She Strengthens

Elevating the Classic Tres Leches Cake

Can a timeless dessert like tres leches cake be taken to new heights? We think so! By incorporating rich flavors like coffee, cocoa, and chocolate, and adding a splash of booze, this recipe takes the traditional Latin American dessert to a whole new level.

The Perfect Blend of Flavors

This show-stopping cake is made with a moist, coffee-infused chocolate cake, topped with a decadent tres leches mixture featuring dark rum, and finished with a light and airy whipped cream. The combination of flavors is nothing short of magical.

A Recipe Worth the Effort

With a yield of 10 to 12 servings and a total time of 2 hours and 30 minutes (plus baking and chilling time), this recipe requires some dedication, but trust us, it’s worth it. The end result is a cake that’s sure to impress even the most discerning palates.

The Cake

To start, preheat your oven to 325°F and prepare two 9-inch cake pans. In a small saucepan, bring water to a boil and add instant coffee crystals. Let it cool slightly, then whisk in unsweetened cocoa powder. In a separate bowl, whisk together egg yolks, oil, and vanilla extract. Combine the two mixtures and gently whisk until smooth. Sift in flour, baking powder, baking soda, and salt, and whisk until the batter is smooth.

The Tres Leches Mixture

For the tres leches mixture, melt semisweet chocolate in a heatproof bowl. In a small saucepan, bring half-and-half to a boil, then pour it over the chocolate and whisk until smooth. Whisk in sweetened condensed milk, evaporated milk, dark rum, and a pinch of salt until combined.

Assembly and Garnish

To assemble the cake, place one of the cakes on a serving platter and spread about one-third of the whipped cream on top. Place the second cake on top and evenly spread the remaining filling over the top and sides of the entire cake. Refrigerate for at least 15 minutes to let the whipped cream set. Just before serving, garnish with shaved chocolate and serve immediately.

Ingredients

For the cake:

• Butter, for coating the pans
• 3/4 cup water
• 2 teaspoons instant coffee crystals
• 1/2 cup unsweetened cocoa powder
• 1 3/4 cups cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon plus 1 pinch fine salt
• 1 1/4 cups granulated sugar
• 5 large egg yolks
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 8 large egg whites
• 3/4 teaspoon cream of tartar

For the tres leches:

• 4 ounces semisweet chocolate, finely chopped
• 1 cup half-and-half
• 1 (14-ounce) can sweetened condensed milk
• 1 (12-ounce) can evaporated milk (not nonfat)
• 1/2 cup dark rum
• Pinch fine salt

For the filling and to assemble:

• 3 cups very cold heavy cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 (2- to 4-ounce) piece semisweet chocolate, for garnish