Carmelita Recipe

Prepare and bake cake layers

Preheat oven to 350°F (175°C). Grease and line two 8- or 9-inch round cake pans; lightly flour or dust with cocoa. Whisk together flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda and salt in a large bowl until evenly combined. In a separate bowl whisk eggs, buttermilk, oil and vanilla until combined. Pour wet ingredients into dry and mix until just combined. Slowly add hot water or hot coffee while mixing on low; batter will be thin. Divide batter evenly between pans and bake 28–35 minutes, or until a toothpick comes out with a few moist crumbs. Cool in pans 10 minutes, then turn out to wire racks and cool completely.

Make Carmelita bars

Preheat oven to 350°F (175°C). Line an 8x8-inch square baking pan with parchment leaving an overhang. In a bowl combine flour, oats, melted butter, brown sugar, granulated sugar, salt and vanilla; mix until crumbly and holds together when pressed. Press about two-thirds of the mixture firmly into the bottom of the prepared pan to form an even base. Spread dulce de leche (or thick caramel) evenly over the base, leaving a small border to prevent overflow. Sprinkle chocolate chips over the caramel, then crumble remaining oat mixture on top, pressing lightly. Bake 20–25 minutes until golden at edges. Cool completely, then chill 30 minutes to firm. Remove from pan, cut into small 1/2- to 3/4-inch pieces. You should have about 1 to 1 1/2 cups chopped pieces. Reserve 1 cup for filling/decoration; keep extras refrigerated.

Make buttercream

In the bowl of a stand mixer fitted with the paddle, beat room-temperature butter on medium speed about 2 minutes until pale and fluffy. Reduce speed to low and add powdered sugar one cup at a time, scraping down the bowl between additions. Add thick caramel sauce, heavy cream, vanilla and salt; increase speed to medium-high and beat 2–3 minutes until light and spreadable. Taste and adjust: add up to 1–2 tablespoons more cream if too stiff, or up to 2 tablespoons more caramel for stronger flavor. Reserve about 1 1/2 to 2 cups of buttercream for crumb-coating and filling; reserve remaining for final crumb coat and decoration.

Make ganache

Place chopped chocolate in a heatproof bowl. Heat heavy cream to just simmering (do not boil) and pour over chocolate. Let sit 1–2 minutes, then stir gently from center until smooth and glossy. Stir in butter if using for extra sheen. Allow ganache to cool until thickened but pourable (about 20–30 minutes at room temp). If it firms too much, warm gently over a double boiler or microwave in short bursts.

Level and stack

If cake domes formed, level the tops with a serrated knife. Place the first cake layer on a cake board or serving plate. Spread a thin layer (about 1/3 cup) of caramel buttercream over the layer. Sprinkle a generous handful (about 1/3 cup) of chopped Carmelita pieces evenly over the buttercream. Spoon or pipe about 2–3 tablespoons of warm ganache over the Carmelita layer to help bind; do not over-saturate. Add a light drizzle (about 2 tablespoons) of caramel sauce. Top with second cake layer, pressing gently to adhere.

Crumb coat

Apply a thin crumb coat of caramel buttercream around the top and sides of the stacked cake to lock in crumbs (use about 1/2 to 3/4 cup). Chill the cake 20–30 minutes until the crumb coat is firm.

Final frosting and ganache drip

Apply remaining caramel buttercream to cover the top and sides smoothly (use remaining buttercream). If you want a ganache drip, ensure ganache is slightly warm and pourable: spoon ganache around the top edge letting it drip down naturally, then fill the center with a thin layer of ganache and gently spread toward edges. Chill briefly (10–15 minutes) to set the ganache.

Top decoration

Reserve extra chopped Carmelita pieces and scatter them on top ring or mound in the center (about 1/2 to 3/4 cup). Drizzle additional caramel sauce over the top (use remaining 1/2 cup as needed) in a decorative pattern. If desired, pipe rosettes of caramel buttercream around the perimeter and place a Carmelita piece on each. Finish with a light sprinkle of sea salt flakes to taste.

Serve and store

Bring the cake to room temperature for 30–60 minutes before serving for best texture. Store leftovers covered in the refrigerator for up to 4–5 days. If chilled, allow slices to warm slightly before serving; ganache and buttercream soften at room temperature.