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Tres Leche Mocha Cake

Tres Leche Mocha Cake is a sheet cake. It is soaked in three milks (and that is why the name Tres Leche) and with coffee and chocolate adding their goodness to it. It is then topped with Dulce de Leche Glaze and some chocolate chips.
Prep Time10 mins
Cook Time1 hr
Assembling Time15 mins
Total Time1 hr 25 mins
Course: Baking, Dessert, Filling & Frosting
Cuisine: Vegetarian
Keyword: Bakery, chocolate, Coffee, cupcake, eggless
Servings: 1 sheet cake

Ingredients

for the cake

  • 2 cup all purpose flour
  • 1 cup sugar granulated
  • tsp baking powder
  • ½ tsp baking soda
  • ½ cup apple sauce unsweetened
  • 1 cup yogurt homemade curd or buttermilk
  • 4 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 2 tsp vanilla extract
  • a pinch salt

for Tres Leches soaking mixture

  • 1 cup evaporated milk
  • 400 gram condensed milk
  • ¼ cup +2 tbsp heavy cream
  • ½ cup strong coffee brew
  • 2 tsp cinnamon powder
  • 3 vanilla beans
  • 3 tbsp dark rum optional

for the Dulce de Leche glaze

Instructions

for the cake

  • Pre-heat oven to 170 °C. Lightly grease and line a 13X10 inch pyrex dish.
  • 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.
  • 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.

for Tres Leches soaking mixture

  • 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 flavors for at least 1 hour. Tres Leche soaking liquid is prepared.

assembling the cake

  • 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.
  • 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.
  • 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.

Notes

  1. You can use any sponge cake for the base and follow the process for soaking and glazing.
  2. You can also use any version of topping including whipped cream.