Description
This Mexican Chocolate Tres Leches Cake is a rich and moist dessert combining the classic tres leches soaking technique with deep chocolate flavors and a hint of warming spices like cinnamon and cayenne pepper. Perfect for chocolate lovers seeking a luscious and slightly spicy twist on the iconic tres leches cake.
Ingredients
Scale
Cake Ingredients
- 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
Milk Mixture
- 1 cup sweetened condensed milk
- 1 cup evaporated milk
- 1 cup chocolate milk
Whipped Topping
- 2 cups heavy whipping cream
- 1/2 cup cocoa powder
- 1/2 teaspoon cinnamon
- 1/8 teaspoon cayenne pepper
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake.
- Prepare Pan: Grease a 9×13 inch baking pan with butter or use cooking spray to prevent sticking.
- Melt Butter in Coffee: In a medium bowl, combine hot coffee and butter, stirring until the butter is completely melted. If needed, microwave for 30 seconds to finish melting.
- Mix Wet Ingredients: In a large bowl, whisk together eggs, whole milk, vanilla extract, and granulated sugar until well combined and slightly frothy.
- Combine Dry Ingredients: In a separate medium bowl, sift and mix the all-purpose flour, cocoa powder, cinnamon, cayenne pepper, baking powder, baking soda, and salt thoroughly.
- Integrate Mixtures: Add the dry ingredients to the wet egg mixture gradually, stirring until halfway combined. Then pour in the coffee and butter mixture, stirring until the batter is smooth and fully combined.
- Add Chopped Chocolate: Fold in the chopped semi-sweet chocolate pieces evenly throughout the batter for added richness.
- Pour Batter into Pan: Transfer the batter to the prepared baking pan, spreading it evenly.
- Bake Cake: Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out with moist crumbs but no wet batter.
- Cool Cake: Remove the cake from the oven and allow it to cool completely in the pan on a wire rack.
- Prepare Milk Soaking Mixture: Once the cake is cool, combine the sweetened condensed milk, evaporated milk, and chocolate milk in a bowl, mixing well.
- Poke Holes in Cake: Using a toothpick or fork, poke numerous holes all over the surface of the cooled cake to allow the milk mixture to soak deeply.
- Soak Cake: Pour the combined milk mixture over the entire cake evenly, ensuring it absorbs as much liquid as possible.
- Refrigerate: Place the soaked cake into the refrigerator for at least 1 hour to chill and let the flavors meld.
- Prepare Whipped Topping: In a chilled bowl, beat the heavy cream, cocoa powder, cinnamon, and cayenne pepper together until stiff peaks form. Use an electric mixer or whisk by hand.
- Frost Cake: Spread the chocolate spiced whipped cream evenly over the chilled cake surface.
- Garnish and Serve: Optionally dust the top with powdered sugar, extra cinnamon, and a light sprinkle of cayenne pepper for added flavor and decoration. Slice and enjoy your decadent Mexican Chocolate Tres Leches Cake!
Notes
- The cayenne pepper can be adjusted or omitted depending on your spice preference.
- Make sure to poke plenty of holes so the milk mixture soaks in thoroughly for a moist cake.
- This cake is best served chilled after allowing it to soak overnight for maximum flavor.
- Use high-quality semi-sweet chocolate for better texture and taste.
- For a dairy-free version, substitute dairy milks with alternatives, though the texture will vary.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking and soaking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice (approx. 1/12th of cake)
- Calories: 450 kcal
- Sugar: 40 g
- Sodium: 210 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 110 mg
Keywords: Mexican chocolate cake, tres leches cake, chocolate tres leches, spicy chocolate dessert, Mexican dessert, moist chocolate cake
