Mocha Tres Leches Cake
User Reviews
4.0
9 reviews
Good
Mocha Tres Leches Cake
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This mocha tres leches cake is rich and moist and has unique flavors with the addition of coffee and a spicy kick of cayenne pepper.
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Ingredients
Cake:
- 6 eggs
- ¾ cup milk
- ¾ cup unsweetened cocoa powder
- 1 ¾ cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 ½ cups granulated sugar
- 2 teaspoons vanilla
Tres Leches:
- 1 12 ounce Can evaporated Milk
- 3 tablespoons instant coffee
- ½ teaspoon cayenne pepper
- 1 ounce can sweetened condensed milk
- ¾ cup whipping cream
Whipped Cream:
- 1 1/4 cups cold heavy whipping cream
- 1/4 cup granulated sugar
- ¼ cup powdered sugar
- 4 ounces cream cheese softened
Instructions
- Preheat oven to 325 degrees F. Separate eggs, placing egg whites in a very large bowl and yolks in a small bowl; set aside. In a small saucepan heat the 3/4 cup milk over medium heat until simmering; remove from heat. Whisk in the cocoa powder (mixture will be thick); set aside to cool.
- In a small bowl combine the flour and baking powder; set aside. Beat the egg whites and salt with an electric mixer 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.
- Add egg yolks to the beaten whites and beat just until combined. Add the flour and cooled chocolate mixture alternately to the egg mixture, beating well after each addition. Add the vanilla and beat just until combined.
- Pour batter into an ungreased 13x9x2-inch baking pan, spreading evenly. Bake for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Transfer cake to a cooling rack and cool completely in the pan (about 1 hour).
- In a medium saucepan combine the evaporated milk, instant coffee, and cayenne pepper. Heat over medium heat, stirring constantly, until the coffee has dissolved. Remove from heat. Stir in the sweetened condensed milk and the 3/4 cup whipping cream.
- Use the tines of a long fork or a wooden skewer to poke holes all over the top of the cake. Pour the espresso mixture evenly over the top of the cake.
- Meanwhile, in a medium bowl beat the cream cheese with an electric mixer on medium speed until smooth; beat in granulated and powdered sugar. Add whipping cream and beat until soft peaks form.
- Pipe or spread whipped cream mixture over cake and refrigerate for 3 to 24 hours, covering cake.
Notes
- This recipe also works with Instant espresso powder.
- Plan it in advance - this cake tastes better the more time it has to rest and soak up the liquid.
Nutrition Information
Show Details
Calories
425kcal
(21%)
Carbohydrates
55g
(18%)
Protein
9g
(18%)
Fat
20g
(31%)
Saturated Fat
12g
(60%)
Cholesterol
126mg
(42%)
Sodium
266mg
(11%)
Potassium
442mg
(13%)
Fiber
2g
(8%)
Sugar
41g
(82%)
Vitamin A
787IU
(16%)
Vitamin C
1mg
(1%)
Calcium
231mg
(23%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 425 kcal
% Daily Value*
| Calories | 425kcal | 21% |
| Carbohydrates | 55g | 18% |
| Protein | 9g | 18% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 126mg | 42% |
| Sodium | 266mg | 11% |
| Potassium | 442mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 41g | 82% |
| Vitamin A | 787IU | 16% |
| Vitamin C | 1mg | 1% |
| Calcium | 231mg | 23% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.0
9 reviews
Good
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