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Mother’s Day Dessert: Cuban Espresso Dark Chocolate Cake with Salted Dulce de Leche Frosting #SundaySupper

It’s Mother’s Day! Granted, some of us will make reservations at Mom’s favorite restaurant, but many of us will cook mom a memorable meal. For those of us preparing gourmet meals, the goal is to make all of mom’s favorites and treat her to a meal fit for a queen. So…what’s for dessert?

For this Mother’s Day, why not pull out all the stops?  For this Mother’s Day treat, we’re going all out to create a dessert with every dark, decadent flavor imaginable…roasty espresso, dark chocolate, and salted caramel.  The end result…a cake so dark and chocolatey that it’s nearly black and a creamy caramely frosting with a hint of salt.

cups sugar
cups all purpose flour
1-1/8 cups dark cocoa powder ( I highly suggest using only dark cocoa.  Regular cocoa powder doesn’t have enough body/flavor to give you the right flavor.)
2-1/4 teaspoons baking soda
2-1/4 teaspoons baking powder
1-1/2 teaspoons salt
teaspoon espresso powder or packet of instant coffee
1-1/2 cups milk
¾ cup vegetable oil
1-1/2 cups strong hot coffee
teaspoons vanilla extract

15 fluid ounces dulce de leche
cup butter, softened
½ cup vegetable shortening
tablespoon meringue powder
tablespoons milk
teaspoons salt
pounds powdered sugar

In a large mixing bowl, sift together sugar, flour, cocoa, salt, baking soda, baking powder, and espresso powder. In a small bowl, combine eggs, milk, oil, and vanilla. Add liquid ingredients to dry ingredients and blend on high for 2 minutes. Whisk or stir in coffee. Pour batter into 3 greased & floured 9″ cake pans. Bake at 350 degrees for 30 minutes or until toothpick inserted in the middle comes out clean. Cool in pans for 10 minutes before removing cakes and cooling completely.

In a large mixing bowl, combine butter, 3/4 c. dulce de leche, shortening, salt, and vanilla. Blend until smooth. Add meringue powder and 1/2 bag of powdered sugar. Blend on low until completely incorporated. Add powdered sugar 1/2 c. at a time until completely blended. Add milk as needed. Turn mixer to high and whip frosting for 4-5 minutes.

With a cake leveler or serrated knife, remove 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. Microwave remaining dulce de leche and drizzle over cake. Decorate with additional chopped dark chocolate.

Need more Mother’s Day meal ideas? Visit our friends with Sunday Supper for suggestions and recipes!

Sunday Supper Mother’s Day Food Ideas

Chocolate Treats


Sides and Salads


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