CUBANO ESPRESSO DARK CHOCOLATE CAKE

Cubano Espresso Dark Chocolate Cake image

Provided by Amy Freeze

Categories Cakes

Time 1h20m

Number Of Ingredients 22

CAKE
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
3 tsp vanilla extract
1 1/2 c cold strong coffee
FROSTING
1 c butter, softened
15 oz canned dulce de leche
1/2 c shortening
1 tsp vanilla extract
2 tsp salt
2 lb powdered sugar
1 Tbsp meringue powder
2 Tbsp milk

Steps:

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