Coffee Tres Leeches: my all time crowd favorite!

Ingredients 

For the cake: 

5 large eggs (room temperature)

1 cup flour 

1/2 teaspoon baking powder
3/4 cup cocoa powder

1 cup sugar 

1/4 cup milk 

a pinch of salt

For the soaking:

1 can sweetened condensed milk (14 oz)

1 can evaporated milk (12 oz)

1/2 cup strong brewed coffee

Topping:

Whipped cream

2 tsp instant coffee 

Coffee beans (optional)

Chocolate shavings (optional)

Process: 

1. Preheat the oven at 350 degree.
2. Beat the eggs and sugar until it looks pale/ cream color. Start with low speed for two minutes and then on high speed for 6-7 minutes.
3. Add the milk and beat well for 1 minute.
4. Shift all the dry ingredients together.
5. Gently add 1/3 of the dry mixture into the egg mixture, repeat 2 more times until fully added.
6. The key is to gently fold the dry ingredients into the egg mixture- overdoing it may result in a flat cake.

7. Pour the batter into the greased cake pan (I prefer to use a 13 by 9 inch casserole) because it holds the soaking mixture well.
8. Bake the cake for 25-30 minutes or until the toothpick comes out clean.
9. After baking, let the cake cool in the baking pan about 15-20 minutes.

10. For the soaking, mix the condensed milk, evaporated milk and brewed coffee together.
11. Poke the cake with a fork, gently pour the soaking liquid all over the cake.

12. Next, gently cover the cake and refrigerate for 2 - 24 hours.

13. To top the cake, mix the instant coffee (I love Nescafe!!) into the whipped cream. Spread it over the cake using a spatula. Sprinkle chocolate shavings and coffee beans over the whipped topping. Keep it cool at least for 3-4 hours before serving.

What next? slice, serve, enjoy!!

Tips:
For best results, always soak the tres leeches cake a day before serving.

Mocha Chocolate Cake w. Salted Caramel~

Ingredients 

For cake 

1 3/4 cup all purpose flour 

1 cup cocoa powder 

1 teaspoon baking powder 

1 teaspoon salt 

1 cup milk 

1/2 cup vegetable oil 

2 large eggs (room temperature)
1 cup sugar (optional- I usually don't put sugar as the icing/ topping adds sweetness)

1 cup brewed coffee (hot) 

For topping 

1. Whipped cream topping (store bought option/frozen section)-1

Otherwise, beat 2 cup whipping cream with 2 tbsp of confectioner's sugar. 

2. Caramel (I used Coronado goat milk caramel spread)/ home made caramel can be a good substitute.

3. Coffee beans- handful (optional) 

Process: 

1. Preheat the oven at 350 F. 

2. Stir together all the dry ingredients listed for the cake and keep that aside. 

3. In a separate bowl, add eggs, milk, oil, sugar (if used) and combine well. Then add the dry ingredients (step 2) slowly. Add the coffee. Don't worry if the batter is thin at this point. 

4. In a greased pan (preferably, 9 inch) pour the batter and bake for 30-35 minutes. Baking time varies for different pan sizes so you might want to check after 25 minutes. If inserted toothpick come out clean, the cake is baked. Otherwise, put it back in the oven for next 5-10 minutes. 

5. Always, keep the cake aside to come down to room temperature. *I usually bake the cake a day before, resting the cake overnight in refrigerator. Next day, using a knife, I turn the cake on the serving platter and frost the cake. Baking a day ahead helps to keep the cake moist inside and firm outside while you are ready to slice. 

6. For topping, spread the whipped cream with a spatula or back of a spoon. Drizzle caramel on top (as much as you like!!) and sprinkle some coffee beans. Voila, you are done! :)

** this recipe can be used to bake two layer chocolate cake as well. In that case, divide the prepared batter into two 9 inch pans.