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- 1 cup all-purpose flour - 1 ½ teaspoons baking powder - ¼ teaspoon salt - 1 cup sugar, divided - 4 large eggs - ½ cup whole milk - 1 teaspoon vanilla extract - 1 teaspoon instant coffee granules - 1 cup sweetened condensed milk - ½ cup evaporated milk - ½ cup whole milk (for soaking) - 2 tablespoons cocoa powder - 1 cup heavy cream - Chocolate shavings or cocoa powder for garnish

Decadent Mocha Tres Leches Cake

Indulge in the rich flavors of a Decadent Mocha Tres Leches Cake that's easy to make and impossible to resist! This delightful dessert blends coffee and chocolate for a scrumptious twist on the classic. With simple ingredients and straightforward steps, anyone can create this showstopper. Perfect for celebrations or a sweet treat anytime. Click through for the full recipe and start baking your new favorite cake today!
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Ingredients
  

1 cup all-purpose flour

1 ½ teaspoons baking powder

¼ teaspoon salt

1 cup sugar, divided

4 large eggs

½ cup whole milk

1 teaspoon vanilla extract

1 teaspoon instant coffee granules

1 cup sweetened condensed milk

½ cup evaporated milk

½ cup whole milk (for soaking)

2 tablespoons cocoa powder

1 cup heavy cream

Chocolate shavings or cocoa powder for garnish

Instructions
 

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.

    In a medium bowl, whisk together the flour, baking powder, and salt; set aside.

      In a large mixing bowl, combine 1 cup of sugar with the eggs. Beat with an electric mixer on medium speed until pale and fluffy (about 5 minutes).

        Slowly add the milk, vanilla extract, and instant coffee granules into the egg mixture, mixing just until combined.

          Gradually add the dry ingredient mixture to the wet ingredients, mixing until just incorporated to avoid overmixing.

            Pour the batter into the prepared baking dish and bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.

              In a small bowl, whisk together the sweetened condensed milk, evaporated milk, and whole milk, along with the cocoa powder until smooth.

                Once the cake is out of the oven, poke holes throughout the entire surface of the warm cake using a fork or a skewer.

                  Slowly pour the milk mixture over the cake, making sure it seeps into all the holes. Allow to cool to room temperature, then refrigerate for at least 2 hours (or overnight) to fully absorb the milks.

                    Before serving, whip the heavy cream with the remaining ¼ cup of sugar until soft peaks form. Spread evenly over the top of the cake.

                      Garnish with chocolate shavings or sifted cocoa powder before slicing.

                        Prep Time: 30 minutes | Total Time: 3 hours | Servings: 12

                          - Presentation Tips: Serve each slice on a plate with a drizzle of chocolate sauce or an espresso shot on the side for a complete mocha experience!