CHOCOLATE COLA CAKE WITH DULCE DE LECHE

In Brazil, August 11th is Lawyers Day, when was created a law of juridic courses in country.

Suit, petition, audience... Even for who likes, sometimes it's boring. And the Lawyers Day was created for this, for pals chill out and everybody think about how important is that professional who defends the freedom of each of us. And this chocolate Coke cake is dedicated to you. A moist dough, so soft, it's the perfect pair for the rich filling of dulce de leche. And we've got a very special contribution: the fondant job was made by the lawyer Rodrigo, who pictured the relax attorney. So, throw away the pen and books and put one's feet up! You deserve!

Cup of 240ml

42g dark chocolate

160ml buttermilk

3 eggs

420ml oil

2 tsp vanilla extract

400g sugar

2 3/4 cup cake flour

45g cocoa powder

1 1/4 tsp baking soda

1/2 tsp ground cinnamon

160ml Coke®

Filling and Frosting

90g flaked coconut

100g chopped pecans

850g sweetened condensed milk

Directions

Preheat the oven to 350˚F. Grease 3 9-inch round cake pans. Sift together flour, baking soda and cinnamon.

Melt dark chocolate and whisk in buttermilk until smooth.

In a beater, lightly beat the eggs. Beat in oil and vanilla extract. Gradually, add sugar, always beating. Beat in melted chocolate and buttermilk until smooth.

Add the sifted ingredients alternately with Coke. Divide the batter among the 3 pans and bake for about 30 minutes.

Filling and Frosting

Preheat the oven to 350˚F.

On a baking sheet, spread out the coconut in an even layer. Spread out the chopped pecans on another baking sheet. Bake for 5-7 minutes, until the coconut is lightly browned.

Place the sweetened condensed milk into a heatproof glass baking dish, cover tightly with foil and set the dish in a larger pan. Fill the pan with enough boiling water to reach about halfway up the side of the smaller dish. Bake for 2 hours, stirring twice, until the milk is a light caramel color.

Let cool, cover and chill for 1 to 1 1/2 hours.

To Finish

Place one cake on a plate and spread 3/4 cup of the condensed milk, over it sprinkle the flaked coconut. Place the second cake and cover with more 3/4 cup of condensed. Cover with the third cake and spread the remaining frosting over the top of the cake. Sprinkle chopped pecans. Chill the cake uncovered for 1 hour, then cover and chill until ready to serve.

Serve: 18 portions.