Cubano Espresso Dark Chocolate Cake
This cake recipe was written for my son to bake at the county youth fair. He was named a top 10 and auctioned it off for top dollar.

Blue Ribbon Recipe

This chocolate cake is made to impress! The cake itself is tender and rich. Dark chocolate and espresso are perfectly paired in this cake. The coffee flavor is subtle. Alone, the cake is great but paired with the rich frosting you have a bakery-quality cake. The frosting is creamy and has a slight caramel flavor from the dulce de leche. It really adds richness to the frosting. This is actually an easy cake to make, but it does take some time. It would be perfect for a special occasion.

Note: The frosting recipe is to ice the cake. If you want to pipe frosting you may have to make some extra.

Ingredients

  • CAKE

  • 3 csugar

  • 3 call-purpose flour

  • 1 1/8 cdark cocoa

  • 2 1/4 tspbaking powder

  • 2 1/4 tspbaking soda

  • 1 1/2 tspsalt

  • 1 tspespresso powder or instant coffee

  • 3eggs

  • 1 1/2 cmilk

  • 3/4 cvegetable oil

  • 3 tspvanilla extract

  • 1 1/2 ccold strong coffee

  • FROSTING

  • 1 cbutter, softened

  • 15 ozcanned dulce de leche

  • 1/2 cshortening

  • 1 tspvanilla extract

  • 2 tspsalt

  • 2 lbpowdered sugar

  • 1 Tbspmeringue powder

  • 2 Tbspmilk

How to Make Cubano Espresso Dark Chocolate Cake

  1. Cubano Espresso Dark Chocolate Cake

    For the cake: In a large mixing bowl, sift together flour, sugar, cocoa, 1 1/2 tsp salt, baking soda, baking powder, and espresso powder.

  2. Cubano Espresso Dark Chocolate Cake

    In a small bowl, combine eggs, oil, milk, and vanilla.

  3. Cubano Espresso Dark Chocolate Cake

    Add liquid ingredients to dry ingredients and blend on high for 2 minutes.

  4. Cubano Espresso Dark Chocolate Cake

    Whisk in cold coffee.

  5. Cubano Espresso Dark Chocolate Cake

    Pour batter into 3 greased and floured 9" cake pans. Bake at 350 degrees for 30 minutes or until toothpick inserted in center comes out clean.

  6. Cubano Espresso Dark Chocolate Cake

    Cool in pans for 10 minutes before removing cakes and cooling completely.

  7. Cubano Espresso Dark Chocolate Cake

    For the frosting: In a mixing bowl, combine butter, 3/4 c. dulce de leche, shortening, salt, and vanilla. Blend until smooth.

  8. Cubano Espresso Dark Chocolate Cake

    Add meringue powder and half of the powdered sugar. Blend on low until completely incorporated.

  9. Cubano Espresso Dark Chocolate Cake

    Add remaining powdered sugar and blend completely. Add milk as needed to loosen.

  10. Cubano Espresso Dark Chocolate Cake

    Turn mixer on high and whip for 4-5 minutes.

  11. Cubano Espresso Dark Chocolate Cake

    With a cake leveler or knife removed the domed top of each cake. Spread frosting evenly between the layers and over the entire cake as a crumb coat. Refrigerate until set. Use remaining frosting to cover and decorate cake.

  12. Cubano Espresso Dark Chocolate Cake

    Microwave remaining dulce de leche and drizzle over cake. Decorate with additional chopped dark chocolate or chocolate chips.

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