Cubano Espresso Dark Chocolate Cake Recipe @pinch

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 havequality 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. 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.

cubano espresso dark chocolate cake
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Cakes Yield: 6 Servings
Ingredients :
  • CAKE
  • 3 cup(s) sugar
  • 3 cup(s) all-purpose flour
  • 1 1/8 cup(s) dark cocoa
  • 2 1/4 teaspoon(s) baking powder
  • 2 1/4 teaspoon(s) baking soda
  • 1 1/2 teaspoon(s) salt
  • 1 teaspoon(s) espresso powder or instant coffee
  • 3 - eggs
  • 1 1/2 cup(s) milk
  • 3/4 cup(s) vegetable oil
  • 3 teaspoon(s) vanilla extract
  • 1 1/2 cup(s) cold strong coffee
  • 1 cup(s) butter, softened
  • 15 ounce(s) canned dulce de leche
  • 1/2 cup(s) shortening
  • 1 teaspoon(s) vanilla extract
  • 2 teaspoon(s) salt
  • 2 pound(s) powdered sugar
  • 1 tablespoon(s) meringue powder
  • 2 tablespoon(s) milk
Intructions :
  • 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
  • In a small bowl, combine eggs, oil, milk, and vanilla
  • Add liquid ingredients to dry ingredients and blend on high for 2 minutes
  • Whisk in cold coffee
  • 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
  • Cool in pans for 10 minutes before removing cakes and cooling completely
  • For the frosting: In a mixing bowl, combine butter, 3/4 c. dulce de leche, shortening, salt, and vanilla. Blend until smooth
  • Add meringue powder and half of the powdered sugar. Blend on low until completely incorporated
  • Add remaining powdered sugar and blend completely. Add milk as needed to loosen
  • Turn mixer on high and whip for 4-5 minutes
  • 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
  • Microwave remaining dulce de leche and drizzle over cake. Decorate with additional chopped dark chocolate or chocolate chips.

Rated 5/5 based on 89 Reviews

Keyword : cubano-espresso-dark chocolate-cake

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