purpose flour
1/8 tsp salt
200 grams dulce de leche 1/2 can
75 grams dark chocolate roughly chopped or grated
1 egg lightly beaten

Metric - Us customary

Instructions

Preheat the oven to 180°C/350˚F (conventional oven).
Place the softened butter and sugar in the bowl of a stand mixer and whisk until creamy.
Add the flour and salt and knead by hand until you have a smooth dough. Divide into two pieces.
Line the base of a square or round cake tin with baking parchment (not a springform tin) and place the first half of the pastry on top. Flatten with your fingers and a spoon.
Using a teaspoon, sprinkle dollops of dulce de leche over the base. Sprinkle with the chopped chocolate and cover with the second half of the pastry.
This is a bit trickier, but if you don't get it right, don't worry, it'll be fine once it's baked! Brush the pastry with the beaten egg.
Bake in the oven for about 30 minutes or until golden brown. It will be wobbly. That's because butter cake only firms up when it cools.
Cut into small pieces when it has cooled completely!

Notes

Storing: Store in an airtight container outside of the fridge for about 2-3 days or in the fridge for 5 days. Freeze for up to three months.

Nutrition