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Decadent Mocha Tres Leches Cake

Decadent Mocha Tres Leches Cake

Experience the rich flavors of coffee and cocoa in this Decadent Mocha Tres Leches Cake, a delightful twist on a classic dessert.
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Prep Time 30 minutes
Cook Time 25 minutes
Chilling Time 4 hours
Total Time 4 hours 55 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Latin American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour You can substitute with gluten-free flour for a gluten-free option.
  • 1 tbsp Baking Powder Acts as a leavening agent; make sure it's fresh for best results.
  • 3/4 cup Cocoa Powder Opt for unsweetened natural cocoa to enhance taste.
  • 5 large Eggs Use room-temperature eggs for a fluffier cake.
  • 1 cup Granulated Sugar Consider alternative sweeteners if desired.
  • 1 cup Milk Non-dairy milk can substitute for a vegan option.
For the Tres Leches Soak
  • 1 can Sweetened Condensed Milk Essential for that signature tres leches soak; no substitutions for authenticity.
  • 1 can Evaporated Milk Use a dairy-free version for non-dairy diets.
  • 1 cup Heavy Cream Non-dairy whipping cream can be used for a vegan substitute.
  • 1 cup Brewed Coffee (Espresso) Opt for strong coffee for maximum impact.
  • 1/2 cup Powdered Sugar Sweetens and stabilizes the whipped topping.
  • 1 tsp Vanilla Extract Enhances flavor; no substitutions necessary.
  • 1 tbsp Optional Instant Coffee Intensifies the coffee flavor in the whipped topping for an extra kick.

Equipment

  • 9x13-inch pan
  • mixing bowls
  • electric mixer
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch pan with butter or non-stick spray.
  2. In a medium mixing bowl, sift together the all-purpose flour, baking powder, and cocoa powder.
  3. In a larger mixing bowl, beat room-temperature eggs and granulated sugar for about 7 minutes.
  4. Gently fold the dry ingredients into the egg mixture, then add the milk and stir until combined.
  5. Pour batter into the prepared pan and bake for 22 to 25 minutes, checking with a toothpick.
  6. While the cake cools, whisk together sweetened condensed milk, evaporated milk, heavy cream, brewed coffee, and cocoa powder.
  7. Poke holes in the cooled cake and pour the mocha milk mixture evenly over it.
  8. Cover the cake and chill in the refrigerator for at least 4 hours, preferably overnight.
  9. Before serving, beat heavy cream with powdered sugar and vanilla until stiff peaks form.
  10. Spread whipped cream over the chilled cake and dust with cocoa powder or garnish with chocolate curls.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 85mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 150mgIron: 2mg

Notes

Dust the top with cocoa powder or chocolate curls for a stylish finish. Store in an airtight container in the refrigerator for up to 3–5 days.

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