March 24, 2020
Cuban Coffee Espresso Cake with
Chocolate Espresso Buttercream Frosting by B.A.
The longest name in the world is meant to slow you down while you are eating it. The texture, the moistness, it will be half gone before you are done rolling your eyes in bliss.
A side note though; of course my mind is always set to morphing something. While I was eating this with my husband, I devised what I think would be an even better frosting to go with this cake. Honestly, this cake was created out of necessity . For my husband’s birthday, I had baked his favorite double chocolate espresso cake and had a ton of frosting leftover. I decided to create this recipe and use the remainder of the frosting. While this was fabulously decadent, I think the new improved frosting would be better. I will post both and you can pick and choose what one you would like to use. So without further adieu, let’s get cooking!
What you will need for the Cuban Coffee Espresso Cake ( frosting instructions will come later)
- 2 cups of sugar
- 1 1/2 teaspoons of baking soda
- 2 cups of all purpose flour
- 1 teaspoon of salt
- 2 teaspoons of espresso powder
- 2 teaspoons of baking powder
- 1 cup of milk
- 1/2 cup of canola oil
- 2 large eggs
- 2 teaspoons of vanilla extract
- 1 cup of cuban coffee (No espresso pot? No worries. Just use coffee & brew it stronger, I won’t tell!)