Mexican Chocolate Tres Leches Cake

By the time you see this cake, it will be 364 days until the next Cinco de Mayo, so write it down and come back. Or make it sometime this summer, whatever the reason. It is super moist, not too sweet, and refreshing. I made a half recipe and baked in a 9x9 pan for 30 minutes and that worked out great!

Mexican Chocolate Tres Leches Cake

from Greens n Chocolate blog

Yields 9x13" cake

Ingredients

For the cake:
• 1 cup hot coffee
• 12 tablespoons unsalted butter
• 4 large eggs
• 1 1/3 cups whole milk
• 3 teaspoons pure vanilla extract
• 2 cups granulated sugar
• 1 1/2 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 teaspoon cinnamon
• 1/4-1/2 teaspoon cayenne pepper
• 3 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 8 ounces semi-sweet chocolate, chopped

For the milk mixture:
• 1 cup sweetened condensed milk
• 1 cup evaporated milk
• 1 cup chocolate milk


For the whipped cream topping:
• 2 cups heavy whipping cream
• 1/2 cup cocoa powder
• 1/2 teaspoon cinnamon
• 1/8 teaspoon cayenne pepper

Instructions

1. Preheat oven to 350 degrees F.
2. Grease 9x13" baking pan with butter or cooking spray.
3. Combine hot coffee and butter in medium bowl, stirring until butter is melted. If the butter doesn't melt all the way, microwave for 30 seconds.
4. In a large bowl, combine eggs, milk, vanilla, and sugar, stirring until well combined.
5. In a medium bowl combine flour, cocoa powder, cinnamon, cayenne pepper, baking powder, baking soda, and salt, stirring until well combined.
6. Add flour mixture to egg mixture, stirring until about halfway combined, then add coffee mixture, stirring until well combined.
7. Stir in chopped chocolate.
8. Pour batter into the pan.
9. Bake in preheated oven for 45-50 minutes, until a toothpick comes out with some loose crumbs on it.
10. Let the cake cool completely.
11. Once cake is cooled, combine condensed milk, evaporated milk, and chocolate milk and stir well to combine.
12. Poke lots of holes in the cake with a toothpick or a fork - the more the better, so it soaks up all the milks!
13. Pour the milk mixture over the cake.
14. Refrigerate at least an hour.
15. Make whipped topping by combining heavy cream, cocoa powder, cinnamon, and whipping until stiff peaks form. I use my electric mixer for this but if you want a good arm workout - use a whisk and your arm!
16. Spread whipped topping over chilled cake.
17. Dust with powdered sugar, cinnamon, and a sprinkle of more cayenne, if desired!
18. Slice and enjoy!

Notes

Recipe adapted from How Sweet It Is