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- 1 cup all-purpose flour - 1 ½ teaspoons baking powder - ½ cup unsweetened cocoa powder - ½ cup granulated sugar - ¼ teaspoon salt - 5 large eggs, separated - 1 teaspoon vanilla extract - ½ cup whole milk

Decadent Mocha Tres Leches Cake

Indulge in the ultimate dessert experience with our Decadent Mocha Tres Leches Cake! This luscious treat combines rich cocoa and espresso, resulting in a moist, flavorful cake soaked in a sweet milk mixture. Perfect for any occasion, this cake is sure to impress your guests. Discover the simple ingredients and easy steps to create this heavenly delight.
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Ingredients
  

For the Cake:

1 cup all-purpose flour

1 ½ teaspoons baking powder

½ cup unsweetened cocoa powder

½ cup granulated sugar

¼ teaspoon salt

5 large eggs, separated

1 teaspoon vanilla extract

½ cup whole milk

For the Mocha Soak:

1 cup whole milk

1 cup sweetened condensed milk

1 cup evaporated milk

¼ cup brewed espresso or strong coffee (cooled)

2 tablespoons cocoa powder

1 teaspoon vanilla extract

For the Topping:

1 cup heavy cream

¼ cup powdered sugar

1 teaspoon vanilla extract

Dark chocolate shavings or cocoa powder for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.

    Prepare the Cake Batter:

      - In a medium bowl, whisk together the flour, baking powder, cocoa powder, and salt.

        - In a separate bowl, beat the egg yolks with granulated sugar until light and fluffy. Add in the vanilla extract and milk, mixing until combined.

          - Gradually add the dry ingredients to the wet mixture, mixing until fully incorporated.

            - In another clean bowl, beat the egg whites until stiff peaks form, and gently fold them into the batter until no streaks remain.

              Bake the Cake: Pour the batter into the prepared pan. Bake for about 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.

                Make the Mocha Soak: In a bowl, mix together the whole milk, sweetened condensed milk, evaporated milk, brewed espresso, cocoa powder, and vanilla extract until well combined.

                  Soak the Cake: Once the cake has cooled, poke holes all over the top of the cake using a toothpick or fork. Slowly pour the mocha soak over the cake, ensuring it absorbs through the holes. Cover and refrigerate for at least 4 hours or overnight for best results.

                    Prepare the Topping: In a bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.

                      Assemble the Cake: Once the cake has soaked, spread the whipped cream topping evenly over the surface. Garnish with dark chocolate shavings or a dusting of cocoa powder.

                        Serve and Enjoy: Slice the cake and serve chilled, ensuring each piece has a generous amount of soak and topping.

                          Prep Time: 30 min | Total Time: 5 hours | Servings: 12