Name: Rich Chocolate Cake with Salty Dulce de Leche & Hazelnut Brittle
Yield: Makes one 10-inch cake
Ingredients: 1 cup freshly brewed hot coffee; 1/2 cup Dutch-processed cocoa powder; 3/4 cup packed light brown sugar; 1/2 cup plain whole-milk yogurt; 2 teaspoons vanilla extract; 8 tablespoons (1 stick) unsalted butter, at room temperature; 1 1/4 cups granulated sugar; 2 eggs; 1 1/4 cups all-purpose flour; 3/4 teaspoon baking soda; 1 teaspoon table salt; Hazelnut Brittle; 1/2 cup dulce de leche; 1 1/2 teaspoons kosher salt

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Rich Chocolate Cake with Salty Dulce de Leche & Hazelnut BrittleIain Bagwell

I can imagine Argentinians chuckling when they hear about the recent dulce de leche craze in the States. After all, they have been enjoying this sweet, milky caramel for nearly two hundred years. Relatively new here, and often available in the specialty foods section of the supermarket, dulce de leche can be used in all sorts of ways, but we like to drizzle it on top of what could be considered the moistest, most delicious cake on the planet (I double-dare you to find a better one). The combination has a perfect salty-sweet thing happening that is like a highly addictive sensory overload. I promise, it will have you coming back for more. If it doesn't, perhaps the crumbled brittle that decorates the top will.

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