Tres Leches Mocha Cake

One 13 X 10 inch cake Conversion Chart Print


For the cake:
2 cup of all purpose flour
1 cup of sugar
teaspoon of baking powder
½ teaspoon of baking soda
½ cup of unsweetened apple sauce
1 cup of curd or buttermilk
4 tablespoons of oil
1 tablespoon of apple cider vinegar
2 teaspoons of vanilla extract
a pinch of salt
For Tres Leches Soaking Mixture:
1 cup of evaporated milk
400 grams of sweetened condensed milk
¼ cup and 2 tablespoons of heavy cream
½ cup of strong coffee brew
2 teaspoons of ground cinnamon
3 vanilla beans
3 tablespoons of dark rum (optional)
For the Dulce de Leche Glaze:
400 grams of dulce de leche
¼ cup of chopped walnuts
¼ cup of chocolate chips


1. Pre-heat oven to 170°C. Lightly grease and line a 13 X 10 inch pyrex dish.
2. In a large bowl, combine together flour, sugar, baking powder, salt and baking soda. In a separate small bowl, mix curd or buttermilk, oil, vinegar, vanilla extract and apple sauce.
3. Stir the wet ingredients into the dry ingredients bowl until just mixed. I added another teaspoon of curd to adjust the consistency. Pour the batter into prepared pan. Bake for 50-55 minutes or till the tooth pick inserted near the centre comes out clean. Cool the cake completely in the pan.
4. In a large bowl, whisk together the evaporated milk, sweetened condensed milk, heavy cream and rum. Add in coffee brew, cinnamon powder and vanilla beans. Allow them to steep in and absorb maximum flavours for at least 1 hour. Tres Leche soaking liquid is prepared.
5. Once the cake has cooled and run a sharp, thin-bladed knife around the edge of the pan to loosen the cake from the sides.
6. Poke holes in the cake with a skewer or point of a small, sharp knife at ½ inch intervals. Slowly pour the soaking liquid over the cake. Let it sit for a few minutes to absorb. If it's slow to absorb, run a knife around the edges of the cake again and poke a few more holes.
7. Place the cake in the refrigerator to chill for at least 8 hours or overnight. Spread dulce de leche over cake, sprinkle with chopped walnuts and chocolate chips. You can also pipe some pattern with melted chocolate. Place the cake back in the refrigerator for 2 hours or until ready to serve.


Recipe adapted from here.

You can use any sponge cake for the base and follow the process for soaking and glazing.

You can also use any version of topping including whipped cream.