Mocha Tres Leches Cake: The classic tres leches cake is a decadent dessert that’s perfect for celebrations. This version ups the ante with the rich flavors of coffee and chocolate! Make this cake for a traditional Mexican dessert. This milk cake is perfect for any occasion.

What is Tres Leches Cake?

How to Make Mocha Tres Leches Cake

1. EGGS: Separate eggs, placing egg whites in a large bowl and yolks in a small bowl; set aside.
2. CHOCOLATE: In a small bowl heat the milk in the microwave for 1 minute 30 seconds. Whisk in the cocoa powder, set aside.
3. FLOUR MIXTURE: In a small bowl combine the flour and baking powder, set aside.
4. EGG WHITES: In a large mixing bowl add the egg whites and salt. Beat on medium speed until frothy. Increase speed to medium high and beat until soft peaks form (tips curl). Slowly add the granulated sugar, beating until stiff peaks form (tips stand straight). ADD egg yolks to the egg whites; beat just until combined.
5. BATTER: Alternate between the flour mixture and cooled chocolate mixture into the egg mixture. Beating well after each addition. Add vanilla, beat until just combined. Pour batter into an ungreased 9×13 inch baking pan. Bake 40-43 minutes. Cool completely.
6. MILK GLAZE: Combine the evaporated milk and espresso powder, stir until dissolved. Stir in whipping cream and condensed milk. Poke holes in the cake (with a fork or skewer) Pour espresso mixture over the top of the cake.
7. WHIPPED CREAM FROSTING: Beat cream cheese until smooth; beat in powdered sugar. Add ¼cup whipping cream, beat until combined. Add the remaining whipping cream; beat until soft peaks form. Spread over cake. Add chocolate sprinkles. Chip for at least 3 hours.

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Mocha Tres Leches Cake

Yield: MAKES 16 SERVINGS

With all the flavors of a delicious Tres Leches Cake (milk cake) this
amazing cake fits perfectly into a Fiesta themed dinner party.

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Ingredients

For the Mocha Tres Leches Cake Batter:

• 6 large eggs
• ¾ cup milk
• ¾ cup unsweetened cocoa powder
• 1¾ cups all-purpose flour
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1½ cups granulated sugar
• 2 teaspoons vanilla extract

For the Milk Glaze:

• 1 (12 Ounce) can evaporated milk
• 3 tablespoons instant espresso coffee powder
• ¾ cup heavy whipping cream
• 1 (14 ounce) can sweetened condensed milk

For the Whipped Cream Frosting:

• 4 ounce cream cheese, softened
• 1 cup powdered sugar
• 1½ cups heavy whipping cream
• Optional: chocolate jimmies

Instructions

For the Mocha Tres Leches Cake Batter:

1. Preheat oven to 325°.
2. Separate eggs (placing egg whites in a large bowl and yolks in a small bowl; set aside).
3. In a small microwave safe bowl heat the milk 1 minute 30 seconds. Whisk in cocoa; set aside.
4. In a small bowl combine the flour and baking powder; set aside.
5. Beat egg whites and salt on medium speed until frothy.
6. Increase speed, beat until soft peaks (tips curl).
7. Slowing add granulated sugar, beating until stiff peaks form (tips stand straight).
8. Cut egg yolks into the beaten whites, just until combined.
9. Add flour mixture and cooled chocolate mixture alternately to the egg mixture, beating well after each addition. Add vanilla; beat until just combined.
10. Pour into an ungreased— 9 x 13 inch baking pan, spread evenly.
11. Bake 40-43 minutes or until a wooden toothpick inserted into the center comes out clean.
12. COOL IN PAN ON WIRE RACK ABOUT 1 HOUR OR UNTIL COMPLETELY COOL.
    

For the Milk Glaze:

1. Combine evaporated milk and espresso powder; whisk until the espresso powder has dissolved.
2. Stir in heavy whipping cream and condensed milk.
3. Using the tines of a fork or a bamboo skewer, poke holes all over the top of the cake.
4. Pour milk glaze evenly over the top of the cake.

For the Whipped Cream Frosting:

1. In a medium bowl beat cream cheese until smooth; beat in powder sugar, add ¼ cup whipping cream; beat until combined.
2. Add the remaining 1½ cups whipping cream; beat until soft peaks form (tips curl).
3. Spread over cake, add optional chocolate jimmies.
4. Chill at least 3 hours before serving, COVER CAKE AFTER THE WHIPPED CREAM MIXTURE HAS SET.
   

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