Chocolate espresso tres leches cake

There was a request for the recipe from a fellow Soompier and since I didn't get the chance to take pictures when I made it for a friend for her Christmas party, I decided to make one. I didn't even use the mocha whipped topping I made... love it soaked with the tres leches mix. Recipe follows- and this has just the right amount of sweetness. You can serve it with strawberries and other fruits of your preference but it's yummy by itself.

Chocolate Espresso Tres Leches Cake

Cake Ingredients:

1 1/2c flour
1/4 c cocoa powder
1/2 c sugar
5 eggs, room temperature
1 tsp baking powder
1/3 c espresso
1 tsp vanilla extract
1 tsp salt

Milk Bath (Tres Leches) Ingredients:
12 oz evaporated milk
14 oz condensed milk
2 c heavy cream
1 c espresso beans


Sift the flour, cocoa powder, baking powder, and salt together and set aside. In another mixing bowl, beat the eggs and sugar on high speed for about two minutes. Add the espresso and vanilla all at once and continue beating until mixture is fluffy, pale yellow, and has doubled in volume, about ten minutes.
Turn mixer off and quickly fold in dry ingredients. If you take too long, the eggs will drop in volume. Pour cake batter into greased cake pan. Bake at 325 degrees until toothpick inserted comes out clean.

Meanwhile, put all the tres leches ingredients in a blender to mix well. Steep the milk with the espresso until there is a strong espresso taste, about a half hour. Strain the milk. (you can use good instant coffee instead about two tablespoons and just blend it with the milk)

Run a knife around the edges of the cake pan and poke holes in the entire surface of the cake with a toothpick. Pour the milk mixture over the cake, one cup at a time

For the frosting
1 1/2 cups heavy cream
1/2 cup confectioner's sugar
1 tablespoon instant coffee

Whip till stiff and spread on top of the cake. Garnish with grated dark or bittersweet chocolate and cinnamon sticks

Note: The cake needs to be refrigerated


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