Real Recipes From Real Home Cooks ®

cubano espresso dark chocolate cake

(1 rating)
Blue Ribbon Recipe by
Amy Freeze
Avon Park, FL

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.

— The Test Kitchen @kitchencrew
(1 rating)
yield 8 -12
prep time 45 Min
cook time 35 Min
method Bake

Ingredients For cubano espresso dark chocolate cake

  • CAKE
  • 3 c
  • 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
  • 1 tsp
    espresso powder or instant coffee
  • 3
  • 1 1/2 c
  • 3/4 c
    vegetable oil
  • 3 tsp
    vanilla extract
  • 1 1/2 c
    cold strong coffee
  • 1 c
    butter, softened
  • 15 oz
    canned dulce de leche
  • 1/2 c
  • 1 tsp
    vanilla extract
  • 2 tsp
  • 2 lb
    powdered sugar
  • 1 Tbsp
    meringue powder
  • 2 Tbsp

How To Make cubano espresso dark chocolate cake

Test Kitchen Tips
The frosting recipe is to ice the cake. If you want to pipe frosting you may have to make some extra.
  • Flour, sugar, cocoa, salt, baking soda, baking powder, and espresso powder whisked together in a bowl.
    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.
  • Eggs, oil, milk, and vanilla whisked together in another bowl.
    In a small bowl, combine eggs, oil, milk, and vanilla.
  • Wet and dry ingredients combined.
    Add liquid ingredients to dry ingredients and blend on high for 2 minutes.
  • Whisking in coffee.
    Whisk in cold coffee.
  • Batter poured into cake pans.
    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.
  • Cooled cake removed from the pans.
    Cool in pans for 10 minutes before removing cakes and cooling completely.
  • Butter, dulce de leche, shortening, salt, and vanilla whipped together.
    For the frosting: In a mixing bowl, combine butter, 3/4 c. dulce de leche, shortening, salt, and vanilla. Blend until smooth.
  • Adding meringue powder and half of the powdered sugar.
    Add meringue powder and half of the powdered sugar. Blend on low until completely incorporated.
  • Adding milk to thin the frosting.
    Add remaining powdered sugar and blend completely. Add milk as needed to loosen.
  • Whipping the frosting.
    Turn mixer on high and whip for 4-5 minutes.
  • Cutting off the dome of the 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.
  • Drizzling dulce de leche over the frosted cake.
    Microwave remaining dulce de leche and drizzle over cake. Decorate with additional chopped dark chocolate or chocolate chips.