CiberCuba Cocina
Cake Bombón | Photo © CiberCuba Cocina

Cuban Chocolate Bomb Cake

Kitchen, Desserts

Preparation Time:
90
Note:
The Cake Bombón is one of the most famous desserts in Cuba. It was a very common gift on Mother's Day and was sold in practically all candy stores until the 1980s. Then it began to disappear, and today there are hundreds of people who don't even remember it. It is not easy to find a recipe for Cuban cake bombón on the internet. Among those consulted, none met expectations. It was necessary to create a personal recipe based on childhood memories. The main requirement for this cake is that the coating must be solid. Therefore, making a perfect ganache with cream is not acceptable. It has to be melted dark chocolate, which, when cooled, forms a thin layer of what Cubans call "Peter de chocolate." The most pleasant childhood memory with this dessert was lifting the coating and sneaking pieces away. The most overwhelming was seeing the mothers' faces upon discovering the naked, crumbly cake.
Ingredients:

For the dough

  • 4 eggs
  • 1 cup of wheat flour
  • 1 cup of sugar
  • 1 teaspoon of baking powder or baking soda
  • 1 pinch of salt
  • ½ cup of milk
  • 4 tablespoons of pure cocoa powder

For the filling

  • 150 grams of butter
  • 200 grams of powdered sugar
  • 1 teaspoon of vanilla extract
  • 2 tablespoons of milk
  • 40 grams of pure cocoa powder

For the cover

  • 1 tablet of 200 grams of dark chocolate for melting
Instructions:

To make this recipe, you will need two molds of the same size, or make the panetelas in two batches. In this case, I used removable molds with a diameter of 15 cm.

Cake Bombón / CiberCuba Kitchen

Grease the molds with butter and dust them with flour. Set them aside.

Preheat the oven to 180ºC.

Beaten egg whites, yolks, and vanilla / CiberCuba Cocina

To make the panetela, separate the egg whites from the yolks. Beat the egg whites until stiff peaks form and start adding the sugar gradually while continuing to beat. A meringue should form. Add the yolks and the vanilla extract, and continue beating until well combined.

Combine the dry ingredients (flour, baking soda, and salt) in a bowl, sifting them to avoid lumps. Gradually incorporate them into the meringue with the egg yolks. For this step, use a firm spatula that allows you to make folding motions with the flour. When you finish incorporating everything, the dough will be dense. Add the milk and continue beating with folding motions until you achieve a smooth batter.

Cake batter with pure cocoa powder / CiberCuba Cocina

Divide the batter into equal parts. You can make both chocolate cakes, one plain and one chocolate, or both plain. It's up to you. I made one plain and one chocolate.

In the batter that you are going to prepare for the chocolate panetela, add 4 tablespoons of cocoa. Integrate it using folding movements. Important, if you make the entire chocolate batter, add 8 tablespoons of cocoa. Avoid using powdered chocolates that are meant for mixing with milk, as they can affect the quality of the batter and cause it not to rise properly.

Natural and chocolate panetelas / CiberCuba Cocina

Pour the batter into the molds. Make sure it is divided into equal parts. Bake it for 25-30 minutes. Remember that each oven has its own characteristics, so it's important to pay attention to the cooking point so it doesn't come out undercooked or overcooked. To check if the panetela is ready, insert a toothpick in the center; it should come out dry. When they are ready, take the panetelas out of the oven and let them cool.

Buttercream with chocolate / CiberCuba Cocina

To prepare the filling cream

Beat the butter (it should be at room temperature), the powdered sugar, the milk, and the vanilla extract. You will obtain a thick cream, then add the cocoa and continue beating until it is perfectly integrated.

Panetelas with cream in the center / CiberCuba Cocina

To assemble the Cake Bombón, first prepare the layers. Carefully trim any unevenness they may have. They should be the same size, but if one is a bit thicker, it's not a problem. Use a bread knife, which allows for a more even cut and doesn't break the batter.

Buttercream and chocolate covered panetelas / CiberCuba Cocina

Place the first layer of sponge cake on a flat plate and add 3 large tablespoons of cream. Spread it well. Place the second layer of sponge cake and cover the entire cake with the cream. Do it as evenly as possible, as this will determine whether the melted chocolate rolls smoothly and covers the cake well. Put it in the freezer for about half an hour.

I always say that you don't need a professional kitchen to make this dessert, but this time I'm almost in doubt. It's a fun recipe up to this point. The chocolate coating is a tough challenge. But it can be done.

Melt the chocolate in a double boiler / CiberCuba Cocina

For the bonbon cover

Take the chocolate tablet and break it into small pieces. Put them to melt in a double boiler. Do not do it in the microwave because it is easier to burn it. Chocolate is a very delicate product; it requires heat, but not too much.

Cold butter cream / CiberCuba Cocina

If it doesn't go well the first time, it's okay, let it cool down and try again. When you see that it has melted, use a spatula to mix and stir well.

Melted chocolate over the cake / CiberCuba Cocina

Take the cake out of the freezer and place it on a wire rack. Put a tray underneath and, if possible, parchment paper. Carefully pour the melted chocolate over the cold cake. Move it slightly to help cover everything. Be patient, but if you see it starting to cool, quickly use a spatula to spread it. Long spatulas work best; if you don't have one, use a long knife, like a bread knife, but not the sharp edge.

Cake Bombón / CiberCuba Kitchen

There are many possible designs. Don't be alarmed if it doesn't look perfect aesthetically, I guarantee that the taste will be phenomenal and that the coating will be hard and shiny. Put the cake in the refrigerator, but do not freeze it. The chocolate needs to be cold, but not too cold.

Cake Bombón / CiberCuba Kitchen

If you make this recipe, don't forget to share pictures with us. It looks spectacular and will bring back lovely memories of Cuba.

Enjoy your meal!!

    Rations:
    8