My regular readers know that my meals are themed from start to finish. Yesterday, I posted my Inside Out Chicken Fajitas. I needed a dessert to go with my Mexican chicken. I really like a tres leches cake. I did not know much about this type of cake until only a few years ago. A tres leches cake translates to three milks. So this is a sponge cake. It’s origins are in Central and South America. The first time I made a mocha tres leches cake was in 2013.
Mocha Tres Leches Cake
A tres leches cake is super easy to make. That does not mean that it is not rich chocolate cake. It is super rich. The cake part can be very forgiving since it is soaked with milk after baking. It is soaked with three different milks including regular milk, evaporated milk and sweetened condensed milk. These milks are part of what makes this cake so rich. I changed up this recipe this time by serving it in a raspberry sauce. I love raspberry and chocolate together. The last time, I served it with whipped cream. Both are good but I really like the contrast with the fruit both for the color and the flavor.
This cake is so much richer than one would think. The chocolate comes from the cocoa. If you are a chocolate fan, as I am, you will not be disappointed. This recipe is a keeper and so is the raspberry sauce. If you want to try this cake you will not be disappointed. You will also love how easy it is to put together and it will surely please your friends and guests.
The cast of characters.
The beaten egg whites and sugar added.
The egg yolks added, and then, dry ingredients mixed and added to the egg mixture.
Melting the cocoa to the milk and adding to the mixture.
The batter all mixed, vanilla added and poured into a baking pan.
The Mocha Tres Leches Cake plated.
- 6 eggs
- 3/4 cup milk
- 3/4 cup unsweetened cocoa powder
- 1 3/4 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 cups granulated sugar
- 2 teaspoons vanilla
- 1 – 12 ounce can evaporated milk
- 3 tablespoons instant espresso coffee powder
- 1 – 14 ounce can sweetened condensed milk
- 2 pints raspberries
- 1/4 cup sugar
- 1 tablespoon lemon juice
- Combine raspberries and sugar in a saucepan. Cook until raspberries are broken down, about 10 minutes. Strain through a strainer and squeeze in the lemon. Set aside.
- 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.
- Slowly add the granulated sugar and beat 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 and espresso powder.
- Heat over medium heat, stirring constantly, until the espresso powder 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 to poke holes all over the top of the cake.
- Pour the milk/espresso mixture evenly over the top of the cake.
- Refrigerate the cake for 3 to 24 hours, covering cake after topper is set.
- To serve, place the cake on the plate and pour as much raspberry sauce on the cake as you like. Serve and Enjoy!