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4.0 from 9 votes

Mocha Tres Leches Cake

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.

Prep Time
20 mins
Cook Time
20 mins
Chilling
3 hrs
Total Time
3 hrs 55 mins
Servings: 16 servings
Calories: 425 kcal
Course: Dessert
Cuisine: Mexican

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. 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.
  6. 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.
  7. 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.
  8. 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

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

% 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.