Number of Servings: 1
Prep Time: 30 Minutes
Cook Time: 45 Minutes
1 1/2 cup brown sugar (muscova works well)
1 1/4 cup flour
1/2 cup cocoa powder (1/2 to 3/4 cup)
1 1/2 teaspoon baking soda
3/4 teaspoon baking powder
2 teaspoon each ground cinnamon and cardamon
1 pinch Salt
1 egg white
3/4 cup milk soured with 1 tsp of lemon juice or buttermilk
3/4 cup strong coffee
1/3 cup oil or melted butter
1 can sweetened condensed milk (For icing) (FOR ICING)
Mix all dry ingredients in one bowl, set aside.
Beat together egg and egg white.
Add milk, coffee and oil to eggs; whisk until fully blended.
Make a well in the middle of the dry ingredients, pour liquid into the well, whisk until just blended.
Pour into greased pan, tapping to remove air bubbles.
Bake @ 350F for 30 to 40 minutes (or until tester comes out clean).
Icing: on top of a double boiler, or carefully on direct heat at a low to medium boil, simmer the entire can of sweetened condensed milk until it thickens and turns the colour of caramel. Use a whisk to stir continuously. Don’t worry if you get some burn bits, They are caramelized sugar.
Once cake has cooled, spread the faux “dulche de leche” icing on top.
Here is a video of how to make this icing/topping either in the pan, or within the can. My mom used to do this all the time in a can in her pressure cooker, and yes I have had the can explode so be careful… http://www.wikihow.com/Make-Dulce-De-Leche#In_a_Saucepan
The sauce alone photos here are of the sauce from the toffee sauce in the cheese cake recipe; but I used 5% cream instead of heavy whipping cream this time. You can tell from Jonathan’s FABULOUS macro photography (;p) of the cake with the sauce made this time, that it was much grainier. Heavy cream wins no contest! Still good, just not as debauched.