Chocolate Espresso Tres Leches Recipe

Prepare the Cake

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. In a bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, beat the eggs and mix in the vanilla extract, milk, and cooled espresso. Gradually add the wet ingredients to the dry ingredients until just combined. Pour the batter into the prepared pan and smooth the top.

Bake the Cake

Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the Tres Leches Mixture

In a bowl, whisk together the sweetened condensed milk, evaporated milk, whole milk, and cooled espresso until smooth. Once the cake is completely cooled, poke holes all over the top of the cake with a fork.

Soak the Cake

Pour the tres leches mixture over the cake, allowing it to soak in. Let it sit for at least 30 minutes, or overnight in the refrigerator for best results.

Make the Whipped Topping

In a mixing bowl, beat the cream cheese until smooth. Gradually add the dulce de leche and mix until well combined. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the dulce de leche mixture until fully combined.

Top the Cake

Spread the whipped topping over the soaked cake and sprinkle with toasted coconut flakes. Serve chilled.