Cubano Espresso Dark Chocolate Cake

Amy Freeze

By
@amyfreeze

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.


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Serves:

8-12

Prep:

45 Min

Cook:

35 Min

Method:

Bake

Ingredients

3 c
sugar
3 c
all purpose flour
1 1/8 c
dark cocoa
2 1/4 tsp
baking powder
2 1/4 tsp
baking soda
1 1/2 tsp
salt
1 tsp
espresso powder or instant coffee
3
eggs
1 1/2 c
milk
3/4 c
vegetable oil
1 1/2 c
cold strong coffee
3 tsp
vanilla extract
15 oz
canned dulce de leche
1 c
butter-softened
1/2 c
shortening
1 Tbsp
meringue powder
2 Tbsp
milk
2 tsp
salt
2 lb
powdered sugar

Directions Step-By-Step

1
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
In a small bowl, combine eggs, oil, milk, and vanilla.
3
Add liquid ingredients to dry ingredients and blend on high for 2 minutes.
4
Whisk in cold coffee.
5
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
Cool in pans for 10 minutes before removing cakes and cooling completely.
7
For the frosting:
In a mixing bowl, combine butter, 3/4 c. dulce de leche, shortening, salt, and vanilla. Blend until smooth.
8
Add meringue powder and half of the powdered sugar. Blend on low until completely incorporated.
9
Add remaining powdered sugar and blend completely. Add milk as needed to loosen.
10
Turn mixer on high and whip for 4-5 minutes.
11
With a cake leveler or knife, removed domed top of each cake. Spread frosting evenly between the layers and over entire cake as a crumb coat. Refrigerate until set. Use remaining frosting to cover and decorate cake.
12
Microwave remaining dulce de leche and drizzle over cake. Decorate with additional chopped dark chocolate or chocolate chips.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American