Ingredients
For the cake:
5 large eggs (room temperature)
1 cup flour
1/2 teaspoon baking powder
3/4 cup cocoa 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.
